Korean-style Stews

This Korean-style stew is a delightful vegetarian dish, filled with hearty vegetables and tofu, simmered in a savory broth. Perfect for a cozy snack or light meal, it brings warmth and flavor to your table.

Ingredients

• Firm tofu - 200 grams
• Zucchini - 100 grams, sliced
• Carrot - 100 grams, sliced
• Mushrooms (shiitake or button) - 100 grams, sliced
• Korean chili paste (gochujang) - 1 tablespoon
• Soy sauce - 2 tablespoons
• Vegetable broth - 500 milliliters
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2 stalks, chopped
• Sesame oil - 1 tablespoon
• Salt - to taste
• Pepper - to taste
• Napa cabbage - 100 grams, chopped

Steps

1. Press the tofu for 15 minutes to remove excess moisture, then cut into cubes.
2. In a pot, heat sesame oil over medium heat and sauté minced garlic and grated ginger for 1-2 minutes until fragrant.
3. Add sliced zucchini, carrots, and mushrooms to the pot, and sauté for another 5 minutes until they start to soften.
4. Stir in the gochujang and soy sauce, mixing well with the vegetables.
5. Pour in the vegetable broth and bring the mixture to a boil.
6. Reduce heat to a simmer and add the chopped napa cabbage and tofu cubes.
7. Let the stew simmer for 10-15 minutes, allowing the flavors to meld together.
8. Season with salt and pepper to taste before serving.
9. Garnish with chopped green onions and serve hot.

Nutrition

• Calories: 250
• Protein: 15 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• High in protein from tofu, supporting muscle health.
• Rich in vitamins and minerals from a variety of vegetables.

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