Tteokbokki (Spicy Rice Cakes) with Fish Cake Substitute
Chewy rice cakes simmered in a spicy and savory gochujang sauce. Uses sliced tofu instead of fish cake to avoid shellfish.
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Ingredients
- about 450 g Korean rice cakes (tteok)
- 1 block Sliced tofu
- 1/2 cup Onion, sliced
- 1/4 cup Green onions, chopped
- 2 tbsp Gochujang (Korean chili paste)
- 1 tbsp Gochugaru (Korean chili flakes)
- 1 tbsp Soy sauce (tamari for gluten-free)
- 1 tsp Sugar
- 1 clove Garlic, minced
- 3 cups Water
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a pot, combine water, gochujang, gochugaru, tamari, sugar, and minced garlic. Bring to a boil.
- 2Add rice cakes, sliced onion, and tofu. Simmer until the rice cakes are soft and chewy and the sauce has thickened, about 10-15 minutes.
- 3Garnish with chopped green onions and serve hot.
Substitutions
Fish cake → Sliced tofu(avoids Shellfish)
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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