Vegan Jjukkumi

Vegan Jjukkumi is a vibrant and flavorful Korean dish that mimics the taste of grilled octopus using plant-based ingredients. This dish is marinated in a spicy and sweet sauce, giving it a unique twist that is both satisfying and healthy.

Ingredients

• King oyster mushrooms - 200 grams
• Soy sauce - 2 tablespoons
• Gochujang (Korean red pepper paste) - 1 tablespoon
• Maple syrup - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic, minced - 2 cloves
• Ginger, grated - 1 teaspoon
• Vegetable broth - 150 ml
• Green onions, chopped - 2 stalks
• Sesame seeds - 1 tablespoon
• Lime juice - 1 tablespoon
• Nori seaweed, shredded - 1 sheet
• Cooked rice - 200 grams

Steps

1. Clean the king oyster mushrooms and slice them into 1 cm thick pieces to resemble jjukkumi.
2. In a bowl, mix the soy sauce, gochujang, maple syrup, sesame oil, minced garlic, grated ginger, and vegetable broth to create the marinade.
3. Add the sliced mushrooms to the marinade and let them soak for at least 15 minutes to absorb the flavors.
4. Heat a non-stick skillet over medium-high heat and add the marinated mushrooms, cooking for about 5-7 minutes until they are tender and slightly caramelized.
5. Stir in the chopped green onions and cook for an additional 2 minutes.
6. Remove from heat and add lime juice; stir well to combine.
7. To serve, place a portion of cooked rice on each plate, top with the mushroom mixture, and garnish with sesame seeds and shredded nori.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 55 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from mushrooms and garlic, which can support immune health.
• Low in calories and high in fiber, promoting digestive health.

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