Sugar-Free Korean Rice Cakes (Tteokbokki)

Indulge in the bold and irresistible flavors of Sugar-Free Korean Rice Cakes (Tteokbokki), a healthier twist on an iconic Korean street food favorite. This recipe swaps out sugar for a naturally sweet and savory balance, letting the chewy Korean rice cakes shine in a rich, spicy sauce made with gochujang, gochugaru, and aromatic garlic. Enhanced with low-sodium soy sauce, fish sauce, and a touch of sesame oil, this dish offers all the umami-packed satisfaction of traditional Tteokbokki without the added sugar. Perfectly customizable, you can top it with boiled eggs or toasted sesame seeds for added texture and flavor. Quick to prepare in just 30 minutes, this sugar-free version is a delicious, guilt-free way to enjoy the comforting heat and heartiness of Korean cuisine.

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 500 grams Korean rice cakes (tteok)
• 2 tablespoons Gochujang (Korean red chili paste)
• 1 tablespoon Gochugaru (Korean red chili flakes)
• 2 tablespoons Low-sodium soy sauce
• 3 cloves Garlic, minced
• 1 medium Onion, sliced
• 1 teaspoon Fish sauce
• 2 cups Water
• 2 stalks Green onions, chopped
• 1 teaspoon Sesame oil
• 2 whole Boiled eggs, optional
• 1 tablespoon Toasted sesame seeds, optional

Directions

Step 1

If using store-bought rice cakes, soak them in warm water for 10 minutes to soften them. If using fresh rice cakes, skip this step.

Step 2

In a large skillet or wok, heat a bit of sesame oil over medium heat and add the sliced onion. Cook until the onion becomes translucent.

Step 3

Add the minced garlic and cook for another minute until fragrant.

Step 4

Add the gochujang and gochugaru to the skillet, stirring to combine with the onions and garlic, and let it cook for a minute.

Step 5

Pour in the water and add the low-sodium soy sauce and fish sauce. Stir to combine and bring the mixture to a simmer.

Step 6

Once simmering, add the softened rice cakes to the sauce. Stir well to ensure all the rice cakes are covered in sauce.

Step 7

Let the rice cakes cook in the sauce for about 8-10 minutes, stirring occasionally, until they are soft and the sauce has thickened.

Step 8

If using boiled eggs, peel and add them to the skillet to heat through for the last 5 minutes of cooking.

Step 9

Once the sauce has reached your desired consistency, remove the skillet from heat and stir in the chopped green onions and sesame oil.

Step 10

Serve the Tteokbokki hot, garnished with toasted sesame seeds if desired.

Nutrition Facts

Serving size	(1375.5g)

Amount per serving	% Daily Value*
Calories	1173.7

Total Fat 32.1g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 5.8g
Cholesterol 372mg	0%
Sodium 3170.5mg	0%
Total Carbohydrate 190.1g	0%
Dietary Fiber 10.5g	0%
Total Sugars 16.5g
Protein 34.9g	0%

Vitamin D 88IU	0%
Calcium 257.4mg	0%
Iron 7.1mg	0%
Potassium 846.9mg	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: 24.3%

Protein: 11.7%

Carbs: 64.0%