Vegan Jangjorim

Vegan Jangjorim is a savory Korean dish that mimics the flavors of seafood using plant-based ingredients. This dish features marinated mushrooms, tofu, and seaweed, providing a rich umami taste that's both satisfying and nutritious.

Ingredients

• Shiitake mushrooms - 200 grams
• Firm tofu - 150 grams
• Dried seaweed (wakame) - 10 grams
• Soy sauce - 3 tablespoons
• Sesame oil - 1 tablespoon
• Garlic (minced) - 2 cloves
• Ginger (grated) - 1 teaspoon
• Water - 250 ml
• Brown sugar - 1 teaspoon
• Chili flakes - 1/2 teaspoon
• Green onion (sliced) - 2 stalks

Steps

1. Soak the dried seaweed in warm water for about 10 minutes until rehydrated, then drain and chop into bite-sized pieces.
2. Cut the firm tofu into 1 cm cubes and lightly pan-fry in a non-stick skillet with a tablespoon of sesame oil until golden brown on all sides, about 5-7 minutes.
3. In a medium pot, combine the soy sauce, minced garlic, grated ginger, water, brown sugar, and chili flakes. Bring to a simmer over medium heat.
4. Add the shiitake mushrooms and cooked tofu into the pot and let it simmer for about 15 minutes, allowing the flavors to blend.
5. Add the chopped seaweed and sliced green onions to the pot, stirring gently. Cook for an additional 5 minutes.
6. Remove from heat and let cool slightly before serving. Enjoy warm or at room temperature.

Nutrition

• Calories: 220
• Protein: 14 g
• Carbs: 18 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 850 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.25 L

Health Benefits

• Rich in plant-based protein from tofu and mushrooms.
• Contains antioxidants and anti-inflammatory properties from garlic and ginger.

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