Gyeran Jjigae

Gyeran Jjigae is a comforting Korean egg stew that brings warmth and flavor to your dinner table. This Paleo version is packed with nutritious ingredients and is quick to prepare, making it a perfect weeknight meal.

Ingredients

• Eggs - 4 large
• Zucchini - 100 grams, diced
• Mushrooms (shiitake or button) - 100 grams, sliced
• Green onion - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Coconut aminos - 2 tablespoons
• Chicken or vegetable broth - 500 milliliters
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1/2 teaspoon (optional)

Steps

1. In a medium pot, heat the olive oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant, about 1 minute.
2. Add the diced zucchini and sliced mushrooms to the pot, cooking for another 3-4 minutes until they begin to soften.
3. Pour in the chicken or vegetable broth and bring to a gentle simmer. Stir in the coconut aminos and season with salt and black pepper.
4. Reduce the heat to low, and carefully crack the eggs into the broth, spacing them evenly. Cover the pot and let the eggs poach in the simmering broth for about 5-7 minutes, or until the whites are set but the yolks remain runny.
5. Once the eggs are cooked to your liking, sprinkle the chopped green onions and red pepper flakes (if using) over the top.
6. Serve the Gyeran Jjigae hot in bowls, making sure to scoop out an egg for each serving.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 15 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 370 mg
• Total Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle repair and growth.
• Rich in vitamins and minerals from vegetables, promoting overall health.

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