Wheat Free Tteokbokki Spicy Rice Cakes

Total time30 min

Prep time10 min

Cook time20 min

4.9

(6)

About Fig

Fig 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 →

Ingredients

4 servings

For the sauce

2 cups anchovy-kelp broth or water
3 tbsp gochujang (korean red chili paste)
1 tbsp gochugaru (korean red pepper flakes)
1 tbsp soy sauce
1 tbsp sugar
1 tsp sesame oil

1 lb (about 450g) cylindrical rice cakes (tteok), fresh or thawed
6 oz (170g) korean fish cakes (eomuk), cut into bite-sized pieces
3 scallions, cut into 2-inch pieces

For serving

2 tsp sesame seeds, for serving (optional)

Instructions

1
In a large skillet or wide saucepan, whisk together the anchovy-kelp broth, gochujang, gochugaru, soy sauce, and sugar until the gochujang is fully dissolved. Bring to a boil over medium-high heat.
2
Add the rice cakes and fish cakes to the boiling sauce. Stir to coat, then reduce the heat to medium and cook, stirring frequently, for 8–10 minutes, until the rice cakes are tender and chewy throughout and the sauce has thickened enough to coat them in a glossy layer.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!