Soy-Braised Vegetable Jjim (Korean Vegetable Stew)
Inspired by Korean kalbi jjim (braised short ribs), this satisfying vegetarian one-pot meal features cremini mushrooms alongside hearty potatoes, squash, carrots and Korean radishes. The vegetables braise and release sweet juices into the pot, creating a deep, savory sauce infused with fragrant garlic and ginger. Since this stew is all about the vegetables, treat them well by cooking it in the oven. It’s gentler on the vegetables, which have a tendency to fall apart when cooked over direct, aggressive heat. Vibrant orange kabocha squash has a rich, firm flesh, but lighter butternut squash is a good alternative. Leftovers can be transformed into a versatile tasty ragù: Simply chop the vegetables, simmer with crushed tomatoes and finish with grated Parmigiano-Reggiano.
- Total:
- Serves: 4 persons
Ingredients
- 3tablespoons neutral oil, such as safflower or canola
- 8ounces cremini mushrooms, trimmed and halved or quartered if large
- Kosher salt and black pepper
- 3scallions, finely chopped, plus more for garnish
- 2tablespoons minced garlic
- 2teaspoons minced fresh peeled ginger
- ¾cup low-sodium soy sauce
- 3tablespoons turbinado sugar or 2 tablespoons light brown sugar
- 1 ½pounds russet potatoes, peeled and cut into 1-inch cubes
- 1pound Korean radish, peeled and cut into 1-inch cubes
- 1pound kabocha squash, peeled, seeded and cut into 1/2-inch cubes
- 8ounces large carrots, peeled and sliced into 1/2-inch-thick rounds
- Steamed rice, for serving
- Kimchi and toasted sesame oil, for serving (optional)
Instructions
Step 1
Heat oven to 425 degrees. In a large Dutch oven, heat 2 tablespoons of the oil over medium-high. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until they start to soften, about 3 minutes. Add remaining 1 tablespoon oil, scallions, garlic and ginger, stirring constantly until fragrant, about 1 minute. Add soy sauce, sugar, potatoes, radish, 1 teaspoon black pepper and 1 cup of water, and mix well. Bring to a boil over high heat.Step 2
Cover and bake for 15 minutes, then stir in squash and carrots until well incorporated. Cover and bake until all the vegetables are tender, about 15 minutes longer.Step 3
Gently stir to evenly coat the vegetables in the sauce. Divide the stew in bowls and garnish with scallions. Serve with rice and kimchi, and drizzle with sesame oil, if using.