Vegan Nakji Bokkeum

Vegan Nakji Bokkeum is a vibrant and flavorful Korean dish that mimics the taste and texture of octopus using tender mushrooms. This stir-fry is packed with umami and spice, making it a delightful plant-based alternative to the traditional seafood favorite.

Ingredients

• King oyster mushrooms - 200 grams, sliced
• Soy sauce - 2 tablespoons
• Gochujang (Korean red chili paste) - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Onion - 1 small, sliced
• Bell pepper - 1 small, julienned
• Zucchini - 1 small, julienned
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon, for garnish
• Vegetable oil - 1 tablespoon
• Water - 50 ml

Steps

1. In a bowl, mix the soy sauce, gochujang, sesame oil, minced garlic, and minced ginger to create a marinade.
2. Add the sliced king oyster mushrooms to the marinade and let it sit for about 5 minutes to absorb flavors.
3. Heat the vegetable oil in a large pan or wok over medium-high heat.
4. Add the sliced onion and stir-fry for 2 minutes until translucent.
5. Add the marinated mushrooms to the pan and stir-fry for another 5 minutes until they are cooked through.
6. Add the julienned bell pepper and zucchini, cooking for an additional 3-4 minutes until vegetables are tender yet crisp.
7. Pour in the water to deglaze the pan, stirring well to combine all ingredients.
8. Finish by adding chopped green onions and sprinkling sesame seeds on top before serving.

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.05 L

Health Benefits

• Rich in fiber, supporting digestive health.
• Contains antioxidants from vegetables, promoting overall health.

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