Bokkeumbap Guk

Bokkeumbap Guk is a comforting Korean soup that features stir-fried rice combined with a rich, savory broth, making it a perfect dish for a cozy evening. This vegan version celebrates the vibrant flavors of vegetables and spices while being hearty and satisfying.

Ingredients

• cooked jasmine rice - 1 cup
• vegetable broth - 3 cups
• tofu (firm) - 100 grams, cubed
• carrot - 1 medium, diced
• zucchini - 1 small, diced
• shiitake mushrooms - 100 grams, sliced
• green onion - 2 stalks, chopped
• garlic - 2 cloves, minced
• soy sauce - 2 tablespoons
• sesame oil - 1 tablespoon
• ginger - 1 teaspoon, minced
• black pepper - 1/4 teaspoon
• salt - to taste
• fresh spinach - 1 cup
• water - 1/2 cup

Steps

1. In a pot, heat sesame oil over medium heat and add minced garlic and ginger, sautéing until fragrant.
2. Add diced carrots and zucchini to the pot, cooking until they begin to soften, about 3-4 minutes.
3. Stir in the sliced shiitake mushrooms and cook for another 2 minutes.
4. Pour in the vegetable broth and water, bringing the mixture to a simmer.
5. Add the cubed tofu and soy sauce, allowing the soup to cook for an additional 5 minutes.
6. Stir in the cooked jasmine rice, black pepper, and salt to taste, cooking for another 5 minutes until heated through.
7. Finally, add the fresh spinach and chopped green onions, cooking until the spinach wilts.
8. Serve hot, garnished with extra green onions if desired.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu.
• High in vitamins and minerals from a variety of vegetables.

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