Korean spaghetti (gluten-free)

If it were up to me and my husband, we would eat zoodles made with spirals of zucchini and other vegetables.  But my daughter really loves flour noodles.  I feel bloated and carbed out when I eat the conventional flour noodles.  My saving grace is that she also loves rice noodles, so my compromise is to create meals around rice noodles.

By rice noodles, I mean tteokbokki, or 떡볶이, which is rice cake sticks.  The ingredients are very simple – rice, water and salt.  There’s no wheat or gluten.  Traditionally, this is a spicy Korean dish, which is also very good.  My daughter is still too young for the hot Korean spices, so I made my own version of “spaghetti” with it.



1 bag of rice cake sticks (or sweet potato noodles called 당면 dangmyun is also gluten free)

1 28 oz marinara sauce (the one from Trader Joe’s contain only tomatoes, EVOO, salt, garlic, carrot puree, onions, basil, sugar, oregano, black pepper and spice)

1 21 oz of organic ground beef

1 onion, sliced

vegetables of choice


1.  Soak the rice cake sticks in cold water for 1/2 – 2 hours.


2.  Heat large pan over medium high and drizzle EVOO.  Add onion and cook until translucent.  Then add the ground beef and cook thoroughly.


3.  Pour the marinara sauce to the meat mixture.


4.  Add the rice sticks to the sauce and cook until the rice sticks are soft.


5.  Enjoy!