Tteokbokki (Keto Style)

Keto Tteokbokki is a delightful twist on the classic Korean street food, made with konjac rice noodles for a low-carb option. This dish is spicy, savory, and packed with flavor, making it a perfect guilt-free lunch.

Ingredients

• Konjac rice noodles - 200 grams
• Water - 500 ml
• Gochujang (Korean red chili paste) - 2 tablespoons
• Soy sauce (or coconut aminos) - 1 tablespoon
• Erythritol or other keto sweetener - 1 teaspoon
• Sesame oil - 1 tablespoon
• Green onions - 2, chopped
• Hard boiled eggs - 2, halved
• Fish cake (keto-friendly) - 100 grams, sliced
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. In a pot, bring 500 ml of water to a boil and add the konjac rice noodles. Cook for 2-3 minutes until tender, then drain and set aside.
2. In the same pot, combine the gochujang, soy sauce, erythritol, and sesame oil over medium heat. Stir well until the sauce is smooth and begins to bubble.
3. Add the cooked konjac noodles and fish cake slices to the sauce, mixing gently to coat everything evenly. Cook for another 3-5 minutes until heated through.
4. Remove from heat and mix in the chopped green onions.
5. Serve hot, topped with halved hard boiled eggs and a sprinkle of sesame seeds.

Nutrition

• Calories: 250
• Protein: 15 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 1200 mg
• Cholesterol: 370 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for keto diets.
• Rich in protein and healthy fats, promoting satiety.

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