Plato principal
Low Calorie Korean Kimchi Stew
35 minPara 2Nutri-Score A€€
A
35 min
35 minLow Calorie Korean Kimchi Stew
receta de
Rogan Cheng
@rogescheng
2 recetas
3 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
garlic (minced)Frutas y verduras4 piezas
onion (small, diced)Frutas y verduras2 piezas
extra lean bison meat (ground)Carne100 g
kimchi (chopped)Frutas y verduras100 g
kimchi juiceDespensa60 ml- dashi stockDespensa240 ml
waterOtro600 ml- chicken bone broth powderDespensa15 ml
gochugaruEspecias15 ml
soy sauceDespensa22 ml- soy bean pasteDespensa8 ml
tofu (cubed)Fresco80 g
eggLácteos1 pieza- enoki mushrooms (trimmed)Frutas y verduras100 g
- green onions (sliced)Frutas y verduras2 piezas
por ración
Nutrición
224kcal
- Carbohidratos
- 15 g
- Proteínas
- 24 g
- Grasas
- 8 g
lo que usará
Utensilios
Olla
Sartén
paso a paso
Preparación
- Paso 1
Sauté the aromatics and meat
- Heat a pan and brown the bison meat.
- Add the garlic and onions and cook until softened.
- Stir in the kimchi and gochugaru and cook until fragrant.
- Paso 2
Build the broth
- Pour in the dashi stock, water and kimchi juice.
- Stir in the chicken bone broth powder, soy sauce and soy bean paste.
- Bring to a simmer.
- Paso 3
Add the tofu and mushrooms
- Add the tofu and enoki mushrooms.
- Simmer until the tofu is heated through.
- Paso 4
Crack in the egg
- Crack the egg into the simmering stew.
- Cook until the egg is just set.
- Paso 5
Finish and serve
- Scatter the green onions over the top.
- Serve hot.
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