Sundubu Jjigae

Ingredients

• gochujang chili paste
• soy sauce
• toasted sesame oil
• green onions
• sea salt
• freshly ground black pepper

Method

1. Prep all ingredients: measure, chop, and bring proteins to room temperature before you begin.
2. Build the base flavors in a heavy pan over medium heat, stirring until fragrant and lightly colored.
3. Add the main components for Sundubu Jjigae, then simmer or cook through, tasting and adjusting seasoning.
4. Plate, garnish, and serve hot with your favorite sides. Leftovers keep refrigerated up to three days.