Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 1/4 cup of saeujeot (salted shrimp)
- 1/2 onion, sliced
- 2 green onions, chopped
- 2 garlic cloves, minced
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 4 cups of water
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Cut the tofu into small cubes and set aside.
2. In a pot, add the saeujeot and 4 cups of water. Bring to a boil and let it simmer for 10 minutes.
3. Add the sliced onion, chopped green onions, minced garlic, gochugaru, soy sauce, and sesame oil to the pot. Stir and let it simmer for another 10 minutes.
4. Add the tofu to the pot and let it simmer for 5 minutes.
5. Taste and adjust the seasoning with salt and pepper if needed.
6. Serve hot with rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 6g
- Carbohydrates: 8g
- Protein: 10g
Substitutions for ingredients:
- If saeujeot is not available, you can use fish sauce instead.
- If gochugaru is not available, you can use red pepper flakes.
Variations:
- You can add other vegetables such as zucchini, mushrooms, or spinach to the stew.
- You can add meat such as pork or beef to the stew.
Tips and tricks:
- Make sure to use firm tofu so that it doesn't break apart in the stew.
- Adjust the amount of gochugaru according to your spice preference.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a side of rice.
Garnishes:
- Sprinkle with chopped green onions or cilantro.
Pairings:
- Serve with rice and kimchi.
Suggested side dishes:
- Korean-style spinach salad
- Korean-style potato salad
Troubleshooting advice:
- If the stew is too salty, add more water to dilute it.
Food safety advice:
- Make sure to cook the saeujeot and vegetables thoroughly to prevent any foodborne illnesses.
Food history:
- Saeujeot and tofu jjigae is a popular Korean stew that originated in the southern region of Korea.
Flavor profiles:
- Salty, spicy, and savory.
Serving suggestions:
- Serve hot with rice and other Korean side dishes.
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Region: Korean