Eosinophilic Esophagitis Friendly Korean Spicy Rice Cakes
Total time30 min
Prep time10 min
Cook time20 min
4.7(21)
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Learn more āIngredients
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
- 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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