Cheonggukjang Stew

Cheonggukjang Stew, a traditional Korean dish, offers a hearty and nutritious breakfast option rich in protein and flavor. This low-carb stew features fermented soybean paste, vegetables, and tofu, making it a wholesome start to your day.

Ingredients

• Cheonggukjang (fermented soybean paste) - 100 grams
• Firm tofu - 150 grams, diced
• Zucchini - 100 grams, sliced
• Mushrooms (shiitake or button) - 100 grams, sliced
• Spinach - 50 grams, chopped
• Garlic - 2 cloves, minced
• Onion - 50 grams, diced
• Green onions - 2 stalks, chopped
• Korean red pepper flakes (gochugaru) - 1 teaspoon
• Sesame oil - 1 tablespoon
• Water - 500 milliliters
• Salt - to taste

Steps

1. In a pot, heat sesame oil over medium heat and sauté the minced garlic and diced onion until fragrant and translucent, about 3-4 minutes.
2. Add the sliced zucchini and mushrooms to the pot, and sauté for an additional 5 minutes until they start to soften.
3. Pour in the water and bring the mixture to a gentle boil.
4. Once boiling, add the cheonggukjang and stir well to dissolve it into the broth.
5. Lower the heat and add the diced tofu, gochugaru, and salt to taste. Simmer for 10 minutes.
6. Finally, add the chopped spinach and green onions, and cook for another 2-3 minutes until the spinach is wilted.
7. Serve hot and enjoy your low-carb Cheonggukjang stew!

Nutrition

• Calories: 220
• Protein: 18 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in protein and probiotics from fermented soybeans, promoting gut health.
• Low in carbohydrates, making it suitable for low-carb diets.

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