Vegan Jjajangbap

Vegan Jjajangbap is a comforting Korean dish featuring fragrant rice topped with a savory black bean sauce and fresh vegetables. This midnight delight is both satisfying and nourishing, perfect for late-night cravings.

Ingredients

• Jasmine rice - 150 grams
• Black bean paste (Chunjang) - 3 tablespoons
• Soy sauce - 1 tablespoon
• Vegetable broth - 200 ml
• Onion - 1 medium, diced
• Zucchini - 1 small, diced
• Carrot - 1 small, diced
• Green bell pepper - 1 small, diced
• Garlic - 3 cloves, minced
• Sesame oil - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. Rinse the jasmine rice under cold water until the water runs clear, then cook it according to package instructions.
2. In a pan, heat the vegetable oil over medium heat and sauté the diced onion until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the diced zucchini, carrot, and green bell pepper and cook for 5-7 minutes until the vegetables are tender.
5. Add the black bean paste and soy sauce, stirring well to combine with the vegetables.
6. Pour in the vegetable broth and bring the mixture to a simmer, allowing it to cook for about 5 minutes, stirring occasionally.
7. Once the sauce has thickened slightly, remove it from heat and drizzle with sesame oil.
8. Serve the cooked jasmine rice in bowls, topped with the black bean sauce and vegetables.
9. Garnish with chopped green onions and sesame seeds before enjoying.

Nutrition

• Calories: 450
• Protein: 14 g
• Carbs: 85 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein from black beans.
• High in fiber, promoting digestive health.
• Packed with vitamins and minerals from fresh vegetables.

Tags