Low Sugar Tteokbokki

Name: Low Sugar Tteokbokki
Total time: 5 min
Yield: 410 g
Ingredients: Steamed Pumpkin 100 piece(1/3); Mozzarella Cheese 25 handful; Fresh Cabbage 30 g; Water 90 ml; Oyster Sauce 6 spoon(2 tbsp); Soy Sauce 5 g; Liquid Allulose 15 tablespoon; Red Pepper Powder 3 spoon; Low Sugar Gochujang 10 g; Fresh Egg 110 piece; Rice Paper 16 sheet

Cook 5 min Difficulty EASY 353 kcal

#Low Sugar Tteokbokki #Diet Tteokbokki #Low Carb Tteokbokki #Blood Sugar Control Food #Low Sugar Snack #Tteokbokki Recipe #Erythritol #Easy Cooking #Healthy Snack #Korean Cuisine

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Ingredients

Main ingredients

Steamed Pumpkin 1 piece(1/3)
Mozzarella Cheese 0.5 handful
Fresh Cabbage 30 g
Water 90 ml
Oyster Sauce 0.2 spoon(2 tbsp)
Soy Sauce 5 g
Liquid Allulose 1 tablespoon
Red Pepper Powder 1 spoon
Low Sugar Gochujang 10 g
Fresh Egg 2 piece
Rice Paper 2 sheet

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 38.2 g 39%

Protein 24.9 g 26%

Fat 15.03 g 35%

Serving size 410g

Cooking steps

1

Rinse the rice cakes under running water.
2

Mix the sauce ingredients (gochujang, soy sauce, erythritol, minced garlic) beforehand.
3

Pour water and sauce into a pan and bring to a boil.
4

When it boils, add rice cakes, fish cakes, and onion.
5

Simmer on medium-low heat until the rice cakes become soft.
6

Add scallions and boiled eggs, and cook for another 2-3 minutes.
7

Turn off the heat and transfer to a plate.

Low Sugar Tteokbokki

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