Vegan Chamchi Jjigae

Vegan Chamchi Jjigae is a comforting Korean stew that captures the umami flavors of the sea without any seafood. This hearty dish is rich in nutrients and is perfect for warming up on a chilly day.

Ingredients

• Firm tofu - 200 grams, cubed
• Nori (seaweed) - 2 sheets, torn into pieces
• Mushrooms (shiitake or oyster) - 100 grams, sliced
• Zucchini - 1 medium, sliced
• Carrot - 1 medium, julienned
• Green onions - 2 stalks, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Gochugaru (Korean red pepper flakes) - 1 tablespoon
• Sesame oil - 1 teaspoon
• Vegetable broth - 500 ml
• Salt - to taste
• Pepper - to taste

Steps

1. In a medium pot, heat sesame oil over medium heat and sauté garlic and ginger until fragrant.
2. Add the sliced mushrooms, zucchini, and carrot, stirring for about 5 minutes until the vegetables start to soften.
3. Pour in the vegetable broth and bring to a simmer.
4. Add the soy sauce, gochugaru, and nori pieces, stirring to combine.
5. Gently add the cubed tofu and let the stew simmer for another 10-15 minutes, allowing the flavors to meld.
6. Season with salt and pepper to taste, then stir in the chopped green onions just before serving.

Nutrition

• Calories: 250
• Protein: 15 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu.
• Contains antioxidants and vitamins from vegetables and seaweed.

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