Low-fat rosé tteokbokki
low-fathigh-protein

Low-fat rosé tteokbokki

Korean · meal · Serves 1 · 25m total · ↑ Protein & Fib

Inspired by @mia_wangg · Watch on IG ↗

665 kcal70 g protein49 g carbs22 g fat

A high-protein, diet-friendly take on tteokbokki using rice paper as the tteok, loaded with shrimp, surimi, and chicken sausage in a creamy rosé gochujang sauce.

Cook timeline

Wall clock: 25mActive: 25mPassive: 10mParallel tracks: 2
0m
5m
10m
15m
20m
25m
Sauté onion
Boil egg
Cook protein
Mix rosé sauce
Prep rice paper tteok
Simmer in rosé sauce
Active (hands-on)
Passive (waiting)
Same row = sequential; different rows = parallel
Start cooking

Equipment

Steps

25m
  1. 1. Boil egg2m + 10m
    1 whole egg
  2. 2. Mix rosé sauce3m
    80 g silken tofu · 1 tbsp tomato paste · 10 g gochujang · 10 g cream cheese · 150 ml fat-free milk · 1 smoked paprika · 1 salt and pepper
  3. 3. Prep rice paper tteok3m
    2 sheet rice paper
  4. 4. Sauté onion7m
    100 g white onion
  5. 5. Cook protein5m
    170 g shrimp · 50 g surimi · 0.5 whole chicken sausage
  6. 6. Simmer in rosé sauce5m

When ready to eat

Top with the boiled egg (halved) and shredded cabbage, and serve immediately.