Ingredients with Measurements:
- 1 cup of cheonggukjang (fermented soybean paste)
- 1 onion, sliced
- 4 cloves of garlic, minced
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 4 cups of water
- 1 block of tofu, cubed
- 1 green onion, chopped
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, add the cheonggukjang, onion, garlic, gochugaru, soy sauce, sesame oil, and water.
2. Bring the mixture to a boil and then reduce the heat to medium-low.
3. Add the tofu and green onion to the pot and stir gently.
4. Simmer for about 10-15 minutes until the tofu is cooked through and the soup has thickened.
5. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 150 per serving
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 700mg
- Total Carbohydrates: 10g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 12g
Substitutions for ingredients:
- If cheonggukjang is not available, you can use doenjang (soybean paste) instead.
- If you don't have gochugaru, you can use any other type of red pepper flakes.
- You can use any type of oil instead of sesame oil.
Variations:
- You can add other vegetables such as zucchini, mushrooms, or potatoes to the soup.
- You can add seafood such as shrimp or clams to the soup.
- You can add meat such as pork or beef to the soup.
Tips and tricks:
- Be careful not to overcook the tofu as it can become mushy.
- Adjust the amount of gochugaru according to your spice preference.
- Serve the soup hot with rice and other Korean side dishes.
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 and garnish with chopped green onion.
Garnishes:
- Chopped green onion
Pairings:
- Rice
- Kimchi
- Pickled vegetables
Suggested side dishes:
- Korean-style spinach
- Stir-fried mushrooms
- Steamed egg custard
Troubleshooting advice:
- If the soup is too thick, add more water to thin it out.
- If the soup is too salty, add more water or reduce the amount of soy sauce.
Food safety advice:
- Make sure to cook the soup thoroughly to avoid any foodborne illnesses.
Food history:
- Cheonggukjang is a traditional Korean fermented soybean paste that has been consumed for centuries.
Flavor profiles:
- Spicy, savory, and umami.
Serving suggestions:
- Serve the soup hot with rice and other Korean side dishes.
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Region: Korean