Ingredients with Measurements:
- 1 cup of dried dureubnamul (Korean wild vegetable)
- 1/2 onion, sliced
- 2 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
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Soak the dried dureubnamul in cold water for 30 minutes.
2. Drain the dureubnamul and rinse it thoroughly.
3. In a pot, sauté the sliced onion and minced garlic until fragrant.
4. Add the soaked dureubnamul, gochugaru, soy sauce, sesame oil, and water to the pot.
5. Bring the soup to a boil and then reduce the heat to low.
6. Simmer the soup for 20 minutes or until the dureubnamul is tender.
7. Season the soup with salt and pepper to taste.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 50 per serving
- Fat: 3g
- Carbohydrates: 5g
- Protein: 2g
Substitutions for ingredients:
- Dried dureubnamul can be substituted with spinach or other leafy greens.
- Gochugaru can be substituted with cayenne pepper or red pepper flakes.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sesame oil can be substituted with vegetable oil or olive oil.
Variations:
- Add sliced mushrooms for a heartier soup.
- Add sliced tofu for a vegetarian version.
- Add cooked chicken or beef for a meat version.
Tips and tricks:
- Make sure to rinse the dureubnamul thoroughly to remove any dirt or sand.
- Adjust the amount of gochugaru according to your spice preference.
- Serve the soup with rice for a complete meal.
Storage instructions:
- Store the 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.
- Garnish the soup with chopped green onions.
Garnishes:
- Chopped green onions
- Sesame seeds
Pairings:
- Rice
- Kimchi
- Banchan (Korean side dishes)
Suggested side dishes:
- Kimchi fried rice
- Japchae (Korean glass noodle stir-fry)
- Korean-style fried chicken
Troubleshooting advice:
- If the soup is too spicy, add more water to dilute the spice level.
- If the dureubnamul is still tough after simmering, cook it for a few more minutes until tender.
Food safety advice:
- Make sure to soak and rinse the dureubnamul thoroughly to remove any dirt or sand.
- Store the leftover soup in the refrigerator and consume within 3 days.
Food history:
- Dureubnamul is a wild vegetable that grows in Korea and is commonly used in Korean cuisine.
Flavor profiles:
- Spicy, savory, and slightly nutty.
Serving suggestions:
- Serve the soup hot with rice and side dishes.
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Region: Korean