#the sauce had so much gochugaru and gochujang AND there was chili peppers in the stew as well

[rnaeborowski]

made cookies with wife on our date today and then i made us the korean potato stew and it was rly good but too spicy for wife and maybe even a bit too spicy for me too ;v; definitely making it again but cutting down on the spice next time

[koreansoups]

Yummy Korean Soups

Korean barbecue may get all of the attention, but soups and stews are the foundation of the Korean diet. Because beef was once scarce, grilled galbi and bulgogi were reserved for special occasions. But, no matter what else is on the dinner (or breakfast) table, soup or stew is always available, sometimes serving as a palate cleanser between bites of heavier dishes.

Stews (denoted by the suffix "-jjigae") are typically cooked quickly, bringing together a variety of ingredients, whereas Korean soups (denoted by the suffix "-guk" or "-tang") are brothy, spartan, and cooked for hours—or even days. Both are intended to be served with rice on the side. Simple soups (guks) are frequently served alongside other main courses at restaurants, usually for free. More complex and hearty stews (jjigaes), distinguished by the use of an earthenware bowl (ddookbaegi), are occasionally shared communally.

"Many Korean soups serve specific purposes."

Many Korean soups serve specific purposes. Is the ground spinning because you had too much to drink the night before? Try the haejangguk, which is made with bean sprouts, radishes, and earthy ox blood cubes. Feeling sniffly, as if you're about to catch that summer cold that everyone gets? With a bowl of steaming samgyetang, simmered with jujubes, ginger, and garlic—meant to prevent illness and promote sweating to cool the body—you can kill two birds with one stone. If you want to properly celebrate the New Year, you must eat ddukguk, which is made up of oval slices of rice cake (dduk) and soft boiled dumplings (mandoo).If you've recently given birth, focus on savory miyeokguk, which is made with soothing, vitamin-rich seaweed (miyeok), to replenish nutrients lost during labor. (Miyeokguk also appears on birthdays to remind children of their mothers' hardship.)

Cooks season these dishes with soy sauce, salted baby shrimp (saewoojut), fermented miso (daenjang), dried anchovies (myulchee), and fish sauce rather than plain salt. Hot pepper flakes (gochugaru), fresh hot peppers (such as jalapeos), dried hot red peppers, or gochujang, a richly spicy, thick, and slightly sweet red pepper paste, provide the spicy heat. Because gochujang contains fermented soybeans, the flavor is slightly funky but overall savory. The broths are made from beef or chicken bones, dried anchovies, kombu, or seafood (but water will usually do in a pinch). Dashi powder, which adds flavor to boiling water or broths by the tablespoon, is available in anchovy, beef, or seafood flavors.

Feeling overwhelmed by the menu at your favorite Korean restaurant? Let's get to know some of Korea's most popular soups and stews.

Jjigae (Stew)

Soondubu Jjigae Soondubu jjigae, a fearsome tofu stew bubbling angrily and tinged red with chilies, is so popular that entire restaurants are dedicated to perfecting it. In a clay pot with vegetables and either a seafood or beef-based broth, combine handfuls of Korean hot pepper flakes (gochugaru), soy sauce, and either beef, seafood, or a combination. Near the end of the cooking process, giant spoonfuls of custardy soft tofu (dubu) are gently added. Many traditional restaurants will serve you a raw egg on the side, which you should add while the broth is still hot. Noodles and dumplings are also served in some restaurants.

Kimchi jjigae

Kimchi jjigae is similar to making lemonade from old lemons—the more fermented and funky the kimchi, the better the stew. To make kimchi jjigae, combine the spicy kimchi with pork or beef and a bit of water or broth in a clay or metal pot, and simmer for at least a half hour, or until the cabbage is soft and almost melting, and its inimitable aroma drifts into your hair, clothes, and skin pores. If the kimchi is too sour, try adding a spoonful of gochujang or a pinch of sugar.The stew is served hot and steaming, and the flavor is bold, red pepper-flaked spicy with a fermented vegetal twang, a little fat from the meat, and fantastically piquant. You'll definitely want this with white rice on the side (not to mention lots and lots of water).

