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Korean
Gochujang Jeyuk Bokkeum and Sesame
A Gochujang Jeyuk Bokkeum, kissed with char and smoke, and served and Sesame.
Korean
Free recipe
Stone-Bowl Doenjang Jjigae with Scallion Salad
Stone-Bowl Doenjang Jjigae with Scallion Salad -- simple ingredients treated with real care.
Ingredients
What you'll need
- 1 lb doenjang jjigae
- a pinch soy sauce
- 4 oz gochujang
- 1/4 cup garlic
- 2 tbsp scallions
- 1 cup toasted sesame oil
- 3 cloves sugar
- to taste flaky salt
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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Our Sundubu Jjigae leans on soy sauce and patience: kissed with char and smoke, then finished and Sesame.
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A Marinated Kimchi Fried Rice, kissed with char and smoke, and served with Pickled Radish.
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Our Galbi leans on soy sauce and patience: kissed with char and smoke, then finished with Soft Egg.