Ingredients with Measurements:
- 1 pound of ground pork
- 1 tablespoon of vegetable oil
- 1 onion, diced
- 4 cloves of garlic, minced
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of gochujang (Korean red pepper paste)
- 1 teaspoon of soy sauce
- 4 cups of chicken or pork broth
- 1 package of sundubu (soft tofu)
- 2 green onions, thinly sliced
- Salt and pepper to taste
Special equipment needed:
- Large pot or dutch oven
- Wooden spoon or spatula
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or dutch oven over medium-high heat.
2. Add the ground pork and cook until browned, breaking it up into small pieces with a wooden spoon or spatula.
3. Add the diced onion and minced garlic to the pot and cook until the onion is translucent.
4. Add the gochugaru, gochujang, and soy sauce to the pot and stir until everything is well combined.
5. Pour in the chicken or pork broth and bring the mixture to a boil.
6. Reduce the heat to medium-low and let the soup simmer for 10 minutes.
7. Cut the sundubu into small cubes and add them to the pot.
8. Let the soup simmer for an additional 5 minutes or until the sundubu is heated through.
9. Season the soup with salt and pepper to taste.
10. Ladle the soup into bowls and garnish with thinly sliced green onions.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for browning the pork
- Medium-low heat for simmering the soup
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat per serving: 22g
- Carbohydrates per serving: 9g
- Protein per serving: 29g
Substitutions for ingredients:
- Ground pork can be substituted with ground beef or ground chicken.
- Vegetable oil can be substituted with canola oil or olive oil.
- Chicken or pork broth can be substituted with vegetable broth or water.
- Sundubu can be substituted with regular firm tofu.
Variations:
- Add vegetables such as sliced mushrooms, diced zucchini, or baby spinach to the soup.
- Use seafood such as shrimp or clams instead of pork.
- Make it vegetarian by using vegetable broth and omitting the meat.
Tips and tricks:
- Use a wooden spoon or spatula to break up the ground pork into small pieces.
- Be careful not to burn the garlic as it can turn bitter.
- Adjust the amount of gochugaru and gochujang to your desired level of spiciness.
Storage instructions:
- Store 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 with a garnish of thinly sliced green onions on top.
Garnishes:
- Thinly sliced green onions
Pairings:
- Serve with steamed rice and kimchi on the side.
Suggested side dishes:
- Kimchi
- Steamed rice
- Banchan (Korean side dishes)
Troubleshooting advice:
- If the soup is too spicy, add more broth or water to dilute the spiciness.
- If the soup is too bland, add more gochugaru, gochujang, or soy sauce to taste.
Food safety advice:
- Make sure the ground pork is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Sundubu Jjigae is a popular Korean stew made with soft tofu and a spicy broth. It is a staple in Korean cuisine and is often served in Korean restaurants.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the soup hot with steamed rice and kimchi on the side.
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Region: Korean