Ingredients with Measurements:
- 1 pound of jokbal (pig's feet)
- 2 cups of kimchi, chopped
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 6 cups of water
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Cutting board
- Knife
Step-by-step instructions:
1. Rinse the jokbal under cold water and place it in a large pot with 6 cups of water. Bring to a boil and then reduce the heat to low. Simmer for 2-3 hours until the jokbal is tender.
2. Remove the jokbal from the pot and let it cool. Once it's cool enough to handle, remove the bones and cut the meat into bite-sized pieces.
3. In the same pot, add the chopped onion, minced garlic, and gochugaru. Cook for 2-3 minutes until the onion is translucent.
4. Add the chopped kimchi and cook for another 5 minutes.
5. Add the jokbal meat back into the pot and pour in the broth from cooking the jokbal. Add the soy sauce and sesame oil. Bring to a boil and then reduce the heat to low. Simmer for 20-30 minutes.
6. Season with salt and pepper to taste.
7. Serve hot with sliced green onions as a garnish.
Time:
Preparation time: 15 minutes
Cooking time: 3 hours and 30 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 15g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Pork belly can be used instead of jokbal
- Chicken broth can be used instead of water
- Vegetable oil can be used instead of sesame oil
Variations:
- Add tofu for a vegetarian version
- Add rice cakes for a heartier soup
- Add sliced mushrooms for extra flavor
Tips and tricks:
- Make sure to remove any excess fat from the jokbal before cooking
- Use fresh kimchi for the best flavor
- Adjust the amount of gochugaru to your liking for spiciness
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of sliced green onions on top.
Garnishes:
Sliced green onions
Pairings:
Serve with steamed rice and banchan (Korean side dishes)
Suggested side dishes:
- Kimchi
- Pickled vegetables
- Steamed vegetables
Troubleshooting advice:
- If the soup is too spicy, add more water or broth to dilute the spiciness.
- If the soup is too salty, add more water or broth to dilute the saltiness.
Food safety advice:
- Make sure to cook the jokbal thoroughly to avoid any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Jokbal Kimchi Soup is a popular Korean dish that originated in the city of Jeonju. It's a hearty and comforting soup that's perfect for cold weather.
Flavor profiles:
Savory, spicy, tangy
Serving suggestions:
Serve hot as a main dish.
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Region: Korean