Gochujang Jjigae

Gochujang Jjigae is a spicy and savory Korean stew that warms the soul, perfect for a hearty breakfast. With its rich flavors from gochujang and fresh ingredients, this dairy-free dish is both nutritious and satisfying.

Ingredients

• Gochujang (Korean red chili paste) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic (minced) - 2 cloves
• Onion (sliced) - 1 medium
• Zucchini (sliced) - 1 small
• Mushrooms (shiitake or button, sliced) - 100 grams
• Tofu (firm, cubed) - 150 grams
• Green onions (chopped) - 2 stalks
• Vegetable broth - 500 milliliters
• Soy sauce - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat the sesame oil in a pot over medium heat.
2. Add the minced garlic and sliced onion, sauté until the onion is translucent.
3. Stir in the gochujang and cook for another minute to release its flavors.
4. Add the sliced zucchini and mushrooms, and sauté for about 3-4 minutes until slightly softened.
5. Pour in the vegetable broth and bring to a boil.
6. Once boiling, reduce the heat to a simmer and add the cubed tofu, soy sauce, salt, and black pepper.
7. Let the stew simmer for 10-15 minutes, allowing the flavors to meld together.
8. Stir in the chopped green onions just before serving.
9. Serve hot, and enjoy your comforting Gochujang Jjigae.

Nutrition

• Calories: 250
• Protein: 15 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables and garlic.
• Provides plant-based protein from tofu.

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