Chili Pepper Stew

Chili Pepper Stew is a vibrant and spicy Korean breakfast dish that perfectly balances heat and heartiness. Packed with vegetables and seasoned with traditional Korean flavors, this dairy-free stew is sure to warm you up in the morning.

Ingredients

• Korean chili pepper flakes (gochugaru) - 2 tablespoons
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic, minced - 3 cloves
• Ginger, minced - 1 teaspoon
• Onion, chopped - 1 medium
• Carrot, sliced - 1 medium
• Zucchini, chopped - 1 medium
• Mushrooms, sliced - 100 grams
• Tofu, cubed - 150 grams
• Vegetable broth - 500 ml
• Green onions, chopped - 2 stalks
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large pot, heat the sesame oil over medium heat and sauté the chopped onion until translucent, about 3-4 minutes.
2. Add the minced garlic and ginger, stirring for another minute until fragrant.
3. Stir in the chili pepper flakes and soy sauce, mixing well to combine.
4. Add the sliced carrots, chopped zucchini, and mushrooms, cooking for 5 minutes until the vegetables start to soften.
5. Pour in the vegetable broth and bring the mixture to a boil.
6. Once boiling, reduce the heat to low and add the cubed tofu. Simmer for 10-15 minutes, allowing the flavors to meld.
7. Season with salt and black pepper to taste, then remove from heat.
8. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 210
• Protein: 12 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and antioxidants from the vegetables.
• Low in calories and high in protein from the tofu, making it a filling option.

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