Jangsaeng Guk

Jangsaeng Guk is a nourishing vegan Korean soup that combines the earthy flavors of mushrooms and the warmth of spices, creating a comforting bowl of health. This vibrant dish is packed with nutrients and is perfect for a cozy meal any time of the year.

Ingredients

• Water - 750 ml
• Dried shiitake mushrooms - 30 g
• Soy sauce - 2 tablespoons
• Garlic - 3 cloves, minced
• Fresh ginger - 1 teaspoon, grated
• Sesame oil - 1 tablespoon
• Carrot - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Korean radish (mu) - 100 g, thinly sliced
• Green onion - 2 stalks, chopped
• Tofu - 150 g, cubed
• Red pepper flakes (gochugaru) - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a medium pot, soak the dried shiitake mushrooms in 750 ml of water for about 15 minutes until rehydrated. Remove the mushrooms, reserving the soaking liquid, and slice them.
2. In the same pot, heat sesame oil over medium heat. Add minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
3. Add the sliced shiitake mushrooms, carrot, zucchini, and Korean radish. Stir-fry the vegetables for about 5 minutes.
4. Pour the reserved mushroom soaking liquid and additional water into the pot. Bring to a simmer.
5. Add soy sauce, red pepper flakes, salt, and black pepper. Adjust seasoning according to taste.
6. Add cubed tofu and simmer for an additional 10 minutes until the vegetables are tender.
7. Stir in chopped green onions just before serving. Serve hot.

Nutrition

• Calories: 180
• Protein: 10 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 680 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.75 L

Health Benefits

• Rich in antioxidants due to mushrooms and vegetables.
• Low in calories while being high in nutrients and fiber.

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