Vegan Oysters Jeongol

Vegan Oysters Jeongol is a delightful Korean hot pot featuring marinated oyster mushrooms, tofu, and an array of vibrant vegetables simmered in a savory broth. This dish offers a unique plant-based twist that captures the essence of traditional seafood jeongol while being completely vegan-friendly.

Ingredients

• Oyster mushrooms - 200 grams
• Firm tofu - 150 grams, cubed
• Zucchini - 1 medium, sliced
• Carrot - 1 medium, julienned
• Green onions - 2, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Vegetable broth - 500 milliliters
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Red pepper flakes - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Cilantro - for garnish

Steps

1. In a large pot, heat sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 1-2 minutes.
2. Add the sliced zucchini and julienned carrot to the pot, cooking for another 3-4 minutes until slightly softened.
3. Stir in the oyster mushrooms and cook for another 3 minutes until they start to wilt.
4. Pour in the vegetable broth and bring the mixture to a gentle boil.
5. Add the cubed tofu, soy sauce, red pepper flakes, salt, and black pepper to the pot, stirring gently to combine.
6. Reduce heat to low and let simmer for 10-15 minutes to allow the flavors to meld.
7. Just before serving, stir in the chopped green onions.
8. Ladle the hot jeongol into bowls and garnish with fresh cilantro before serving.

Nutrition

• Calories: 250
• Protein: 15 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from mushrooms and vegetables that support immune health.
• High in plant-based protein from tofu, making it a filling and nutritious meal.

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