Low-Calorie Vegetarian Kimchi Jiggae

Instructions

1. 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. 2

   Slowly add the dashi stock and bring to a boil.

3. 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. 4

   Season to taste with salt and pepper. Then, add bok choy. Cover and let cook.

5. 5

   Crack the egg into a separate small bowl and beat it. Add some liquid from the stew to make it more light.

6. 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. 7

   Serve hot.

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