Finally found somewhere to get affordable earthenware bowls, and thought what better to break them in with than sundubu-jjigae? Made ojingeo-tonggui (spicy grilled squid) and rice as sides to go with!
(As a side note: Accidentally used gim instead of dasima in the anchovy broth, and it turned it purple! Taste wasn’t drastically different, but was surprised to see the color.)
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Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. Maangchi's Real Korean Cooking has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes, more photos, and more variety.
Essential Korean dish
Banchan makes the meal
Our most important grain
Savory & simple
Tteok for every occasion
Jjigae is our comfort food
Long noodles = long life!
Guk at every meal
Soft tofu stew
Seaweed paper rolls
Special sweet stuff
Consider these mains
Korean dumplings
Drinking food
The Korean way to grill
Double-deliciousness
Nutritious & convenient
Quick & fun
Anyone can make these!
Dosirak made with love
These could be first
Taste of centuries
Korean cuisine basics
Preserved side dishes
Quick-brined
I love spicy food :)
There are plenty!
For meat lovers
Surrounded by the sea
Some new dishes to try
Our most delicious
No fish, meat or chicken
No animal products at all
From Buddhist temples
Chinese style Korean
Quick dishes on the run
Breads & pastries
Good for your health!
Icy, cold, or just chilled
Fruits, grains & herbs
Fusion and western food
Delicious homemade sundubu jjigae, rice bowls, spoons, chopsticks, and beer! I see happiness and excitement in this photo! Happy cooking! : )
It’s been so fun learning how to cook all of these amazing recipes at home. It’s very fulfilling! Thank you so much! :D