If you leave out the ramyeon and the ddeok, budae-jjigae is perfectly Atkins-friendly. The carbs from the gochujang (about 10 grams per tablespoon) can be partially replaced by using less paste and more red pepper, and whatever carbs remain will disperse evenly throughout the entire stew. A single bowl of budae, then, ought to be close to having zero grams of carbs.
On a linguistic note: I refuse to use the word "carb" as a unit of measure. When people say that X contains "ten carbs," what they're really saying is that X has "ten grams of carbs." (By the way, tofu, a prominent ingredient in budae-jjigae, has very roughly about 2 grams of carbs per 4 ounces.)
I see plenty of budae in my future.
_
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