This Gochujang Chickpea and Kohlrabi Jjigae is a delightful twist on a traditional Korean stew, offering a spicy, umami-rich flavor profile. The dish features tender chickpeas and crunchy kohlrabi stewed in a gochujang-infused broth, creating a harmonious blend of textures and tastes. The addition of a sesame shiso drizzle elevates the dish with its nutty and aromatic notes. Perfect for those seeking a plant-based, halal-friendly alternative to classic Korean jjigae, this recipe is beloved for its heartiness and depth of flavor. Ideal for cold days or when craving a comforting, yet exotic meal, it showcases the versatility and richness of Korean culinary traditions.
Gochujang Chickpea and Kohlrabi Jjigae with Sesame Shiso Drizzle
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Onion – 1 Piece
- Garlic – 4 Cloves
- Gochujang – 2 Tbsp
- Chickpeas – 400 Grams
- Kohlrabi – 2 Cups
- Vegetable Broth – 4 Cups
- Soy Sauce – 2 Tbsp
- Shiso – 6 Leaves
- Sesame Oil – 1 Tbsp
- Green Onion – 2 Piece
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
2 Grams
Saturated Fat
800 Mg
Sodium
50 Grams
Total Carbohydrates
10 Grams
Dietary Fiber
8 Grams
Sugars
12 Grams
Protein
Directions
Step 1
Finely chop the onion and garlic. Peel and dice the kohlrabi into bite-sized pieces.
Step 2
In a large pot, heat a tablespoon of sesame oil over medium heat. Add the onion and garlic, sautéing until fragrant.
Step 3
Add the gochujang to the pot and cook for 1-2 minutes, stirring continuously to avoid burning.
Step 4
Add the chickpeas, kohlrabi, and vegetable broth. Stir in the soy sauce and bring to a boil.
Step 5
Reduce the heat to low and let the stew simmer for 20 minutes, or until the kohlrabi is tender.
Step 6
For the drizzle, finely chop the shiso leaves and mix with sesame oil. Drizzle over the stew before serving.
Step 7
Garnish with sliced green onion. Serve hot and enjoy your halal-friendly jjigae.
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