Namu Jeongol

Namu Jeongol is a delightful Korean vegetarian hot pot that showcases an array of fresh vegetables and mushrooms simmered in a savory broth. This dish is perfect for sharing and offers a warming, communal dining experience.

Ingredients

• Water - 500 ml
• Kombu (dried kelp) - 10 g
• Soy sauce - 30 ml
• Sesame oil - 10 ml
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Green onion - 2 stalks, chopped
• Carrot - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Shiitake mushrooms - 100 g, sliced
• Enoki mushrooms - 100 g, trimmed
• Tofu - 150 g, cubed
• Spinach - 100 g
• Red chili pepper - 1, sliced (optional)
• Sesame seeds - 1 tablespoon, toasted

Steps

1. In a pot, soak the kombu in water for 10 minutes to rehydrate.
2. Remove the kombu and bring the water to a boil over medium heat.
3. Add soy sauce, sesame oil, garlic, and ginger to the pot, stirring to combine.
4. Add the carrot and zucchini slices, and simmer for 5 minutes until slightly tender.
5. Stir in the shiitake and enoki mushrooms, and continue to simmer for another 5 minutes.
6. Add the cubed tofu and spinach to the pot, and simmer for an additional 5 minutes until the spinach is wilted.
7. Sprinkle with chopped green onion and sliced red chili pepper if using, and remove from heat.
8. Serve hot in bowls, garnished with toasted sesame seeds.

Nutrition

• Calories: 200
• Protein: 12 g
• Carbs: 18 g
• Fiber: 4 g
• Sugar: 3 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 a variety of vegetables.
• Low in calories and high in fiber, aiding digestion.

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