Ingredients with Measurements:
- 1 cup of saeujeot (salted shrimp)
- 4 medium-sized potatoes, peeled and diced
- 1 onion, sliced
- 4 cloves of garlic, minced
- 2 green onions, chopped
- 1 tablespoon of vegetable oil
- 4 cups of water
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of gochujang (Korean red pepper paste)
- 1 tablespoon of soy sauce
- Salt and pepper to taste
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat.
2. Add the sliced onion and minced garlic, and sauté until the onion is translucent.
3. Add the diced potatoes and saeujeot, and stir well.
4. Add the water, gochugaru, gochujang, and soy sauce to the pot, and stir well.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing onions and garlic, low heat for simmering the stew
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 3g
- Carbohydrates: 33g
- Protein: 6g
Substitutions for ingredients:
- Instead of saeujeot, you can use salted anchovies or fish sauce.
- If you don't have gochugaru, you can use regular red pepper flakes.
- If you don't have gochujang, you can use miso paste or tomato paste.
Variations:
- Add other vegetables such as zucchini, carrots, or mushrooms.
- Use tofu instead of potatoes for a lighter version of the stew.
- Add pork or beef for a meatier version.
Tips and tricks:
- Be careful not to add too much salt, as the saeujeot is already salty.
- You can adjust the spiciness of the stew by adding more or less gochugaru and gochujang.
- Serve the stew with rice and kimchi for a complete meal.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls, garnished with chopped green onions.
Garnishes:
- Chopped green onions
Pairings:
- Rice and kimchi
Suggested side dishes:
- Korean-style spinach salad
- Steamed broccoli
- Pickled radish
Troubleshooting advice:
- If the stew is too thick, add more water to thin it out.
- If the stew is too salty, add more water and adjust the seasoning.
Food safety advice:
- Make sure to cook the potatoes until they are tender to avoid any risk of foodborne illness.
Food history:
- Saeujeot and potato jjigae is a traditional Korean stew that originated in the coastal regions of Korea, where salted shrimp is a common ingredient in cooking.
Flavor profiles:
- The stew is savory and slightly spicy, with a hint of umami from the saeujeot.
Serving suggestions:
- Serve the stew hot, with rice and kimchi on the side.
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Region: Korean