Ingredients with Measurements:
- 1 cup of kongbiji (soybean paste)
- 1/2 cup of anchovy broth
- 1/2 cup of water
- 1/2 cup of diced pork belly
- 1/2 cup of diced zucchini
- 1/2 cup of diced onion
- 1/2 cup of diced tofu
- 2 tablespoons of minced garlic
- 2 tablespoons of gochugaru (Korean red pepper flakes)
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, heat the vegetable oil over medium heat. Add the minced garlic and gochugaru, and stir-fry for 1-2 minutes until fragrant.
2. Add the diced pork belly and stir-fry for 3-4 minutes until browned.
3. Add the diced onion and zucchini, and stir-fry for another 3-4 minutes until softened.
4. Add the kongbiji, anchovy broth, and water, and stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes until the soup thickens.
6. Add the diced tofu and simmer for another 5-10 minutes until heated through.
7. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for stir-frying
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 310
- Fat: 22g
- Carbohydrates: 12g
- Protein: 16g
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Zucchini can be substituted with other vegetables such as mushrooms or carrots.
- Anchovy broth can be substituted with chicken or vegetable broth.
Variations:
- Add seafood such as shrimp or clams for a seafood version.
- Add kimchi for a spicy and sour version.
- Add cheese for a creamy and cheesy version.
Tips and tricks:
- Use a non-stick pot to prevent the kongbiji from sticking to the bottom.
- Adjust the amount of gochugaru according to your spice preference.
- Use a blender to blend the kongbiji for a smoother texture.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls garnished with chopped green onions and sesame seeds.
Garnishes:
- Chopped green onions
- Sesame seeds
Pairings:
- Steamed rice
- Korean side dishes such as kimchi and pickled vegetables
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy
- Korean pancakes such as pajeon or haemul pajeon
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, simmer it for a longer time to thicken it.
Food safety advice:
- Make sure to cook the pork belly thoroughly to prevent foodborne illness.
Food history:
- Kongbiji jjigae is a traditional Korean soup made with soybean paste. It originated in the Gyeongsang Province of Korea.
Flavor profiles:
- Savory, umami, spicy
Serving suggestions:
- Serve the soup hot with steamed rice and Korean side dishes.
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Region: Korean