Delightful Korean Vegetarian Lunch: Spicy Soybean Paste Stew with Stuffed Bell Peppers

Allergens

Soy (soybean paste, gochujang)

Ingredients

• 1. 1 cup soybean paste (doenjang) 2. 4 large bell peppers 3. 1 medium onion, thinly sliced 4. 1 medium zucchini, sliced into rounds 5. 2 cloves garlic, minced 6. 1 cup mushrooms, sliced 7. 1 tablespoon gochujang (Korean red chili paste) 8. 1/2 cup vegetable broth 9. 1 teaspoon sesame oil 10. 1 tablespoon sugar 11. Salt and pepper to taste 12. Cooked rice, for serving 13. Green onions, chopped, for garnish

Instructions

1. Preheat oven to 400°F (200°C).
2. Cut the tops off of the bell peppers and remove seeds and membranes. Stuff each pepper with desired filling (suggested: mixed vegetables, cooked rice, and soybean paste) and place them on a baking sheet. Bake for 15 20 minutes or until tender.
3. In a large pot over medium heat, cook the onion, zucchini, garlic, and mushrooms in sesame oil until tender.
4. Add soybean paste, gochujang, vegetable broth, sugar, salt, and pepper to the pot. Stir well and simmer for 5 7 minutes or until slightly thickened.
5. Serve the spicy soybean paste stew over cooked rice, garnishing with chopped green onions.

Chef’s Insight

Experiment with different vegetables and fillings to create unique variations of this dish.

Notes

This dish is both flavorful and nutritious, perfect for vegetarians looking to enjoy a tasty Korean meal.