Sundubu Rice

Sundubu Rice is a comforting and nutritious Korean dish featuring soft, uncurdled tofu served over rice, topped with a medley of vibrant vegetables and a spicy gochujang sauce. This wholesome meal is perfect for a cozy supper, providing both warmth and flavor.

Ingredients

• Soft tofu - 300 grams
• Cooked white rice - 200 grams
• Water - 500 ml
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Zucchini - 100 grams, diced
• Carrot - 100 grams, diced
• Spinach - 50 grams
• Gochujang (Korean chili paste) - 2 tablespoons
• Soy sauce - 1 tablespoon
• Green onions - 2 stalks, chopped
• Sesame seeds - 1 teaspoon
• Salt - to taste

Steps

1. In a medium pot, bring 500 ml of water to a boil. Add the diced zucchini and carrot, and cook for about 5 minutes until slightly tender.
2. Add the spinach and cook for an additional 2 minutes until wilted. Remove the vegetables from the pot and set aside.
3. In the same pot, heat 1 tablespoon of sesame oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
4. Crumble the soft tofu into the pot and gently stir, cooking for about 5 minutes. Add gochujang and soy sauce, mixing well to combine.
5. Return the cooked vegetables to the pot, stirring gently to combine all ingredients. Cook for another 2-3 minutes until heated through.
6. To serve, place cooked white rice in bowls and top with the sundubu mixture. Garnish with chopped green onions and a sprinkle of sesame seeds.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in protein from tofu, aiding muscle repair and growth.
• Contains a variety of vegetables providing essential vitamins and minerals.

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