Low Sodium Teokbokki
Indulge in the bold, fiery flavors of Korea with this Low Sodium Teokbokki recipe, a healthier take on the classic street food favorite. Perfect for those looking to enjoy a reduced-sodium meal without sacrificing taste, this dish combines chewy Korean rice cakes with a savory, spicy sauce made from low sodium gochujang, soy sauce, and a hint of sweetness from rice syrup or honey. Fresh vegetables like julienned carrots and zucchini add a delightful crunch and vibrant color, while green onions and sesame oil elevate the dish with aromatic depth. Quick to prepare in under 35 minutes, this comforting, wholesome meal is ideal for cozy nights or impressing guests with authentic Korean flavors. Customize your garnish with a sprinkle of sesame seeds and serve it hot for a satisfying, guilt-free indulgence.
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Recipe Information
Ingredients
- 400 grams Korean rice cakes (tteok)
- 500 milliliters Water
- 2 tablespoons Low sodium gochujang (Korean chili paste)
- 1 tablespoon Low sodium soy sauce
- 1 teaspoon Gochugaru (Korean chili flakes)
- 1.5 tablespoons Rice syrup or honey
- 2 cloves Garlic, minced
- 300 milliliters Vegetable stock (unsalted or low sodium)
- 1 medium Carrot, julienned
- 1 small Zucchini, sliced thinly
- 3 stalks Green onion, sliced
- 1 teaspoon Sesame oil
- 1 teaspoon Sesame seeds (optional)
Instructions
1. Soak the Korean rice cakes (tteok) in warm water for 10-15 minutes if they are hard or refrigerated. This helps soften them before cooking.
2. In a saucepan, combine the water and vegetable stock and bring to a simmer over medium heat.
3. Add the low sodium gochujang, low sodium soy sauce, gochugaru, rice syrup (or honey), and minced garlic to the pot. Stir until the sauce is well combined and smooth.
4. Add the soaked rice cakes into the sauce and stir to coat evenly. Allow the rice cakes to simmer in the sauce for 8-10 minutes, stirring occasionally, until they become soft and chewy.
5. Add the julienned carrots and zucchini to the pot and cook for an additional 5 minutes, ensuring the vegetables are tender but still retain some crunch.
6. Stir in the sliced green onions and drizzle sesame oil over the top. Cook for 1-2 more minutes.
7. Serve the Low Sodium Tteokbokki hot, sprinkled with sesame seeds if desired. Enjoy!
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 576 mg | 25% | |
| Total Carbohydrate | 118.6 g | 43% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 13.9 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 612 mg | 13% | |
*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.
