Ingredients with Measurements:
- 1 cup of Jogi-jeot (fermented salted clams)
- 2 cups of water
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 carrot, sliced
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
- 1 tablespoon of sesame oil
- 1 tablespoon of sesame seeds
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Rinse the Jogi-jeot in cold water and drain.
2. In a large pot, add the Jogi-jeot and 2 cups of water. Bring to a boil and then reduce heat to low. Simmer for 10 minutes.
3. In a separate pan, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until fragrant.
4. Add the carrot, zucchini, red bell pepper, and green bell pepper to the pan. Sauté for 5 minutes or until the vegetables are tender.
5. Add the sautéed vegetables to the pot with the Jogi-jeot. Season with salt and pepper to taste.
6. Simmer for an additional 10 minutes.
7. Drizzle with sesame oil and sprinkle with sesame seeds before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 10g
- Protein: 3g
Substitutions for ingredients:
- Instead of Jogi-jeot, you can use other types of fermented seafood such as shrimp or anchovies.
- You can use any vegetables of your choice.
Variations:
- You can add tofu or mushrooms for a vegetarian version.
- You can add chili flakes for a spicier version.
Tips and tricks:
- Rinse the Jogi-jeot thoroughly to remove excess salt.
- Use a wooden spoon to stir the Jogi-jeot to prevent it from breaking apart.
- Adjust the seasoning to your taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in individual bowls.
- Garnish with chopped scallions.
Garnishes:
- Chopped scallions
Pairings:
- Serve with steamed rice.
Suggested side dishes:
- Kimchi
- Steamed vegetables
Troubleshooting advice:
- If the Jogi-jeot is too salty, rinse it thoroughly before cooking.
Food safety advice:
- Make sure to cook the Jogi-jeot thoroughly to prevent foodborne illness.
Food history:
- Jogi-jeot is a traditional Korean side dish made by fermenting clams with salt.
Flavor profiles:
- Salty and savory with a hint of sweetness from the vegetables.
Serving suggestions:
- Serve as a side dish with rice and other Korean dishes.
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Region: Korean