Ingredients with Measurements:
- 6 dried persimmons
- 6 cups of water
- 1/2 cup of soy sauce
- 1/4 cup of rice wine
- 1/4 cup of honey
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon of sesame oil
- 1 tablespoon of sesame seeds
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Wooden spoon
- Ladle
- Strainer
Step-by-Step Instructions:
1. Rinse the dried persimmons under cold water to remove any dirt or debris.
2. In a large pot, bring 6 cups of water to a boil.
3. Add the dried persimmons to the pot and let them boil for 10 minutes.
4. Drain the water and rinse the persimmons again.
5. Cut the persimmons into small pieces and set them aside.
6. In the same pot, heat the sesame oil over medium heat.
7. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
8. Add the soy sauce, rice wine, and honey to the pot and stir well.
9. Add the persimmon pieces to the pot and stir again.
10. Pour in 6 cups of water and bring the mixture to a boil.
11. Reduce the heat to low and let the soup simmer for 30 minutes.
12. Add salt and pepper to taste.
13. Remove the pot from the heat and let it cool for a few minutes.
14. Use a ladle to transfer the soup to a strainer and strain out any solids.
15. Serve the soup hot, garnished with sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Boil the water at high heat and simmer the soup at low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 150
Fat: 3g
Carbohydrates: 30g
Protein: 3g
Sodium: 2000mg
Substitutions for ingredients:
- Instead of honey, you can use brown sugar or maple syrup.
- Instead of rice wine, you can use white wine or apple cider vinegar.
- Instead of sesame oil, you can use vegetable oil or canola oil.
- Instead of soy sauce, you can use tamari or coconut aminos.
Variations:
- You can add sliced mushrooms or tofu to the soup for extra protein.
- You can add sliced green onions or cilantro for extra flavor.
- You can add a dash of red pepper flakes for a spicy kick.
Tips and Tricks:
- Be sure to rinse the dried persimmons thoroughly to remove any dirt or debris.
- Use a wooden spoon to stir the soup to prevent scratching the pot.
- Taste the soup before adding salt and pepper, as soy sauce can be salty.
Storage Instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over low heat until it is heated through.
Presentation Ideas:
Serve the soup in individual bowls and garnish with sesame seeds.
Garnishes:
Sesame seeds, sliced green onions, or cilantro.
Pairings:
This soup pairs well with steamed rice and a side of kimchi.
Suggested Side Dishes:
Steamed rice, kimchi, or a side salad.
Troubleshooting Advice:
- If the soup is too salty, add more water to dilute the saltiness.
- If the soup is too sweet, add more soy sauce to balance the sweetness.
Food Safety Advice:
Be sure to cook the soup thoroughly and store it in the refrigerator within 2 hours of cooking.
Food History:
Gotgam-Guk is a traditional Korean soup made with dried persimmons. It is often served during the winter months as a warming and comforting dish.
Flavor Profiles:
This soup has a sweet and savory flavor with a hint of nuttiness from the sesame oil and seeds.
Serving Suggestions:
Serve the soup hot as a main dish or as a starter to a Korean meal.
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Region: Korean