Jukguk

Jukguk is a comforting Korean soup traditionally made with rice, but in this keto version, cauliflower rice replaces the carbs while maintaining rich flavors. This nourishing dish is perfect for a light meal, packed with nutrients and savory goodness.

Ingredients

• Cauliflower rice - 200 grams
• Chicken breast, diced - 150 grams
• Chicken bone broth - 500 ml
• Garlic, minced - 2 cloves
• Ginger, minced - 1 teaspoon
• Green onions, chopped - 2 stalks
• Soy sauce (or tamari for gluten-free) - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Eggs - 2, beaten

Steps

1. In a pot, heat the sesame oil over medium heat and sauté the minced garlic and ginger until fragrant.
2. Add the diced chicken breast to the pot and cook until it is browned and cooked through, about 5-7 minutes.
3. Pour in the chicken bone broth and bring to a simmer.
4. Stir in the cauliflower rice and let it cook for about 10 minutes until tender.
5. Add the soy sauce, salt, and black pepper to taste.
6. Slowly pour in the beaten eggs while stirring the soup to create egg ribbons.
7. Finally, stir in the chopped green onions and simmer for an additional 2 minutes before serving.

Nutrition

• Calories: 350
• Protein: 40 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 200 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.5 L

Health Benefits

• High in protein, which helps with muscle repair and growth.
• Low in carbohydrates, making it suitable for a ketogenic diet.

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