Bokbunja

Bokbunja is a delightful Korean dessert made from black raspberries, offering a sweet and slightly tart flavor. This vegan version captures the essence of traditional Bokbunja while being completely plant-based and refreshing.

Ingredients

• Black raspberries - 200 grams
• Sugar - 50 grams
• Water - 200 ml
• Lemon juice - 1 tablespoon
• Agar-agar powder - 5 grams
• Cornstarch - 1 tablespoon
• Vanilla extract - 1 teaspoon
• Chopped nuts (optional) - 2 tablespoons

Steps

1. In a saucepan, combine black raspberries, sugar, and water. Heat over medium heat until the raspberries break down and the mixture becomes syrupy, about 10 minutes.
2. Add lemon juice and stir well. In a small bowl, mix agar-agar powder with a few tablespoons of water until dissolved, then add it to the raspberry mixture.
3. Bring the mixture to a boil, stirring continuously, for about 2 minutes until it thickens.
4. In another bowl, mix cornstarch with a little water to create a slurry. Add it to the saucepan and stir until well combined. Cook for an additional 2 minutes.
5. Remove from heat and stir in vanilla extract. Pour the mixture into a mold or serving dishes and let it cool to room temperature.
6. Once cooled, refrigerate for at least 2 hours until set. Serve chilled, topped with chopped nuts if desired.

Nutrition

• Calories: 150
• Protein: 1 g
• Carbs: 35 g
• Fiber: 5 g
• Sugar: 25 g
• Sodium: 5 mg
• Cholesterol: 0 mg
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, which can help reduce inflammation.
• High in dietary fiber, promoting digestive health.

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