Ingredients with Measurements:
- 1 cup of saeujeot (salted shrimp)
- 1 onion, sliced
- 2 cloves of garlic, minced
- 1 green chili pepper, sliced
- 1 red chili pepper, sliced
- 1/2 cup of sliced pork belly
- 1/2 cup of sliced tofu
- 4 cups of water
- 2 tablespoons of gochujang (Korean chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- A medium-sized pot
Step-by-step instructions:
1. In a pot, heat vegetable oil over medium heat. Add sliced onion, minced garlic, and sliced chili peppers. Stir-fry for 2-3 minutes until fragrant.
2. Add sliced pork belly and stir-fry for another 2-3 minutes until lightly browned.
3. Add saeujeot and stir-fry for 1-2 minutes until the shrimp is fragrant.
4. Add water, gochujang, and soy sauce. Bring to a boil and reduce heat to low. Simmer for 10-15 minutes.
5. Add sliced tofu and sesame oil. Simmer for another 5-10 minutes until the tofu is cooked through.
6. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Medium heat for stir-frying, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 10g
Protein: 15g
Carbohydrates: 8g
Fiber: 2g
Sugar: 2g
Sodium: 1200mg
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken
- Tofu can be substituted with mushrooms or zucchini
- Saeujeot can be substituted with fish sauce
Variations:
- Add vegetables such as spinach, bean sprouts, or cabbage
- Use seafood such as clams or mussels instead of pork belly
Tips and tricks:
- Use a non-stick pot to prevent the saeujeot from sticking to the bottom
- Adjust the amount of gochujang and chili peppers according to your spice preference
- Serve with steamed rice and kimchi for a complete meal
Storage instructions:
Refrigerate in an airtight container 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 sprinkle of chopped green onions on top.
Garnishes:
Chopped green onions or cilantro
Pairings:
Steamed rice, kimchi, and Korean side dishes such as banchan
Suggested side dishes:
- Kimchi
- Pickled vegetables
- Stir-fried vegetables
- Steamed rice
Troubleshooting advice:
- If the soup is too salty, add more water and adjust the seasoning.
- If the soup is too spicy, add more water and reduce the amount of gochujang and chili peppers.
Food safety advice:
- Make sure to cook the pork belly and tofu thoroughly.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Saeujeot Jjigae is a traditional Korean dish made with salted shrimp and various vegetables. It is a popular comfort food in Korea and is often served with steamed rice and other Korean side dishes.
Flavor profiles:
Saeujeot Jjigae is a spicy and savory soup with a strong umami flavor from the saeujeot.
Serving suggestions:
Serve hot with steamed rice and Korean side dishes.
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Region: Korean