Vegan Budae Jjigae

Vegan Budae Jjigae is a hearty Korean stew that combines a rich broth with a variety of vegetables and plant-based proteins, making it a comforting and nutritious breakfast option. This flavorful dish is perfect for starting your day with warmth and satisfaction.

Ingredients

• Water - 4 cups
• Vegetable broth - 1 cup
• Tofu (firm) - 200 grams, cubed
• Kimchi - 100 grams, chopped
• Shiitake mushrooms - 100 grams, sliced
• Zucchini - 1 medium, sliced
• Carrot - 1 medium, sliced
• Green onions - 2, chopped
• Soy sauce - 2 tablespoons
• Gochujang (Korean chili paste) - 1 tablespoon
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Rice noodles - 100 grams
• Sesame oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large pot, combine the water and vegetable broth. Bring to a boil over medium heat.
2. Add the minced garlic and ginger to the pot, stirring well.
3. Stir in the chopped kimchi, cubed tofu, sliced shiitake mushrooms, zucchini, and carrot. Allow to simmer for about 10 minutes.
4. Add the soy sauce, gochujang, sesame oil, and season with salt and black pepper to taste. Stir to combine.
5. Add the rice noodles to the pot and cook for an additional 5-7 minutes, or until the noodles are tender.
6. Once cooked, remove from heat and garnish with chopped green onions before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, supporting muscle health.
• Contains probiotics from kimchi, promoting gut health.

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