Low Sodium Korean Rice Cake (Tteokbokki)

Satisfy your cravings for bold Korean flavors with this Low Sodium Korean Rice Cake (Tteokbokki) recipe—an elevated twist on the classic Korean street food! Featuring tender, chewy rice cakes simmered in a luscious, umami-packed sauce made with gochugaru, gochujang, and low-sodium soy sauce, this dish balances vibrant spice with a subtle sweetness from maple syrup. Fresh accents of julienned carrots, green onions, and toasted sesame seeds add texture and depth, while a touch of sesame oil ties everything together. Perfect for those looking to enjoy a healthier, low-sodium version of this beloved comfort food, this Tteokbokki pairs beautifully with other Korean dishes or stands out as a satisfying meal on its own. Ready in just 30 minutes, it's a quick and flavorful option for weeknight dinners or weekend indulgences!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 500 grams Korean rice cakes (garaetteok)
• 500 milliliters Water
• 500 milliliters Unsalted vegetable broth
• 2 tablespoons Gochugaru (Korean red pepper flakes)
• 3 tablespoons Gochujang (Korean red chili paste)
• 1 tablespoon Low sodium soy sauce
• 1 tablespoon Maple syrup
• 3 cloves Minced garlic
• 1 medium Carrot, julienned
• 3 pieces Green onions, sliced
• 1 teaspoon Sesame oil
• 1 teaspoon Sesame seeds

Directions

Step 1

Soak the Korean rice cakes in warm water for 10 minutes if they are frozen or refrigerated to ensure they soften. Drain and set aside.

Step 2

In a large saucepan or pot, combine the water and unsalted vegetable broth. Bring to a gentle simmer over medium heat.

Step 3

Add the gochugaru, gochujang, low sodium soy sauce, maple syrup, and minced garlic to the broth. Stir well to combine the ingredients and dissolve the chili paste.

Step 4

Once the sauce is well blended, add the rice cakes and carrot strips to the pot.

Step 5

Simmer the mixture over medium heat, stirring occasionally to prevent sticking, for about 15 minutes or until the rice cakes are soft and chewy and the sauce thickens.

Step 6

Just before serving, add the sliced green onions and sesame oil to the pot. Stir through to distribute the flavors evenly.

Step 7

Transfer the Tteokbokki to a serving dish and sprinkle with sesame seeds before serving.

Step 8

Enjoy your low sodium Korean rice cake dish as a standalone meal or as part of a Korean cuisine spread.

Nutrition Facts

Serving size	(1737.1g)

Amount per serving	% Daily Value*
Calories	1073.9

Total Fat 19.5g	0%
Saturated Fat 2.8g	0%
Polyunsaturated Fat 6.5g
Cholesterol 0mg	0%
Sodium 1988.1mg	0%
Total Carbohydrate 211.9g	0%
Dietary Fiber 12.6g	0%
Total Sugars 31.4g
Protein 19.4g	0%

Vitamin D 0IU	0%
Calcium 159.0mg	0%
Iron 4.0mg	0%
Potassium 949.6mg	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: 15.9%

Protein: 7.1%

Carbs: 77.0%