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Fermented Tteokbokki over Rice
A Fermented Tteokbokki, the kind of plate you make on a quiet evening, and served over Rice.
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Sizzling Sundubu Jjigae with Scallion Salad
Deeply satisfying Sundubu Jjigae with Scallion Salad, weeknight-fast but never a compromise.
Ingredients
What you'll need
- 1 lb sundubu jjigae
- 1/4 cup soy sauce
- 2 tbsp gochujang
- 1 cup garlic
- 3 cloves scallions
- 1 tsp toasted sesame oil
- 1/2 cup 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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