Sigeumchi Jeongol

Sigeumchi Jeongol is a vibrant and flavorful Korean stew featuring tender spinach, mushrooms, and tofu, all simmered in a savory broth. This vegetarian dish is perfect for a light appetizer or a comforting side dish, showcasing the umami flavors of traditional Korean cuisine.

Ingredients

• Fresh spinach - 200 grams
• Firm tofu - 150 grams, cubed
• Shiitake mushrooms - 100 grams, sliced
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Sesame oil - 1 tablespoon
• Soy sauce - 2 tablespoons
• Vegetable broth - 500 milliliters
• Green onion - 2 stalks, chopped
• Red chili pepper - 1, sliced (optional)
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. Heat the sesame oil in a pot over medium heat. Add the minced garlic and ginger, sautéing until fragrant, about 1-2 minutes.
2. Add the sliced shiitake mushrooms to the pot and cook for an additional 3-4 minutes, until they start to soften.
3. Pour in the vegetable broth and bring to a gentle boil. Stir in the soy sauce and let it simmer for 5 minutes.
4. Add the cubed tofu and fresh spinach to the pot, stirring gently. Cook for another 5-7 minutes, until the spinach wilts and the tofu is heated through.
5. Taste the broth and adjust the seasoning if necessary. If desired, add the sliced red chili pepper for a spicy kick.
6. Serve hot, garnished with chopped green onions and sesame seeds.

Nutrition

• Calories: 180
• Protein: 12 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 2 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 iron and calcium from spinach and tofu.
• Contains antioxidants from shiitake mushrooms and garlic.
• Low in calories and high in fiber, aiding in digestion.

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