Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 4 cups of water
- 1/2 onion, sliced
- 2 green onions, chopped
- 3 garlic cloves, minced
- 1/2 cup of sliced kimchi
- 1/2 cup of sliced pork belly
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of gochujang (Korean red pepper paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Ladle
- Wooden spoon
Step-by-Step Instructions:
1. Cut the tofu into bite-sized cubes and set aside.
2. In a large pot, heat the vegetable oil over medium-high heat.
3. Add the sliced onion, green onions, and minced garlic to the pot and sauté for 2-3 minutes until fragrant.
4. Add the sliced pork belly and continue to sauté for another 2-3 minutes until the pork is browned.
5. Add the sliced kimchi, gochugaru, gochujang, soy sauce, and sesame oil to the pot and stir well.
6. Pour in the water and bring the soup to a boil.
7. Reduce the heat to medium-low and let the soup simmer for 10-15 minutes.
8. Add the tofu cubes to the pot and let them cook for 5-7 minutes until heated through.
9. Season the soup with salt and pepper to taste.
10. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for sautéing
- Medium-low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 16g
- Total carbohydrates: 9g
- Protein: 18g
Substitutions for ingredients:
- Firm tofu can be substituted with silken tofu or chicken breast.
- Pork belly can be substituted with beef or chicken.
- Kimchi can be substituted with sauerkraut or pickled vegetables.
- Gochugaru and gochujang can be substituted with other chili flakes and chili paste.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add vegetables such as spinach, zucchini, or mushrooms to the soup.
- Use seafood such as shrimp or clams instead of pork.
- Make it vegetarian by omitting the pork and using vegetable broth instead of water.
Tips and Tricks:
- Use a non-stick pot to prevent the tofu from sticking to the bottom.
- Adjust the amount of gochugaru and gochujang according to your spice preference.
- Let the soup simmer for longer for a more flavorful broth.
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 side of rice and garnish with chopped green onions.
Garnishes:
- Chopped green onions
- Sesame seeds
- Sliced chili peppers
Pairings:
- White rice
- Korean side dishes such as kimchi, pickled vegetables, or stir-fried vegetables.
Suggested Side Dishes:
- Steamed rice
- Korean-style spinach salad
- Stir-fried mushrooms
Troubleshooting Advice:
- If the soup is too spicy, add more water or broth to dilute the spice level.
- If the soup is too salty, add more water or broth to balance the flavor.
Food Safety Advice:
- Make sure to cook the pork thoroughly before adding it to the soup.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
- Haejangguk is a traditional Korean soup that is commonly eaten as a hangover cure.
Flavor Profiles:
- Spicy
- Savory
- Umami
Serving Suggestions:
- Serve the soup hot with a side of rice and Korean side dishes.
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Region: Korean