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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.
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Grilled LA Galbi and Ssamjang
Our LA Galbi leans on soy sauce and patience: built on a slow, honest base, then finished and Ssamjang.
Ingredients
What you'll need
- 1 lb la galbi
- 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
- Season the la galbi generously and let it sit while you prep the aromatics.
- Build the base: cook the onion, garlic and spices until soft and fragrant.
- Add the la galbi and cook it through, letting it take on color and soak up the seasoning.
- Rest briefly, adjust the salt and acid, and finish with fresh herbs before serving.
Keep cooking
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