Ingredients with Measurements:
- 1 cup of kimchi
- 1 cup of kongbiji (soybean paste)
- 1/2 cup of sliced pork belly
- 1/2 cup of sliced onion
- 1/4 cup of sliced scallions
- 2 cloves of minced garlic
- 1 tablespoon of gochujang (Korean red pepper paste)
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 4 cups of water
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, sauté the sliced pork belly until it turns brown.
2. Add the sliced onion and minced garlic and sauté until the onion turns translucent.
3. Add the kimchi, gochujang, and gochugaru and stir-fry for a minute.
4. Add the kongbiji and stir-fry for another minute.
5. Add the water and bring it to a boil.
6. Lower the heat and let it simmer for 10-15 minutes.
7. Add salt and pepper to taste.
8. Garnish with sliced scallions.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
5. Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 14g
- Carbohydrates: 16g
- Protein: 16g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Kimchi can be substituted with other pickled vegetables.
- Kongbiji can be substituted with other types of soybean paste.
Variations:
- Add tofu for a vegetarian version.
- Add seafood such as shrimp or clams for a seafood version.
Tips and tricks:
- Use ripe kimchi for a more flavorful soup.
- Adjust the amount of gochujang and gochugaru according to your spice preference.
- Stir the kongbiji well before adding it to the soup to prevent lumps.
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 it is heated through.
Presentation ideas:
- Serve the soup in individual bowls and garnish with sliced scallions.
Garnishes:
- Sliced scallions
Pairings:
- Serve with steamed rice and banchan (Korean side dishes).
Suggested side dishes:
- Kimchi
- Pickled vegetables
- Steamed rice
Troubleshooting advice:
- If the soup is too thick, add more water to thin it out.
- If the soup is too thin, add more kongbiji to thicken it.
Food safety advice:
- Make sure to cook the pork belly thoroughly before adding other ingredients.
Food history:
- Kongbiji jjigae is a traditional Korean soup made with soybean paste and often served with meat or seafood.
Flavor profiles:
- Spicy, savory, umami
Serving suggestions:
- Serve hot as a main dish.
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Region: Korean