Ingredients with Measurements:
- 1 pound of ganghoe (dried pollack)
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 1 cup of water
- 1 green onion, sliced
- 1 tablespoon of sesame seeds
Special equipment needed:
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring spoons
- Wooden spoon
Step-by-step instructions:
1. Soak the ganghoe in cold water for 30 minutes to soften it.
2. Drain the ganghoe and cut it into bite-sized pieces.
3. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
4. Add the sliced onion and minced garlic and sauté until the onion is translucent.
5. Add the ganghoe to the pot and stir to combine.
6. Add the soy sauce, sugar, sesame oil, and water to the pot.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
8. Stir occasionally to prevent sticking.
9. After 20 minutes, remove the pot from the heat and let it cool for a few minutes.
10. Transfer the ganghoe-jorim to a serving dish and garnish with sliced green onion and sesame seeds.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 8g
- Carbohydrates: 12g
- Protein: 20g
Substitutions for ingredients:
- Ganghoe can be substituted with any white fish.
- Soy sauce can be substituted with tamari or liquid aminos.
- Sugar can be substituted with honey or maple syrup.
- Vegetable oil can be substituted with canola oil or grapeseed oil.
- Green onion can be substituted with chives or scallions.
- Sesame seeds can be substituted with chopped peanuts or cashews.
Variations:
- Add sliced carrots and potatoes to the pot for a heartier dish.
- Use beef or pork instead of fish for a meatier version.
- Add gochujang (Korean chili paste) for a spicier dish.
Tips and tricks:
- Soaking the ganghoe in cold water will help to soften it and remove any excess salt.
- Sautéing the onion and garlic before adding the ganghoe will help to develop the flavor.
- Stirring occasionally while simmering will prevent sticking and ensure even cooking.
Storage instructions:
- Ganghoe-jorim can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the ganghoe-jorim in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the ganghoe-jorim in a shallow bowl or on a platter.
- Garnish with sliced green onion and sesame seeds.
Garnishes:
- Sliced green onion
- Sesame seeds
- Chopped peanuts or cashews
Pairings:
- Steamed rice
- Kimchi
- Pickled vegetables
Suggested side dishes:
- Japchae (Korean glass noodles)
- Banchan (Korean side dishes)
- Tteokbokki (Korean spicy rice cakes)
Troubleshooting advice:
- If the ganghoe is too salty, soak it in cold water for a longer period of time.
- If the dish is too dry, add more water or broth.
Food safety advice:
- Make sure to cook the ganghoe-jorim to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Ganghoe-jorim is a traditional Korean dish made with dried pollack, which has been a staple in Korean cuisine for centuries.
Flavor profiles:
- Savory, slightly sweet, and nutty from the sesame oil and seeds.
Serving suggestions:
- Serve the ganghoe-jorim as a main dish with steamed rice and side dishes, or as a side dish to complement a larger meal.
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Region: Korean