Ingredients with Measurements:
- 1 pound of Makchang (pork intestines), cleaned and sliced into bite-sized pieces
- 4 cups of water
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of fish sauce
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1/2 cup of dried seaweed, soaked in water for 10 minutes
- 2 green onions, chopped
- 1 tablespoon of sesame oil
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the onion and garlic and sauté until fragrant.
3. Add the Makchang and cook until browned.
4. Add the water, soy sauce, fish sauce, salt, and black pepper. Bring to a boil.
5. Reduce the heat to low and simmer for 30 minutes.
6. Add the soaked seaweed and simmer for another 10 minutes.
7. Add the green onions and sesame oil and simmer for another 5 minutes.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Simmer over low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 210
Fat: 14g
Carbohydrates: 7g
Protein: 15g
Substitutions for ingredients:
- Makchang can be substituted with beef or pork belly.
- Soy sauce can be substituted with tamari or coconut aminos.
- Fish sauce can be substituted with oyster sauce or Worcestershire sauce.
- Dried seaweed can be substituted with fresh seaweed or kelp.
Variations:
- Add sliced mushrooms for an earthy flavor.
- Add a dash of chili flakes for a spicy kick.
- Add sliced tofu for a vegetarian option.
Tips and tricks:
- Make sure to clean the Makchang thoroughly before cooking.
- Soak the seaweed in water before adding it to the soup to prevent it from being too tough.
- Adjust the seasoning to taste.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of sesame seeds on top.
Garnishes:
Sprinkle with chopped green onions or cilantro.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
Kimchi or pickled vegetables.
Troubleshooting advice:
- If the soup is too salty, add more water.
- If the soup is too bland, add more soy sauce or salt.
Food safety advice:
Make sure to cook the Makchang thoroughly before serving.
Food history:
Makchang-Seaweed Soup is a popular Korean dish that originated in the southern region of Korea.
Flavor profiles:
Savory, umami, and slightly sweet.
Serving suggestions:
Serve hot as a main dish.
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Region: Korean