Keto Baked Jjigae

Keto Baked Jjigae is a hearty Korean stew reimagined as a baked dish, combining tender vegetables and protein in a spicy, savory sauce. This low-carb delight is perfect for those seeking a flavorful, comforting meal without the carbs.

Ingredients

• Zucchini - 200 grams
• Shiitake mushrooms - 100 grams
• Tofu - 200 grams, firm
• Korean chili paste (Gochujang) - 2 tablespoons
• Soy sauce (or coconut aminos for keto) - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Green onions - 2 stalks, chopped
• Vegetable broth - 250 ml
• Cheddar cheese - 100 grams, shredded
• Black pepper - to taste
• Salt - to taste

Steps

1. Preheat the oven to 180°C (350°F).
2. Slice the zucchini into half-moon shapes and chop the shiitake mushrooms.
3. In a medium bowl, combine the Korean chili paste, soy sauce, sesame oil, minced garlic, and black pepper to create a sauce.
4. In a baking dish, layer the sliced zucchini, shiitake mushrooms, and cubed tofu.
5. Pour the sauce evenly over the layered vegetables and tofu.
6. Add the vegetable broth to the baking dish, ensuring the ingredients are well-coated.
7. Cover the dish with aluminum foil and bake for 25 minutes.
8. Remove the foil, sprinkle shredded cheddar cheese on top, and return to the oven for an additional 10 minutes or until the cheese is melted and bubbly.
9. Garnish with chopped green onions before serving.

Nutrition

• Calories: 300
• Protein: 20 g
• Carbs: 8 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 700 mg
• Cholesterol: 15 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.25 L

Health Benefits

• Low in carbohydrates, making it suitable for keto diets.
• Rich in protein and healthy fats, promoting satiety.

Tags