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Fermented Soy-Glazed Beef with Soft Egg
Deeply satisfying Soy-Glazed Beef with Soft Egg, balanced between sweet, salt and heat.
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Gochujang Sundubu Jjigae with Kimchi
A Gochujang Sundubu Jjigae, deeply savory and worth the wait, and served with Kimchi.
Ingredients
What you'll need
- 1 lb sundubu jjigae
- 1/2 cup soy sauce
- 1 tbsp gochujang
- 2 tsp garlic
- 1 medium scallions
- 1 lb toasted sesame oil
- a pinch sugar
- to taste fresh herbs, to finish
Method
Step by step
- Sweat the aromatics in a little fat until soft, with no rush and no color.
- Add the base ingredients and toast them briefly to build flavor.
- Pour in the stock, bring to a bare simmer, and let it cook until everything is tender.
- Adjust the seasoning, finish with herbs, and serve with something crusty alongside.
Keep cooking
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