Ingredients with Measurements:
- 1 pound of pork intestines (makchang)
- 1 cup of sliced mushrooms
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 6 cups of water
- 2 tablespoons of soy sauce
- 1 tablespoon of fish sauce
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 1 tablespoon of chopped green onions
Special equipment needed:
- Large pot
- Ladle
- Knife
Step-by-step instructions:
1. Clean the pork intestines thoroughly and cut them into small pieces.
2. In a large pot, heat the vegetable oil over medium-high heat.
3. Add the chopped onions and minced garlic to the pot and sauté for 2-3 minutes until they become fragrant.
4. Add the pork intestines to the pot and cook for 5-7 minutes until they are browned.
5. Add the sliced mushrooms to the pot and cook for another 2-3 minutes.
6. Pour in the water and bring the soup to a boil.
7. Add the soy sauce, fish sauce, black pepper, and salt to the pot and stir well.
8. Reduce the heat to low and let the soup simmer for 30-40 minutes until the pork intestines are tender.
9. Garnish with chopped green onions and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 12g
Protein: 25g
Carbohydrates: 10g
Fiber: 2g
Sugar: 3g
Sodium: 1200mg
Substitutions for ingredients:
- Pork intestines can be substituted with beef intestines or chicken gizzards.
- Shiitake mushrooms can be used instead of sliced mushrooms.
- Vegetable oil can be replaced with sesame oil for a nuttier flavor.
Variations:
- Add chopped carrots and potatoes to the soup for a heartier meal.
- Use chicken broth instead of water for a richer flavor.
- Add a tablespoon of gochujang (Korean chili paste) for a spicy kick.
Tips and tricks:
- Make sure to clean the pork intestines thoroughly to remove any impurities.
- Sautéing the onions and garlic before adding the pork intestines adds extra flavor to the soup.
- Simmer the soup on low heat for a longer period of time for a more tender texture.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until it is heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped green onions.
Garnishes:
Chopped green onions, sliced chili peppers, and sesame seeds.
Pairings:
Serve the soup with steamed rice and kimchi for a complete meal.
Suggested side dishes:
Steamed vegetables, pickled radish, and Korean pancakes.
Troubleshooting advice:
- If the soup is too salty, add more water to dilute the flavor.
- If the pork intestines are tough, simmer the soup for a longer period of time until they become tender.
Food safety advice:
Make sure to clean the pork intestines thoroughly before cooking to prevent any foodborne illnesses.
Food history:
Makchang-mushroom soup is a popular Korean dish that originated in the countryside. It is a hearty and flavorful soup that is often served during the colder months.
Flavor profiles:
Savory, umami, slightly sweet, and earthy.
Serving suggestions:
Serve the soup hot and enjoy it as a main course.
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Region: Korean