Tteokbokki (Low Carb)

This Low Carb Tteokbokki offers the traditional spicy and chewy delight of the popular Korean street food, but with a healthier twist. Made using konjac noodles instead of rice cakes, it's perfect for brunch enthusiasts looking to indulge guilt-free.

Ingredients

• Konjac noodles - 200 grams
• Gochujang (Korean red pepper paste) - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Garlic (minced) - 2 cloves
• Green onion (sliced) - 2 stalks
• Hard-boiled eggs - 2
• Fish cakes (optional, low carb) - 100 grams
• Water - 300 ml
• Sesame seeds - 1 tablespoon

Steps

1. Rinse the konjac noodles under cold water and set aside.
2. In a medium saucepan, combine water, gochujang, soy sauce, sesame oil, and minced garlic. Stir well to create the sauce.
3. Bring the sauce mixture to a simmer over medium heat.
4. Add the konjac noodles and fish cakes (if using) to the saucepan and cook for about 5-7 minutes, stirring occasionally, until heated through and well coated with the sauce.
5. While the noodles are cooking, prepare the hard-boiled eggs by placing them in boiling water for 6-7 minutes, then cool in ice water and peel.
6. Once the noodles are cooked, remove from heat and garnish with sliced green onions and sesame seeds.
7. Serve the Tteokbokki hot with the halved hard-boiled eggs on the side.

Nutrition

• Calories: 250
• Protein: 18 g
• Carbs: 16 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 185 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in protein from eggs and fish cakes, supporting muscle health.

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