Ingredients with Measurements:
- 1 cup of rice flour
- 6 cups of water
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of dried seaweed
- 1/2 cup of sliced beef
- 1/2 cup of sliced mushrooms
- 1/2 cup of sliced carrots
- 1/2 cup of sliced onions
- 2 cloves of minced garlic
- 1 tablespoon of vegetable oil
- 2 green onions, thinly sliced
- 1 tablespoon of toasted sesame seeds
Special Equipment Needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. In a mixing bowl, whisk together rice flour and water until smooth.
2. Pour the mixture into a large pot and bring to a boil over medium-high heat.
3. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until the mixture thickens into a porridge-like consistency.
4. Add soy sauce, sesame oil, salt, and black pepper to the pot and stir well.
5. Add dried seaweed, sliced beef, mushrooms, carrots, onions, and garlic to the pot and bring to a boil over medium-high heat.
6. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until the vegetables are tender and the beef is cooked through.
7. Serve hot, garnished with sliced green onions and toasted sesame seeds.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 35g
- Protein: 12g
- Sodium: 700mg
- Fiber: 3g
Substitutions for ingredients:
- Rice flour can be substituted with cornstarch or wheat flour.
- Beef can be substituted with chicken or tofu.
- Dried seaweed can be substituted with fresh seaweed or spinach.
Variations:
- Add other vegetables such as zucchini, bell peppers, or broccoli.
- Use seafood such as shrimp or clams instead of beef.
Tips and Tricks:
- Stir the rice flour mixture constantly to prevent lumps from forming.
- Soak the dried seaweed in water for 10 minutes before adding it to the soup.
- Use a non-stick pot to prevent the rice flour mixture from sticking to the bottom.
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, stirring occasionally, until heated through.
Presentation Ideas:
- Serve in individual bowls with a sprinkle of sliced green onions and toasted sesame seeds on top.
Garnishes:
- Sliced green onions and toasted sesame seeds.
Pairings:
- Serve with steamed rice and kimchi.
Suggested Side Dishes:
- Korean-style fried chicken
- Japchae (stir-fried glass noodles)
- Mandu (Korean dumplings)
Troubleshooting Advice:
- If the soup is too thick, add more water to thin it out.
- If the soup is too thin, add more rice flour to thicken it.
Food Safety Advice:
- Make sure to cook the beef thoroughly to prevent foodborne illness.
Food History:
- Janggukjuk is a traditional Korean porridge made with rice flour and water. It is often served as a breakfast dish or as a light meal.
Flavor Profiles:
- Savory, umami, slightly sweet, and nutty.
Serving Suggestions:
- Serve hot as a main dish or as a side dish.
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Region: Korean