Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into small cubes
- 1/2 cup of kongbiji (ground soybean paste)
- 1/2 onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of gochujang (Korean red pepper paste)
- 1 tablespoon of soy sauce
- 4 cups of water or vegetable broth
- 2 green onions, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot, heat some oil over medium heat. Add the sliced onions and minced garlic and sauté until the onions are translucent.
2. Add the gochugaru and gochujang to the pot and stir well to combine with the onions and garlic.
3. Add the kongbiji and stir well to combine with the other ingredients.
4. Add the water or vegetable broth to the pot and stir well to combine.
5. Bring the mixture to a boil and then reduce the heat to low. Let it simmer for about 10 minutes.
6. Add the cubed tofu to the pot and stir gently to combine.
7. Let the mixture simmer for another 10-15 minutes, or until the tofu is heated through and the soup has thickened.
8. Add the soy sauce and salt and pepper to taste.
9. Garnish with chopped green onions.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
5. Temperature:
Medium heat for sautéing, then low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories per serving: 150
Total fat: 8g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 500mg
Total carbohydrates: 11g
Dietary fiber: 3g
Sugar: 3g
Protein: 12g
Substitutions for ingredients:
- Instead of kongbiji, you can use regular soybean paste (doenjang).
- Instead of gochugaru, you can use regular red pepper flakes.
- Instead of gochujang, you can use any other spicy chili paste.
- Instead of vegetable broth, you can use chicken or beef broth.
Variations:
- Add some sliced mushrooms or zucchini to the soup for extra flavor and texture.
- Use chicken or beef instead of tofu for a non-vegetarian version.
Tips and tricks:
- Be careful not to burn the gochugaru and gochujang when sautéing them with the onions and garlic.
- If the soup is too thick, you can add more water or broth to thin it out.
- Adjust the amount of gochugaru and gochujang to your desired level of spiciness.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped green onions.
Garnishes:
Chopped green onions, sesame seeds, sliced chili peppers
Pairings:
Steamed rice, kimchi, pickled vegetables
Suggested side dishes:
Korean-style fried chicken, japchae (stir-fried glass noodles), banchan (assorted side dishes)
Troubleshooting advice:
- If the soup is too salty, add more water or broth to dilute it.
- If the soup is too spicy, add more tofu or vegetables to balance out the heat.
Food safety advice:
Make sure to cook the soup thoroughly and store any leftovers in the refrigerator promptly.
Food history:
Kongbiji jjigae is a traditional Korean soup made with ground soybean paste. It is often served as a comfort food during the winter months.
Flavor profiles:
Spicy, savory, umami
Serving suggestions:
Serve the soup hot with steamed rice and some side dishes for a complete meal.
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Region: Korean