Ingredients with Measurements:
- 1/2 cup of myeolchi-jeot (salted anchovy)
- 1/2 onion, sliced
- 1/2 zucchini, sliced
- 1/2 cup of tofu, cubed
- 2 cups of water
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of minced garlic
- 1 tablespoon of soy sauce
- 1 tablespoon of fish sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of chopped green onions
- Salt and pepper to taste
Special equipment needed:
- A medium-sized pot
Step-by-step instructions:
1. In a medium-sized pot, add myeolchi-jeot and 2 cups of water. Bring to a boil and let it simmer for 10 minutes.
2. Add sliced onions, zucchini, and cubed tofu to the pot. Let it simmer for another 5 minutes.
3. Add gochugaru, minced garlic, soy sauce, fish sauce, and sesame oil to the pot. Stir well and let it simmer for another 5 minutes.
4. Add salt and pepper to taste.
5. Garnish with chopped green onions.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 6g
- Protein: 10g
Substitutions for ingredients:
- Instead of myeolchi-jeot, you can use regular anchovies.
- Instead of zucchini, you can use any other vegetable of your choice.
Variations:
- You can add other seafood such as shrimp or clams to the pot.
- You can add more vegetables such as mushrooms or spinach.
Tips and tricks:
- Make sure to rinse the myeolchi-jeot before using it to remove excess salt.
- Adjust the amount of gochugaru according to your spice preference.
- Use firm tofu to prevent it from breaking apart in the soup.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat on the stove over medium heat until heated through.
Presentation ideas:
- Serve in a traditional Korean earthenware pot for an authentic look.
Garnishes:
- Chopped green onions
Pairings:
- Serve with steamed rice and kimchi.
Suggested side dishes:
- Korean-style fried chicken
- Japchae (Korean glass noodles)
- Korean-style pancakes
Troubleshooting advice:
- If the soup is too salty, add more water to dilute it.
Food safety advice:
- Make sure to cook the soup until it reaches a boiling point to ensure that all ingredients are cooked properly.
Food history:
- Myeolchi-jeot Jjigae is a traditional Korean soup made with salted anchovies.
Flavor profiles:
- Salty, spicy, savory
Serving suggestions:
- Serve hot as a main dish.
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Region: Korean