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Stone-Bowl Jeyuk Bokkeum with Pickled Radish
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Stone-Bowl Doenjang Jjigae and Ssamjang
Our Doenjang Jjigae leans on soy sauce and patience: deeply savory and worth the wait, then finished and Ssamjang.
Ingredients
What you'll need
- 1 lb doenjang jjigae
- 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
- 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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