Muguk Bap

Muguk Bap is a comforting vegan Korean rice dish that combines fluffy rice with a savory seaweed broth, rich vegetables, and a hint of sesame oil. This dish is perfect for a nourishing meal that highlights umami flavors and the health benefits of seaweed.

Ingredients

• Short-grain rice - 1 cup (200g)
• Water - 2 cups (500ml)
• Dried seaweed (wakame) - 20g
• Carrot - 1 medium, julienned
• Zucchini - 1 small, julienned
• Spinach - 1 cup, lightly packed
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons (30ml)
• Sesame oil - 1 tablespoon (15ml)
• Green onions - 2, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Rinse the short-grain rice under cold water until the water runs clear, then soak it in water for 30 minutes.
2. In a medium pot, combine 2 cups of water and dried seaweed. Bring to a boil, then reduce heat and simmer for 10 minutes to rehydrate the seaweed.
3. Remove the seaweed from the pot, chop it into small pieces, and set aside. Keep the broth in the pot.
4. In the same pot with the broth, add the soaked rice and bring to a boil. Once boiling, reduce heat to low, cover, and cook for about 15 minutes until rice is tender and water is absorbed.
5. While the rice is cooking, heat sesame oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
6. Add the julienned carrot and zucchini to the skillet, and sauté for another 3-4 minutes until softened. Stir in the spinach and chopped seaweed, and cook until the spinach wilts.
7. Once the rice is done, fluff it with a fork and season with soy sauce, salt, and black pepper to taste.
8. Serve the rice topped with the sautéed vegetables and sprinkle with chopped green onions.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 65 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from the vegetables.
• Contains seaweed, which is a great source of iodine and antioxidants.

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