Korean Mushroom Stew

Korean Mushroom Stew, or 'Beoseot Jjigae', is a hearty and flavorful dish that celebrates the umami of mushrooms combined with aromatic spices and tofu. This vegetarian stew is comforting and perfect for a cozy dinner, showcasing the rich traditions of Korean cuisine.

Ingredients

• Shiitake mushrooms - 100 grams, sliced
• Button mushrooms - 100 grams, sliced
• Firm tofu - 150 grams, cubed
• Korean radish (mu) - 100 grams, diced
• Green onion - 2 stalks, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Gochugaru (Korean red pepper flakes) - 1 tablespoon
• Soy sauce - 2 tablespoons
• Vegetable broth - 500 ml
• Sesame oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Water - 1 liter

Steps

1. In a pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant (about 1 minute).
2. Add the diced Korean radish and stir for about 3 minutes until slightly softened.
3. Introduce the sliced shiitake and button mushrooms to the pot, cooking for an additional 5 minutes until they start to release their moisture.
4. Stir in the gochugaru and soy sauce, mixing well to coat the vegetables.
5. Pour in the vegetable broth and 1 liter of water. Bring to a boil, then reduce heat to a simmer.
6. Add the cubed tofu and chopped green onion, and let the stew simmer for about 15 minutes.
7. Season with salt and black pepper to taste before serving.

Nutrition

• Calories: 220
• Protein: 15 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.6 L

Health Benefits

• Rich in antioxidants from mushrooms, supporting immune health.
• High in protein and low in cholesterol, making it heart-healthy.

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