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Korean
Gochujang Pork Belly with Pickled Radish
A Gochujang Pork Belly, rich without ever feeling heavy, and served with Pickled Radish.
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Stone-Bowl Doenjang Jjigae with Scallion Salad
Stone-Bowl Doenjang Jjigae with Scallion Salad -- simple ingredients treated with real care.
Ingredients
What you'll need
- 1 lb doenjang jjigae
- a pinch soy sauce
- 4 oz gochujang
- 1/4 cup garlic
- 2 tbsp scallions
- 1 cup toasted sesame oil
- 3 cloves sugar
- to taste flaky salt
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 Doenjang Jjigae leans on soy sauce and patience: deeply savory and worth the wait, then finished with Kimchi.
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Deeply satisfying Dak Galbi over Rice, bright with acid and fresh herbs.
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Fiery Dak Galbi in Spicy Sauce
A Fiery Dak Galbi, built on a slow, honest base, and served in Spicy Sauce.