Sundubu Jjigae Bap

Sundubu Jjigae Bap is a comforting Korean rice dish featuring silken tofu simmered in a spicy broth, served over fluffy rice. This vegan version captures the essence of traditional flavors while being wholesome and satisfying.

Ingredients

• Silken tofu - 200 grams
• Cooked jasmine rice - 1 cup (200 grams)
• Vegetable broth - 2 cups (480 ml)
• Gochugaru (Korean red pepper flakes) - 2 teaspoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Garlic, minced - 2 cloves
• Green onion, chopped - 2 stalks
• Zucchini, diced - 100 grams
• Carrot, julienned - 50 grams
• Mushrooms, sliced (shiitake or button) - 100 grams
• Spinach - 50 grams
• Salt - to taste
• Pepper - to taste

Steps

1. In a pot, heat the sesame oil over medium heat and sauté the minced garlic until fragrant.
2. Add the zucchini, carrot, and mushrooms to the pot and cook for 5-7 minutes until softened.
3. Stir in the gochugaru and cook for another minute to release the flavors.
4. Pour in the vegetable broth and bring to a gentle boil.
5. Add the silken tofu, carefully breaking it up into chunks, and let it simmer for 10 minutes.
6. Stir in the soy sauce, chopped green onion, and spinach, cooking for an additional 2-3 minutes until the spinach wilts.
7. Season with salt and pepper to taste, then remove from heat.
8. Serve the hot sundubu jjigae over cooked jasmine rice in bowls.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.6 L

Health Benefits

• High in protein from silken tofu, beneficial for muscle health.
• Rich in vitamins and minerals from the variety of vegetables used.

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