Ingredients with Measurements:
- 1 cup of sweet rice flour
- 3 cups of water
- 1 cup of kimchi, chopped
- 2 tablespoons of gochujang (Korean chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 2 cloves of garlic, minced
- 1 tablespoon of sesame oil
- 1 green onion, chopped
- Salt to taste
Special equipment needed:
- Large mixing bowl
- Whisk
- Cheesecloth or clean kitchen towel
- Large pot or saucepan
- Ladle
- Glass jars or bottles with lids
Step-by-step instructions:
1. In a large mixing bowl, whisk together the sweet rice flour and water until smooth. Cover with cheesecloth or a clean kitchen towel and let it sit at room temperature for 8-12 hours, or until it becomes slightly bubbly and fermented.
2. In a separate bowl, mix together the chopped kimchi, gochujang, soy sauce, sugar, minced garlic, sesame oil, and chopped green onion.
3. Add the kimchi mixture to the fermented rice mixture and stir well to combine. Add salt to taste.
4. Heat a large pot or saucepan over medium-high heat. Once hot, pour in the dongdongju mixture and stir constantly until it comes to a boil.
5. Reduce the heat to low and let the dongdongju simmer for 10-15 minutes, stirring occasionally.
6. Remove from heat and let the dongdongju cool to room temperature.
7. Strain the dongdongju through a cheesecloth or fine mesh strainer into glass jars or bottles with lids. Store in the refrigerator for up to 1 week.
- Time:
Preparation time: 8-12 hours (fermenting time)
- Cooking time: 20-25 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- Makes approximately 4-6 servings
Nutritional information:
- Calories: 150
- Fat: 3g
- Carbohydrates: 26g
- Protein: 3g
- Sodium: 400mg
Substitutions for ingredients:
- Sweet rice flour can be substituted with regular rice flour or all-purpose flour.
- Kimchi can be substituted with sauerkraut or pickled vegetables.
- Gochujang can be substituted with sriracha or other chili paste.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sugar can be substituted with honey or maple syrup.
- Garlic can be substituted with garlic powder or omitted.
- Sesame oil can be substituted with vegetable oil or omitted.
- Green onion can be substituted with chives or scallions.
Variations:
- Add diced tofu or cooked chicken for added protein.
- Use different types of kimchi for different flavors.
- Add other vegetables such as carrots or bell peppers.
- Use different types of chili paste for different levels of spiciness.
Tips and tricks:
- Make sure to whisk the sweet rice flour and water mixture well to prevent lumps.
- Use a ladle to stir the dongdongju while it simmers to prevent it from sticking to the bottom of the pot.
- Adjust the amount of salt to taste.
- Serve the dongdongju chilled or at room temperature.
Storage instructions:
- Store the dongdongju in glass jars or bottles with lids in the refrigerator for up to 1 week.
Reheating instructions:
- Dongdongju can be reheated on the stove over low heat until warm.
Presentation ideas:
- Serve the dongdongju in small glasses or cups.
- Garnish with chopped green onion or sesame seeds.
Pairings:
- Spicy kimchi dongdongju pairs well with Korean fried chicken or grilled meats.
Suggested side dishes:
- Serve with steamed rice and banchan (Korean side dishes) such as kimchi, pickled vegetables, and marinated tofu.
Troubleshooting advice:
- If the dongdongju is too thick, add more water to thin it out.
- If the dongdongju is too thin, simmer it for a longer period of time to reduce the liquid.
Food safety advice:
- Make sure to use clean utensils and equipment when making the dongdongju.
- Store the dongdongju in the refrigerator and consume within 1 week.
Food history:
- Dongdongju is a traditional Korean alcoholic beverage made with fermented rice.
Flavor profiles:
- Spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve chilled or at room temperature in small glasses or cups.
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Region: Korean