Korean · Dinner
Stir-Fried Rice Cakes (Low-Calorie)
Chewy Korean rice cakes and fish cake stir-fried in a light gochujang glaze with cabbage, onion, and scallion, finished with sesame seeds. This lighter version cuts oil and sugar while keeping the sweet-spicy tteokbokki flavor, served hot as a compact single portion.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
398Calories
23.8gProtein
9.5gFat
62.1gCarbs
16.2gSugar
3.8gFiber
1380mgSodium
38mgChol
1.7gSat Fat
420mgPotassium
65mgCalcium
2.1mgIron
1.5mcgVitamin B12
18mgVitamin C
gluten-free-adaptable
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Slice the fish cake into bite-size strips, separate the rice cakes if clumped, mince the garlic, thinly slice the onion and cabbage, and slice the scallion.
2
Heat the sesame oil in a nonstick skillet over medium heat for 1 to 2 minutes, then add the onion and garlic, cooking for 2 minutes until the onion softens.
3
Add the rice cakes, fish cake, cabbage, and a sauce made from stock, gochujang, gochugaru, soy sauce, and honey. Simmer over medium heat for 6 to 8 minutes.
4
Plate
Transfer to a plate, scatter the scallion and sesame seeds over the top, and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g Korean fish cake (eomuk)
- 7 oz200g Korean rice cakes (tteok)
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp gochugaru
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp honey
- 4 cloves4 cloves garlic
- 1/2 cup70g onion
- 1 cup70g cabbage
- 22 scallion
- 1 cup240ml low-sodium vegetable stock
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp sesame seeds
