Budae-Jjigae (Korean Army Stew)

Ingredients

• 1 tbsp Soy sauce
• 2 Splenda or stevia packets (Use either Splenda or stevia; the source does not specify the packet weight.)
• 1 tbsp Mirin (The source spells this measurement as “tosp”; interpreted as 1 tablespoon.)
• 40 g Gochujang
• 1 tbsp Gochugaru
• 3 cloves Garlic (Minced)
• 375 g Medium tofu (Sliced)
• 5 g Sesame oil
• 0.5 White onion (Sliced)
• 1 Zucchini (Sliced)
• 100 g Mushrooms (Sliced)
• 80 g Kimchi
• 1 Egg
• 3 Spring onions (Sliced; reserve some chopped spring onions for topping.)
• 3 cup Chicken or dashi stock (Use chicken stock or dashi stock.)

Steps

1. 1

   Prepare all of the ingredients. Slice the onion, zucchini, mushrooms, tofu, and spring onions, and mince the garlic. Keep everything ready to add to the pot.

2. 2

   In a small bowl, mix the gochujang, gochugaru, soy sauce, mirin, sweetener packets, and minced garlic until the mixture is smooth and thick.

3. 3

   Layer the sliced onion and spring onions at the base of a pot.

4. 4

   Arrange the sliced mushrooms, zucchini, and tofu around the center of the pot. Add the kimchi and spoon the sauce mixture over the top.

5. 5

   Pour in the chicken or dashi stock. Bring the pot to a boil, then lower the heat and simmer until the flavors blend together.

6. 6

   Make a small well in the center of the stew and crack in the egg. Cook until the egg is soft or jammy, according to preference.

7. 7

   Top with chopped spring onions and serve bubbling hot. The stew is best paired with rice or noodles on the side.

Notes

The source states approximately 600 calories, 41 g protein, 59 g carbohydrates, and 22 g fat for the entire pot, or half those amounts per serving. Rice or noodles are suggested as side dishes but are not included in the ingredient list or nutrition estimates. The source does not specify an exact simmering time or egg-cooking time.

Nutrition per serving

• main
• soup
• Korean
• high-protein
• low-calorie
• meal-prep
• gluten-free if using gluten-free soy sauce