Baked Sundubu Jjigae

Baked Sundubu Jjigae is a comforting and spicy Korean stew featuring soft tofu, vegetables, and a rich gochujang broth, all baked to perfection. This unique twist on the traditional dish combines the hearty flavors of Korea with a Paleo approach, making it both delicious and wholesome.

Ingredients

• Soft tofu - 300g (1 block)
• Zucchini - 100g (1 small, diced)
• Mushrooms - 100g (shiitake or button, sliced)
• Carrot - 50g (1 small, diced)
• Garlic - 3 cloves (minced)
• Ginger - 1 tsp (grated)
• Gochujang (Korean chili paste) - 1 tbsp
• Coconut aminos - 2 tbsp
• Vegetable broth - 250ml
• Sesame oil - 1 tbsp
• Green onion - 2 stalks (chopped)
• Cilantro - for garnish

Steps

1. Preheat your oven to 180°C (350°F).
2. In a large oven-safe skillet, heat sesame oil over medium heat and sauté minced garlic and grated ginger until fragrant, about 1-2 minutes.
3. Add diced zucchini, carrots, and sliced mushrooms to the skillet, cooking for another 5-7 minutes until they begin to soften.
4. Stir in gochujang and coconut aminos, mixing well with the vegetables.
5. Pour in the vegetable broth and bring the mixture to a simmer for about 3-5 minutes.
6. Carefully add the soft tofu to the skillet, breaking it into large chunks.
7. Sprinkle chopped green onion over the top and gently stir to combine, being careful not to break the tofu too much.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the dish is bubbly and slightly browned on top.
9. Remove from the oven, garnish with fresh cilantro, and serve hot.

Nutrition

• Calories: 320
• Protein: 20 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

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

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