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Korean
Gochujang Sundubu Jjigae with Soft Egg
Our Sundubu Jjigae leans on soy sauce and patience: kissed with char and smoke, then finished with Soft Egg.
Korean
Free recipe
Fiery Tteokbokki with Pickled Radish
Fiery Tteokbokki with Pickled Radish -- weeknight-fast but never a compromise.
Ingredients
What you'll need
- 1 lb tteokbokki
- 1 tbsp soy sauce
- 2 tsp gochujang
- 1 medium garlic
- 1 lb scallions
- a pinch toasted sesame oil
- 4 oz sugar
- to taste flaky salt
Method
Step by step
- Pat the tteokbokki 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 tteokbokki, 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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Deeply satisfying Bibimbap with Soft Egg, layered with warm, patient spice.
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A Grilled Galbi, built on a slow, honest base, and served with Scallion Salad.