Ingredients with Measurements:
- 1 cup of cheonggukjang (fermented soybean paste)
- 4 cups of water
- 1 onion, sliced
- 4 garlic cloves, minced
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of soy sauce
- 1 tablespoon of fish sauce
- 1 tablespoon of sesame oil
- 1 cup of mixed seafood (shrimp, squid, mussels)
- 1 cup of sliced zucchini
- 1 cup of sliced mushrooms
- 1 cup of sliced tofu
- 2 green onions, sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot or dutch oven
Step-by-step instructions:
1. In a large pot or dutch oven, combine the cheonggukjang and water. Bring to a boil over medium-high heat.
2. Add the sliced onion, minced garlic, gochugaru, soy sauce, fish sauce, and sesame oil. Stir to combine.
3. Reduce the heat to medium-low and let the soup simmer for 10 minutes.
4. Add the mixed seafood, sliced zucchini, sliced mushrooms, and sliced tofu to the pot. Stir to combine.
5. Let the soup simmer for another 10-15 minutes or until the seafood is cooked through and the vegetables are tender.
6. Season with salt and pepper to taste.
7. Garnish with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Medium-high heat for boiling, medium-low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Fat: 8g
Carbohydrates: 15g
Protein: 18g
Substitutions for ingredients:
- Instead of mixed seafood, you can use any seafood of your choice such as shrimp, clams, or crab.
- Instead of zucchini, you can use any other type of squash such as yellow squash or butternut squash.
- Instead of mushrooms, you can use any other type of vegetable such as spinach or kale.
Variations:
- You can add other types of protein such as chicken or beef.
- You can add other types of seafood such as scallops or octopus.
- You can add other types of vegetables such as carrots or bell peppers.
Tips and tricks:
- Make sure to rinse the cheonggukjang before using it to remove any excess salt.
- Use fresh seafood for the best flavor.
- Adjust the amount of gochugaru to your desired level of spiciness.
Storage instructions:
- Store any 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 with a side of rice.
Garnishes:
- Sliced green onions
Pairings:
- Serve with a side of rice and kimchi.
Suggested side dishes:
- Kimchi
- Steamed rice
Troubleshooting advice:
- If the soup is too thick, add more water to thin it out.
- If the soup is too salty, add more water and adjust the seasoning.
Food safety advice:
- Make sure to cook the seafood and vegetables thoroughly to prevent any foodborne illnesses.
Food history:
- Cheonggukjang is a traditional Korean fermented soybean paste that has been consumed for centuries.
Flavor profiles:
- The soup has a rich and savory flavor from the cheonggukjang and seafood, with a slight spiciness from the gochugaru.
Serving suggestions:
- Serve the soup hot as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean