Sundubu Jjigae Rice

Sundubu Jjigae Rice is a comforting vegetarian dish featuring soft tofu stewed with vibrant vegetables and rice, infused with spicy gochugaru for a kick of flavor. This dish brings the warmth of Korean cuisine to your table, perfect for any day of the week.

Ingredients

• Soft tofu - 300 grams
• Cooked rice - 1 cup (200 grams)
• Vegetable broth - 2 cups (500 ml)
• Zucchini - 100 grams, diced
• Carrot - 50 grams, diced
• Mushrooms (shiitake or button) - 100 grams, sliced
• Korean red pepper flakes (gochugaru) - 1 tablespoon
• Soy sauce - 1 tablespoon
• Garlic - 2 cloves, minced
• Sesame oil - 1 tablespoon
• Green onions - 2, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a medium pot, heat sesame oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
2. Add diced zucchini and carrot to the pot. Sauté for about 3-4 minutes until they start to soften.
3. Add sliced mushrooms and continue to cook for another 2-3 minutes.
4. Stir in gochugaru, soy sauce, and vegetable broth. Bring the mixture to a gentle boil.
5. Lower the heat and gently add the soft tofu, breaking it into chunks. Simmer for about 10 minutes to allow the flavors to meld.
6. Taste and adjust the seasoning with salt and black pepper as needed.
7. Serve the sundubu jjigae hot over cooked rice in bowls, topped with chopped green onions.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 50 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in protein from tofu, supporting muscle health and repair.
• Packed with vitamins and minerals from a variety of vegetables, promoting overall health.

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