Ingredients with Measurements:
- 1 cup of Jogi-Jeot (fermented soybean paste)
- 1 block of firm tofu (14 oz)
- 1 tablespoon of sesame oil
- 2 cloves of garlic, minced
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of sugar
- 1 tablespoon of soy sauce
- 1/4 cup of water
- 1 green onion, thinly sliced
Special equipment needed:
- None
Step-by-step instructions:
1. Cut the tofu into bite-sized cubes and set aside.
2. In a small bowl, mix together the gochugaru, sugar, soy sauce, and water until the sugar has dissolved.
3. Heat the sesame oil in a pan over medium heat. Add the minced garlic and stir-fry for 30 seconds until fragrant.
4. Add the Jogi-Jeot to the pan and stir-fry for 1-2 minutes until it starts to break down and become fragrant.
5. Add the tofu to the pan and gently stir to coat with the Jogi-Jeot sauce.
6. Pour the gochugaru mixture over the tofu and stir gently to combine.
7. Cover the pan and let it simmer for 5-7 minutes until the tofu is heated through and the sauce has thickened.
8. Garnish with thinly sliced green onions and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 12g
- Protein: 13g
Substitutions for ingredients:
- If you can't find Jogi-Jeot, you can substitute with miso paste.
- If you don't have gochugaru, you can use any other chili flakes or powder.
- You can use honey or maple syrup instead of sugar.
Variations:
- You can add vegetables like sliced mushrooms, bell peppers, or zucchini to the pan.
- You can use chicken or beef instead of tofu.
Tips and tricks:
- Be gentle when stirring the tofu to prevent it from breaking apart.
- Adjust the amount of gochugaru to your desired level of spiciness.
- You can make this dish ahead of time and reheat it before serving.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with a side of rice and garnish with green onions.
Garnishes:
- Thinly sliced green onions
Pairings:
- Serve with a side of rice and kimchi.
Suggested side dishes:
- Kimchi
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the tofu is too soft, you can pan-fry it before adding it to the sauce.
Food safety advice:
- Make sure to cook the tofu until heated through to prevent any foodborne illnesses.
Food history:
- Jogi-Jeot is a traditional Korean fermented soybean paste that has been used for centuries in Korean cuisine.
Flavor profiles:
- This dish is savory, spicy, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish with a side of rice and kimchi.
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Region: Korean