Jangjorim (Vegetarian)

Jangjorim is a traditional Korean side dish, typically made with beef, but this vegetarian version uses hearty mushrooms and tofu, simmered in a savory soy sauce mixture. This dish is packed with umami flavors and is perfect as a companion to rice or as a standalone meal.

Ingredients

• Shiitake mushrooms - 200 grams, sliced
• Firm tofu - 150 grams, cubed
• Soy sauce - 60 milliliters
• Water - 300 milliliters
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Sesame oil - 1 tablespoon
• Red chili flakes - 1 teaspoon
• Sugar - 1 teaspoon
• Black pepper - 1/2 teaspoon

Steps

1. In a medium pot, combine soy sauce, water, minced garlic, grated ginger, sugar, and black pepper, stirring well to dissolve the sugar.
2. Add the sliced shiitake mushrooms and cubed tofu to the pot, bringing the mixture to a gentle boil over medium heat.
3. Reduce the heat to low and simmer for about 15 minutes, allowing the mushrooms and tofu to absorb the flavors.
4. Stir in the sesame oil, red chili flakes, and chopped green onions, cooking for an additional 5 minutes.
5. Serve warm over steamed rice or as a side dish to your favorite Korean meal.

Nutrition

• Calories: 220
• Protein: 15 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein from tofu and mushrooms.
• High in antioxidants and vitamins from garlic and ginger.

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