Oily Jjageuli Stew

Name: Oily Jjageuli Stew
Total time: 10 min
Yield: 523 g
Ingredients: minced garlic 10 teaspoon; tuna extract 10 g; allulose syrup 20 spoon; chili powder 3 spoon; brewed soy sauce 20 g; gochujang (red chili paste) 30 tablespoon; tofu 150 g; olive oil 10 spoon; onion 70 half onion; potato (raw) 200 g

Cook 10 min Difficulty EASY 499 kcal

#low carb #keto #high protein

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Ingredients

Main ingredients

minced garlic 2 teaspoon
tuna extract 10 g
allulose syrup 1 spoon
chili powder 1 spoon
brewed soy sauce 20 g
gochujang (red chili paste) 2 tablespoon
tofu 150 g
olive oil 1 spoon
onion 1 half onion
potato (raw) 200 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 78.3 g 55%

Protein 22.05 g 16%

Fat 18.16 g 29%

Serving size 523g

Cooking steps

1

Cut the pork into bite-sized pieces.
2

Slice the onion, green onion, and spicy green chili into small pieces.
3

Heat some cooking oil in a pan and stir-fry the pork.
4

Add the onion, green onion, and spicy green chili and stir-fry together.
5

Add chili powder, doenjang (soybean paste), and soy sauce, then stir-fry.
6

Pour in water and oil, then bring to a boil.
7

Simmer over medium-low heat until the stew thickens.

Oily Jjageuli Stew

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