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Gochujang Sundubu Jjigae with Kimchi
A Gochujang Sundubu Jjigae, deeply savory and worth the wait, and served with Kimchi.
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Fermented Kimchi Stew with Pickled Radish
Fermented Kimchi Stew with Pickled Radish -- weeknight-fast but never a compromise.
Ingredients
What you'll need
- 1 lb kimchi stew
- 1 cup soy sauce
- 3 cloves gochujang
- 1 tsp garlic
- 1/2 cup scallions
- 1 tbsp toasted sesame oil
- 2 tsp sugar
- to taste flaky salt
Method
Step by step
- Pat the kimchi stew dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the kimchi stew, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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Our Dak Galbi leans on soy sauce and patience: built on a slow, honest base, then finished with Scallion Salad.
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