8 Carb Ddukbokki

8 Carb Ddukbokki

3 T Mochiko

1 packet  Plus 1 T Konjac Powder
1-1/2 T wheat gluten

1 t Salt

3-1/4 cups water
White food coloring (optional)

Mix the rice flour , wheat gluten and Konjac powder and salt COMPLETELY in a pot,
Then add the water turn on the heat to high, and whisk completely and stir till it boils, let it boil 3 minutes (not 2-3/4ths 3 minutes)
Immediately pour it into the molds, level off and let set.
Do this quickly before they set.

1 tray for each serving, 8 carbs a piece, 3rd tray not shown cause its fugly

Either make them like Maangchi or make them LESS spicy with the following recipe

10 Dried anchovies

1 head Scallions, cleaned and cut in 3 inch sections

spoonful Gochujang
1 t tomato paste

1 heaping T Swerve

Get a pan and add 3 cups water and 10 headed, gutted dried anchovies and let boil 5 mins, add a spoonful of Gochujang and tomato paste and 1 T Swerve and boil until thickened, add the scallions and stir until wilted

To make a less spicy Ddukbokki, use 1 T gochujang and a big squirt of sugarfree ketchup. No sugar.

Remove from heat and add the "Rice" cakes. Stir to coat then serve.

I eat the anchovies, but you can remove them.

Gimmari with Kelp noodles

Batter

1 egg
1/4 cup King Arthur Keto Flour
salt and pepper
Water

Make them the way Maangchi makes em, but use the batter above and clear KELP noodles
https://www.youtube.com/watch?v=KUc5yDX7EY