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Fermented Bibimbap with Soft Egg
Our Bibimbap leans on soy sauce and patience: rich without ever feeling heavy, then finished with Soft Egg.
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Sizzling Doenjang Jjigae with Pickled Radish
Deeply satisfying Doenjang Jjigae with Pickled Radish, bright with acid and fresh herbs.
Ingredients
What you'll need
- 1 lb doenjang 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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