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Low-Calorie Vegetarian Kimchi Jiggae

Community Member
September 13, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Low-Calorie Vegetarian Kimchi Jiggae

Ingredients

for 1 serving

  • 2 cloves garlic, whole
  • ⅔ cup kimchi (100 g), chopped
  • 1 tablespoon gochujang
  • 2 cups dashi stock (450 mL)
  • ¼ cup enoki mushroom (40 g)
  • ½ cup shirataki noodles (100 g), rinsed and washed
  • ¼ cup potato starch (30 g), Mung Bean noodles
  • 2 stalks bok choy
  • 1 egg
  • salt and pepper, to taste

Nutrition Info

  • Calories 1070
  • Fat 6g
  • Carbs 205g
  • Fiber 10g
  • Sugar 14g
  • Protein 42g

Estimated values based on one serving size.

Preparation

  1. 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.
  2. Slowly add the dashi stock and bring to a boil.
  3. 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.
  4. Season to taste with salt and pepper. Then, add bok choy. Cover and let cook.
  5. Crack the egg into a separate small bowl and beat it. Add some liquid from the stew to make it more light.
  6. 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.
  7. Serve hot.

Ingredients

for 1 serving

  • 2 cloves garlic, whole
  • ⅔ cup kimchi (100 g), chopped
  • 1 tablespoon gochujang
  • 2 cups dashi stock (450 mL)
  • ¼ cup enoki mushroom (40 g)
  • ½ cup shirataki noodles (100 g), rinsed and washed
  • ¼ cup potato starch (30 g), Mung Bean noodles
  • 2 stalks bok choy
  • 1 egg
  • salt and pepper, to taste

Nutrition Info

  • Calories 1070
  • Fat 6g
  • Carbs 205g
  • Fiber 10g
  • Sugar 14g
  • Protein 42g

Estimated values based on one serving size.

Preparation

  1. 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.
  2. Slowly add the dashi stock and bring to a boil.
  3. 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.
  4. Season to taste with salt and pepper. Then, add bok choy. Cover and let cook.
  5. Crack the egg into a separate small bowl and beat it. Add some liquid from the stew to make it more light.
  6. 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.
  7. Serve hot.

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