This spicy Tteokbokki Recipe is a PIECE OF CAKE...rice cake

gochujang

🥗Healthier: miso paste

💰Cheaper: sriracha

Miso offers a similar umami flavor while sriracha provides heat.

fish cakes

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a lower-calorie option while chicken is a more affordable protein.

Place 3 dried shiitake mushrooms and 5 grams of kombu into a small saucepan with 2 cups of water.

Cover and bring to a boil to make the stock.

Pat dry 150 grams of extra firm tofu and place it in a bowl.

Use a fork to mash the tofu into a crumble.

Finely chop 85 grams of broccolini.

In a non-stick pan over medium heat, add 1 tablespoon of avocado oil and the tofu crumble.

Saute for 3 to 4 minutes.

Add the broccolini and saute for another 2 minutes.

Stir in 2 teaspoons of dark soy sauce and saute for another minute.

Set the tofu and broccolini mixture aside, wiping out the pan with a paper towel.

In the same pan, add 1 tablespoon of gochujang and 1 tablespoon of cane sugar over medium-high heat.

Pour in the mushroom and kombu water and stir to combine.

Gently place in 250 grams of rice cakes and stir to submerge them in the liquid.

Bring to a boil and let it cook for about 5 minutes, stirring occasionally.

Turn the heat to medium and continue cooking for about 5 to 8 minutes, depending on desired sauce thickness.

Add the tofu and broccolini back into the pan and saute for another minute.

If desired, add a splash of water to loosen up the sauce.

Plate the dish and garnish with freshly chopped green onions and white sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens