Korean Zucchini Stew

Name: Korean Zucchini Stew
Yield: 683 g
Ingredients: Black Pepper 5 g; Minced Garlic 15 tsp; Tuna Extract 10 g; Allulose Syrup 20 tbsp; Dark Soy Sauce 20 ml; Red Pepper Powder 3 tbsp; Gochujang (Korean Chili Paste) 15 tbsp; Onion 70 half onion (1/2); Tofu 225 block; Fresh Zucchini 300 g

391 kcal

#low-carb #low-calorie

Image coming soon

Ingredients

Main ingredients

Black Pepper 5 g
Minced Garlic 3 tsp
Tuna Extract 10 g
Allulose Syrup 1 tbsp
Dark Soy Sauce 20 ml
Red Pepper Powder 1 tbsp
Gochujang (Korean Chili Paste) 1 tbsp
Onion 1 half onion (1/2)
Tofu 0.5 block
Fresh Zucchini 300 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 59.3 g 51%

Protein 30.43 g 26%

Fat 12.12 g 23%

Serving size 683g

Cooking steps

1

Slice zucchini, onion, and green onion thinly.
2

Cut the pork into bite-sized pieces.
3

Add oil to a pot and sauté the green onion to release its aroma.
4

Add the pork and stir-fry until browned.
5

Add gochujang (Korean chili paste), gochugaru (chili powder), soy sauce, and minced garlic, then stir to season.
6

Add the onion and zucchini and stir-fry together.
7

Pour in enough water to just cover the ingredients and bring to a boil.
8

Simmer over medium heat until all ingredients are cooked through.

Korean Zucchini Stew

AI 영양사 앤디