Ingredients with Measurements:
- 1 cup of cheonggukjang (fermented soybean paste)
- 4 cups of water
- 1 onion, sliced
- 3 cloves of garlic, minced
- 1 tablespoon of sesame oil
- 1 tablespoon of soy sauce
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 bunch of spring onions, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Ladle
- Wooden spoon
Step-by-step instructions:
1. In a large pot, add the cheonggukjang and water. Mix well until the paste is dissolved.
2. Add the sliced onion, minced garlic, sesame oil, soy sauce, and gochugaru. Mix well.
3. Bring the mixture to a boil over high heat.
4. Reduce the heat to medium-low and let it simmer for 10 minutes.
5. Add the chopped spring onions and season with salt and pepper to taste.
6. Let it simmer for another 5 minutes.
7. Serve hot with steamed rice.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 120
Fat: 5g
Carbohydrates: 13g
Protein: 7g
Substitutions for ingredients:
- Cheonggukjang can be substituted with doenjang (soybean paste).
- Gochugaru can be substituted with red pepper flakes.
Variations:
- Add tofu or mushrooms for extra flavor and texture.
- Use chicken or beef broth instead of water for a meatier taste.
Tips and tricks:
- Use a wooden spoon to stir the soup to prevent the cheonggukjang from sticking to the pot.
- Adjust the amount of gochugaru according to your preference for spiciness.
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 and garnish with chopped spring onions.
Garnishes:
Chopped spring onions
Pairings:
Steamed rice, kimchi, and pickled vegetables
Suggested side dishes:
Grilled meat, stir-fried vegetables, and steamed dumplings
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too salty, add more water or broth to dilute the saltiness.
Food safety advice:
Make sure to cook the soup thoroughly to prevent foodborne illnesses.
Food history:
Cheonggukjang is a traditional Korean fermented soybean paste that has been consumed for centuries.
Flavor profiles:
Savory, umami, and slightly spicy
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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Region: Korean