Chili Soybean Paste Stew

Chili Soybean Paste Stew is a hearty and flavorful Korean vegan dish that combines rich umami flavors with a mix of fresh vegetables. Perfect for a cozy lunch, this stew is both nourishing and satisfying.

Ingredients

• Chili soybean paste (gochujang) - 2 tablespoons
• Soybean paste (doenjang) - 1 tablespoon
• Water - 500 ml
• Tofu (firm) - 200 grams, cubed
• Zucchini - 1 medium, diced
• Carrot - 1 medium, sliced
• Potato - 1 medium, diced
• Mushrooms (shiitake or button) - 100 grams, sliced
• Green onions - 2 stalks, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Sesame oil - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat the vegetable oil in a pot over medium heat. Add minced garlic and grated ginger, sautéing until fragrant (about 1 minute).
2. Add the diced zucchini, sliced carrot, and diced potato to the pot. Cook for about 5 minutes, stirring occasionally.
3. Stir in the sliced mushrooms and cook for an additional 3 minutes.
4. Add the water, chili soybean paste, and soybean paste to the pot. Stir well to combine all the ingredients.
5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes until the vegetables are tender.
6. Add the cubed tofu to the stew and let it simmer for another 5 minutes.
7. Season with salt and black pepper to taste. Drizzle sesame oil over the stew before serving.
8. Garnish with chopped green onions and serve hot.

Nutrition

• Calories: 320
• Protein: 18 g
• Carbs: 38 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 850 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu.
• High in fiber from vegetables, promoting digestive health.

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