Ingredients with Measurements:
- 1 cup of seafood (shrimp, clams, and squid)
- 1 cup of soybean paste
- 1 cup of water
- 1/2 cup of sliced onion
- 1/2 cup of sliced zucchini
- 1/2 cup of sliced mushroom
- 1/4 cup of sliced green onion
- 2 cloves of minced garlic
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, heat the vegetable oil over medium heat.
2. Add the minced garlic and sliced onion, and sauté until the onion becomes translucent.
3. Add the sliced zucchini and mushroom, and sauté for 2-3 minutes.
4. Add the seafood and sauté for another 2-3 minutes.
5. Add the soybean paste and water, and stir well.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes.
7. Season with salt and pepper to taste.
8. Garnish with sliced green onion.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 20g
- Protein: 20g
Substitutions for ingredients:
- Any seafood can be used instead of shrimp, clams, and squid.
- Any vegetables can be used instead of onion, zucchini, and mushroom.
- Chicken or beef can be used instead of seafood.
Variations:
- Tofu can be added for a vegetarian version.
- Kimchi can be added for a spicy version.
- Rice can be added for a thicker consistency.
Tips and tricks:
- Use a non-stick pot to prevent the soybean paste from sticking.
- Adjust the amount of water to achieve the desired consistency.
- Use fresh seafood for the best flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in individual bowls.
- Garnish with sliced green onion and sesame seeds.
Garnishes:
- Sliced green onion
- Sesame seeds
Pairings:
- Steamed rice
- Korean side dishes (banchan)
Suggested side dishes:
- Kimchi
- Steamed vegetables
- Pickled vegetables
Troubleshooting advice:
- If the soybean paste is too thick, add more water.
- If the soybean paste is too salty, add more water and adjust the seasoning.
Food safety advice:
- Make sure the seafood is fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Kongbiji Jjigae is a traditional Korean stew made with soybean paste.
Flavor profiles:
- Savory, umami, slightly sweet, and salty.
Serving suggestions:
- Serve hot with steamed rice and Korean side dishes.
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Region: Korean