Low Carb Teokbokki
Satisfy your cravings for Korean comfort food with this Low Carb Teokbokki, a guilt-free twist on the classic dish! This recipe swaps traditional rice cakes for shirataki noodles, a low-carb alternative that's perfect for keto and health-conscious eaters. Coated in a spicy, umami-rich sauce made with gochujang, gochugaru, and a touch of sugar substitute, this dish delivers all the bold, fiery flavors of authentic tteokbokki without the carb overload. Optional add-ins like low-carb fish cake, cabbage, or boiled eggs make it customizable and hearty, while a drizzle of sesame oil and sprinkle of green onions and sesame seeds provide the perfect finishing touch. Ready in just 35 minutes, this spicy Korean street food-inspired creation is perfect for weeknight dinners or as a crowd-pleasing dish.
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Recipe Information
Ingredients
- 400 grams Shirataki noodles (thick/round type, cut into rice cake-sized pieces)
- 2 tablespoons Gochujang (Korean chili paste, low-carb version if available)
- 1 tablespoon Gochugaru (Korean chili flakes)
- 2 tablespoons Soy sauce (use a low-sodium, gluten-free version if needed)
- 1 tablespoon Sugar substitute (e.g., erythritol or monk fruit sweetener)
- 3 cloves Garlic, minced
- 100 grams Fish cake (optional, ensure low-carb variety)
- 2 stalks Green onions, chopped
- 1 teaspoon Sesame oil
- 1 teaspoon Sesame seeds (for garnish)
- 1.5 cups Water
- 100 grams Cabbage, chopped (optional, for added texture)
- 2 pieces Boiled egg, halved (optional, for serving)
Instructions
Rinse the shirataki noodles under running water and boil them in a pot of water for 2-3 minutes to remove any odor. Drain thoroughly and cut into rice cake-sized pieces.
In a medium pot or deep skillet, combine the gochujang, gochugaru, soy sauce, sugar substitute, minced garlic, and water. Stir well to create the tteokbokki sauce.
Bring the sauce to a simmer over medium heat, stirring occasionally to ensure the spices are well mixed.
Add the shirataki pieces to the pot, ensuring they are coated evenly with the sauce. Simmer for 10-15 minutes until the sauce thickens and the noodles absorb the flavor.
If using fish cake or cabbage, add them into the pot and cook for another 5 minutes until they are heated through and tender.
Drizzle sesame oil over the dish and give it a final stir. Adjust seasoning to taste, adding more soy sauce or spice if needed.
Serve hot, garnished with chopped green onions and sesame seeds. Optionally, top with halved boiled eggs for an authentic touch.
Nutrition Facts
Calories |
320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 1329 mg | 58% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 6.0 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 150 mg | 12% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 462 mg | 10% | |
*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.
