Tteokbokki (Spicy Rice Cakes) with Fish Cake Substitute

Name: Tteokbokki (Spicy Rice Cakes) with Fish Cake Substitute
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb 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

Chewy rice cakes simmered in a spicy and savory gochujang sauce. Uses sliced tofu instead of fish cake to avoid shellfish.

15m prep + 20m cook4 servings

Contains wheatContains soySHELLFISH-free

380 cal|15g protein|65g carbs|8g fat|3g fiber

Ingredients

1 lb 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

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)

Allergy Disclaimer — Safe Plated Pte. Ltd.

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.