Low Fat Fried Tteokbokki

Savor the bold flavors of Korea with this guilt-free twist on a beloved classic—Low Fat Fried Tteokbokki. This recipe transforms traditional stir-fried rice cakes into a healthier but equally indulgent version by utilizing canola oil spray and low-sodium seasonings without sacrificing flavor. Chewy Korean rice cakes are lightly pan-fried for a slightly crispy edge, then simmered in a spicy-sweet gochujang sauce made with honey, low-sodium soy sauce, and garlic. Crunchy julienned carrots and red bell peppers add vibrant color and texture, while a finishing touch of sliced green onions and sesame seeds delivers a satisfying crunch. Perfect for a quick, healthier weeknight dinner or as a sharing plate, this low-fat tteokbokki pairs authentic taste with wholesome ingredients for a dish that’s as comforting as it is nourishing.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 grams Korean rice cakes (tteok)
• 2 cups Low-sodium vegetable broth
• 2 tablespoons Gochujang (Korean red chili paste)
• 1 tablespoon Low-sodium soy sauce
• 1 tablespoon Honey
• 3 cloves Garlic, minced
• 1 medium Carrot, julienned
• 1 medium Red bell pepper, julienned
• 2 stalks Green onions, sliced
• 1 tablespoon Sesame seeds
• 1 teaspoon Sesame oil
• 2 seconds Canola oil spray

Directions

Step 1

Start by soaking the Korean rice cakes in warm water for about 10 minutes to soften them. If using freshly made or refrigerated tteok, soaking may not be necessary.

Step 2

In a small bowl, mix the gochujang, low-sodium soy sauce, honey, and minced garlic to create the sauce. Set aside.

Step 3

Heat a large non-stick skillet over medium heat and spray with canola oil spray for 2 seconds to coat the surface lightly.

Step 4

Add the softened rice cakes to the skillet and stir fry for about 2-3 minutes until they begin to lightly brown.

Step 5

Pour in the low-sodium vegetable broth and bring to a simmer. Reduce heat to low-medium and let the rice cakes cook until they become tender, about 5-7 minutes.

Step 6

Add the julienned carrot, red bell pepper, and the prepared sauce to the pan. Stir well to coat the rice cakes evenly.

Step 7

Continue to cook for another 4-5 minutes until the sauce thickens and the vegetables are tender-crisp.

Step 8

Stir in the sesame oil and remove from heat.

Step 9

Serve the tteokbokki hot, garnished with sliced green onions and sesame seeds.

Nutrition Facts

Serving size	(1187.3g)

Amount per serving	% Daily Value*
Calories	952.9

Total Fat 21.2g	0%
Saturated Fat 2.9g	0%
Polyunsaturated Fat 7.9g
Cholesterol 0mg	0%
Sodium 1595.5mg	0%
Total Carbohydrate 174.4g	0%
Dietary Fiber 9.6g	0%
Total Sugars 33.9g
Protein 17.7g	0%

Vitamin D 0IU	0%
Calcium 126.9mg	0%
Iron 4.3mg	0%
Potassium 1161.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.9%

Protein: 7.4%

Carbs: 72.7%