Ingredients with Measurements:
- 1 cup of saeujeot (salted shrimp)
- 1/2 cup of gochujang (Korean chili paste)
- 1/4 cup of gochugaru (Korean chili flakes)
- 1 onion, sliced
- 4 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 4 cups of water
- 1 block of tofu, cut into cubes
- 1 green onion, chopped
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, add saeujeot, gochujang, gochugaru, onion, garlic, soy sauce, sesame oil, and water.
2. Bring the mixture to a boil over high heat.
3. Reduce the heat to medium and let it simmer for 10 minutes.
4. Add the tofu and green onion to the pot.
5. Simmer for another 5 minutes.
6. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 6g
- Carbohydrates: 18g
- Protein: 9g
Substitutions for ingredients:
- If you can't find saeujeot, you can use regular shrimp instead.
- If you can't find gochujang, you can use sriracha sauce instead.
- If you can't find gochugaru, you can use red pepper flakes instead.
Variations:
- You can add other vegetables such as zucchini, mushrooms, or potatoes.
- You can add meat such as pork or beef.
Tips and tricks:
- Make sure to rinse the saeujeot before using it to remove excess salt.
- Adjust the amount of gochujang and gochugaru to your desired level of spiciness.
- Use firm tofu to prevent it from falling apart in the soup.
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 heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped green onion on top.
Garnishes:
- Chopped green onion
Pairings:
- Serve with a bowl of rice.
Suggested side dishes:
- Kimchi
- Pickled vegetables
Troubleshooting advice:
- If the soup is too salty, add more water to dilute it.
Food safety advice:
- Make sure to cook the soup until the tofu is heated through to prevent any foodborne illnesses.
Food history:
- Saeujeot Jjigae is a traditional Korean soup made with salted shrimp.
Flavor profiles:
- Spicy, savory, umami
Serving suggestions:
- Serve hot as a main dish.
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Region: Korean