Gluten-Free Fried Tteokbokki
Experience the irresistible fusion of crispy and saucy with this Gluten-Free Fried Tteokbokki recipe! Perfect for those craving the bold, spicy-sweet flavors of Korea while staying gluten-free, this dish features chewy rice cakes stir-fried to golden perfection before being coated in a luscious, homemade sauce made with gluten-free gochujang, soy sauce, and a hint of sesame oil. A quick soak softens the rice cakes, ensuring they soak up the richly spiced sauce as it simmers to a glossy finish. Garnished with crisp scallions and a sprinkle of nutty sesame seeds, this dish is ready in just 30 minutes and is perfect as a snack, appetizer, or comforting main course. Gluten-free never tasted this indulgent!
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Recipe Information
Ingredients
- 400 grams gluten-free tteokbokki rice cakes
- 2 tablespoons gluten-free soy sauce
- 2 tablespoons gochujang (Korean red chili paste, gluten-free)
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 cup water
- 2 stalks scallions, sliced
- 1 tablespoon sesame seeds
- 1 tablespoon sugar
- 0.5 teaspoon red pepper flakes (optional)
Instructions
Soak the gluten-free tteokbokki rice cakes in warm water for 10 minutes to soften them.
In a small bowl, mix together the gluten-free soy sauce, gochujang, minced garlic, sesame oil, sugar, and optional red pepper flakes to create the sauce.
Heat the vegetable oil in a non-stick frying pan over medium heat.
Drain the rice cakes and add them to the frying pan. Stir-fry for about 5 minutes until they start getting lightly crispy on the outside.
Reduce the heat to low and pour the sauce mixture over the rice cakes. Stir well to coat each piece.
Add 1 cup of water to the pan, bring to a simmer, and let it cook for about 10 minutes until the sauce thickens and the rice cakes become tender.
Stir in the sliced scallions just before removing the pan from the heat.
Transfer to a serving plate, sprinkle with sesame seeds, and serve hot.
Nutrition Facts
Calories |
1163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 24.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3406 mg | 148% | |
| Total Carbohydrate | 166.8 g | 61% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 24.8 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 429 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