Jjigae Daenjang

Daenjang jjigae is a simple savory stew that is a weekday staple in Korean households (in fact, it was the first stew my mother taught me to make.) It's a mash-up of whatever's in the fridge and pantry, made with daenjang—a fermented miso paste that many Korean cooks keep on hand in the fridge—plus whatever potato or onion is in the pantry, and any vegetables (such as zucchini and hot peppers) that are laying around. Daenjang is fermented in various stages: the darker the paste, the stronger and earthier the flavor.

Jjigae Kongbiji

Kongbiji has an acquired texture and flavor, but once I tried it, I was hooked. Homemade kongbiji jjigae is a labor of love, made of either ground up soybeans or soy pulp (the dregs after making tofu), because the dried soybeans must be soaked overnight and then pureed in a blender with water. The ground soybeans are cooked with pork ribs, garlic, broth (usually anchovy or instant dashi), and sometimes kimchi. When the soybean mixture gets hot, it bubbles up like crazy. Green onions are added at the end for a bitter crunch.

Ahl Jjigae

Ahl Jjigae Ahl is seasoned pollack roe that is commonly served as a salty and sea-flavored banchan or with rice, topped with sesame oil and toasted sesame seeds. The seasoned roe is simmered with broth, tofu, and red pepper flakes to make this stew. The ahl is salty enough on its own, so you don't need much seasoning, but the stew balances the unique seafood flavor with spice from the red pepper and creaminess from the tofu. The cooking process transforms the tiny eggs from slightly juicy to firm and squeaky—a it's lot of fun to eat.

Yukgaejang

Chili lovers will cry hot tears of joy over this rich and spicy winter soup. It's richly flavored and bright red in color, and it's packed with shredded brisket. The fragrant soup is usually topped with a slick of shiny red chili oil, beneath which lurk a variety of vegetables such as daikon, mushrooms, wild fiddlehead ferns, and plenty of green onions and leeks.

[bubblesweets6-blog]

Corn on the Cob with Gochujang Mayo

There’s really nothing that parallels that burst of succulent kernels when sweet corn is in season, late summer. Just the noise of biting them straight off the cob—often uncontrollably fast—is a soundtrack to the season. Not to diminish the enjoyment of pure corn on the cob, maybe slicked with butter, but I’ve been slathering those juicy ears with a combo like this all summer: mayo mixed with some kind of spicy sauce. This one really hit the mark. This dish is an obvious riff on elotes, a Mexican street food. Also a fixture of summer barbecues and Brooklyn bars, it’s grilled corn on the cob layered with mayonnaise, sour cream, chili powder and cotija cheese, often squeezed with fresh lime. I often reduce that formula to just mayonnaise mixed with hot sauce—which is how this variation found its way.

Even if you’ve never had gochujang, a fermented bean paste essential to Korean cooking, you will likely fall in love with it quickly. Thick as tar, this deep-red (or deep-brown, if using the un-spicy variety) paste instantly adds serious flavor in tiny dabs at a time. If you’re okay with a little heat, go ahead and use the one in the red tub or tube, laced with chilies. You can add as much or as little as you’d like.

Go slowly, though, as when diluting it in something else—thick mayonnaise for instance—looks can be deceptive at first. After several stirs, the intensity of a little smear of gochujang will become evident in color. Taste and adjust however you’d like. I was originally imagining that I’d want to add that squeeze of lime to this mixture, or perhaps rice vinegar, but I found that it didn’t need anything else. A sprinkle of sesame seeds for texture and slight dusting of gochugaru (Korean chili pepper flakes) to top it all off is a nice touch, though.

I also simply steamed this corn, pre-shucking. When you get a good ear of corn from the farmers market or CSA in the summer, I find that’s the most hassle-free way to make it tender and perfect, especially if you’re cooking indoors. Grilling may create smokiness to add to the depth of flavor here, but gochujang has plenty on its own. Isn’t it great when the simplest solutions turn out to the best after all? That’s the persistent song of summer cooking.

