Mugwort-namul

Mugwort-namul is a traditional Korean side dish that highlights the aromatic flavors of mugwort, enhanced with a protein-rich twist. This vibrant dish combines fresh mugwort with tofu and sesame for a nutritious and delicious accompaniment to any meal.

Ingredients

• Fresh mugwort - 150 grams
• Firm tofu - 100 grams
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Toasted sesame seeds - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - 1 tablespoon

Steps

1. Rinse the fresh mugwort thoroughly under cold water and drain well.
2. Cut the firm tofu into small cubes and pat dry with a paper towel.
3. In a frying pan, heat the vegetable oil over medium heat and add the tofu cubes. Cook until golden brown on all sides, about 5-7 minutes.
4. Add the minced garlic to the pan with the tofu and sauté for another minute until fragrant.
5. Stir in the rinsed mugwort and cook for about 3-4 minutes until wilted.
6. Pour in the soy sauce and sesame oil, mixing well to combine. Cook for an additional 2 minutes.
7. Season with salt and black pepper to taste, then remove from heat.
8. Sprinkle toasted sesame seeds on top before serving warm.

Nutrition

• Calories: 180
• Protein: 12 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 550 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• High in protein due to the inclusion of tofu.
• Mugwort is known for its anti-inflammatory and digestive benefits.

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