Haemul sundubu jjigae


Made Maangchi’s famous sundubu jjigae for lunch again, with some added seafood (I found some delicious huge prawns at the Korean store today). Ah heaven! I also made the most PERFECT rice using Maangchi’s 1:1 rice:water and 30 minute soak method. I also made the crunchy rice and rice tea but forgot to take a pic of those, was too hungry!

The recipe for Spicy soft tofu stew with seafood (Haemul-sundubu-jjigae) is here!


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