Mouthwatering Vegetarian Korean Brunch Bowl: Aromatic Rice and Spicy Soybean Stew (Kimchi Jjigae) with Tofu

Allergens

Soy, Wheat (gluten)

Ingredients

• 2 cups short grain rice, rinsed
• 4 cups water
• 1 teaspoon sea salt
• 3 cups kimchi
• 1 cup soft tofu (dubu), cubed
• 1/2 cup mushrooms, sliced
• 1/2 cup carrots, julienned
• 1/2 cup zucchini, julienned
• 1/4 cup green onions, chopped
• 3 cups vegetable broth
• 1 tablespoon gochujang (Korean red pepper paste)
• 1 tablespoon soy sauce
• 1 tablespoon minced garlic
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon ground black pepper

Instructions

1. In a medium saucepan, combine rice, water, and sea salt. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
2. In a large pot, heat vegetable broth over medium high heat. Add mushrooms, carrots, zucchini, kimchi, gochujang, soy sauce, minced garlic, sugar, ground black pepper, and sesame oil. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
3. Add cubed tofu and green onions to the pot. Cook for an additional 5 minutes.
4. Divide cooked rice into four bowls and ladle the spicy soybean stew over the rice. Serve immediately.

Chef’s Insight

To maximize flavors, allow the kimchi to ferment for at least 2 weeks before using in this recipe.

Notes

Ensure that you use fresh ingredients for the best flavor and texture.