Ingredients with Measurements:
- 1 block of firm tofu, cut into small cubes
- 1 onion, sliced
- 3 cloves of garlic, minced
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of Baekseju (Korean rice wine)
- 2 cups of vegetable broth
- 1 cup of water
- 1 green onion, sliced
- Salt and pepper to taste
Special equipment needed:
- A medium-sized pot or dutch oven
Step-by-step instructions:
1. Heat sesame oil in a pot over medium heat. Add sliced onions and minced garlic, and sauté for 2-3 minutes until onions are translucent.
2. Add gochugaru and stir for 1 minute until fragrant.
3. Add cubed tofu, soy sauce, and Baekseju. Stir gently to combine.
4. Pour in vegetable broth and water. Bring to a boil, then reduce heat to low and let simmer for 10-15 minutes.
5. Season with salt and pepper to taste.
6. Garnish with sliced green onions before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat for sautéing onions and garlic
- Low heat for simmering stew
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 150 per serving
- Total Fat: 9g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 800mg
- Total Carbohydrate: 9g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 10g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken or beef broth.
- Baekseju can be substituted with any other Korean rice wine or sake.
Variations:
- Add sliced mushrooms or other vegetables such as zucchini or carrots.
- Use soft tofu instead of firm tofu for a creamier texture.
Tips and tricks:
- Use a non-stick pot or dutch oven to prevent tofu from sticking to the bottom.
- Adjust the amount of gochugaru according to your spice preference.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a side of rice.
Garnishes:
- Sliced green onions or cilantro.
Pairings:
- Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
- Steamed rice or Korean-style fried rice.
Troubleshooting advice:
- If the stew is too spicy, add more vegetable broth or water to dilute the spice level.
Food safety advice:
- Make sure to cook the stew until it reaches a safe internal temperature of 165°F (74°C).
Food history:
- Baekseju is a traditional Korean rice wine that is often used in cooking and as a digestive aid.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Korean