Vegan Daeha Jeongol

Vegan Daeha Jeongol is a vibrant Korean stew that captures the essence of the sea using plant-based ingredients, creating a rich and flavorful dish. Infused with aromatic spices and textures, this dish is not only comforting but also a delightful exploration of vegan Korean cuisine.

Ingredients

• Mushroom broth - 500 ml
• Shiitake mushrooms - 100 g, sliced
• King oyster mushrooms - 100 g, sliced
• Tofu - 150 g, cubed
• Zucchini - 1 medium, sliced
• Carrot - 1 medium, julienned
• Seaweed (dried, such as wakame) - 10 g
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onion - 2 stalks, chopped
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Chili flakes - 1 teaspoon (optional)
• Salt - to taste
• Black pepper - to taste

Steps

1. In a pot, heat the sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 1-2 minutes.
2. Add the sliced shiitake and king oyster mushrooms to the pot and cook for another 3-4 minutes until they soften.
3. Pour in the mushroom broth and bring to a gentle simmer.
4. Add the zucchini, carrot, and soaked seaweed to the pot, and let it cook for 5-7 minutes until the vegetables are tender.
5. Stir in the cubed tofu, soy sauce, and chili flakes (if using), and let simmer for an additional 5 minutes.
6. Season with salt and black pepper to taste, and sprinkle chopped green onions on top before serving.

Nutrition

• Calories: 220
• Protein: 15 g
• Carbs: 18 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from mushrooms and vegetables.
• High in protein from tofu, promoting muscle health.
• Contains healthy fats from sesame oil, beneficial for heart health.

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