Ingredients with Measurements:
- 1 cup of pine nuts
- 1/2 cup of sweet rice
- 1/2 cup of water
- 1 tablespoon of sesame oil
- 1 tablespoon of minced garlic
- 1/2 onion, chopped
- 1/2 zucchini, sliced
- 1/2 cup of kimchi
- 1/2 cup of chopped pork belly
- 1/2 cup of soft tofu
- 2 cups of chicken broth
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of gochujang (Korean red pepper paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of fish sauce
- 1 green onion, chopped
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a pan, toast the pine nuts until they are golden brown. Set aside.
2. Rinse the sweet rice and soak it in water for at least 30 minutes.
3. Drain the rice and blend it with 1/2 cup of water until it becomes a smooth paste. Set aside.
4. In a pot, heat the sesame oil and sauté the garlic, onion, zucchini, kimchi, and pork belly until the pork is cooked through.
5. Add the blended rice paste, tofu, chicken broth, gochugaru, gochujang, soy sauce, and fish sauce to the pot. Stir well.
6. Bring the mixture to a boil and then reduce the heat to low. Simmer for 10-15 minutes until the soup thickens.
7. Season with salt and pepper to taste.
8. Garnish with toasted pine nuts and chopped green onion.
- Time:
Preparation time: 40 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 31g
- Carbohydrates: 20g
- Protein: 17g
Substitutions for ingredients:
- Pine nuts can be substituted with other nuts such as walnuts or almonds.
- Sweet rice can be substituted with regular rice flour.
- Pork belly can be substituted with chicken or beef.
- Soft tofu can be substituted with firm tofu.
Variations:
- Seafood can be added to the soup for a seafood version.
- Vegetables such as mushrooms, carrots, or spinach can be added for a vegetarian version.
Tips and tricks:
- Toasting the pine nuts brings out their flavor and adds a nice crunch to the soup.
- Blending the sweet rice with water creates a creamy texture for the soup.
- Adjust the amount of gochugaru and gochujang according to your spice preference.
Storage instructions:
- Store the 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 with a sprinkle of toasted pine nuts and chopped green onion on top.
Garnishes:
- Toasted pine nuts and chopped green onion
Pairings:
- Serve with steamed rice and Korean side dishes such as kimchi or pickled vegetables.
Suggested side dishes:
- Steamed rice
- Kimchi
- Pickled vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, simmer it for a longer time until it thickens.
Food safety advice:
- Make sure to cook the pork belly thoroughly before adding it to the soup.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
- Jatjuk Soondubu Jjigae is a Korean soup that originated in the Jeolla Province.
Flavor profiles:
- Spicy, savory, nutty
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Korean