Ingredients with Measurements:
- 2 cups of jogi-jeot (Korean salted and fermented cucumber)
- 1 cup of dried anchovies
- 2 tablespoons of sesame oil
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of minced garlic
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of rice vinegar
- 1 teaspoon of sesame seeds
Special equipment needed:
- Large mixing bowl
- Strainer
- Non-stick pan
Step-by-step instructions:
1. Rinse the jogi-jeot in cold water and strain it in a large mixing bowl.
2. In a non-stick pan, toast the dried anchovies over medium heat until they turn golden brown.
3. Add the toasted anchovies to the mixing bowl with the jogi-jeot.
4. In the same pan, heat the sesame oil over low heat and add the gochugaru and minced garlic. Cook for 1-2 minutes until fragrant.
5. Add the soy sauce, honey, and rice vinegar to the pan and stir until the honey is dissolved.
6. Pour the sauce over the jogi-jeot and anchovies in the mixing bowl and mix well.
7. Sprinkle sesame seeds on top for garnish.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Non-stick pan over medium heat
Serving size:
4-6 people
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 12g
Protein: 8g
Substitutions for ingredients:
- Dried anchovies can be substituted with dried shrimp or small dried fish.
- Gochugaru can be substituted with paprika or cayenne pepper.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
Variations:
- Add sliced green onions or chopped cilantro for extra flavor.
- Use the jogi-jeot and anchovies as a topping for rice or noodles.
- Add sliced cucumbers or carrots for a refreshing crunch.
Tips and tricks:
- Toasting the anchovies before adding them to the jogi-jeot adds extra flavor and crunch.
- Adjust the amount of gochugaru to your preferred level of spiciness.
- Store the leftover jogi-jeot with anchovies in an airtight container in the refrigerator for up to a week.
Storage instructions:
Store the leftover jogi-jeot with anchovies in an airtight container in the refrigerator for up to a week.
Reheating instructions:
This dish is typically served cold and does not need to be reheated.
Presentation ideas:
Serve the jogi-jeot with anchovies in a small bowl or on a plate with a sprinkle of sesame seeds on top.
Garnishes:
Sesame seeds
Pairings:
This dish pairs well with rice, noodles, or as a side dish to any Korean meal.
Suggested side dishes:
Kimchi, pickled radish, or steamed vegetables.
Troubleshooting advice:
If the dish is too salty, rinse the jogi-jeot in cold water before mixing with the anchovies.
Food safety advice:
Make sure to rinse the jogi-jeot thoroughly before using it in the recipe.
Food history:
Jogi-jeot is a traditional Korean side dish made by salting and fermenting cucumbers. It is a popular banchan (side dish) in Korean cuisine.
Flavor profiles:
Salty, slightly sweet, and spicy.
Serving suggestions:
Serve the jogi-jeot with anchovies as a side dish or topping for rice or noodles.
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Region: Korean