Tteokbokki (Korean spicy rice cakes) is a pure comfort snack for Koreans. Those rice cakes in sweet and spicy sauce take you straight back to school days and after-class snack runs. Here’s a simple way to enjoy it without the carb spike: add fiber rich seaweed in your Tteokbokki recipe.
Seaweed naturally slows digestion, helping your energy stay steady while letting you savor every bite. Enjoy this childhood favorite the mindful, healthy way!
Seaweed Tteokbokki Recipe
Ingredients
Ingredients: 1 cup of rice cakes, ½ carrot, 1 OMA cube, 1 tbsp gochujang, ½ tbsp brown sugar, sesame seeds (optional)
Instructions
- Dissolve 1 OMA cube in hot water
- In a microwave-safe bowl, combine the rice cakes and sliced carrot
- Add gochujang and brown sugar to the bowl
- Pour in the seaweed soup
- Microwave for 3 minutes
- Add a boiled egg (optional)
- Garnish with sesame seeds, serve, and enjoy!
