Ingredients with Measurements:
- 1 cup jogijeot (salted tiny shrimp)
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 small onion, sliced
- 1 small green bell pepper, sliced
- 1 small red bell pepper, sliced
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
Special equipment needed: None
Step-by-step instructions:
1. Rinse the jogijeot in cold water and drain well.
2. Heat the vegetable oil in a large skillet over medium-high heat.
3. Add the minced garlic and ginger and stir-fry for 30 seconds.
4. Add the sliced onion and bell peppers and stir-fry for 2-3 minutes until slightly softened.
5. Add the jogijeot and stir-fry for 2-3 minutes until heated through.
6. Add the soy sauce, sugar, and sesame oil and stir-fry for another minute.
7. Sprinkle with sesame seeds and serve hot.
10-15 minutes
Temperature: Medium-high heat
Serving size: 2-3 people
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 8g
- Protein: 7g
Substitutions for ingredients:
- Jogijeot can be substituted with dried anchovies or dried shrimp.
- Vegetable oil can be substituted with any neutral oil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sugar can be substituted with honey or maple syrup.
- Sesame oil can be substituted with any nut oil.
Variations:
- Add sliced mushrooms or zucchini for extra vegetables.
- Add sliced beef or chicken for extra protein.
- Add gochujang (Korean chili paste) for extra spice.
Tips and tricks:
- Rinse the jogijeot well to remove excess salt.
- Use a non-stick skillet to prevent sticking.
- Stir-fry the vegetables quickly to retain their crunchiness.
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 shallow bowl or on a plate.
- Garnish with sliced green onions or cilantro.
Garnishes:
- Sesame seeds
- Sliced green onions
- Cilantro
Pairings:
- Steamed rice
- Kimchi
- Pickled vegetables
Suggested side dishes:
- Korean-style spinach
- Stir-fried bean sprouts
- Steamed broccoli
Troubleshooting advice:
- If the jogijeot is too salty, rinse it well before using.
- If the vegetables are too soft, reduce the cooking time.
Food safety advice:
- Make sure to rinse the jogijeot well to remove any impurities.
- Cook the dish until heated through to prevent any foodborne illnesses.
Food history:
- Jogijeot is a traditional Korean ingredient made by salting tiny shrimp and letting them ferment for several months.
Flavor profiles:
- Salty, savory, slightly sweet, nutty
Serving suggestions:
- Serve as a side dish or as a main dish with steamed rice.
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Region: Korean