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Vegetarian Kimchi Jjigae for One
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Vegetarian Kimchi Jjigae for One

30 minPara 1Nutri-Score B€€
de @serramoonfood5 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

1 persona
  • kimchi with juice (with its juice)Fresco150 g
  • waterOtro200 ml
  • garlic (minced)Frutas y verduras1 pieza
  • red onion (chopped)Frutas y verduras1 pieza
  • carrot (sliced)Frutas y verduras1 pieza
  • gochugaru (Korean chili flakes)Especias5 g
  • gochujangDespensa15 g
  • soy sauceDespensa10 ml
  • sesame oil (for cooking)Despensa10 ml
  • tofu (cubed)Fresco150 g
  • spring onion (whites and greens separated, chopped)Frutas y verduras2 piezas
  • enoki mushrooms (trimmed)Frutas y verduras100 g
  • wakame (dried)Despensa5 g
  • steamed rice (for serving)Cereales150 g

por ración

Nutrición

542kcal

Carbohidratos
62 g
Proteínas
24 g
Grasas
22 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Sartén

paso a paso

Preparación

  1. Prep the vegetables

    • Chop the red onion.
    • Chop the spring onions, keeping the white parts separate from the green tops.
    • Slice the carrot.
    Paso 1

  2. Brown the aromatics

    • Warm the sesame oil in a small pot.
    • Add the red onion and minced garlic and let them brown slightly.
    Paso 2

  3. Cook the kimchi

    • Add plenty of kimchi and stir it in.
    • Let it cook for a couple of minutes.
    Paso 3

  4. Build the broth

    • Pour in the water.
    • Add the soy sauce, gochujang and gochugaru.
    • Add the carrot.
    Paso 4

  5. Simmer with tofu

    • Once the broth reaches a gentle simmer, add the tofu and the white parts of the spring onion.
    • Do not stir; simmer with the lid closed.
    Paso 5

  6. Add wakame and enoki

    • Add the wakame and enoki mushrooms.
    • Let them soften in the broth.
    Paso 6

  7. Finish and serve

    • Finish with the green parts of the spring onion.
    • Serve with steamed rice on the side.
    Paso 7
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