I finally found my preferred technique for homemade soondubu jigae!!!

I finally found my preferred technique for homemade soondubu jigae!!!

homemade soondubu jigae with shiitake, zucchini, canned clams

I grew up eating BCD soondubu jigae (I’m East Asian American, from NYC, live in LA now) which to me is the gold standard. I prefer it with seafood for the salinity.

I was buying the BCD kits but they’ve gotten pretty $$$ as of late so I returned to Maangchi’s recipe (https://www.maangchi.com/recipe/sundubu-jjigae). she’s changed the technique since I tried it years ago, with the update now creating a paste from gochugaru, black pepper & sesame oil. this is a great tip & super easy. I LOVE how this turned out.

I tossed in a minced Serrano since I have them on hand usually.

what makes this better than the BCD “danger” level of spicy for me is that it’s not bitter – if you get the spiciest version at the restaurant, it has a mild bitterness that I find slightly off-putting, so I started getting it one level below which isn’t as flavorful to me.

THIS IS PERFECT. my nose ran, but the flavors were clean, no bitterness, a lot of depth & savory notes.

I had it with a fresh pot of jasmine rice on the side.

submitted by /u/ILoveLipGloss
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