Dae-gu Jjigae

Dae-gu Jjigae is a comforting Korean stew made with tender tofu and a medley of vegetables, simmered in a rich, spicy broth. This vegan version captures the essence of traditional flavors while being completely plant-based.

Ingredients

• Firm tofu - 200 grams
• Potato - 1 medium (about 150 grams)
• Zucchini - 1 small (about 100 grams)
• Carrot - 1 medium (about 70 grams)
• Green onion - 2 stalks
• Garlic - 3 cloves
• Gochugaru (Korean red pepper flakes) - 1 tablespoon
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable broth - 500 milliliters
• Salt - to taste
• Black pepper - to taste

Steps

1. Start by pressing the firm tofu for about 15 minutes to remove excess water, then cut it into cubes.
2. Peel and dice the potato, slice the zucchini and carrot into thin rounds, and chop the green onion, separating the white and green parts.
3. In a medium pot, heat the sesame oil over medium heat. Add the minced garlic and the white parts of the green onion, sautéing for about 1 minute until fragrant.
4. Add the diced potato, carrot, and zucchini to the pot. Stir and cook for about 5 minutes.
5. Stir in the gochugaru, soy sauce, and vegetable broth. Bring the mixture to a boil.
6. Once boiling, reduce the heat to low and add the tofu cubes. Simmer for 15 minutes until the vegetables are tender.
7. Season with salt and black pepper to taste. Garnish with the green parts of the green onion before serving.

Nutrition

• Calories: 280
• Protein: 12 g
• Carbs: 32 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

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

Tags