Keto Doenjang Jjigae

Keto Doenjang Jjigae is a low-carb twist on the traditional Korean soybean paste stew, infused with rich umami flavors and packed with healthy vegetables and protein. This hearty dish is perfect for a nourishing breakfast that keeps you full and energized.

Ingredients

• Doenjang (Korean soybean paste) - 2 tablespoons
• Water - 500 ml
• Zucchini - 100 grams, sliced
• Shiitake mushrooms - 50 grams, sliced
• Tofu (firm) - 150 grams, cubed
• Green onion - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Red chili pepper - 1, sliced (optional)
• Sesame oil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a medium pot, bring 500 ml of water to a boil.
2. Add the Doenjang (soybean paste) to the boiling water, stirring until fully dissolved.
3. Add the minced garlic, zucchini, and shiitake mushrooms to the pot, and let them simmer for about 10 minutes until the vegetables are tender.
4. Gently add the cubed tofu to the pot and simmer for an additional 5 minutes.
5. Stir in the chopped green onion and sliced red chili pepper, if using, and season with salt and black pepper to taste.
6. Drizzle with sesame oil before serving.

Nutrition

• Calories: 220
• Protein: 16 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in probiotics from fermented soybean paste, promoting gut health.
• Low in carbohydrates, making it suitable for ketogenic diets.

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