Ingredients with Measurements:
- 1 pound of pork belly, sliced into thin pieces
- 1 block of soft tofu, cut into small cubes
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of gochujang (Korean chili paste)
- 4 cups of chicken or pork broth
- 2 tablespoons of vegetable oil
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the sliced pork belly and cook until browned and crispy, about 5-7 minutes.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 3-4 minutes.
4. Add the gochugaru and gochujang to the pot and stir to combine with the pork and onion mixture.
5. Pour in the chicken or pork broth and bring to a boil.
6. Reduce the heat to medium-low and add the cubed tofu to the pot.
7. Simmer for 10-15 minutes, or until the tofu is heated through and the flavors have melded together.
8. Season with salt and pepper to taste.
9. Garnish with sliced green onions and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium-high heat for browning pork, medium-low heat for simmering soup.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 25g
Protein: 20g
Carbohydrates: 10g
Fiber: 2g
Sugar: 3g
Sodium: 800mg
Substitutions for ingredients:
- Pork belly can be substituted with ground pork or sliced beef.
- Chicken or pork broth can be substituted with vegetable broth or water.
- Gochugaru and gochujang can be substituted with other chili flakes and paste.
Variations:
- Add vegetables such as mushrooms, zucchini, or spinach to the soup.
- Use seafood such as shrimp or clams instead of pork.
- Make it vegetarian by omitting the pork and using vegetable broth instead.
Tips and tricks:
- Use soft tofu instead of firm tofu for a creamier texture.
- Add a beaten egg to the soup for a richer flavor.
- Adjust the spiciness level by adding more or less gochugaru and gochujang.
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 heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with sliced green onions.
Garnishes:
Sliced green onions, sesame seeds, or chopped cilantro.
Pairings:
Serve with steamed rice and kimchi.
Suggested side dishes:
Korean-style pickled vegetables, steamed bok choy, or stir-fried mushrooms.
Troubleshooting advice:
- If the soup is too spicy, add more broth or water to dilute the spiciness.
- If the soup is too bland, add more salt or soy sauce to taste.
Food safety advice:
Make sure to cook the pork thoroughly to prevent any foodborne illnesses.
Food history:
Sundubu jjigae is a popular Korean soup made with soft tofu and various ingredients such as seafood, pork, or beef.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve the soup hot with steamed rice and other Korean side dishes.
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Region: Korean