Low Fat Tteok-bokki
Savor the bold flavors of Korean cuisine with this healthier twist on a classic—Low Fat Tteok-bokki. This irresistible dish features soft, chewy Korean rice cakes simmered in a spicy yet balanced sauce made with low-sodium vegetable broth, reduced-fat gochujang, and a touch of natural sweetness from honey or maple syrup. Perfect for those looking to enjoy a guilt-free version of Korea's beloved street food, this recipe is packed with vibrant ingredients like julienned carrots, scallions, and sesame seeds for added texture and freshness. Easily customizable, you can opt for a vegetarian version or include tender fish cake slices for an extra layer of flavor. Ready in just 25 minutes, this low-fat Tteok-bokki is both a quick snack and a hearty crowd-pleaser that's sure to delight fans of spicy, savory dishes.
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Recipe Information
Ingredients
- 300 grams Korean rice cakes (tteok)
- 2 cups Low-sodium vegetable broth
- 2 tablespoons Gochujang (Korean chili paste, low-fat version)
- 1 tablespoon Low-sodium soy sauce
- 1 teaspoon Rice vinegar
- 3 cloves Garlic, minced
- 1 teaspoon Gochugaru (Korean chili flakes, optional)
- 1 tablespoon Honey or maple syrup
- 1 medium Carrot, julienned
- 100 grams Fish cake slices (optional, for non-vegetarian version)
- 2 stalks Scallions, chopped
- 2 teaspoons Sesame seeds
Instructions
Soak the Korean rice cakes in warm water for 10-15 minutes if they are stiff or refrigerated, to make them softer and easier to cook.
In a medium-sized non-stick skillet or pan, combine the low-sodium vegetable broth, gochujang, low-sodium soy sauce, rice vinegar, minced garlic, and honey or maple syrup. Stir well to dissolve the gochujang and create a smooth sauce.
Heat the pan over medium heat and bring the sauce to a light simmer.
Drain the rice cakes and add them to the pan along with the julienned carrot. If using fish cakes, add them in this step as well. Stir everything to coat the ingredients in the sauce evenly.
Simmer the mixture for about 10 minutes, stirring occasionally, until the rice cakes become soft and chewy and the sauce thickens. If the sauce becomes too thick, add a splash of water to adjust the consistency.
Sprinkle gochugaru (if using) for an extra kick of spice, and give the dish a final stir.
Garnish the tteok-bokki with chopped scallions and sesame seeds before serving. Serve hot as a satisfying snack or meal!
Nutrition Facts
Calories |
794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 2188 mg | 95% | |
| Total Carbohydrate | 148.0 g | 54% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 31.5 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1126 mg | 24% | |
*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.
