Non-Spicy Tteokbokki (Gut-Supportive Korean Rice Cakes for Kids & Sensitive Stomachs)

Inspired by Korean-style bulgogi tteokbokki — but made safe for kids and allergen-free.

This savory Korean-inspired tteokbokki (rice cake stir-fry) is made without soy, sesame, or other top allergens — yet it delivers rich flavor and comforting texture. Gentle on sensitive stomachs, it supports eczema and histamine-friendly diets, and is easy enough for busy weeknights.

What Makes This Gut- & Eczema-Friendly?

• No soy, sesame, gluten, dairy, nuts, or eggs (Source)

• Uses coconut aminos — naturally sweeter, less salty soy-free alternative that doesn’t disrupt hormone balance & inflammatory markers like soy does. (Source)

• Avoids high-histamine and high-oxalate ingredients (no fish sauce/fermented paste) (Source)

• Rich in natural glutamates from the garlic and onion, which can strengthen & repair the gut lining and support digestion. (Source)

• Uses grass fed tallow (or coconut oil), stable fat great for gut repair/anti-inflammatory diets.

• Mum-approved for families with kids on eczema elimination & gut healing journey.

INGREDIENTS (Makes 4–6 servings)

For the Stir-Fry

• 2 lbs grass-fed/finished ground beef - I get mine via a cow share (lmk if you want me to share more about my cow share experience!)

• 1 lbs Korean rice cakes (tteok) – soak 15 min in filtered water if hard or frozen - I recommend my homemade, soured version for the gut health benefits (make it with me!)

• 1 medium onion, thinly sliced

• 2 cups chopped cabbage (or other low-histamine veggies)

• 2 tbsp coconut oil or other non-inflammatory fat like grass fed tallow

For the Tteok-Bokki Sauce

• 5 tbsp coconut aminos (soy-free, gluten-free)

• 1 tbsp pure maple syrup (Optional) Personally, I prefer to skip the syrup & drizzle garlic honey as a topping at the end!

• 4 tsp fresh minced organic garlic

• 2 tsp of sea salt, to taste (as coconut aminos = sweet)

• 1 tsp fresh lemon juice (trust me on this!)
  
  Optional (but highly recommended) add-in’s for depth

• 1/8 tsp white pepper (for depth without heat)

• 1 tbsp fresh organic ginger, finely minced or cut into coin shapes
  (enhance digestion + deepen flavor)

Optional Toppings

• 1 tbsp sprouted pumpkin seeds (to mimic sesame seeds without allergy risk)

• 1-2 boiled eggs (if egg allergy is not a thing for you)

• a drizzle of garlic honey or raw honey if you want it on the sweeter side! (you’d be surprised by how well honey goes with beef… don’t knock it til you try it!)

METHOD

1. Thaw + Marinate Beef (if frozen)

• Thaw 2 lbs ground beef in cold water bath (~1 hour).

• Mix with all sauce ingredients, cover and marinate in the fridge for 2 hours (or 30 min if you’re in a pinch).

2. Soak Tteok (if frozen, hard, or not freshly made)

• While beef marinates, soak tteok in filtered water for 10 min to soften. Drain and set aside.

3. Cook the Dish

• In a large skillet / wok, heat tallow over medium heat.

• Sauté onion and cabbage - cook thoroughly (10 min).

• Push veggies aside and add beef. Cook until browned and crumbly.

4. Add Rice Cakes

• Stir in soaked tteok and 2 tbsp water to help them steam / soften.

• Stir-fry everything together for 5 minutes / until tteok is tender & sauce thickens.

5. Finish & Serve

• Top with pumpkin seeds if using.

• Serve warm.

Optional Umami Boost (Add While Cooking or to Your Marinade):

To deepen the flavor while keeping things low histamine and low oxalate, stir in:

• 1–2 tbsp anchovy stock or beef stock (fresh for low histamine)

• Additional 1 tbsp coconut aminos if preferred (extra sweetness/flavor)

This get a deeper flavor that mimics the savory profile of bulgogi or gochujang-based Korean dishes — without the soy or gut distress.

Pro Tips

• Soaking the tteok helps them cook evenly and prevents over-chewiness.

• Add vegetables you/your child tolerates — cabbage, zucchini, or mushrooms work well! Cook thoroughly to support digestion and free up digestive capabilities for other foods.

• This recipe is freezer-friendly! Portion out extras before adding tteok for future use.

FAQ

• Should I use a lid while cooking this tteokbokgi?

  • No lid while browning the beef.

    • Why: Covering the wok will trap steam, which causes the meat to steam instead of brown. That prevents caramelization and can lead to soggy texture — not cool for tteokbokki.

    • If you want it to cook fast, split the beef into two batches; avoid overcrowding.

    Once you add the soaked tteok and a few tablespoons of water, it’s okay to cover for just a couple minutes to help the rice cakes soften faster if needed — just make sure to uncover and stir-fry right after so the sauce can thicken and the tteok texture stays chewy.

Why We Love It

It’s a gut-loving, kid-friendly meal we can enjoy as a family. As a busy allergy family managing 18+ allergens & eczema prone skin, it’s not everyday that we get to sit down together over the same meal. So this one’s a special one I make for us to dig into as a family.

Why?
Our babies are built to be imitators of us.

It’s the main reason we prioritize eating the same nourishing meal together.

““Every single day we are becoming someone. The things we do, do something to us.” ”

— Ian Simkins

It’s the main reason I encourage my clients to try to eat the same thing as their baby from the start of their solid food journey 🥣

“Family meals have an important impact on a child’s dietary intake, psychosocial health and learning. Family meals can provide an opportunity to communicate, learn, transmit cultural and ethnic heritage, and develop family rituals. They are also an opportunity for positive role modelling by caregivers and other family members. There are positive nutritional and psychosocial outcomes from sharing meals. Traditions and routines are important to young children because they help to provide a sense of security” (Story and Neumark-Sztainer 2005)

I hope you all enjoy your family mealtimes this week ♡