Ingredients with Measurements:
- 1 lb. jogijeot (salted baby clams)
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 tbsp. gochugaru (Korean red pepper flakes)
- 1 tbsp. soy sauce
- 1 tbsp. fish sauce
- 6 cups water
- 1 zucchini, sliced
- 1 green onion, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Soak the jogijeot in water for 30 minutes to remove excess salt.
2. In a large pot, sauté the onion and garlic until fragrant.
3. Add the gochugaru and sauté for another minute.
4. Add the jogijeot, soy sauce, fish sauce, and water to the pot.
5. Bring to a boil and then reduce heat to a simmer.
6. Simmer for 20 minutes.
7. Add the zucchini and green onion to the pot.
8. Simmer for another 10 minutes.
9. Season with salt and pepper to taste.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Simmer on low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 90
Fat: 1g
Carbohydrates: 10g
Protein: 12g
Substitutions for ingredients:
- Instead of jogijeot, you can use other seafood such as shrimp or mussels.
- Instead of zucchini, you can use other vegetables such as potatoes or carrots.
Variations:
- Add tofu for a vegetarian option.
- Add noodles for a heartier stew.
Tips and tricks:
- Soaking the jogijeot in water helps to remove excess salt.
- Adjust the amount of gochugaru to your desired level of spiciness.
- Use fresh vegetables for the best flavor.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat on the stove or in the microwave until heated through.
Presentation ideas:
Serve in a bowl with a garnish of green onion.
Garnishes:
Green onion
Pairings:
Rice, kimchi
Suggested side dishes:
Banchan (Korean side dishes)
Troubleshooting advice:
- If the stew is too salty, add more water or reduce the amount of jogijeot used.
- If the stew is too spicy, reduce the amount of gochugaru used.
Food safety advice:
Make sure to properly clean and cook seafood to avoid foodborne illness.
Food history:
Jogijeot is a popular ingredient in Korean cuisine and is often used in stews and soups.
Flavor profiles:
Salty, spicy, savory
Serving suggestions:
Serve hot with rice and banchan.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean