Korean Vegetable Stew

Korean Vegetable Stew is a hearty and comforting dish, packed with colorful vegetables and infused with traditional Korean flavors. This vibrant stew is perfect for a light yet satisfying vegetarian lunch.

Ingredients

• Water - 500 ml
• Korean radish (mu) - 100 g, diced
• Carrot - 100 g, sliced
• Zucchini - 100 g, sliced
• Mushrooms (shiitake or button) - 100 g, sliced
• Green onion - 2 stalks, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Gochugaru (Korean red pepper flakes) - 1 tablespoon
• Sesame oil - 1 tablespoon
• Tofu (firm) - 150 g, cubed
• Spinach - 50 g, fresh
• Salt - to taste
• Pepper - to taste

Steps

1. In a medium pot, bring the water to a boil over medium heat.
2. Add the diced Korean radish and sliced carrot to the boiling water. Cook for about 5 minutes until slightly tender.
3. Stir in the sliced zucchini, mushrooms, minced garlic, and grated ginger. Cook for another 5 minutes.
4. Add the cubed tofu, soy sauce, gochugaru, and sesame oil to the pot. Stir gently to combine.
5. Simmer the stew for an additional 10 minutes, allowing all the flavors to meld together.
6. In the last 2 minutes of cooking, add the fresh spinach and chopped green onion. Stir until the spinach is wilted.
7. Season with salt and pepper to taste before serving.

Nutrition

• Calories: 220
• Protein: 15 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, promoting digestive health.
• Low in calories, making it a great option for weight management.

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