Korean vegetable bowl with fermented sauce

Ingredients

• 2 tablespoons Gochujang (Korean fermented chili paste) (Spicy and sweet paste)
• 1 tablespoon Doenjang (Korean fermented soybean paste) (Adds a salty umami depth)
• 1 tablespoon Soy sauce (Choose a light soy sauce or tamari if gluten intolerant)
• 1 teaspoon Sugar (Balances the heat and salt)
• 1 clove Garlic (Peeled and finely minced)
• 0.5 unit Onion (Cut into medium dice)
• 1 medium Potato (Peeled, cut into small fries or sticks)
• 200 g Napa cabbage (Cut into 2 cm strips)
• 200 g Oyster mushrooms (Remove stems, keep small ones whole, tear large ones into 3 cm pieces)
• 30 g Chives (Cut into 2‑3 cm sections)
• 1 small Fresh chili (Thinly sliced into rounds (adjust to taste))
• 1 unit Egg (Crack directly into the pot at the end of cooking)
• 1 teaspoon Sesame oil (Drizzle just before serving)
• 500 ml Water (To cover the vegetables)

Instructions

1. Prepare the base sauce

   Finely mince the large garlic clove, transfer to a bowl, add the gochujang, the doenjang, the soy sauce and the sugar. Mix until a homogeneous paste forms.

   Time: PT5M

2. Cut the vegetables

   Cut the napa cabbage into 2 cm strips, the potato into small fries, the onion into dice, detach the stems of the oyster mushrooms (keep the small ones whole, tear the large ones into 3 cm pieces), cut the chives into 2‑3 cm sections and slice the fresh chili into rounds.

   Time: PT10M

3. Sauté aromatics and add vegetables

   In the pot, place the onion dice at the bottom, lay the small potato fries on the side, add the cabbage, the oyster mushrooms and the chive sections. Pour the prepared sauce mixture, then add the water.

   Time: PT5M

4. Bring to boil then simmer

   Bring the pot to a boil over medium‑high heat, cover, reduce the heat to low and let simmer for 10 minutes until the vegetables are tender.

   Time: PT10M

5. Add the egg

   Crack the egg directly into the pot, cover again and cook for 2 minutes so the white sets while the yolk remains slightly runny.

   Time: PT2M

6. Finishing and serving

   Add the fresh chili rounds, drizzle with a splash of sesame oil, then serve immediately over a bed of hot rice.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

10 g

Fiber

5 g