Juk Guk

Juk Guk is a comforting low-carb Korean soup that features tender chicken and nutritious vegetables, perfect for a light meal. Its warm, savory broth is both satisfying and nourishing, making it a delightful choice for any occasion.

Ingredients

• Chicken breast - 200 grams, diced
• Zucchini - 1 medium, diced
• Mushrooms (shiitake or button) - 100 grams, sliced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Vegetable or chicken broth - 500 ml
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Green onions - 2 stalks, chopped
• Black pepper - to taste
• Salt - to taste

Steps

1. In a pot, heat the sesame oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant.
2. Add the diced chicken breast to the pot, cooking until no longer pink, about 5-7 minutes.
3. Stir in the sliced mushrooms and diced zucchini, cooking for an additional 3-4 minutes until they begin to soften.
4. Pour in the broth and bring to a gentle boil. Reduce heat and let simmer for 10-15 minutes.
5. Season the soup with soy sauce, salt, and black pepper to taste.
6. Finally, stir in the chopped green onions just before serving.

Nutrition

• Calories: 250
• Protein: 30 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle health and satiety.
• Low in carbohydrates, making it suitable for low-carb diets.

Tags