Sugar-Free Tteok-bokki
Experience the bold flavors of Korean street food with a health-conscious twist in this Sugar-Free Tteok-bokki recipe! This guilt-free version of the beloved dish combines chewy Korean rice cakes with a spicy, rich, and slightly sweet sauce made with sugar-free gochujang, gochugaru, soy sauce, and a touch of erythritol or monk fruit sweetener. Perfect for those seeking a low-sugar alternative, this dish offers all the fiery satisfaction without compromising on flavor. Customizable for vegans by omitting fish cakes, it’s an easy 30-minute recipe that packs a punch of umami goodness. Garnished with fresh green onions and toasted sesame seeds, this deliciously spicy comfort food is ideal for a quick weeknight dinner or an indulgent treat. Dive into the irresistible taste of sugar-free tteok-bokki today!
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Recipe Information
Ingredients
- 400 grams Korean rice cakes (tteok)
- 150 grams Fish cakes (optional, omit for vegan version)
- 2 tablespoons Gochujang (Korean red pepper paste, sugar-free or low sugar variant)
- 1 tablespoon Gochugaru (Korean red pepper flakes)
- 2 tablespoons Soy sauce (low sodium recommended)
- 2 cloves Garlic (minced)
- 1 teaspoon Erythritol or monk fruit sweetener
- 2.5 cups Water
- 2 stalks Green onion (chopped)
- 1 teaspoon Sesame oil
- 1 teaspoon Sesame seeds (for garnish)
Instructions
Soak the rice cakes in warm water for 15 minutes if they are refrigerated or frozen to soften them. Drain and set aside.
If using fish cakes, slice them into bite-sized pieces. Set them aside.
In a medium-sized pot or deep skillet, add the water, sugar-free gochujang, gochugaru, soy sauce, minced garlic, and erythritol or monk fruit sweetener. Stir well to combine into a spicy-sweet sauce.
Bring the sauce to a gentle boil over medium heat.
Add the softened rice cakes to the pot and boil for 8-10 minutes, stirring frequently to prevent sticking. The rice cakes should become tender and absorb the sauce.
If using fish cakes, add them to the pot in the last 5 minutes of cooking and let them cook until warmed through.
Once the sauce has thickened and coats the rice cakes evenly, turn off the heat and drizzle with sesame oil.
Garnish with chopped green onions and sesame seeds before serving.
Serve immediately while hot and enjoy your sugar-free tteok-bokki!
Nutrition Facts
Calories |
1121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 2493 mg | 108% | |
| Total Carbohydrate | 166.9 g | 61% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 5.6 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 176 mg | 14% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 954 mg | 20% | |
*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.