Steamed Corn on the Cob with Gochujang Mayo (makes 4 servings)

4 ears of fresh sweet corn 1/4 cup mayonnaise 1/2 teaspoon (more or less to taste) gochujang toasted sesame seeds for garnish (optional) Korean chili flakes or gochugaru for garnish (optional)

Shuck the corn and remove silk and stems. Bring about 2 inches of water to a boil in a large pot with a lid, big enough to fit the corn. Insert a steamer rack (or a bootleg solution of a bowl with a plate placed on top of it) to the bottom of the pot, and assemble the ears of corn on top. Cover with lid and steam for about 5 minutes. Remove from heat and let the corn cool.

Meanwhile, mix the mayonnaise and gochujang very well, to create a uniform deep-orange sauce. Spread the sauce evenly all over the ears of corn. Sprinkle with the optional sesame seeds and chili flakes and serve immediately.

Cost Calculator

(for 4 appetizer-size servings)

4 ears corn (from CSA): $3.00 ¼ cup mayonnaise: $0.50 1/2 teaspoon gochujang: $0.25 sprinkle sesame seeds & chili flakes: $0.10

Total: $3.85

Health Factor

Five brownie points: This feels like an incredibly rich, finger-licking good appetizer, but it’s just a little mayonnaise on the surface. From the corn, you’ll get fiber, potassium and other vitamins and minerals, and if you’re concerned about calories, an ear of corn has about the same as an apple.

Green Factor

Eight brownie points: Just one in-season vegetable and a couple pantry staples. That’s a good formula for eating seasonally and well. Although this won’t be a complete meal, it can take the spotlight away from a main course. So don’t skimp, and think about treating other vegetables that come your way in a similar manner. Source: http://noteatingoutinny.com/2018/09/05/corn-on-the-cob-with-gochujang-mayo/

[heavenfemale07-blog]

Corn on the Cob with Gochujang Mayo

There’s really nothing that parallels that burst of succulent kernels when sweet corn is in season, late summer. Just the noise of biting them straight off the cob—often uncontrollably fast—is a soundtrack to the season. Not to diminish the enjoyment of pure corn on the cob, maybe slicked with butter, but I’ve been slathering those juicy ears with a combo like this all summer: mayo mixed with some kind of spicy sauce. This one really hit the mark. This dish is an obvious riff on elotes, a Mexican street food. Also a fixture of summer barbecues and Brooklyn bars, it’s grilled corn on the cob layered with mayonnaise, sour cream, chili powder and cotija cheese, often squeezed with fresh lime. I often reduce that formula to just mayonnaise mixed with hot sauce—which is how this variation found its way.

Even if you’ve never had gochujang, a fermented bean paste essential to Korean cooking, you will likely fall in love with it quickly. Thick as tar, this deep-red (or deep-brown, if using the un-spicy variety) paste instantly adds serious flavor in tiny dabs at a time. If you’re okay with a little heat, go ahead and use the one in the red tub or tube, laced with chilies. You can add as much or as little as you’d like.

Go slowly, though, as when diluting it in something else—thick mayonnaise for instance—looks can be deceptive at first. After several stirs, the intensity of a little smear of gochujang will become evident in color. Taste and adjust however you’d like. I was originally imagining that I’d want to add that squeeze of lime to this mixture, or perhaps rice vinegar, but I found that it didn’t need anything else. A sprinkle of sesame seeds for texture and slight dusting of gochugaru (Korean chili pepper flakes) to top it all off is a nice touch, though.

I also simply steamed this corn, pre-shucking. When you get a good ear of corn from the farmers market or CSA in the summer, I find that’s the most hassle-free way to make it tender and perfect, especially if you’re cooking indoors. Grilling may create smokiness to add to the depth of flavor here, but gochujang has plenty on its own. Isn’t it great when the simplest solutions turn out to the best after all? That’s the persistent song of summer cooking.

