Mugukbap

Mugukbap is a comforting Korean rice dish made with a flavorful seaweed soup, perfect for a light yet satisfying meal. This vegan version captures the essence of traditional Mugukbap while providing a healthy, plant-based alternative.

Ingredients

• Cooked short-grain rice - 1 cup
• Dried wakame seaweed - 10 grams
• Water - 4 cups
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Green onions - 2, chopped
• Carrot - 1 small, julienned
• Mushrooms (shiitake or button) - 100 grams, sliced
• Tofu - 100 grams, cubed
• Black sesame seeds - 1 tablespoon, for garnish

Steps

1. Soak the dried wakame seaweed in warm water for about 10 minutes until it expands, then drain and chop into bite-sized pieces.
2. In a large pot, bring 4 cups of water to a boil. Add the minced garlic and grated ginger, then reduce to a simmer.
3. Stir in the chopped wakame seaweed, soy sauce, and sesame oil. Allow the soup to simmer for about 10 minutes.
4. Add the sliced mushrooms and julienned carrot to the pot, and continue to simmer for another 5 minutes until the vegetables are tender.
5. Gently add the cubed tofu to the soup and let it warm through for an additional 5 minutes.
6. To serve, place cooked rice in bowls and ladle the seaweed soup over the rice. Garnish with chopped green onions and black sesame seeds.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 55 g
• Fiber: 5 g
• Sugar: 2 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 seaweed and vegetables.
• High in plant-based protein from tofu.

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