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Low Carb Korean Budae Jjigae (Army Stew)

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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Korean
Calories: 427
Ingredients Method Notes

Ingredients
  

  • 4 Cups Chicken Stock, Vegtable Stock or Water
  • 2 Cups Kimchi Cut Into Bite Size Pieces.
  • 1 Can Spam 340g. Thinly Sliced.
  • 120 Grams European Cocktail Sausages Leave Whole or Cut Into Bite Size Pieces.
  • 1/2 Cup Extra-Firm Tofu Optional.
  • 100 Grams Enoki Mushrooms Base Stem Removed, Gently Washed in Cold Water.
  • 2 Green Onions
  • 1 Tbsp Dashi Concentrate Optional, but recommended.
  • Konjac Noodles or Cauliflower Rice Optional.
Jjigae base
  • 2 Tbsp Korean Gochujang Red Pepper Paste.
  • 1 Tbsp Soy Sauce
  • 1 Garlic Clove Minced.
  • 2 Tbsp Mirin Optional, but recommended.
  • 1/2 Tsp Sweetener Granulated Stevia or Equivalent.

Method
 

  1. Mix together all ingredients listed for the jjigae base and set aside.
  2. In a large pot over medium heat, add the kimchi (cut into bite size pieces) and jjigae base. Sauté for about 5 minutes.
  3. Add your stock or water to the pot and bring to a boil. Here you can add the dashi concentrate if using.
  4. Once boiling, add your sausages, spam and tofu (optional) to the pot and simmer for 8-10 minutes. Here you can add your konjac noodles if using.
  5. Remove from heat. Add the chopped green onion and enoki mushrooms to the pot.
  6. Serve on its own or with cauliflower rice.
  7. Enjoy!

Notes

Nutrition Information (4 Servings) 
  • 427 Calories 
  • 21.7g Carbohydrates
  • 5.4g Fiber
  • 31.3g Fat 
  • 16.5g Protein 
Net Carbs: 16.3g / Serving 
*Tofu, konjac noodle and cauliflower rice are not included in the nutritional information. 
Carb content will vary depending on which brand of red pepper paste you use.