Tteokbokki

Swap 400g rice cakes for 120g rice cakes and 250g firm tofu, diced

Rice cakes are nearly all starch and next to no protein. Tofu gives you the bite, sits in the sauce without falling apart, and brings in plenty of protein. You still get some tteok for chewiness, but you're not just eating compressed rice pudding.

What it costs you. The texture isn't quite there: tofu can't copy that same bouncy, glutinous chew. If you want the real deal, make the original and call it a carb day. This way, though, you get a good bowlful that actually fills you up.

Fish cake (eomuk) swapped for more tofu and a dash of extra soy

The traditional fish cake is mostly starch and processed fish, and you'll usually find it in long rectangles. It doesn't bring much protein per bite compared to tofu, and it doesn't do wonders for the sauce.

What it costs you. You lose a bit of that slippery, spongy fishiness. If you're desperate for the taste, add a splash more fish sauce or a chopped-up prawn or two.

Eggs held at one per pan (from two), spring onions doubled and water chestnut up

Boiled eggs are a classic, but you don't need a pair per person. The spring onions and water chestnut give freshness and crunch - and replace some of the missing bulk.

What it costs you. There's less egg to scoop up sauce with, but you'll barely notice with all the veg. If you must, sneak in another egg and be done with it.

Sugar halved (from 40g to 20g), gochujang cut by a third

The sauce doesn't need to be a sugar bomb. The gochujang already brings a mild sweetness, and cutting both brings out more of the savoury and lets you taste the chilli.

What it costs you. You lose that glossy, sticky, street-food sheen. It's less 'candy on rice' and more an actual meal. If you want the shiny version, just don't tell me.