Chewy cylindrical rice cakes simmer in a glossy, deeply savory sauce built on garlic, fresh ginger, and a rich red chili paste base, brightened with a touch of honey and toasted sesame oil. A quick sauté of scallions and garlic in avocado oil kicks off the pan, then everything gets simmered in broth until the rice cakes turn tender and chewy and the sauce clings to every piece. Coconut aminos lend that deep umami backbone you want in a good tteokbokki, while a pinch of turmeric adds warmth and color underneath all that heat. Finished with more scallions and a scatter of sesame seeds, this comes together fast in one pan and delivers all the sticky, spicy comfort of the street-food classic. It's a solid pick for a gluten free kitchen, no flavor or chew sacrificed along the way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Quaker Rice Cakes Gluten Free Lightly Salted - 4.47 Oz
Lundberg Organic Lightly Salted Brown Rice Cakes, 8.5 oz (241g)
Lundberg Rice Cakes Organic Wild Rice - 8.5 Oz
Lundberg Family Farms Organic Whole Grain Rice Cake Brown Rice Salt-Free, 8.5 oz
Lundberg Family Farms Organic Lightly Salted Thin Brown Rice Cakes - 6 oz
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.
In a small bowl, whisk together the gochujang, coconut aminos, honey, sesame oil, and ground turmeric until smooth. Set aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)