Chueotang (Vegetarian)

Chueotang is a comforting and flavorful Korean soup, traditionally made with loach fish, but this vegetarian version uses hearty mushrooms and vegetables to create a rich broth. Perfectly spiced with gochugaru and infused with garlic, this dish is both satisfying and nourishing.

Ingredients

• Water - 800 ml
• Shiitake mushrooms - 100 g, sliced
• King oyster mushrooms - 100 g, sliced
• Carrot - 1 medium, julienned
• Zucchini - 1 medium, julienned
• Green onion - 2 stalks, chopped
• Tofu - 200 g, cubed
• Gochugaru (Korean red pepper flakes) - 2 tablespoons
• Soy sauce - 2 tablespoons
• Garlic - 4 cloves, minced
• Sesame oil - 1 tablespoon
• Salt - to taste
• Pepper - to taste
• Korean radish (mu) - 100 g, sliced

Steps

1. In a large pot, bring 800 ml of water to a boil.
2. Add the sliced shiitake and king oyster mushrooms, and Korean radish. Cook for about 5 minutes.
3. Stir in the julienned carrot and zucchini, and continue to cook for another 5 minutes until the vegetables are tender.
4. Add the minced garlic, gochugaru, soy sauce, and sesame oil to the pot, mixing well.
5. Gently add the cubed tofu and chopped green onion, and simmer for an additional 5 minutes.
6. Season with salt and pepper to taste before serving.

Nutrition

• Calories: 220
• Protein: 15 g
• Carbs: 25 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.8 L

Health Benefits

• Rich in antioxidants from mushrooms and vegetables.
• High in protein from tofu, promoting muscle health.

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