Koreanvegetarianvia groq
Umami Korean Jjigae with Beetroot
A spicy and savory Korean-inspired stew featuring umami flavors from unique ingredients, accompanied by the earthiness of beetroot.
⏱40 min🍽4 servings📊medium
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Ingredients
- ●2 medium Beetroot
- ●1 cup sliced Unique mushrooms (such as shiitake or porcini)
- ●2 tsp Korean chili flakes (gochugaru)
- ●2 tbsp Jjigae paste
- ●2 tbsp Soy sauce
- ●1 tsp Brown sugar
- ●1 tbsp Rice vinegar
- ●2 cups Water
- ●1 tsp Salt
- ●to taste Black pepper
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Instructions
- 1
Heat oil in a large pan over medium heat.
- 2
Add sliced mushrooms and cook until tender.
- 3
Add beetroot and cook for 5 minutes.
- 4
Add jjigae paste, soy sauce, brown sugar, rice vinegar, and water. Stir to combine.
- 5
Bring to a boil, then reduce heat and simmer for 20 minutes.
- 6
Season with salt and black pepper to taste.
- 7
Serve hot, garnished with chopped green onions (optional).