Kongbiji Jjigae
Soybean Pulp Stew
Yes, keto as served. About 7g net carbs per serving.
What it is
A hearty and rustic stew made from ground soybeans (pulp), often cooked with pork, kimchi, and various aromatics. It has a thick, creamy texture from the soybean pulp and is naturally low in carbohydrates.
Key ingredients
Soybean pulp, pork belly or shoulder, kimchi (sugar-free), gochugaru (chili flakes), garlic, green onions, anchovy broth, sesame oil.
Optional tweaks
Ensure no hidden sugars are in the kimchi or broth. Some versions might include small amounts of high-carb vegetables; confirm they are minimal or omitted. Always confirm no rice is served on the side.
Say this to the waiter (Korean)
콩비지찌개는 김치나 국물에 숨은 설탕이 없는지 확인해 주시고, 밥은 빼주세요.
For the Kongbiji Jjigae, please confirm no hidden sugars in the broth or kimchi, and no rice on the side.
Watch out for
Hidden sugars in kimchi or broth. Some restaurants might use starchy additives to thicken further, but this is less common for traditional Kongbiji Jjigae.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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