Sundubu Jjigae

Sundubu Jjigae is a comforting and spicy Korean stew featuring silken tofu, vibrant vegetables, and a rich broth. This vegan version is perfect for breakfast, providing a warm and hearty start to your day.

Ingredients

• Silken tofu - 300 grams
• Vegetable broth - 500 ml
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Green onions - 2 stalks, chopped
• Carrot - 1 medium, sliced
• Zucchini - 1 small, sliced
• Mushrooms - 100 grams, sliced (shiitake or button)
• Korean red pepper flakes (gochugaru) - 1 tablespoon
• Spinach - 100 grams, fresh
• Nori seaweed - 1 sheet, cut into strips
• Black pepper - to taste

Steps

1. In a pot, heat the sesame oil over medium heat and sauté the minced garlic and ginger until fragrant, about 1 minute.
2. Add the sliced carrots, zucchini, and mushrooms to the pot and cook for 3-4 minutes until the vegetables begin to soften.
3. Pour in the vegetable broth and soy sauce, then bring to a boil.
4. Once boiling, reduce the heat to low and add the gochugaru, stirring to combine.
5. Carefully crumble the silken tofu into the pot, allowing it to float in the broth, and simmer for another 5-7 minutes.
6. Add the fresh spinach and chopped green onions, cooking for an additional 2-3 minutes until the spinach wilts.
7. Season with black pepper to taste and remove from heat.
8. Serve hot in bowls, garnished with nori strips.

Nutrition

• Calories: 250
• Protein: 15 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu.
• Packed with vitamins and minerals from fresh vegetables.

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