shutitdown: livin' for the anecdote

Korean food is one of my favorite things. Strangely enough, there's not a whole lot of it around Ireland. I saw a ton of Korean places in Rotterdam when I was there over New Year's, though. But that's neither here nor there. Tonight I made a soybean paste soup (dubu doenjang jigae) and it was pretty good. What's nice about these sort of soups is that you can basically put anything in, or change the amounts to fit whatever you have, and it generally works out.

I used:
1 t sesame oil
1/2 onion
2 cloves garlic
1/2 zuchinni
1/3 Chinese cabbage
1/2 cup thinly sliced daikon (radish)
2 green onions
1 cup diced tofu
2-3 T doenjang (fermented soybean paste)
1 T gochujang (red chili paste)
1 t red pepper powder
1 t dashida (Korean beef stock) for that nice msg flav
1 t soy sauce, because despite said msg, I still wanted more salt

I cooked the onions and garlic and then threw the rest into the pot with about 4-5 cups of water. Walked away for about 20 minutes and when I came back, dinner was ready. Serve with rice. Because I'm a beast and am constantly concerned that I don't consume enough calories, I like to throw a raw egg into many of my Korean soups and mix it around in the final minute of cooking. Completely unnecessary.

Here's another recipe from my favorite Korean cooking site for this type of soup: dubu-doenjangjjigae

Soybean paste stew, or one of my many attempts to be Korean

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