How to make dhaba style Korean Stew With Tofu Vegetables recipe at home
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Aeri's KitchenNutrition Value
Per Serving
⚖️ Macronutrients
- Calories 190
- Carbs 15g
- Protein 12g
- Fats 8g
- Fiber 6g
🧪 Micronutrients
- Iron 3mg
- Calcium 200mg
- Vitamin_k 50mcg
Ingredients & Facts
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💡 Did You Know
This Korean-inspired stew showcases the growing popularity of Asian flavors in Indian kitchens. The base typically includes gochujang (fermented chili paste) and doenjang (soybean paste), though Indian versions might use local red chilies. Tofu provides plant-based protein while kimchi adds probiotics. The dish evolved from Korean army stew (budae jjigae), adapted with Indian vegetables like bottle gourd. During winter, families simmer it at the table in stone pots for communal dining. Nutritionists praise its low-calorie yet nutrient-dense profile.