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Korean
Sizzling Sundubu Jjigae over Rice
Our Sundubu Jjigae leans on soy sauce and patience: rich without ever feeling heavy, then finished over Rice.
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Free recipe
Stone-Bowl LA Galbi and Sesame
Stone-Bowl LA Galbi and Sesame -- weeknight-fast but never a compromise.
Ingredients
What you'll need
- 1 lb la galbi
- 1 tbsp soy sauce
- 2 tsp gochujang
- 1 medium garlic
- 1 lb scallions
- a pinch toasted sesame oil
- 4 oz sugar
- to taste flaky salt
Method
Step by step
- Pat the la galbi 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 la galbi, 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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A Gochujang Dak Galbi, kissed with char and smoke, and served with Pickled Radish.
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Our Tteokbokki leans on soy sauce and patience: kissed with char and smoke, then finished with Scallion Salad.
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Sizzling Tteokbokki over Rice
Sizzling Tteokbokki over Rice -- bright with acid and fresh herbs.