Mugunghwa Jeongol

Mugunghwa Jeongol is a vibrant Korean BBQ dish that features an array of high-protein ingredients simmered in a flavorful broth. This dish not only satisfies your taste buds with its rich umami but also offers a nourishing and wholesome dining experience.

Ingredients

• Beef sirloin - 200 grams, thinly sliced
• Tofu - 150 grams, firm and cut into cubes
• Mushrooms - 100 grams, sliced (shiitake or enoki)
• Zucchini - 100 grams, sliced
• Carrot - 100 grams, julienned
• Green onions - 2, chopped
• Garlic - 3 cloves, minced
• Gochujang (Korean red chili paste) - 2 tablespoons
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Beef broth - 500 ml
• Water - 200 ml
• Black pepper - to taste
• Sesame seeds - for garnish

Steps

1. In a large pot, heat sesame oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
2. Add the sliced beef sirloin to the pot and cook until browned, about 3-4 minutes.
3. Stir in the gochujang and soy sauce, mixing well to coat the beef evenly.
4. Pour in the beef broth and water, bringing the mixture to a boil.
5. Once boiling, reduce the heat to low and add the sliced mushrooms, zucchini, and carrots. Simmer for 10 minutes until the vegetables are tender.
6. Add the tofu cubes and chopped green onions to the pot, stirring gently to combine.
7. Season with black pepper to taste and simmer for an additional 5 minutes.
8. Ladle the Jeongol into bowls, garnish with sesame seeds, and serve hot.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 900 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and recovery.
• Rich in vitamins and minerals from the vegetables, promoting overall well-being.

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