Mandu Jjigae

Mandu Jjigae is a comforting Korean baked dish featuring savory vegetable dumplings in a rich, flavorful broth. This vegetarian version is packed with wholesome ingredients, making it both satisfying and nourishing.

Ingredients

• Vegetarian dumplings - 10 pieces
• Vegetable broth - 500 ml
• Carrot - 1 medium, diced
• Zucchini - 1 small, diced
• Mushrooms (shiitake or button) - 100 g, sliced
• Garlic - 2 cloves, minced
• Ginger - 1 tsp, grated
• Soy sauce - 2 tbsp
• Sesame oil - 1 tbsp
• Green onion - 2 stalks, chopped
• Tofu (firm) - 150 g, cubed
• Korean chili flakes (gochugaru) - 1 tsp
• Salt - to taste
• Black pepper - to taste
• Water - 200 ml

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
3. Add the diced carrot, zucchini, and sliced mushrooms to the pot, stirring occasionally for about 5-7 minutes until the vegetables are slightly tender.
4. Pour in the vegetable broth and water, then add the soy sauce, gochugaru, salt, and black pepper. Bring to a simmer.
5. Once the broth is simmering, gently add the cubed tofu and vegetarian dumplings. Cook for an additional 5 minutes.
6. Transfer the mixture to an oven-safe dish, ensuring the dumplings are evenly distributed.
7. Sprinkle chopped green onions on top and place the dish in the preheated oven.
8. Bake for 15-20 minutes until the dumplings are golden and the broth is bubbling.
9. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 45 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 600 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 the vegetables.
• Provides a good source of plant-based protein from the tofu.

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