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Chef Chris Cho making Egg Tteokbokki — This is how you make Egg Tteokbokki!

This Diet-Friendly Egg Tteokbokki is going viral in Korea because they say it has helped many people satisfy their tteokbokki cravings while sticking to their diet.

Tteokbokki is not really good for a diet. It’s high in carbs, high in calories, and has very few nutrients. To solve this, they removed rice cakes and replaced them with eggs.

Eggs are usually added along with the spicy rice cakes and fish cake, so you know the sauce goes well with it already. This is perfect as it is whole food, high in protein, low in carbs, which can make you feel full and satisfied even for a street snack.

Admittedly, they will never replace the chewiness and sweetness and the magic of rice cakes, but this recipe is a good alternative so that you can satisfy your street food cravings anytime.

Ingredients for Egg Tteokbokki

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Hard Boiled Egg – You can use as many eggs as you want for this recipe. Boil for 7 minutes for jammy yolks, or longer if you want it cooked through. Alternatively, you can also use quail eggs for this recipe.
Fish Cake – In the usual diet ttoekbokki recipes online, they also skip the fish cake to make the dish super low in calories. But personally, I just can’t; it’s too delicious to skip!
Scallions – For aroma and some veggies. You can also add some onion and/or cabbage to further bulk up the dish. I’m sticking to just scallions so it’s street food style!
Water – This is the base of the sauce, but you can also swap this with dashi stock/anchovy stock to make it more flavorful.
Soy Sauce – For the umami.
Pepper Paste – For the savor and spice.
Pepper Flakes – For additional kick, but this is optional.
Monkfruit Sweetener – Since tteokbokki is about perfect ratio/balance, you need the sweetness in contrast to the umami and spice. Monkfruit sweetener is the key to ensure that element is present, but for fewer calories. You can use this or another alternative sweetener you prefer.
Dashida – Since I used water as the base of the sauce, dashida is basically powdered soup stock, and a pinch will go a long way to add umami flavor to the dish. Alternatively, you can also use MSG.
Curry Powder – This is my secret. Just a little bit will add oomph to the sauce!

How to Make Egg Tteokbokki?

Make Hard Boiled Eggs: Boil the eggs for 7 minutes for jammy yolks or longer if you want it cooked through. Place them in an ice bath afterwards to easily peel. Peel, then set aside.

Prepare the Ingredients: Slice the fishcake into strips and chop the scallions. Set this aside.

Combine water, soy sauce, pepper paste, pepper flakes, sweetener, dashida, and curry powder, then bring this to a boil

Make the Sauce: In a pan on high heat, combine water, soy sauce, pepper paste, pepper flakes, sweetener, dashida, and curry powder. Mix this well and bring it to a boil.

Add fishcakes and scallions into the tteokbokki sauce

Add Ingredients to the Sauce: Once the sauce is boiling, add the fish cake and cook until softened. Add scallions and egg, and mix them well until the sauce sticks to the ingredients. Serve this hot and enjoy!

Serving and Storage

Enjoy Egg Tteokbokki as a satisfying snack. Serve it hot and consume immediately!

For any leftovers or if you want to prepare a big batch, you can store this in the fridge for 3-4 days. Since there is no rice cake, the sauce will not reduce or be absorbed by the other ingredients.

Reheat this in the pan with a bit of water to make the sauce runny again. Do not microwave as the eggs may pop!

Other dishes that helped with my fitness journey:

Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!

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