Ingredients with Measurements:
- 1 cup of short-grain rice
- 6 cups of water
- 1 tablespoon of vegetable oil
- 1 tablespoon of sesame oil
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 block of firm tofu, diced
- 2 green onions, thinly sliced
- Salt and pepper to taste
Special equipment needed:
- Rice cooker or pot with lid
- Large mixing bowl
- Wooden spoon or spatula
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer until the water runs clear. Drain and transfer to a rice cooker or pot with 6 cups of water. Cook the rice according to the manufacturer's instructions or bring to a boil, then reduce the heat to low and simmer for 20-25 minutes until the rice is tender and the water is absorbed.
2. In a large mixing bowl, combine the vegetable oil, sesame oil, gochujang, soy sauce, minced garlic, and minced ginger. Mix well.
3. Add the diced tofu to the bowl and toss to coat evenly with the spicy sauce.
4. Heat a non-stick skillet over medium-high heat. Add the tofu and cook for 5-7 minutes until golden brown and crispy, stirring occasionally.
5. When the rice is cooked, add the crispy tofu to the pot and stir gently to combine.
6. Season with salt and pepper to taste. Garnish with sliced green onions.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Cook the rice on low heat and cook the tofu on medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 240
Fat: 8g
Carbohydrates: 34g
Protein: 8g
Sodium: 430mg
Substitutions for ingredients:
- Use long-grain rice instead of short-grain rice.
- Use any type of oil instead of vegetable oil.
- Use any type of chili paste instead of gochujang.
- Use tamari instead of soy sauce.
- Use any type of onion instead of green onions.
Variations:
- Add sliced mushrooms or shredded carrots to the juk.
- Use chicken or shrimp instead of tofu.
- Add a beaten egg to the juk and stir until cooked.
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent the juk from becoming too thick.
- Use a non-stick skillet to prevent the tofu from sticking to the pan.
- Adjust the amount of gochujang according to your spice preference.
Storage instructions:
- Store any leftover juk in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the juk in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the juk in individual bowls and garnish with sliced green onions.
Garnishes:
- Sliced green onions
Pairings:
- Serve with kimchi or pickled vegetables.
Suggested side dishes:
- Steamed vegetables
- Fried dumplings
- Korean fried chicken
Troubleshooting advice:
- If the juk is too thick, add more water or broth to thin it out.
- If the tofu is too soft, cook it for a few more minutes until crispy.
Food safety advice:
- Make sure the tofu is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Juk is a traditional Korean rice porridge that is often served as a breakfast or comfort food.
Flavor profiles:
- This juk is spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the juk hot and enjoy as a comforting meal.
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Region: Korean