Sukiyaki Jeongol

Sukiyaki Jeongol is a vibrant and hearty Korean hot pot, showcasing a medley of fresh vegetables and tofu simmered in a flavorful broth. This vegetarian version captures the essence of traditional sukiyaki while being entirely plant-based and nourishing.

Ingredients

• Shiitake mushrooms - 100 grams, sliced
• King oyster mushrooms - 100 grams, sliced
• Firm tofu - 200 grams, cubed
• Carrot - 1 medium, julienned
• Zucchini - 1 medium, sliced
• Green onions - 4 stalks, chopped
• Spinach - 100 grams, washed
• Vegetable broth - 500 ml
• Soy sauce - 30 ml
• Mirin - 15 ml
• Sesame oil - 10 ml
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Korean chili flakes (gochugaru) - 1 teaspoon
• Napa cabbage - 100 grams, chopped
• Rice noodles - 100 grams, cooked (for serving)

Steps

1. In a large pot, heat the sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant.
2. Add the shiitake and king oyster mushrooms, and cook for about 5 minutes until they soften.
3. Pour in the vegetable broth, soy sauce, mirin, and sprinkle in the Korean chili flakes. Bring the mixture to a gentle boil.
4. Add the carrots, zucchini, napa cabbage, and tofu cubes. Simmer for about 10 minutes until the vegetables are tender.
5. Stir in the spinach and green onions, cooking for an additional 2-3 minutes until the spinach wilts.
6. Serve the Sukiyaki Jeongol hot, ladling it into bowls over cooked rice noodles.

Nutrition

• Calories: 320
• Protein: 14 g
• Carbs: 40 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in protein due to tofu, supporting muscle health.

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