Low Carb Fried Tteokbokki
Delight in the bold flavors of **Low Carb Fried Tteokbokki**, a creative twist on the beloved Korean street food dish that's both nourishing and satisfying. By swapping traditional rice cakes for cauliflower rice, this recipe transforms a carb-heavy classic into a low-carb, keto-friendly delight while maintaining all the savory, spicy goodness you're craving. Aromatic garlic, vibrant zucchini, and tender onions are stir-fried in nutty sesame oil and coated with a rich sauce made from gochujang, gochugaru, and soy sauce for a perfect balance of heat and umami. Optional fish cakes add a chewy texture, while a sprinkle of sesame seeds and fresh green onions adds the perfect finishing touch. Quick to prepare and packed with flavor, this healthier take on fried tteokbokki is ideal for satisfying your Korean comfort food cravings without compromising your goals!
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Recipe Information
Ingredients
- 250 grams Cauliflower rice
- 1 tablespoon Gochujang (Korean red chili paste)
- 1 teaspoon Gochugaru (Korean red pepper flakes)
- 1 tablespoon Soy sauce
- 2 cloves Garlic, minced
- 1 tablespoon Sesame oil
- 1 medium Zucchini, sliced into half-moons
- 0.5 medium Onion, sliced
- 100 grams Fish cakes, sliced (optional)
- 2 stalks Green onions, chopped
- 1 teaspoon Sesame seeds
- 0.5 cup Water
Instructions
Begin by preparing the ingredients: mince the garlic, slice the zucchini into half-moons, slice the onion, chop the green onions, and slice the fish cakes if using.
Heat the sesame oil in a large skillet or wok over medium heat.
Add the minced garlic to the hot oil and sauté for about 1 minute until fragrant.
Add the sliced onion and zucchini to the skillet and stir-fry for 3–4 minutes until they start to soften.
Add the cauliflower rice, gochujang, gochugaru, soy sauce, and water to the skillet. Stir well to combine all the ingredients.
Increase the heat to medium-high and continue to cook for 5–7 minutes, stirring frequently, until the cauliflower rice is tender and the sauce has thickened.
If using, add the sliced fish cakes to the skillet during the last 3 minutes of cooking, ensuring they are heated through.
Once everything is cooked and the sauce is well mixed, add the chopped green onions and sesame seeds. Toss to combine.
Remove from heat and serve immediately, garnished with additional sesame seeds or chopped green onions if desired.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 1537 mg | 67% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 18.5 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1573 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
