Gluten-Free Tteokbokki

Gluten-Free Tteokbokki is a delightful and spicy Korean dish made with chewy rice cakes, smothered in a savory-sweet sauce, offering a perfect balance of flavors. This baked version is healthier and easier to prepare, making it perfect for a cozy meal at home.

Ingredients

• Gluten-free rice cakes - 300 grams
• Water - 500 ml
• Gochujang (Korean chili paste) - 2 tablespoons
• Soy sauce (gluten-free) - 2 tablespoons
• Sugar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic (minced) - 2 cloves
• Green onions (sliced) - 2 stalks
• Fish cakes (sliced, optional) - 100 grams
• Sesame seeds - 1 tablespoon for garnish

Steps

1. Preheat your oven to 200°C (392°F).
2. In a medium saucepan, bring 500 ml of water to a boil.
3. Add gluten-free rice cakes to the boiling water and cook for about 5-7 minutes until they soften. Drain and set aside.
4. In the same saucepan over medium heat, combine gochujang, soy sauce, sugar, sesame oil, and minced garlic. Stir until well mixed and heated through.
5. Add the softened rice cakes and fish cakes (if using) to the saucepan, and toss to coat them evenly in the sauce.
6. Transfer the mixture to a baking dish, spreading it evenly.
7. Bake in the preheated oven for 15-20 minutes until the sauce is bubbling and slightly thickened.
8. Remove from the oven, garnish with sliced green onions and sesame seeds before serving.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 60 g
• Fiber: 2 g
• Sugar: 8 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Gluten-free rice cakes provide a great source of carbohydrates for energy.
• Gochujang contains probiotics that support gut health.

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