Keto Tteokbokki with Shirataki Rice Cakes

Ingredients

• about 450 g Shirataki rice cakes
• 2 tbsp Gochujang (Korean chili paste)
• 1 tbsp Soy sauce (gluten-free tamari)
• 2 cloves Garlic
• 2 stalks Green onions
• 1 tsp Fish sauce
• 1 cup Beef broth
• 2 Hard-boiled eggs

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 450 g of shirataki rice cakes into a colander. Rinse them thoroughly under cold running water for 30 seconds to remove any briny smell, then set the colander aside to drain.
2. 2Peel and mince the 2 cloves of garlic. Thinly slice the 2 stalks of green onions on a diagonal into approximately 0.635 cm (0.6 cm) pieces.
3. 3In a medium saucepan, whisk together the 2 tbsp of gochujang, 1 tbsp of soy sauce (gluten-free tamari), the minced 2 cloves of garlic, 1 tsp of fish sauce, and 1 cup of beef broth until all ingredients are well combined.
4. 4Place the medium saucepan with the sauce over medium-high heat, approximately 204.4°C (200°C). Bring the sauce to a gentle simmer, which should take about 3-5 minutes, until small bubbles begin breaking the surface.
5. 5Add the rinsed and drained about 450 g of shirataki rice cakes to the simmering sauce. Stir gently to ensure all the rice cakes are fully coated, then continue to cook for 10-15 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon and the rice cakes feel tender when tasted.
6. 6Remove the saucepan from the heat. Serve the Keto Tteokbokki immediately, garnished with the sliced 2 stalks of green onions and accompanied by the 2 hard-boiled eggs on the side.

Substitutions

Related Guides