Ingredients with Measurements:
- 4 cups of water
- 1/2 cup of dried seaweed
- 1/2 cup of sliced rice cakes
- 1 tablespoon of soy sauce
- 1 tablespoon of minced garlic
- 1 tablespoon of sesame oil
- Salt and pepper to taste
- 1/4 cup of chopped scallions
Special equipment needed:
- None
Step-by-step instructions:
1. Soak the dried seaweed in cold water for 10 minutes until it becomes soft.
2. In a pot, bring 4 cups of water to a boil.
3. Add the soaked seaweed, sliced rice cakes, soy sauce, and minced garlic to the pot.
4. Reduce the heat to medium and let it simmer for 10 minutes.
5. Add salt and pepper to taste.
6. Drizzle sesame oil over the soup and stir well.
7. Garnish with chopped scallions.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 120
- Fat: 3g
- Carbohydrates: 20g
- Protein: 4g
Substitutions for ingredients:
- Dried seaweed can be substituted with fresh seaweed or kelp.
- Sliced rice cakes can be substituted with sliced potatoes or sweet potatoes.
Variations:
- Add sliced mushrooms for an earthy flavor.
- Add a beaten egg for a protein boost.
- Use chicken or beef broth instead of water for a richer flavor.
Tips and tricks:
- Be careful not to overcook the rice cakes as they can become mushy.
- Adjust the amount of soy sauce and salt to your liking.
- For a spicier soup, add a teaspoon of gochujang (Korean chili paste).
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped scallions on top.
Garnishes:
- Chopped scallions
Pairings:
- Serve with steamed rice and kimchi for a complete meal.
Suggested side dishes:
- Kimchi
- Steamed rice
- Pickled vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the rice cakes are too hard, soak them in warm water for 10 minutes before adding them to the soup.
Food safety advice:
- Make sure to wash the seaweed thoroughly before using it in the soup.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Bupyeon-Gim-Guk is a traditional Korean soup that is often served during special occasions such as weddings and birthdays.
Flavor profiles:
- Savory, umami, slightly sweet
Serving suggestions:
- Serve hot as a main course or as a side dish.
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Region: Korean