CHEATER YUKGAEJANG

SERVINGS: 6

DAIRY-FREE, NUT-FREE

PREP TIME: 15 MINUTES

COOK TIME: 15 MINUTES

TOTAL TIME: 30 MINUTES

CHEATER YUKGAEJANG

MACROS:

Fat: 67%

Carbs: 4%

Protein: 29%

PER SERVING:

Calories: 279

Total Fat: 21 g

Total Carbs: 3 g

Net Carbs: 2 g

Fiber: 1 g

Sugar: 1 g

Sugar Alcohol: 0 g

Protein: 20 g

Ingredients

FOR THE PEPPER PASTE
3 tablespoons Korean hot pepper flakes (gochugaru)
3 cloves garlic, minced
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 pound flank steak, thinly sliced on the bias
FOR THE STEW
2 cups chopped bok choy
1 bunch green onions, trimmed and cut into 2- to 3-inch pieces
1 cup radishes, cut into quarters
2 tablespoons extra-virgin olive oil
3 cups low-sodium chicken broth
2 large eggs
Pinch of salt

Directions

FOR THE PEPPER PASTE: In a medium bowl, mix together the red pepper flakes, garlic, soy sauce, sesame oil, olive oil, and salt. Transfer half the pepper paste to a large bowl. Add the flank steak to the large bowl and toss to coat; set aside.

FOR THE STEW: Add the bok choy, green onions, and radishes to the medium bowl with the remaining pepper paste; toss to coat.

Heat the oil in a large saucepan over medium-high. Once the oil is hot, add the flank steak. Cook, stirring frequently, for 2 to 3 minutes. Add the vegetables and broth.

Bring the soup to a boil. Turn the heat to medium-low. Cover and simmer for 10 minutes.

Meanwhile, beat the eggs with a pinch of salt. When the soup is done, slowly add the eggs in a steady stream to make egg flowers. Serve immediately.

NOTE:

This soup freezes very well and will taste even better the next day.

Summary
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Delicious Keto CHEATER YUKGAEJANG
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