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Stone-Bowl Doenjang Jjigae with Soft Egg
Stone-Bowl Doenjang Jjigae with Soft Egg -- layered with warm, patient spice.
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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