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Fermented Sundubu Jjigae with Scallion Salad
Our Sundubu Jjigae leans on soy sauce and patience: deeply savory and worth the wait, then finished with Scallion Salad.
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Sizzling Kimchi Stew with Pickled Radish
Our Kimchi Stew leans on soy sauce and patience: built on a slow, honest base, then finished with Pickled Radish.
Ingredients
What you'll need
- 1 lb kimchi stew
- 2 tsp soy sauce
- 1 medium gochujang
- 1 lb garlic
- a pinch scallions
- 4 oz toasted sesame oil
- 1/4 cup sugar
- to taste a squeeze of citrus
Method
Step by step
- Season the kimchi stew 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 kimchi stew 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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A Sweet-Heat Bibim Guksu, built on a slow, honest base, and served with Kimchi.