Yachae Jeongol

Yachae Jeongol is a vibrant and hearty Korean vegetable stew that showcases a variety of fresh vegetables simmered in a savory broth. This dish is not only a feast for the eyes but also packed with nutrients, making it a perfect vegetarian main course.

Ingredients

• Mushrooms (shiitake or enoki) - 100 grams
• Zucchini - 1 medium, sliced
• Carrot - 1 medium, julienned
• Baby bok choy - 2 heads, halved
• Tofu (firm) - 150 grams, cubed
• Green onions - 3, chopped
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Vegetable broth - 500 ml
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Gochugaru (Korean red pepper flakes) - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - for garnish

Steps

1. In a large pot, heat the sesame oil over medium heat and sauté the garlic and ginger until fragrant, about 1 minute.
2. Add the mushrooms, zucchini, and carrots to the pot, and cook for about 5 minutes until they start to soften.
3. Pour in the vegetable broth and bring the mixture to a boil.
4. Reduce the heat to low, add the soy sauce, gochugaru, and season with salt and black pepper to taste.
5. Add the tofu and bok choy, and let the stew simmer for another 10-15 minutes until all vegetables are tender.
6. Finally, stir in the chopped green onions and remove from heat.
7. Serve hot, garnished with sesame seeds.

Nutrition

• Calories: 220
• Protein: 12 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber which aids in digestion.

Tags