Spicy Korean-Style Tagine
This spicy take on a traditional Moroccan tagine features the nutty flavor of tempeh and the bold spices of Korean cuisine.
Ingredients
- ●1 block (8 oz) tempeh
- ●2 tbsp savory soy sauce
- ●1 tbsp spicy gochujang
- ●1 tsp korean chili flakes (gochugaru)
- ●1 tsp tagine spice blend
- ●2 tbsp coconut oil
- ●1 large onion
- ●3 cloves garlic
- ●2 large carrots
- ●2 tbsp apple cider vinegar
- ●1 cup water
- ●1/4 cup chopped green onions
Instructions
- 1
Heat oil in a large Dutch oven or clay tagine over medium-high heat.
- 2
Add onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes.
- 3
Add garlic and cook, stirring constantly, for 1 minute.
- 4
Add carrots and cook, stirring occasionally, until they begin to soften, about 5 minutes.
- 5
Add tempeh and cook, stirring occasionally, until it begins to brown, about 5 minutes.
- 6
Stir in soy sauce, gochujang, chili flakes, and tagine spice blend. Cook for 1-2 minutes.
- 7
Add vinegar and water. Stir to combine, then bring to a boil.
- 8
Reduce heat to low, cover, and simmer, stirring occasionally, until the carrots are tender and the flavors have melded together, about 20-25 minutes.
- 9
Stir in chopped green onions and cook for an additional 1-2 minutes.
- 10
Serve the tagine hot over rice or with naan bread.