Ingredients with Measurements:
- 1 lb ground beef
- 2 medium-sized potatoes, peeled and cubed
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp doenjang (Korean fermented soybean paste)
- 1 tbsp gochujang (Korean red pepper paste)
- 1 cup kongbiji (Korean ground soybean paste)
- 6 cups water
- 2 green onions, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked. Drain any excess fat.
2. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add the cubed potatoes, gochugaru, soy sauce, sesame oil, doenjang, and gochujang to the pot. Stir to combine.
4. Add the kongbiji and water to the pot and stir until the kongbiji is fully dissolved.
5. Bring the mixture to a boil, then reduce the heat to low and let simmer for 30-40 minutes, or until the potatoes are fully cooked and the soup has thickened.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped green onions.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for browning beef, then low heat for simmering soup
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 20g
Protein: 28g
Sodium: 800mg
Substitutions for ingredients:
- Ground pork or chicken can be used instead of ground beef.
- Sweet potatoes or carrots can be used instead of regular potatoes.
- White or yellow onions can be used instead of chopped onion.
- Vegetable oil can be used instead of sesame oil.
Variations:
- Add chopped mushrooms or zucchini for extra vegetables.
- Use seafood such as shrimp or clams instead of beef.
- Add a beaten egg to the soup for a creamier texture.
Tips and tricks:
- Use a wooden spoon to stir the soup to prevent the kongbiji from sticking to the pot.
- Adjust the amount of gochugaru and gochujang to your desired level of spiciness.
- Let the soup simmer for longer for a thicker consistency.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of chopped green onions on top.
Garnishes:
Chopped green onions
Pairings:
Serve with steamed rice and kimchi for a complete meal.
Suggested side dishes:
Kimchi, pickled vegetables, steamed rice
Troubleshooting advice:
- If the soup is too thick, add more water until desired consistency is reached.
- If the soup is too thin, let it simmer for longer until it thickens.
Food safety advice:
- Make sure the ground beef is fully cooked before adding other ingredients.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Kongbiji jjigae is a traditional Korean soup made with ground soybeans. It originated in the Gyeongsang Province of South Korea and is often served as a hearty meal during the cold winter months.
Flavor profiles:
Savory, spicy, nutty
Serving suggestions:
Serve hot as a main dish with steamed rice and kimchi.
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Region: Korean