Low Sodium Fried Tteokbokki
Delight your taste buds with this Low Sodium Fried Tteokbokki, a healthier twist on the beloved Korean comfort food. This recipe keeps all the bold, spicy-sweet flavors you love while reducing the sodium content, making it a perfect option for those seeking a heart-healthy alternative. Soft, chewy Korean rice cakes are stir-fried to golden perfection and infused with a flavorful sauce of low-sodium gochujang, gochugaru, soy sauce, and a touch of maple syrup for natural sweetness. The dish is then simmered in low-sodium beef broth, ensuring every bite is rich and satisfying. Finished with aromatic garlic, crisp green onions, and a sprinkle of sesame seeds, this 35-minute recipe is not only simple but also packed with wholesome ingredients. Serve it as a main dish or a crowd-pleasing appetizer—your journey to guilt-free indulgence starts here! Keywords: low sodium tteokbokki, fried tteokbokki recipe, Korean rice cake dish, healthy Korean street food.
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Recipe Information
Ingredients
- 500 grams Korean rice cakes (tteok)
- 250 ml Low sodium beef broth
- 2 tablespoons Gochujang (Korean chili paste, low sodium if possible)
- 1 tablespoons Gochugaru (Korean red pepper flakes)
- 1 tablespoons Soy sauce, low sodium
- 1 tablespoons Rice vinegar
- 1 tablespoons Maple syrup
- 1 teaspoon Sesame oil
- 2 stalks Green onions, sliced
- 2 cloves Garlic cloves, minced
- 2 tablespoons Neutral cooking oil (like canola or vegetable oil)
- 1 tablespoon Sesame seeds
Instructions
Begin by rinsing the Korean rice cakes under cold water, especially if they have been refrigerated, to help soften them before cooking.
In a small bowl, mix the gochujang, gochugaru, low sodium soy sauce, rice vinegar, maple syrup, and sesame oil. Set aside the sauce mixture.
Heat the neutral cooking oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the rice cakes to the skillet and stir-fry for about 3 minutes until they begin to soften slightly.
Pour in the low sodium beef broth and cover the skillet. Let the rice cakes simmer for about 5-7 minutes, stirring occasionally, until they are tender and most of the liquid is absorbed.
Add the prepared sauce mixture to the skillet, stirring well to coat the rice cakes evenly. Continue to cook for an additional 3-4 minutes, allowing the sauce to thicken slightly.
Add the sliced green onions to the skillet, mixing them in thoroughly and cooking for another minute.
Transfer the fried tteokbokki to serving plates, sprinkle with sesame seeds, and serve immediately.
Nutrition Facts
Calories |
1248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 973 mg | 42% | |
| Total Carbohydrate | 183.4 g | 67% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 21.5 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 758 mg | 16% | |
*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.
