Korean-style Jjim Nimono (Steamed Braised Vegetables)

Ingredients

In this Korean adaptation of Nimono, we incorporate Korean flavors and spices to create a unique twist. The original Japanese Nimono typically uses soy sauce, mirin, and dashi as the base for the braising liquid. However, in Jjim Nimono, we replace the dashi with a combination of Korean soy sauce, gochujang (Korean chili paste), and sesame oil. This gives the dish a slightly spicy and nutty flavor profile, characteristic of Korean cuisine. We alse have the original recipe for Nimono, so you can check it out.

• 2 cups (470ml) water 2 cups (470ml) water
• 2 tablespoons Korean soy sauce 2 tablespoons Korean soy sauce
• 1 tablespoon gochujang (Korean chili paste) 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon minced garlic 1 teaspoon minced garlic
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 carrot, sliced into thin rounds 1 carrot, sliced into thin rounds
• 1 daikon radish, peeled and sliced into thin rounds 1 daikon radish, peeled and sliced into thin rounds
• 8 shiitake mushrooms, stems removed 8 shiitake mushrooms, stems removed
• 1 zucchini, sliced into thin rounds 1 zucchini, sliced into thin rounds
• 1 green onion, chopped 1 green onion, chopped
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 18g, 8g
• Protein: 4g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, combine water, Korean soy sauce, gochujang, sesame oil, sugar, minced garlic, and grated ginger. Stir well to combine.
2. 2.
   Add the carrot, daikon radish, shiitake mushrooms, and zucchini to the pot. Bring the liquid to a boil over medium heat.
3. 3.
   Reduce the heat to low, cover the pot, and let the vegetables simmer for 15-20 minutes, or until they are tender.
4. 4.
   Once the vegetables are cooked, remove the pot from heat and garnish with chopped green onions and sesame seeds.
5. 5.
   Serve the Jjim Nimono hot as a side dish or as a main course with steamed rice.

Treat your ingredients with care...

• Shiitake mushrooms — Soak dried shiitake mushrooms in warm water for 20 minutes before using. Remove the stems before slicing.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for a spicier dish or reduce for a milder flavor.

Tips & Tricks

• For a heartier version, you can add tofu or seitan to the dish.
• Feel free to experiment with different vegetables based on your preference and seasonal availability.
• Serve Jjim Nimono with a side of steamed rice to complete the meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Garnish with additional sesame seeds and chopped green onions for added flavor and visual appeal.

Serving advice

Serve Jjim Nimono as a side dish alongside other Korean dishes, such as Bibimbap or Japchae. It can also be enjoyed as a main course with steamed rice and a side of kimchi.

Presentation advice

Arrange the colorful steamed vegetables on a platter and sprinkle with sesame seeds and chopped green onions for an attractive presentation. Serve with a bowl of steamed rice on the side to complete the meal.