Chaplyeong Jjigae

Chaplyeong Jjigae is a hearty Korean stew featuring a rich blend of tofu, fresh vegetables, and a savory broth infused with gochugaru. This vegan dish is bursting with flavors and is perfect for a comforting meal any day of the week.

Ingredients

• Firm tofu - 200 grams, cubed
• Zucchini - 100 grams, sliced
• Carrot - 100 grams, sliced
• Mushrooms (shiitake or button) - 100 grams, sliced
• Green onion - 2 stalks, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Vegetable broth - 500 ml
• Soy sauce - 2 tablespoons
• Gochugaru (Korean red pepper flakes) - 1 tablespoon
• Sesame oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Water - 0.5 liters

Steps

1. In a pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
2. Add the cubed tofu to the pot and lightly brown on all sides for about 5 minutes.
3. Pour in the vegetable broth and add the soy sauce and gochugaru. Stir to combine.
4. Add the sliced zucchini, carrot, and mushrooms to the pot. Bring the mixture to a gentle simmer.
5. Let the stew simmer for about 15 minutes, allowing the vegetables to soften and the flavors to meld.
6. Season with salt and black pepper to taste. Stir in the chopped green onion just before serving.
7. Serve hot with steamed rice or on its own.

Nutrition

• Calories: 230
• Protein: 14 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 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, promoting muscle health.
• Packed with vitamins and minerals from a variety of vegetables.

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