Low Fat Fried Tteokbokki
Discover a guilt-free twist on a Korean street food favorite with our Low Fat Fried Tteokbokki recipe! This lighter version of the beloved dish substitutes traditional frying with a quick stir-fry using canola oil spray, ensuring a healthier approach without sacrificing flavor. Tender Korean rice cakes are simmered in a luscious, spicy-sweet gochujang sauce made with low-sodium soy sauce, honey, and garlic, creating a perfectly balanced bite. Vibrant julienned carrots and red bell peppers add a fresh, colorful crunch, while sesame oil and seeds provide rich, nutty undertones. Ready in just 30 minutes, this easy-to-make dish is ideal for a quick weeknight dinner or an impressive party snack. Garnish with green onions for a pop of color, and serve piping hot for a satisfying meal that'll tantalize your taste buds! Perfect for those seeking a healthier take on traditional tteokbokki recipes.
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Recipe Information
Ingredients
- 400 grams Korean rice cakes (tteok)
- 2 cups Low-sodium vegetable broth
- 2 tablespoons Gochujang (Korean red chili paste)
- 1 tablespoon Low-sodium soy sauce
- 1 tablespoon Honey
- 3 cloves Garlic, minced
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, julienned
- 2 stalks Green onions, sliced
- 1 tablespoon Sesame seeds
- 1 teaspoon Sesame oil
- 2 seconds Canola oil spray
Instructions
Start by soaking the Korean rice cakes in warm water for about 10 minutes to soften them. If using freshly made or refrigerated tteok, soaking may not be necessary.
In a small bowl, mix the gochujang, low-sodium soy sauce, honey, and minced garlic to create the sauce. Set aside.
Heat a large non-stick skillet over medium heat and spray with canola oil spray for 2 seconds to coat the surface lightly.
Add the softened rice cakes to the skillet and stir fry for about 2-3 minutes until they begin to lightly brown.
Pour in the low-sodium vegetable broth and bring to a simmer. Reduce heat to low-medium and let the rice cakes cook until they become tender, about 5-7 minutes.
Add the julienned carrot, red bell pepper, and the prepared sauce to the pan. Stir well to coat the rice cakes evenly.
Continue to cook for another 4-5 minutes until the sauce thickens and the vegetables are tender-crisp.
Stir in the sesame oil and remove from heat.
Serve the tteokbokki hot, garnished with sliced green onions and sesame seeds.
Nutrition Facts
Calories |
953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1596 mg | 69% | |
| Total Carbohydrate | 174.4 g | 63% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 33.9 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1161 mg | 25% | |
*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.
