Ingredients with Measurements:
- 1 cup of dried jogijeot (salted baby clams)
- 1 tablespoon of vegetable oil
- 2 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1/2 teaspoon of black pepper
- 1/2 cup of water
- 1 green onion, thinly sliced
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the dried jogijeot in cold water for 30 minutes to remove excess salt.
2. Drain the jogijeot and set aside.
3. In a medium-sized pot, heat the vegetable oil over medium heat.
4. Add the minced garlic and stir until fragrant.
5. Add the jogijeot, soy sauce, sugar, black pepper, and water to the pot.
6. Stir well and bring to a boil.
7. Reduce the heat to low and simmer for 10-15 minutes, or until the sauce has thickened.
8. Garnish with thinly sliced green onions.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat for sautéing and low heat for simmering
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 90
- Fat: 3g
- Carbohydrates: 11g
- Protein: 6g
Substitutions for ingredients:
- Vegetable oil can be substituted with any neutral-tasting oil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sugar can be substituted with honey or maple syrup.
- Black pepper can be substituted with red pepper flakes.
Variations:
- Add sliced onions or carrots for extra flavor and texture.
- Use chicken or beef broth instead of water for a richer flavor.
- Add a splash of rice wine or mirin for a slightly sweet taste.
Tips and tricks:
- Soaking the jogijeot in cold water before cooking helps to remove excess salt and soften the texture.
- Be careful not to overcook the jogijeot as they can become tough and rubbery.
- Adjust the amount of sugar and soy sauce to your taste preference.
Storage instructions:
- Store any leftover jogijeot-jorim in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the jogijeot-jorim in a pot over low heat until heated through.
Presentation ideas:
- Serve the jogijeot-jorim in a small bowl or plate.
- Garnish with thinly sliced green onions or sesame seeds.
Garnishes:
- Thinly sliced green onions or sesame seeds.
Pairings:
- Serve with steamed rice and kimchi for a complete Korean meal.
Suggested side dishes:
- Kimchi
- Steamed vegetables
- Pickled radish
Troubleshooting advice:
- If the sauce is too watery, simmer for a few more minutes until it thickens.
- If the jogijeot is too tough, soak them in cold water for a longer period of time.
Food safety advice:
- Make sure to rinse the jogijeot thoroughly before cooking to remove any sand or debris.
Food history:
- Jogijeot-jorim is a traditional Korean side dish that is commonly served with rice.
Flavor profiles:
- Salty, savory, and slightly sweet.
Serving suggestions:
- Serve as a side dish with rice and other Korean dishes.
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Region: Korean