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Korean
Gochujang Bo Ssam with Soft Egg
A Gochujang Bo Ssam, the kind of plate you make on a quiet evening, and served with Soft Egg.
Korean
Free recipe
Sesame-Soy Sundubu Jjigae in Spicy Sauce
Our Sundubu Jjigae leans on soy sauce and patience: built on a slow, honest base, then finished in Spicy Sauce.
Ingredients
What you'll need
- 1 lb sundubu jjigae
- 4 oz soy sauce
- 1/4 cup gochujang
- 2 tbsp garlic
- 1 cup scallions
- 3 cloves toasted sesame oil
- 1 tsp sugar
- to taste a squeeze of citrus
Method
Step by step
- Sweat the aromatics in a little fat until soft, with no rush and no color.
- Add the base ingredients and toast them briefly to build flavor.
- Pour in the stock, bring to a bare simmer, and let it cook until everything is tender.
- Adjust the seasoning, finish with herbs, and serve with something crusty alongside.
Keep cooking
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Our Gochujang Chicken leans on soy sauce and patience: built on a slow, honest base, then finished with Pickled Radish.
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