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Korean
Fermented Sundubu Jjigae with Pickled Radish
A Fermented Sundubu Jjigae, the kind of plate you make on a quiet evening, and served with Pickled Radish.
Korean
Free recipe
Fiery Kimchi Fried Rice and Ssamjang
Fiery Kimchi Fried Rice and Ssamjang -- bright with acid and fresh herbs.
Ingredients
What you'll need
- 1 lb kimchi fried rice
- 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
- Pat the kimchi fried rice dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the kimchi fried rice, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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Gochujang Sundubu Jjigae with Pickled Radish
Deeply satisfying Sundubu Jjigae with Pickled Radish, layered with warm, patient spice.
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