Korean Egg Jjigae

Korean Egg Jjigae is a comforting and flavorful stew that highlights the richness of eggs combined with savory Korean spices and vegetables. This low-carb version is perfect for a nourishing breakfast that will keep you satisfied throughout the morning.

Ingredients

• Eggs - 4 large
• Zucchini - 100 grams, diced
• Mushrooms - 100 grams, sliced
• Green onions - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Vegetable broth - 500 ml
• Gochugaru (Korean red pepper flakes) - 1 tablespoon
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a medium pot, heat sesame oil over medium heat and sauté minced garlic until fragrant, about 1 minute.
2. Add the diced zucchini and sliced mushrooms to the pot, cooking for another 3-4 minutes until softened.
3. Pour in the vegetable broth and bring the mixture to a gentle boil.
4. Stir in the gochugaru and soy sauce, and season with salt and black pepper to taste.
5. Reduce the heat to low and let it simmer for about 5 minutes to let the flavors meld.
6. Crack the eggs gently into the pot, being careful not to break the yolks. Cover the pot and cook for an additional 5 minutes, or until the eggs are cooked to your liking.
7. Garnish with chopped green onions before serving.

Nutrition

• Calories: 220
• Protein: 16 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 370 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 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