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An Adopted Obsession with Soondubu Jjigae, Korean Silken-Tofu Stew
- darkerside 3y agoI love this food so much. It's the one Korean food I truly get an otherwise insatiable craving for on occasion. Also, while I typically can't stand recipe pre-roll, this felt like something different, something kind of beautiful.
- cenazoic 3y agoArchived link: https://archive.ph/CowD7 https://archive.ph/CowD7
- gniv 3y agoSo weird to see this on the front page, as I was about to make it. Anyway, most of the recipes I've seen (including from Maangchi) are not with gochujang, just gochugaru, the hot pepper flakes. It's a different taste, since the paste is fermented, a bit like a spicy miso. Either way, I recommend it. The spicyness works well and the overall taste is quite unique.
- dekhn 3y agoMy personal favorite is spicy pork- basically, pork dry-marinated in a gochujang paste, then fried. The sauce it makes improves the rice a lot. I think it's called dwaejigogi?
- nextworddev 3y agoBCD Tofu is a good place to get it.