Low Carb High Protein Tteokbokki

 

Spicy, soft, chewy, high protein, low carb

Low Carb Tteokbokki 

 

 2 to 3 blocks Swad Paneer, cut in strips

(Paneer does not melt, it just gets soft and chewy... Do not attempt this with homemade Paneer, it doesnt get dense enough. I also cannot vouch for other brands of Paneer. Swad is the best commercial Paneer and is springy, and chewy like Tteokbokki Rice cakes, when freshly purchased. DO NOT BUY THE REDUCED FAT SWAD PANEER)

 

This is for Diabetics and others who shouldnt eat carbs, it will satisfy the cravings 

 

6 cups Water 

1-1/2 T Gochugaru

1/3 to 1/2 cup (to your taste) Gochujang

Your choice of Fish Cakes

6 Boiled Eggs 

10 Dried, Cleaned Anchovies

1 bunch washed, trimmed, Scallions cut in 2 inch lengths

1 FIVE inch square Kombu

1 t Konjac flour

Sweetener (optional) 

1/2 t salt 

 

Mix the Konjac Flour and Salt and set aside 

 

Put the water, anchovies, kombu  in a large pan and boil 10- 15 mins

You can either leave the anchovies in the pan or remove them, I leave em in and eat them.

Either way you can also remove the kombu or slice into strips and put it back.

Then add the Pepper paste and pepper flakes and sweetener, the salt mixed with the Konjac flour, Bring to the boil and stir till combined, then add the Paneer, eggs, fishcakes and scallions and cook till its syrupy and the Paneer is soft and the fishcakes have swelled up.

 

Serve just like this or make my low carb Gimmari

 

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