Keto Tteokbokki

Keto Tteokbokki is a low-carb twist on the beloved Korean street food, featuring chewy, gluten-free rice cakes made from konjac flour, simmered in a spicy and savory sauce. This dish delivers all the traditional flavors without the carbs, making it perfect for keto dieters.

Ingredients

• Konjac rice cakes - 200 grams
• Water - 1.5 cups (360 ml)
• Gochujang (Korean red chili paste) - 1 tablespoon
• Soy sauce (or tamari for gluten-free) - 1 tablespoon
• Erythritol or monk fruit sweetener - 1 teaspoon
• Garlic (minced) - 1 clove
• Sesame oil - 1 teaspoon
• Green onion (chopped) - 2 tablespoons
• Sesame seeds - 1 teaspoon
• Optional: Cooked protein (tofu, chicken, or beef) - 100 grams

Steps

1. In a medium saucepan, combine water, gochujang, soy sauce, erythritol, minced garlic, and sesame oil. Stir until the gochujang is fully dissolved.
2. Bring the mixture to a simmer over medium heat, then add the konjac rice cakes. Stir gently to coat them in the sauce.
3. If using, add the cooked protein to the saucepan and cook for an additional 5-7 minutes, stirring occasionally, until the rice cakes are heated through and the sauce thickens slightly.
4. Remove from heat and garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 150
• Protein: 8 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.36 L

Health Benefits

• Low in carbohydrates, supporting ketogenic diets and weight loss.
• Rich in fiber from konjac, promoting digestive health.

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