Ingredients with Measurements:
- 1 lb of gwamegi (dried pollock)
- 6 cups of water
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of sesame oil
- 1 tablespoon of fish sauce
- 1 teaspoon of sugar
- Salt and pepper to taste
- 2 green onions, sliced
- 1 tablespoon of toasted sesame seeds
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Rinse the gwamegi under cold water and soak it in a bowl of water for 30 minutes.
2. In a large pot, add 6 cups of water, chopped onion, minced garlic, soy sauce, gochujang, sesame oil, fish sauce, sugar, salt, and pepper. Bring to a boil over high heat.
3. Drain the gwamegi and add it to the pot. Reduce the heat to medium-low and simmer for 30 minutes.
4. Taste the soup and adjust the seasoning if necessary.
5. Ladle the soup into bowls and garnish with sliced green onions and toasted sesame seeds.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 150
Fat: 3g
Protein: 20g
Carbohydrates: 10g
Fiber: 2g
Sugar: 3g
Sodium: 800mg
Substitutions for ingredients:
- Gwamegi can be substituted with any dried fish.
- Gochujang can be substituted with red pepper flakes.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add sliced mushrooms for extra flavor.
- Use chicken or beef broth instead of water for a richer soup.
- Add cooked rice noodles for a heartier soup.
Tips and tricks:
- Soak the gwamegi in water before cooking to soften it.
- Adjust the seasoning to your taste.
- Garnish the soup with sliced green onions and toasted sesame seeds for extra flavor.
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 medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls.
- Garnish the soup with sliced green onions and toasted sesame seeds.
Garnishes:
- Sliced green onions
- Toasted sesame seeds
Pairings:
- Serve with steamed rice and kimchi.
Suggested side dishes:
- Kimchi
- Steamed rice
- Pickled vegetables
Troubleshooting advice:
- If the soup is too salty, add more water to dilute it.
- If the soup is too spicy, add more water or sugar to balance the flavor.
Food safety advice:
- Make sure to soak the gwamegi in water before cooking to soften it.
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Food history:
- Gwamegi is a traditional Korean dried fish dish that originated in the coastal city of Boryeong.
Flavor profiles:
- Salty, spicy, and savory.
Serving suggestions:
- Serve the soup hot with steamed rice and kimchi.
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Region: Korean