Sundubu Jeongol

Sundubu Jeongol is a comforting Korean stew featuring silky soft tofu, fresh vegetables, and a variety of proteins, all simmered in a rich and spicy broth. This low-carb version is perfect for those looking to enjoy a hearty meal without the extra carbohydrates.

Ingredients

• Soft tofu - 300 grams
• Chicken breast, sliced - 150 grams
• Zucchini, sliced - 100 grams
• Mushrooms, sliced (shiitake or button) - 100 grams
• Spinach - 50 grams
• Garlic, minced - 2 cloves
• Gochugaru (Korean red pepper flakes) - 1 tablespoon
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Vegetable broth - 500 ml
• Green onions, chopped - 2 stalks
• Eggs - 2

Steps

1. In a pot, heat the sesame oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
2. Add the sliced chicken breast to the pot and cook until no longer pink, approximately 5 minutes.
3. Stir in the gochugaru and soy sauce, mixing well to coat the chicken.
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Add the sliced zucchini and mushrooms to the pot, and let it simmer for about 5 minutes until the vegetables are tender.
6. Gently add the soft tofu, breaking it into chunks, and stir in the spinach. Allow it to simmer for another 5 minutes.
7. Taste and adjust seasoning if necessary. You can add more soy sauce or gochugaru if you prefer it spicier.
8. Crack an egg into the stew, letting it poach for about 2-3 minutes, depending on how runny you like your yolk.
9. Garnish with chopped green onions before serving.

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 186 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken and tofu, which aids in muscle repair and growth.
• Rich in vitamins and minerals from fresh vegetables, supporting overall health.

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