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Marinated LA Galbi over Rice
Our LA Galbi leans on soy sauce and patience: rich without ever feeling heavy, then finished over Rice.
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Sesame-Soy Sundubu Jjigae with Pickled Radish
Deeply satisfying Sundubu Jjigae with Pickled Radish, weeknight-fast but never a compromise.
Ingredients
What you'll need
- 1 lb sundubu jjigae
- 1 tsp soy sauce
- 1/2 cup gochujang
- 1 tbsp garlic
- 2 tsp scallions
- 1 medium toasted sesame oil
- 1 lb sugar
- to taste good finishing oil
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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