Ingredients with Measurements:
- 1 cup of rice flour
- 6 cups of water
- 1 tablespoon of sesame oil
- 1 tablespoon of soy sauce
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of doenjang (Korean soybean paste)
- 1 block of firm tofu, cut into cubes
- 1/2 cup of sliced scallions
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, combine the rice flour and water. Stir well with a wooden spoon until there are no lumps.
2. Place the pot over medium-high heat and bring the mixture to a boil, stirring constantly.
3. Reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the mixture thickens and becomes smooth.
4. In a separate pan, heat the sesame oil over medium heat. Add the minced garlic and ginger and sauté for 1-2 minutes until fragrant.
5. Add the soy sauce, gochugaru, and doenjang to the pan and stir well to combine.
6. Add the tofu cubes to the pan and stir gently to coat them with the sauce.
7. Add the tofu mixture to the pot with the rice flour mixture and stir well to combine.
8. Add the sliced scallions to the pot and stir gently.
9. Season the stew with salt and pepper to taste.
10. Simmer the stew for an additional 5-10 minutes until the tofu is heated through and the flavors have melded together.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 6g
Carbohydrates: 25g
Protein: 8g
Sodium: 400mg
Substitutions for ingredients:
- Rice flour can be substituted with cornstarch or potato starch.
- Gochugaru can be substituted with red pepper flakes or cayenne pepper.
- Doenjang can be substituted with miso paste.
Variations:
- Add sliced mushrooms or other vegetables such as zucchini or carrots to the stew.
- Use chicken or beef instead of tofu for a meatier version of the stew.
- Add a beaten egg to the stew for a creamier texture.
Tips and tricks:
- Stir the rice flour mixture constantly to prevent lumps from forming.
- Adjust the amount of gochugaru to your desired level of spiciness.
- Use firm tofu to prevent it from breaking apart in the stew.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
Serve the stew in individual bowls and garnish with sliced scallions.
Garnishes:
Sliced scallions, sesame seeds, or chopped cilantro.
Pairings:
Serve the stew with steamed rice and kimchi.
Suggested side dishes:
Korean-style spinach salad, pickled vegetables, or Korean-style fried chicken.
Troubleshooting advice:
- If the stew is too thick, add more water or broth to thin it out.
- If the stew is too thin, simmer it for a few more minutes to thicken it.
Food safety advice:
Make sure to cook the stew thoroughly to prevent any foodborne illnesses.
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. Tofu stew, or sundubu jjigae, is a popular Korean dish made with soft tofu and a spicy broth.
Flavor profiles:
The stew is savory, slightly spicy, and has a creamy texture from the rice flour and tofu.
Serving suggestions:
Serve the stew hot with steamed rice and kimchi on the side.
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Region: Korean