Cheongukjang

Cheongukjang is a traditional Korean fermented soybean stew that is hearty and packed with umami flavors. This low-carb version is perfect for a nutritious breakfast, offering a warm and comforting start to your day.

Ingredients

• Fermented soybean paste (Cheongukjang) - 100 grams
• Water - 500 ml
• Zucchini - 100 grams, diced
• Mushrooms (shiitake or enoki) - 100 grams, sliced
• Tofu - 100 grams, cubed
• Green onions - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Sesame oil - 1 tablespoon
• Black pepper - to taste
• Red pepper flakes (optional) - 1 teaspoon

Steps

1. In a pot, heat sesame oil over medium heat and sauté minced garlic and ginger until fragrant, about 1 minute.
2. Add diced zucchini and sliced mushrooms to the pot, sautéing for 3-4 minutes until slightly softened.
3. Pour in the water and bring to a boil.
4. Once boiling, reduce heat to low and stir in the fermented soybean paste until well combined.
5. Add the cubed tofu and cook for an additional 5-7 minutes, allowing the flavors to meld.
6. Stir in chopped green onions and black pepper, adjusting seasoning as desired.
7. If using, add red pepper flakes for a spicy kick.
8. Serve hot in bowls, garnishing with extra green onions if desired.

Nutrition

• Calories: 230
• Protein: 18 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 850 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in probiotics, promoting gut health.
• High in protein, making it a filling breakfast option.

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