Low Sodium Teokbokki
Savor the bold flavors of Korea while keeping your sodium intake in check with this Low Sodium Tteokbokki recipe! This healthier take on the classic Korean street food features chewy rice cakes simmered in a vibrant, umami-rich sauce made with low sodium gochujang, soy sauce, and unsalted vegetable stock. Accented with a touch of sweetness from rice syrup or honey and balanced by the mild heat of gochugaru, this dish delivers all the deliciousness of traditional tteokbokki without the salt overload. Fresh carrots, zucchini, and green onion add a crisp, colorful contrast to the hearty rice cakes, while a drizzle of sesame oil lends a nutty finish. Perfect as a savory snack or light meal, this lower sodium version of tteokbokki is proof that you don’t have to compromise on flavor for health.
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Ingredients
- 400 grams Korean rice cakes (tteok)
- 500 milliliters Water
- 2 tablespoons Low sodium gochujang (Korean chili paste)
- 1 tablespoon Low sodium soy sauce
- 1 teaspoon Gochugaru (Korean chili flakes)
- 1.5 tablespoons Rice syrup or honey
- 2 cloves Garlic, minced
- 300 milliliters Vegetable stock (unsalted or low sodium)
- 1 medium Carrot, julienned
- 1 small Zucchini, sliced thinly
- 3 stalks Green onion, sliced
- 1 teaspoon Sesame oil
- 1 teaspoon Sesame seeds (optional)
Directions
Step 1
1. Soak the Korean rice cakes (tteok) in warm water for 10-15 minutes if they are hard or refrigerated. This helps soften them before cooking.
Step 2
2. In a saucepan, combine the water and vegetable stock and bring to a simmer over medium heat.
Step 3
3. Add the low sodium gochujang, low sodium soy sauce, gochugaru, rice syrup (or honey), and minced garlic to the pot. Stir until the sauce is well combined and smooth.
Step 4
4. Add the soaked rice cakes into the sauce and stir to coat evenly. Allow the rice cakes to simmer in the sauce for 8-10 minutes, stirring occasionally, until they become soft and chewy.
Step 5
5. Add the julienned carrots and zucchini to the pot and cook for an additional 5 minutes, ensuring the vegetables are tender but still retain some crunch.
Step 6
6. Stir in the sliced green onions and drizzle sesame oil over the top. Cook for 1-2 more minutes.
Step 7
7. Serve the Low Sodium Tteokbokki hot, sprinkled with sesame seeds if desired. Enjoy!
Nutrition Facts
| Serving size | (1538.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 921.0 |
| Total Fat 18.0g | 0% |
| Saturated Fat 2.4g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 0mg | 0% |
| Sodium 983.2mg | 0% |
| Total Carbohydrate 173.5g | 0% |
| Dietary Fiber 9.3g | 0% |
| Total Sugars 24.7g | |
| Protein 17.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 196.5mg | 0% |
| Iron 4.1mg | 0% |
| Potassium 1118.9mg | 0% |
Source of Calories