Ingredients with Measurements:
- 1 block of soft tofu (14 oz)
- 6 oz of seafood (shrimp, mussels, squid, or any combination)
- 1/2 onion, sliced
- 2 cloves of garlic, minced
- 1/2 zucchini, sliced
- 1/2 cup of mushrooms, sliced
- 2 green onions, chopped
- 2 cups of seafood or chicken broth
- 1 tbsp of gochugaru (Korean red pepper flakes)
- 1 tbsp of soy sauce
- 1 tbsp of sesame oil
- Salt and pepper to taste
Special equipment needed:
- A medium-sized pot or a Korean earthenware pot (ttukbaegi)
Step-by-step instructions:
1. In a pot, heat up sesame oil over medium heat.
2. Add sliced onions and minced garlic and sauté until fragrant.
3. Add sliced zucchini and mushrooms and sauté for a few minutes until they are slightly softened.
4. Add seafood and sauté for a minute or two until they are cooked.
5. Add gochugaru and stir for a few seconds.
6. Pour in the broth and bring it to a boil.
7. Reduce the heat to medium-low and add the tofu. Gently break the tofu into smaller pieces with a spoon.
8. Add soy sauce and season with salt and pepper to taste.
9. Simmer for 5-7 minutes until the tofu is heated through and the flavors are well combined.
10. Garnish with chopped green onions and serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat for sautéing and boiling, medium-low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories: 160
Fat: 7g
Carbohydrates: 10g
Protein: 16g
Substitutions for ingredients:
- Instead of seafood, you can use chicken, beef, or pork.
- Instead of gochugaru, you can use red pepper flakes or cayenne pepper.
- Instead of sesame oil, you can use vegetable oil or canola oil.
Variations:
- You can add other vegetables such as carrots, spinach, or bean sprouts.
- You can use different types of broth such as vegetable or beef broth.
- You can add a beaten egg to the soup for extra protein.
Tips and tricks:
- Use soft tofu for a creamy texture.
- If you like your soup spicy, add more gochugaru or red pepper flakes.
- Adjust the seasoning to your taste by adding more soy sauce or salt.
Storage instructions:
Store any leftovers 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 a Korean earthenware pot (ttukbaegi) for an authentic presentation.
Garnishes:
Chopped green onions, sesame seeds, or cilantro.
Pairings:
Steamed rice, Korean side dishes (banchan), and Korean-style fried chicken.
Suggested side dishes:
Kimchi, pickled vegetables, or stir-fried vegetables.
Troubleshooting advice:
- If the soup is too spicy, add more broth or water to dilute the spiciness.
- If the soup is too salty, add more water or broth to balance the seasoning.
Food safety advice:
Make sure the seafood is cooked through before adding it to the soup.
Food history:
Sundubu jjigae is a popular Korean stew made with soft tofu and various ingredients such as seafood, meat, and vegetables. It is a comfort food that is often served in Korean restaurants and homes.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve the soup hot with steamed rice and Korean side dishes.
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Region: Korean