Ingredients with Measurements:
- 1 pound of pork belly, sliced
- 2 cups of water
- 1 onion, sliced
- 1 tablespoon of minced garlic
- 1 tablespoon of soy sauce
- 1 tablespoon of gochujang (Korean red pepper paste)
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of sesame oil
- 1 tablespoon of fish sauce
- 1 cup of perilla leaves (ggaeennip), washed and chopped
- Salt and pepper to taste
Special equipment needed:
- A medium-sized pot
Step-by-step instructions:
1. In a medium-sized pot, add the sliced pork belly and cook over medium heat until browned.
2. Add the sliced onion and minced garlic to the pot and sauté until the onion is translucent.
3. Add the soy sauce, gochujang, gochugaru, sesame oil, and fish sauce to the pot and stir to combine.
4. Add the water to the pot and bring to a boil.
5. Reduce the heat to low and let the soup simmer for 15 minutes.
6. Add the chopped perilla leaves to the pot and stir to combine.
7. Let the soup simmer for an additional 5 minutes.
8. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat for cooking pork belly, boiling for soup, and low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 25g
Protein per serving: 15g
Carbohydrates per serving: 10g
Fiber per serving: 2g
Sugar per serving: 3g
Sodium per serving: 700mg
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Perilla leaves can be substituted with spinach or kale.
Variations:
- Add tofu for a vegetarian version.
- Add mushrooms for an earthy flavor.
- Add zucchini or other vegetables for a more filling soup.
Tips and tricks:
- Use a pot with a lid to prevent the soup from evaporating too quickly.
- Adjust the amount of gochujang and gochugaru to your desired level of spiciness.
- Serve with rice and other Korean side dishes for a complete meal.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped perilla leaves on top.
Garnishes:
- Chopped green onions or cilantro.
Pairings:
- Serve with rice and other Korean side dishes such as kimchi and pickled vegetables.
Suggested side dishes:
- Kimchi
- Pickled vegetables
- Steamed rice
- Korean-style fried chicken
Troubleshooting advice:
- If the soup is too spicy, add more water to dilute the spiciness.
- If the soup is too salty, add more water or reduce the amount of soy sauce and fish sauce.
Food safety advice:
- Make sure to cook the pork belly thoroughly to prevent any foodborne illnesses.
Food history:
- Ggaennip Jjigae is a traditional Korean soup made with perilla leaves, which are commonly used in Korean cuisine for their unique flavor and health benefits.
Flavor profiles:
- Ggaennip Jjigae has a savory and slightly spicy flavor with a hint of sesame oil and perilla leaves.
Serving suggestions:
- Serve hot with rice and other Korean side dishes for a complete meal.
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Region: Korean