Ingredients
1
1 servings
- •2 cloves garlic, whole
- •⅔ cup kimchi, chopped
- •1 tablespoon gochujang
- •2 cups dashi stock
- •¼ cup enoki mushroom
- •½ cup shirataki noodles, rinsed and washed
- •¼ cup potato starch, Mung Bean noodles
- •2 stalks bok choy
- •1 egg
- •salt and pepper, to taste
Instructions
- Lightly char the garlic in a hot pot (no oil needed). When it starts sizzling, add kimchi and stir-fry until aromatic. Then, incorporate the gochujang until well-combined.
- Slowly add the dashi stock and bring to a boil.
- Add enoki mushrooms, shirataki noodles, and potato starch or mung bean noodles and continue to boil. Then, lower heat and cover. Let cook for 10 minutes.
- Season to taste with salt and pepper. Then, add bok choy. Cover and let cook.
- Crack the egg into a separate small bowl and beat it. Add some liquid from the stew to make it more light.
- Once vegetables are 75% cooked in the stew, pour the egg into it in a circular motion and let simmer for 5 minutes while occasionally stirring.
- Serve hot.
Nutritional Facts
Per 1 servings
- Calories: 1070
- Carbohydrate: 205g
- Fat: 6g
- Fiber: 10g
- Protein: 42g
- Sugar: 14g
Related Recipes
Kimchi Stew (Kimchi Jjigae)
Kimchi Jigae (Kimchee Soup)
Korean Kimchi Jigeh Stew
Vegetarian Kimchi
How To Make Vegan Kimchi
Vegan Korean Kimchi Fried Rice
Easy Kimchi Fried Rice
Vegetarian Ramen
Kimchi Fried Rice
Jajangmyeon (Vegetarian Korean Black Bean Noodles)
Baek Kimchi (Korean White Non-Spicy Kimchi)
