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Korean
Sizzling Doenjang Jjigae with Scallion Salad
Sizzling Doenjang Jjigae with Scallion Salad -- weeknight-fast but never a compromise.
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Sesame-Soy Bibimbap with Soft Egg
A Sesame-Soy Bibimbap, deeply savory and worth the wait, and served with Soft Egg.
Ingredients
What you'll need
- 1 lb bibimbap
- 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 bibimbap 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 bibimbap 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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Gochujang Bibimbap with Scallion Salad -- bright with acid and fresh herbs.
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Our Beef Bulgogi leans on soy sauce and patience: rich without ever feeling heavy, then finished with Pickled Radish.
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Our Doenjang Jjigae leans on soy sauce and patience: deeply savory and worth the wait, then finished with Kimchi.