Yachaejeongol

Yachaejeongol is a vibrant and hearty Korean vegetable stew that highlights the natural flavors of seasonal vegetables. This comforting dish is perfect as a snack or light meal, bringing warmth and nourishment to your table.

Ingredients

• Water - 500 ml
• Mushrooms (shiitake or enoki) - 100 g, sliced
• Zucchini - 1 medium, sliced
• Carrot - 1 medium, julienned
• Korean radish (mu) - 100 g, sliced
• Spinach - 100 g, chopped
• Tofu - 150 g, cubed
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Green onions - 2 stalks, chopped
• Red chili pepper - 1, sliced (optional)
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large pot, bring 500 ml of water to a boil.
2. Add the minced garlic and ginger to the boiling water and let it simmer for 2 minutes.
3. Add the sliced mushrooms, zucchini, carrot, and Korean radish to the pot. Cook for about 5-7 minutes until the vegetables begin to soften.
4. Stir in the soy sauce, sesame oil, and add the cubed tofu. Simmer for another 5 minutes.
5. Add the chopped spinach and sliced red chili pepper (if using) to the pot. Cook for an additional 3-4 minutes until the spinach is wilted.
6. Season with salt and black pepper to taste.
7. Garnish with chopped green onions before serving.

Nutrition

• Calories: 180
• Protein: 12 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in calories and high in fiber, promoting digestive health.

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