Ingredients with Measurements:
- 1 lb pork belly, sliced into bite-sized pieces
- 1 cup dried chueo (Korean vermicelli noodles)
- 1 onion, sliced
- 4 cloves garlic, minced
- 2 green onions, chopped
- 3 tbsp gochujang (Korean chili paste)
- 1 tbsp gochugaru (Korean chili flakes)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 6 cups water
- Salt and pepper to taste
Special Equipment Needed:
- Large pot or Dutch oven
Step-by-Step Instructions:
1. Soak the dried chueo in cold water for 30 minutes.
2. In a large pot or Dutch oven, heat the sesame oil over medium heat.
3. Add the pork belly and cook until browned on all sides.
4. Add the onion and garlic and cook until the onion is translucent.
5. Add the gochujang, gochugaru, soy sauce, and water. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
7. Drain the soaked chueo and add it to the pot. Cook for an additional 5-10 minutes until the noodles are tender.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped green onions.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for browning the pork belly, low heat for simmering the soup
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 28g
Carbohydrates: 16g
Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or beef brisket.
- Dried chueo can be substituted with glass noodles or rice noodles.
- Gochujang can be substituted with sriracha or another chili paste.
Variations:
- Add vegetables such as sliced carrots, mushrooms, or zucchini.
- Use chicken instead of pork.
- Make it vegetarian by using vegetable broth and omitting the pork.
Tips and Tricks:
- Be sure to soak the chueo in cold water for at least 30 minutes before adding it to the soup.
- Adjust the amount of gochujang and gochugaru to your desired level of spiciness.
- For a richer broth, use chicken or beef broth instead of water.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot on the stove over medium heat until heated through.
Presentation Ideas:
Serve in individual bowls with a sprinkle of chopped green onions on top.
Garnishes:
Chopped green onions
Pairings:
Serve with steamed rice and kimchi.
Suggested Side Dishes:
Kimchi, steamed rice, banchan (Korean side dishes)
Troubleshooting Advice:
- If the soup is too spicy, add more water or broth to dilute the spiciness.
- If the noodles are too chewy, cook them for a few more minutes until they are tender.
Food Safety Advice:
- Be sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Chueo-tang is a traditional Korean soup made with dried chueo (Korean vermicelli noodles) and various meats such as pork, beef, or chicken. It is a popular dish in Korean cuisine and is often served as a comforting meal during cold weather.
Flavor Profiles:
Spicy, savory, and slightly sweet
Serving Suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Korean