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Low Carb Korean Budae Jjigae (Army Stew)

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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Korean
Servings 4
Calories 427 kcal

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.

Instructions
 

  • Mix together all ingredients listed for the jjigae base and set aside.
  • In a large pot over medium heat, add the kimchi (cut into bite size pieces) and jjigae base. Sauté for about 5 minutes.
  • Add your stock or water to the pot and bring to a boil. Here you can add the dashi concentrate if using.
  • 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.
  • Remove from heat. Add the chopped green onion and enoki mushrooms to the pot.
  • Serve on its own or with cauliflower rice.
  • 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.