Ingredients with Measurements:
- 1 lb. Sungŏ (mung bean sprouts)
- 1/2 lb. pork belly, sliced
- 1/2 onion, sliced
- 3 cloves garlic, minced
- 1 green onion, chopped
- 1 tbsp. soy sauce
- 1 tbsp. gochugaru (Korean red pepper flakes)
- 1 tsp. sesame oil
- 6 cups water
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the Sungŏ in cold water and remove any brown ends or roots.
2. In a pot, add the pork belly and cook until slightly browned.
3. Add the onion and garlic and cook until fragrant.
4. Add the Sungŏ, soy sauce, gochugaru, sesame oil, and water to the pot.
5. Bring to a boil and then reduce heat to a simmer.
6. Simmer for 20 minutes or until the Sungŏ is tender.
7. Season with salt and pepper to taste.
8. Garnish with chopped green onions.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 23g
- Carbohydrates: 5g
- Protein: 23g
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Sungŏ can be substituted with soybean sprouts.
Variations:
- Add tofu for a vegetarian option.
- Add mushrooms for an earthy flavor.
- Add seafood for a seafood version.
Tips and tricks:
- Rinse the Sungŏ thoroughly to remove any dirt or debris.
- Cook the pork belly until slightly browned for added flavor.
- Adjust the amount of gochugaru to your desired level of spiciness.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a side of rice.
Garnishes:
- Chopped green onions
Pairings:
- Serve with rice and kimchi.
Suggested side dishes:
- Kimchi
- Pickled vegetables
- Steamed rice
Troubleshooting advice:
- If the soup is too spicy, add more water to dilute the spiciness.
Food safety advice:
- Make sure to cook the pork belly thoroughly before adding the other ingredients.
Food history:
- Sungŏ-kuk Jjigae is a traditional Korean soup made with mung bean sprouts.
Flavor profiles:
- Spicy, savory, and slightly nutty.
Serving suggestions:
- Serve hot as a main dish.
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Region: Korean