Korean · Dinner
Egg Stew (Low-Calorie)
Korean egg stew (gyeran-jjigae) made with beaten eggs simmered in anchovy-kombu broth, finished silky with scallion, onion and gochugaru. Portioned smaller and lighter in oil than the classic version, served hot from a small pot alongside steamed rice.
$2
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
310Calories
23.4gProtein
21gFat
6.8gCarbs
2.8gSugar
1.1gFiber
1058mgSodium
680mgChol
5.8gSat Fat
390mgPotassium
110mgCalcium
3.3mgIron
1.7mcgVitamin B12
5mgVitamin C
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Beat eggs in a bowl until uniform; measure water, anchovy, kombu, garlic, scallion and onion.
2
Simmer
Combine water, anchovy and kombu in a small saucepan over medium heat for 6 minutes until broth turns pale gold, then remove solids.
3
Season
Mince garlic and thinly slice onion and scallion. Stir garlic, onion, gochugaru, soy sauce and salt into broth; simmer 2 minutes over medium heat.
4
Poach
Pour beaten eggs slowly into simmering broth in a thin stream without stirring, then cook undisturbed over medium-low heat for 2 minutes until edges just set.
5
Finish
Gently stir once, sprinkle sliced scallion and sesame oil over top, and simmer 1 minute over low heat until eggs are just set but soft in center.
6
Plate
Ladle stew into a small bowl and serve immediately while steaming hot with steamed rice on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 eggs (about 210g), lightly beaten
- 2 cup480ml water
- 0.8 oz10g, 2 dried anchovy for stock
- 22 small piece (10g) dried kombu
- 2 clove2 clove garlic
- 22 scallion
- 11 onion (100g)
- 1 tsp1 tsp gochugaru
- 1 tsp1 tsp soy sauce
- 1/2 tsp1/2 tsp salt
- 1 tsp1 tsp sesame oil
