food

SOONDOOBOO CHIGAE

Recipe Book: All

Ingredients

• I tablespoon sesame oil
• 2 tablespoons gochugaru
• ¼ onion, diced
• 3 cloves garlic, minced
• 1 small potato, diced
• ½ cup hobak or regular zucchini half-moon discs (¼ inch thick)
• 2 teaspoons salt
• ½ teaspoon freshly ground black pepper
• I tablespoon soup (light) soy sauce
• 2 cups Vegetable Broth
• 2 (16-ounce) blocks silken tofu
• 2 scallions, chopped

Directions

1. In a medium ddukbaegi or Dutch oven, heat the sesame oil over medium heat. Immediately add the gochugaru and stir with a wooden spoon. Make sure the gochugaru does not burn (turn dark), as it will get bitter.

2. When the gochugaru starts to bubble and froth, add the onion, garlic, potato, zucchini, salt, and pepper. Continue to cook until the onions begin to turn translucent, 2 to 3 minutes.

3. Add the soy sauce to deglaze the pot. Pour in the vegetable broth. Add the silken tofu, breaking it up gently with your spoon into large chunks (you do not want it to look curdled). Reduce the heat and simmer until the potatoes are tender, about 20 minutes.

4. Add the scallions and cook for 1 to 2 more minutes before serving

Yes sorry about that, i’ll send them as i format them i’ll preface this one by saying i don’t add black beans neither does her mom but beans are always good to eat KIMCHI CHIGAE

Ingredients

• 1 tablespoon sesame oil
• 1 tablespoon extra-virgin olive oil
• 4 scallions, white parts chopped, green parts cut into 1-inch lengths
• ½ cup diced onion
• 1 teaspoon minced fresh ginger
• 2 to 3 cloves garlic, minced
• 1 small potato, diced
• 2 to 3 cups sour Baechu Kimchi
• 1 tablespoon gochujang
• 2 teaspoons brown rice syrup
• 2 tablespoons soup (light) soy sauce
• 2 cups Vegetable Broth
• 1 (16-ounce) block medium or firm totu, cut into 1/2-inch cubes
• ¼ cup black beans

Directions

1. In a medium ddukbaegi or Dutch oven, heat the sesame oil and olive oil over medium-high heat. When the oil is hot, add the scallion whites, onion, ginger, garlic, and potato. Sauté the vegetables until the onions turn translucent, about 3 minutes.

2. Add the kimchi and continue to cook until it begins to caramelize, about 1 minute. Add the gochujang and brown rice syrup and stir the vegetables to evenly coat.

3. Add the soy sauce to deglaze the bottom of the pot. Add the vegetable broth and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.

4. Add the tofu, black beans, and the scallion greens and cook for an additional 2 minutes before serving

i’ll add the banchan under this recipe

Bibimbap

Recipe Book: All

Ingredients

• ½ tablespoon sesame oil
• 1 carrot, julienned
• ½ teaspoon salt
• 1 cup cooked rice
• 2 to 3 pieces braised tofu
• 1 sweet potato, baked, peeled, and cut into bite-size pieces
• 4 or 5 Pickled Perilla Leaves
• 1 cup Bulgogi
• 2 tablespoons Spicy Soy Sauce Dressing or Spicy Gochujang Dressing

Directions

1. In a medium skillet, heat the sesame oil over medium heat. Add the carrot pieces and cook until they start to get soft (not mushy), about 2 minutes. Sprinkle on the salt.

2. Add the rice to a bowl and top with the sautéed carrot, tofu, sweet potato, perilla leaves, and bulgogi. Drizzle with the dressing