hai everybadee! today we are going to make sundubu-jjigae, a korean spicy tofu stew!
I have to give full credit to maangchi, ‘youtube’s korean julia child’, for teaching me everything I know about korean food. with the addition of just a couple ingredients to your pantry, you can enter the world of maangchi too! for this recipe, you’ll need sesame oil, korean chili powder, some sort of asian cooking wine, and kimchi. all can be found at your local korean or east asian grocery store.
similar to mapo tofu, sundubu jjigae packs a whole lot of flavour in a short amount of time. small quantities of bacon make this dish flavourful, affordable and an easy weeknight option. serve with rice of choice.
the other day, we found some frozen beef cheek at our fav new neighbourhood butcher (shout out to fore quarter!) and decided to experiment with it. beef cheeks are amazingly tender and delicious when cooked down, but feel free to use beef chuck or any other braisable cut with this recipe too!
we were craving something braised and something asian, and that of course led to…korean beef tacos!!! spicy and savory, tangy and sweet, these are sure to satisfy any taco craving you may have (reid gets them A LOT). if you don’t have a pressure cooker, braise for about 2 hours at 250 F in a dutch oven or oven proof pot. serve with fresh homemade corn tortillas, kimchi, lightly pickled cucumbers, and cilantro.