Korean Jjigae

Korean Jjigae is a comforting, savory stew that combines bold flavors with a low-carb twist, perfect for a light yet satisfying meal. This dish showcases the richness of Korean ingredients while keeping the carbohydrate count low, making it a healthy option for any diet.

Ingredients

• Chicken breast - 200 grams, diced
• Korean radish (mu) - 100 grams, sliced
• Zucchini - 100 grams, sliced
• Mushrooms (shiitake or enoki) - 100 grams, sliced
• Green onions - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Korean chili paste (gochujang) - 1 tablespoon
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Water - 750 milliliters
• Salt - to taste
• Black pepper - to taste

Steps

1. In a pot, heat sesame oil over medium heat and sauté minced garlic and ginger until fragrant.
2. Add the diced chicken breast and cook until no longer pink, about 5 minutes.
3. Stir in the Korean chili paste and soy sauce, mixing well with the chicken.
4. Pour in the water and bring the mixture to a boil.
5. Add the sliced Korean radish, zucchini, and mushrooms to the pot.
6. Reduce heat to a simmer and cook for 15 minutes, allowing the vegetables to soften.
7. Season with salt and black pepper to taste.
8. Finally, stir in the chopped green onions just before serving.

Nutrition

• Calories: 230
• Protein: 30 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.75 L

Health Benefits

• High in protein, supporting muscle health.
• Low in carbohydrates, making it suitable for low-carb diets.

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