Low-Calorie Dukbokki 떡볶이

Low-carb, low sodium, sugar-free, low fat, low-calorie, all the lows and frees in the world.  But nothing beats eating your favorite Korean spicy rice cake (Dukbokki).  The original recipe calls for Korean rice cakes made of glutinous rice flour.  For people who are on a low-carbohydrate, low-sugar diet, each bite of Dukbokki seem sinful but really, it’s not.  I’ve searched online that Dukbokki is naturally low in calorie if eaten in moderation.  However, for people like my husband, a small bowl is not enough 🙂

Inspired to cook a guiltless version of spicy rice cake for my husband, I created this recipe and because it does not use the original ingredients, do not expect the texture to be the same.  The best thing about it is it taste as great as my original Dukbokki.

My key ingredient is Konnyaku.  I first used this type of ingredient when I made sukiyaki, another family favorite.  I use a similar type of ingredient called Shirataki noodles.  Both are very low carbohydrate and very low calorie.  To learn more about these ingredients, please read related articles below this post.  One thing for sure, konyakku is guilt-free and it helps normalize blood sugar levels.  One of my favorite vegan substitute for meat.


  • 1 pack of Japanese Konnyaku, thinly sliced according to your liking
  • 4 cups Water
  • 10-12 pcs. Large korean anchovies, head and innards removed
  • 3-4 pcs. Flat fish cake sheets, sliced diagonally
  • 1/4 cup Chopped red bell pepper
  • 3-6 tbsp. Hot pepper paste
  • Sliced green onions
  • 1-2 tbsp. Sweet rice flour
  • 1 tbsp. sugar substitute (stevia or splenda)
  • Sesame oil

Boil the water and dried anchovies in a shallow pan for 10 minutes.  Remove the anchovies (i leave a few pieces for texture) then add  the konnyaku, hot pepper paste and sugar substitute.

Add fish cake, red bell pepper and green onions.  Make sure to mix the sweet rice flour in cold water before adding to the pan.  Cook until the spicy sauce thickens according to liking.  Finally, add sesame oil.

Great eaten when freshly cooked!

I hope to hear from readers who will try this recipe.  It’s super easy and satisfying.

Related articles:


My original Dukbokki

Maangchi‘s Dukbokki recipe


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