This post is a day late. To make up for it, I’m hitting you with a double-feature. Continue reading Double-Feature: Kimchi Jjigae (김치 찌개) & Quinoa Kimchi Bokkeum (김치 볶음)
In Korea, this would be called Yangnyeomjang (red pepper sauce) Dubuguksu (tofu noodle soup).
Get ready for the quickest, least complex, and easiest-to-assemble soup recipe you’ve seen here. This soup was a great comfort to me when I moved to Korea in late summer 2010. It was simple, had very familiar ingredients, and nursed me back to health the several times I fell ill in my first winter there. While I assume the broth was not meat-free, the rest of the ingredients certainly were.
This recipe accompanied a two-weeks-late Thanksgiving dinner at my apartment on a rainy Saturday. Continue reading Tofu au Vin