Kimchi Jjigae

Kimchi Jjigae is a hearty and spicy Korean stew that combines the bold flavors of fermented kimchi with tofu and vegetables, perfect for a nourishing vegan breakfast. This comforting dish is both satisfying and packed with nutrients, making it a delightful way to start your day.

Ingredients

• Kimchi - 150 g
• Firm tofu - 200 g
• Vegetable broth - 500 ml
• Onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Green onion - 2 stalks, chopped
• Carrot - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Soy sauce - 2 tbsp
• Sesame oil - 1 tbsp
• Gochugaru (Korean red pepper flakes) - 1 tbsp
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large pot, heat the sesame oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
2. Add the sliced carrot and zucchini to the pot, cooking for another 3-4 minutes until they start to soften.
3. Stir in the kimchi and gochugaru, cooking for an additional 2 minutes to combine the flavors.
4. Pour in the vegetable broth and bring to a gentle boil. Reduce the heat and let it simmer for about 10 minutes.
5. While the stew is simmering, cut the firm tofu into cubes. Add the tofu to the pot along with soy sauce, and let it cook for another 5-7 minutes.
6. Season with salt and black pepper to taste. Stir in the chopped green onion just before serving.
7. Serve hot, ideally with a side of steamed rice.

Nutrition

• Calories: 250
• Protein: 18 g
• Carbs: 25 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in probiotics from kimchi, which support gut health.
• High in protein from tofu, making it a filling breakfast option.

Tags