I won't say that these tteok are exactly like the real thing. I dare say that I like them even better! Normally, I don't eat a lot of tteok not only because they are carbs, but mainly because I think they are too firm and hurt my jaw. However, these keto tteok perfectly preserves the chewiness of rice cakes, they are also softer and less powdery.
If you want to make traditional tteokbokki, add less water to the pot. What I made is closer to a tteok stew. Aside from the typical noodles and fishcakes, I added vegetables and some protein source.
Keto Tteokbokki (Korean Rice Cake) Recipe–Ingredients
For the tteok (rice cake):
- 30g oat fiber
- 18g psyllium husk
- 1 egg white (about 30g)
- 100ml water
For the stew:
- 1 liter water
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tsp erythritol
- 1 onion sliced
- 2 cloves of garlic minced
- 2 tbsp gochujaru (Korean chili powder)
- any vegetables you like. I use 1/4 cabbage and 120g of enoki mushroom
- 120g fishcakes (I couldn't find Korean fish cakes so I use Japanese fish cakes)
- 150g konjac glass noodles
- 350g of chicken breast air-fried for 5 minutes (optional)*
- 2 hard-boiled eggs
Keto Tteokbokki (Korean Rice Cake) Recipe–Instructions
For the tteok (rice cake):
In a bowl, mix together the oat fiber and psyllium husk.
Add the egg white and combine well.
Slowly add the water in three parts and make sure that it's well combined.
Knead with hand and shape it into a long rope.*
Cut into desired length.
Spray some avocado oil and coat them so they do not dry out.
For the stew:
Soak the konjac glass noodles in hot water for 5 minutes until they slightly soften.
In a pan, add 1 liter of water, the gochujang, soy sauce, and erythritol.
Mix well then add the sliced onions and minced garlic.
Cook for 1 minute and add the gochujaru.
Add the vegetables if you like and wait until they reduce in size.
Add the pre-soaked glass noodles.
Cook for 10 minutes to allow the juice to reduce.
Add the chicken breast and the tteok we just made. Cook for another 2 minutes.*
Keto Tteokbokki (Korean Rice Cake) Recipe–Video Recipe
Keto Tteokbokki (Korean Rice Cake) Recipe–Mukbang Taste Test
Keto Tteokbokki (Korean Rice Cake) Recipe–Notes
The chicken breast is optional and definitely not traditional. I simply did so to ensure that I have some protein since this was my only meal that day.
The tteok puffs up a bit after being cooked. So if you want it to look just like regular tteok, you might want to make it thinner than I did in the video.
Keto tteok is cooked very differently from regular tteok. It does not need to be pre-soaked or cooked for a long time. We simply need the egg white to be cooked and for the psyllium husk to be heated so that it makes the tteok chewy.
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Cherie Aria🧜🏻♀️ 艾雪莉
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