Jjigae Bake

Jjigae Bake is a delightful fusion of traditional Korean jjigae stew flavors baked into a comforting casserole. This kosher dish features a medley of vegetables and tofu, topped with a savory sauce and baked to perfection.

Ingredients

• Firm Tofu - 200 grams, cubed
• Zucchini - 1 medium, sliced
• Carrot - 1 medium, julienned
• Mushrooms - 100 grams, sliced
• Green Onion - 2 stalks, chopped
• Kimchi - 100 grams, chopped
• Soy Sauce - 2 tablespoons
• Gochujang (Korean chili paste) - 1 tablespoon
• Garlic - 2 cloves, minced
• Sesame Oil - 1 tablespoon
• Vegetable Broth - 250 ml
• Cornstarch - 1 tablespoon, mixed with 2 tablespoons of water
• Sesame Seeds - 1 tablespoon, for topping
• Fresh Cilantro - a handful, for garnish

Steps

1. Preheat your oven to 180°C (350°F).
2. In a large mixing bowl, combine the cubed tofu, sliced zucchini, julienned carrot, sliced mushrooms, chopped green onion, and kimchi.
3. In a separate bowl, mix together soy sauce, gochujang, minced garlic, sesame oil, and vegetable broth.
4. Pour the sauce over the vegetable and tofu mixture, stirring gently to combine.
5. Transfer the mixture to a baking dish and spread it evenly.
6. Drizzle the cornstarch slurry over the top to thicken the sauce as it bakes.
7. Sprinkle sesame seeds on top for added crunch.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
9. After 30 minutes, remove the foil and bake for an additional 10-15 minutes until the top is slightly golden.
10. Remove from the oven, garnish with fresh cilantro, and serve hot.

Nutrition

• Calories: 320
• Protein: 18 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

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

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