Coconut Free Korean Spicy Rice Cakes

Total time30 min

Prep time10 min

Cook time20 min

4.7

(21)

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Ingredients

4 servings

For the tteokbokki

1 lb cylindrical rice cakes (tteok), fresh or thawed
2 cups low-sodium chicken broth or vegetable broth
1 tbsp avocado oil
4 garlic cloves, minced
1 tbsp fresh ginger, grated
4 scallions, cut into 1-inch pieces (white and green parts separated)

For the sauce

3 tbsp gochujang (korean red pepper paste)
1 tbsp coconut aminos
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
1 tbsp honey
1 tsp toasted sesame oil
1 tsp ground turmeric

For serving

1 tsp sesame seeds, for serving (optional)

Instructions

1
If using refrigerated or frozen rice cakes, soak them in cold water for 10 minutes, then drain. Fresh rice cakes can go straight into the pan.
2
In a small bowl, whisk together the gochujang, coconut aminos, honey, sesame oil, and ground turmeric until smooth. Set aside.

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