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Low Calorie Korean Kimchi Stew
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Low Calorie Korean Kimchi Stew

35 minServes 2Nutri-Score A€€
from @rogescheng3 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • garlic (minced)Produce4 pieces
  • onion (small, diced)Produce2 pieces
  • extra lean bison meat (ground)Meat100 g
  • kimchi (chopped)Produce100 g
  • kimchi juicePantry60 ml
  • dashi stockPantry240 ml
  • waterOther600 ml
  • chicken bone broth powderPantry15 ml
  • gochugaruSpices15 ml
  • soy saucePantry22 ml
  • soy bean pastePantry8 ml
  • tofu (cubed)Fresh80 g
  • eggDairy1 piece
  • enoki mushrooms (trimmed)Produce100 g
  • green onions (sliced)Produce2 pieces

per serving

Nutrition

224kcal

Carbs
15 g
Proteins
24 g
Fat
8 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan

step by step

Method

  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.
    Step 1

  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.
    Step 2

  3. Add the tofu and mushrooms

    • Add the tofu and enoki mushrooms.
    • Simmer until the tofu is heated through.
    Step 3

  4. Crack in the egg

    • Crack the egg into the simmering stew.
    • Cook until the egg is just set.
    Step 4

  5. Finish and serve

    • Scatter the green onions over the top.
    • Serve hot.
    Step 5
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