Yukgaejang

Yukgaejang is a hearty Korean soup that is traditionally made with beef, but this vegan version captures the essence of the dish through rich spices and a medley of vegetables. Perfect as a warming snack or light meal, it's packed with flavor and nutrition.

Ingredients

• Mushrooms (shiitake or oyster) - 150 grams, sliced
• Tofu - 200 grams, firm, cubed
• Green onion - 2 stalks, chopped
• Garlic - 4 cloves, minced
• Ginger - 1 inch, minced
• Vegetable broth - 500 ml
• Soy sauce - 2 tablespoons
• Gochugaru (Korean red pepper flakes) - 1 tablespoon
• Sesame oil - 1 tablespoon
• Carrot - 1 medium, julienned
• Spinach - 100 grams, roughly chopped
• Salt - to taste
• Pepper - to taste

Steps

1. In a pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant, about 1 minute.
2. Add the sliced mushrooms to the pot and cook for 5 minutes until they start to soften.
3. Stir in the julienned carrots and cook for another 3 minutes.
4. Pour in the vegetable broth, soy sauce, and gochugaru, bringing the mixture to a boil.
5. Once boiling, reduce to a simmer and add the cubed tofu. Allow the soup to simmer for 10 minutes.
6. In the last 5 minutes of cooking, add the chopped spinach and green onions, and season with salt and pepper to taste.
7. Serve hot, garnished with additional green onions if desired.

Nutrition

• Calories: 200
• Protein: 15 g
• Carbs: 18 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu and mushrooms.
• Contains antioxidants from garlic and spinach, promoting overall health.

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