Ingredients with Measurements:
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 2 tablespoons doenjang (Korean fermented soybean paste)
- 4 cups water
- 1 block tofu, cubed
- 2 green onions, sliced
- Salt and pepper to taste
Special Equipment Needed:
- Large pot or Dutch oven
Step-by-Step Instructions:
1. Heat vegetable oil and sesame oil in a large pot over medium heat.
2. Add sliced onions and minced garlic, and sauté until onions are translucent.
3. Add gochugaru and stir for 1 minute.
4. Add doenjang and stir until it dissolves in the pot.
5. Pour in 4 cups of water and bring to a boil.
6. Add cubed tofu and sliced green onions.
7. Reduce heat to low and simmer for 10-15 minutes.
8. Season with salt and pepper to taste.
9. Serve hot with rice.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 10g
Carbohydrates: 10g
Protein: 7g
Sodium: 500mg
Substitutions for ingredients:
- Vegetable oil can be substituted with any neutral oil.
- Sesame oil can be substituted with any other nut oil.
- Gochugaru can be substituted with any other red pepper flakes.
- Doenjang can be substituted with miso paste.
Variations:
- Add sliced mushrooms for a meaty texture.
- Use chicken or beef broth instead of water for a richer flavor.
- Add seafood such as shrimp or clams for a seafood twist.
Tips and Tricks:
- Use a non-stick pot to prevent the doenjang from sticking to the bottom.
- Adjust the amount of gochugaru to your desired level of spiciness.
- Use firm tofu for a better texture in the soup.
Storage Instructions:
Store leftovers 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 individual bowls with a side of rice and garnish with sliced green onions.
Garnishes:
- Sliced green onions
- Sesame seeds
- Red pepper flakes
Pairings:
- Steamed rice
- Kimchi
- Pickled vegetables
Suggested Side Dishes:
- Korean-style spinach salad
- Stir-fried vegetables
- Grilled meat
Troubleshooting Advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too salty, add more water or broth 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 through.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Doenjang jjigae is a traditional Korean soup made with fermented soybean paste. It has been a staple in Korean cuisine for centuries and is often served as a comfort food.
Flavor Profiles:
The soup has a savory and slightly sweet flavor from the fermented soybean paste, with a hint of spiciness from the red pepper flakes.
Serving Suggestions:
Serve hot with a side of rice and other Korean side dishes for a complete meal.
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Region: Korean