Stir-Fried Vegetables with Gochujang recipe - ingredients, nutrition and when to eat it
This side dish is made by quickly stir-frying onion, zucchini, and mushrooms in a gochujang sauce, then serving them with rice.
This side dish is made by quickly stir-frying onion, zucchini, and mushrooms in a gochujang sauce, then serving them with rice. The tender vegetables soak up a sweet-and-spicy flavor, making this a good fit for lunch or dinner.
Vegetables · 15 minutes to cook
Nutrition (per 238g serving): 127.6 kcal · protein 4.3g · carbohydrate 18.9g · fat 5.2g · sodium 689.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the vegetables to a similar thickness so they cook evenly.
Tips: If the sauce looks like it might stick to the pan, add a tablespoon of water and stir-fry briefly.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Zucchini — 0.5 pc
- Onion — 0.3 pc
- Button mushrooms — 3 pc
- Gochujang — 1 Tbsp
- Soy sauce — 0.5 tsp
- Minced garlic — 0.5 tsp
- Cooking oil — 1 tsp
- Water — 1 Tbsp