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Sizzling Doenjang Jjigae with Kimchi
Our Doenjang Jjigae leans on soy sauce and patience: deeply savory and worth the wait, then finished with Kimchi.
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Stone-Bowl Japchae with Scallion Salad
Our Japchae leans on soy sauce and patience: the kind of plate you make on a quiet evening, then finished with Scallion Salad.
Ingredients
What you'll need
- 1 lb japchae
- 3 cloves soy sauce
- 1 tsp gochujang
- 1/2 cup garlic
- 1 tbsp scallions
- 2 tsp toasted sesame oil
- 1 medium sugar
- to taste a squeeze of citrus
Method
Step by step
- Soak or boil the noodles just until pliable, then drain and set aside.
- Get the wok or a wide pan ripping hot and stir-fry the aromatics until fragrant.
- Add the protein and vegetables, tossing over high heat to keep everything moving.
- Return the noodles, pour in the sauce, and toss until glossy and well coated.
Keep cooking
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