Ugeoji Doenjang Jjim (우거지 된장찜)
Braised Outer Cabbage Leaves with Soybean Paste
Yes, with a tweak: confirm no sugar is added to the braising sauce. About 8g net carbs per serving, on the higher side for Korean food, so watch the portion.
What it is
Tender outer cabbage leaves (ugeoji) braised in a savory doenjang (fermented soybean paste) sauce with garlic, chilies, and other aromatics. A hearty and flavorful side dish (banchan).
Key ingredients
Ugeoji (dried outer cabbage leaves), doenjang, garlic, green chilies, green onions, sesame oil, anchovy broth.
How to make it keto
Confirm no sugar is added to the braising sauce. Request without any starchy thickeners. Some versions might include small amounts of perilla seed powder (들깨가루), which is fine.
Say this to the waiter (Korean)
우거지 된장찜 소스에 설탕이나 전분은 넣지 말아 주세요.
For Ugeoji Doenjang Jjim, please ensure no sugar or starch thickeners are added to the braising sauce.
Watch out for
Some restaurants may add sugar to balance the bitterness of doenjang. Rarely, starch thickeners might be used. Check if perilla seed powder is used, as it adds a few carbs.
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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