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Gochujang Doenjang Jjigae with Pickled Radish
Our Doenjang Jjigae leans on soy sauce and patience: the kind of plate you make on a quiet evening, then finished with Pickled Radish.
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A Grilled Gochujang Chicken, kissed with char and smoke, and served and Ssamjang.
Ingredients
What you'll need
- 1 lb gochujang chicken
- 1 lb soy sauce
- a pinch gochujang
- 4 oz garlic
- 1/4 cup scallions
- 2 tbsp toasted sesame oil
- 1 cup sugar
- to taste fresh herbs, to finish
Method
Step by step
- Season the gochujang chicken generously and let it sit while you prep the aromatics.
- Build the base: cook the onion, garlic and spices until soft and fragrant.
- Add the gochujang chicken and cook it through, letting it take on color and soak up the seasoning.
- Rest briefly, adjust the salt and acid, and finish with fresh herbs before serving.
Keep cooking
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