Keto Sundubu Jjigae

Keto Sundubu Jjigae is a spicy and comforting Korean stew featuring silky tofu, rich broth, and vibrant vegetables, all while being low in carbs. This dish is perfect for anyone following a keto diet who craves authentic Korean flavors without the rice.

Ingredients

• Soft tofu - 300 grams
• Korean chili flakes (gochugaru) - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic, minced - 2 cloves
• Ginger, minced - 1 teaspoon
• Zucchini, diced - 100 grams
• Mushrooms, sliced - 100 grams
• Green onions, chopped - 2 stalks
• Vegetable broth - 500 ml
• Soy sauce (or tamari for gluten-free) - 1 tablespoon
• Eggs - 2
• Salt - to taste
• Black pepper - to taste

Steps

1. In a medium pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, and sauté for about 1 minute until fragrant.
2. Add the diced zucchini and sliced mushrooms to the pot, cooking for another 3-4 minutes until they start to soften.
3. Stir in the Korean chili flakes and cook for an additional minute to release their flavor.
4. Pour in the vegetable broth and soy sauce, and bring the mixture to a boil.
5. Once boiling, gently add the soft tofu, breaking it into chunks, and let it simmer for about 5-7 minutes.
6. Taste the stew and season with salt and black pepper as needed.
7. Crack an egg into the stew, allowing it to poach for about 2-3 minutes, or until the egg reaches your desired doneness.
8. Remove from heat and stir in the chopped green onions. Serve hot.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 186 mg
• Total Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 21 g
• Water: 0.5 L

Health Benefits

• High in protein and low in carbs, supporting weight management and muscle maintenance.
• Rich in antioxidants and vitamins from the vegetables, promoting overall health.

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