Dallae Jeongol

Dallae Jeongol is a flavorful Korean hot pot that highlights the unique taste of wild garlic, offering a comforting experience with rich broth and an array of vegetables. This kosher version preserves the authentic essence while being suitable for a variety of dietary preferences.

Ingredients

• Dallae (wild garlic) - 100 grams
• Tofu (firm) - 200 grams, cubed
• Mushrooms (shiitake or oyster) - 100 grams, sliced
• Carrot - 1 medium, julienned
• Zucchini - 1 small, julienned
• Korean radish (mu) - 100 grams, thinly sliced
• Vegetable broth (kosher) - 500 ml
• Soy sauce (kosher) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Green onion - 1 stalk, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Prepare all vegetables by washing and slicing them as indicated in the ingredients.
2. In a medium pot, heat the sesame oil over medium heat and add minced garlic and ginger. Sauté for about 1 minute until fragrant.
3. Add the vegetable broth to the pot and bring to a simmer.
4. Stir in the soy sauce, salt, and black pepper. Adjust seasoning to taste.
5. Add the Korean radish, carrot, zucchini, and mushrooms to the broth. Cook for about 5 minutes until the vegetables are slightly tender.
6. Gently add the cubed tofu and wild garlic (dallae) to the pot. Simmer for another 5 minutes.
7. Remove from heat and garnish with chopped green onion before serving.

Nutrition

• Calories: 220
• Protein: 15 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from the vegetables.
• Supports immune health due to the presence of garlic and ginger.

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