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Marinated Doenjang Jjigae over Rice
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Sesame-Soy Sundubu Jjigae with Pickled Radish
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Ingredients
What you'll need
- 1 lb sundubu jjigae
- 1 tsp soy sauce
- 1/2 cup gochujang
- 1 tbsp garlic
- 2 tsp scallions
- 1 medium toasted sesame oil
- 1 lb sugar
- to taste good finishing oil
Method
Step by step
- Start low: onions and garlic in butter until they turn soft and sweet.
- Layer in the main ingredients and let them get to know the pot.
- Cover with stock and simmer gently -- a hard boil muddies a good soup.
- Taste, correct the salt, and brighten with a little acid before ladling out.
Keep cooking
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Our Bibim Guksu leans on soy sauce and patience: the kind of plate you make on a quiet evening, then finished with Scallion Salad.
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Stone-Bowl Bibim Guksu with Soft Egg
A Stone-Bowl Bibim Guksu, kissed with char and smoke, and served with Soft Egg.