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Recipes / Korean / Stone-Bowl Doenjang Jjigae with Pickled Radish
Stone-Bowl Doenjang Jjigae with Pickled Radish
Korean Free recipe

Stone-Bowl Doenjang Jjigae with Pickled Radish

★★★★★ 4.3 (195 ratings)

Deeply satisfying Doenjang Jjigae with Pickled Radish, layered with warm, patient spice.

Prep
21 min
Cook
52 min
Servings
5
Difficulty
Medium
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

  1. Start low: onions and garlic in butter until they turn soft and sweet.
  2. Layer in the main ingredients and let them get to know the pot.
  3. Cover with stock and simmer gently -- a hard boil muddies a good soup.
  4. Taste, correct the salt, and brighten with a little acid before ladling out.
Keep cooking

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