Korean Kimchi Jjigae

Korean Kimchi Jjigae is a hearty and flavorful stew that brings the warmth of Korean spices and the tanginess of kimchi together. This vegan version captures the essence of traditional jjigae while remaining plant-based and delicious.

Ingredients

• Kimchi - 200 grams
• Extra firm tofu - 150 grams
• Water - 500 ml
• Green onions - 2 stalks, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 inch piece, minced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Mushrooms (shiitake or button) - 100 grams, sliced
• Zucchini - 1 small, sliced
• Carrot - 1 small, sliced
• Gochugaru (Korean red pepper flakes) - 1 tablespoon
• Salt - to taste

Steps

1. In a medium pot, heat sesame oil over medium heat.
2. Add minced garlic and ginger, sautéing until fragrant (about 1 minute).
3. Stir in the kimchi and cook for another 2-3 minutes, allowing it to caramelize slightly.
4. Add the water, soy sauce, gochugaru, and bring to a boil.
5. Reduce heat to a simmer and add the sliced mushrooms, zucchini, and carrot.
6. Cut the tofu into cubes and gently add it to the pot.
7. Let the stew simmer for about 15 minutes, allowing the flavors to meld.
8. Taste and adjust seasoning with salt if necessary.
9. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 250
• Protein: 15 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in probiotics from kimchi, promoting gut health.
• High in fiber and low in calories, aiding in digestion and weight management.

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