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Sizzling Doenjang Jjigae over Rice
Our Doenjang Jjigae leans on soy sauce and patience: the kind of plate you make on a quiet evening, then finished over Rice.
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Stone-Bowl Jeyuk Bokkeum with Soft Egg
Deeply satisfying Jeyuk Bokkeum with Soft Egg, weeknight-fast but never a compromise.
Ingredients
What you'll need
- 1 lb jeyuk bokkeum
- 1 medium soy sauce
- 1 lb gochujang
- a pinch garlic
- 4 oz scallions
- 1/4 cup toasted sesame oil
- 2 tbsp sugar
- to taste good finishing oil
Method
Step by step
- Pat the jeyuk bokkeum dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the jeyuk bokkeum, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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