Vegan Gochujang Jjigae

Vegan Gochujang Jjigae is a spicy and savory Korean stew that beautifully mimics the flavors of seafood without using any animal products. Packed with nutritious vegetables and a rich gochujang broth, this dish is comforting and satisfying.

Ingredients

• Water - 500 ml
• Vegan fish sauce - 2 tablespoons
• Gochujang (Korean red chili paste) - 3 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Tofu (firm) - 200 grams, cubed
• Mushrooms (shiitake or oyster) - 100 grams, sliced
• Zucchini - 1 medium, sliced
• Carrot - 1 medium, julienned
• Green onion - 2 stalks, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Napa cabbage - 100 grams, chopped
• Seaweed (dried, like kelp or wakame) - 10 grams, soaked and chopped
• Black pepper - to taste

Steps

1. In a pot, combine water, vegan fish sauce, gochujang, soy sauce, and sesame oil. Bring to a boil over medium heat.
2. Add minced garlic and grated ginger to the pot, stirring well to combine.
3. Once boiling, reduce heat to low and add the cubed tofu, sliced mushrooms, zucchini, carrot, and napa cabbage. Stir gently.
4. Simmer the stew for about 15 minutes, allowing the vegetables to soften and the flavors to meld.
5. Add the soaked and chopped seaweed, and simmer for an additional 5 minutes.
6. Finish by adding chopped green onions and seasoning with black pepper to taste.
7. Serve hot, optionally with rice or noodles.

Nutrition

• Calories: 250
• Protein: 14 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 1000 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from vegetables.
• Contains antioxidants that may help reduce inflammation.

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