Steamed Corn on the Cob with Gochujang Mayo (makes 4 servings)

4 ears of fresh sweet corn 1/4 cup mayonnaise 1/2 teaspoon (more or less to taste) gochujang toasted sesame seeds for garnish (optional) Korean chili flakes or gochugaru for garnish (optional)

Shuck the corn and remove silk and stems. Bring about 2 inches of water to a boil in a large pot with a lid, big enough to fit the corn. Insert a steamer rack (or a bootleg solution of a bowl with a plate placed on top of it) to the bottom of the pot, and assemble the ears of corn on top. Cover with lid and steam for about 5 minutes. Remove from heat and let the corn cool.

Meanwhile, mix the mayonnaise and gochujang very well, to create a uniform deep-orange sauce. Spread the sauce evenly all over the ears of corn. Sprinkle with the optional sesame seeds and chili flakes and serve immediately.

Cost Calculator

(for 4 appetizer-size servings)

4 ears corn (from CSA): $3.00 ¼ cup mayonnaise: $0.50 1/2 teaspoon gochujang: $0.25 sprinkle sesame seeds & chili flakes: $0.10

Total: $3.85

Health Factor

Five brownie points: This feels like an incredibly rich, finger-licking good appetizer, but it’s just a little mayonnaise on the surface. From the corn, you’ll get fiber, potassium and other vitamins and minerals, and if you’re concerned about calories, an ear of corn has about the same as an apple.

Green Factor

Eight brownie points: Just one in-season vegetable and a couple pantry staples. That’s a good formula for eating seasonally and well. Although this won’t be a complete meal, it can take the spotlight away from a main course. So don’t skimp, and think about treating other vegetables that come your way in a similar manner. Source: http://noteatingoutinny.com/2018/09/05/corn-on-the-cob-with-gochujang-mayo/

[rnaeborowski]

food i try to always have at home:

bases

pasta

rice

chickpeas (pre-cooked or dried)

black beans (pre-cooked or dried)

red lentils (dried)

cooking oil of some kind

olive oil

pantry

canned chopped tomatoes

tomato paste

vegetable stock cubes

sugar

honey

flour

corn starch

spices

salt

black pepper

cummin

curry powder

chili powder

dried oregano

thyme

gochugaru

herb salt

white pepper

ground coriander

garlic powder

onion powder

smoked paprika

veggies

garlic

onion

frozen veggies (for example: broccoli, cauliflower, mixed veggies, peas)

canned corn

carrots

condiments

soy sauce

hot sauce (rn we have sriracha, tabasco and sweet chili)

ketchup

mustard

mayo

gochujang

maggi sauce

sesame oil

fridge and freezer

milk

butter

shredded cheese (we put it in the freezer so it lasts longer)

greek yoghurt

eggs

frozen herbs (cilantro, dill, basil, parsley)

frozen minced red chili peppers

frozen fruit and berries

other things i just like having at home if i can

sesame seeds

oats

cocoa powder

salted peanuts

instant mashed potatoes

instant ramen

raisins

tea

coffee

vanilla sugar / extract

syrup

shredded coconut

pumpkin and sunflower seeds

my tip if you just moved out or want to fill up on basics is to get just 1-3 things at a time and prioritize getting dried/canned things and spices first as they last for like forever.

always have rice or pasta at home.

i also always have dried lentils at home. you cook them like this: 1 part lentils and 2 parts water + salt. add to a pot. bring to a boil. lower to a simmer and let simmer under a lid for 15-20 minutes.

i prefer to buy pre-cooked beans and chickpeas as cooking dried ones takes a long time but dried ones are very budget friendly so go for whatever works for you.

frozen herbs are amazing bc it tastes pretty much as good as fresh but is cheaper and lasts so much longer than buying fresh. ofc the optimal thing is to grow your own herbs but i can't bc i don't have space or energy.

if you eat meat, keeping it in the freezer will make it last so much longer (just don't forget to take it out to thaw several hours before cooking)

if you're vegan, just exchange the milk products to vegan alternatives like oat milk or soy yoghurt for example.

i want to add that building up a pantry takes time if you're like me and don't have a lot of money and don't have a car to transport heavy groceries. be patient and look out for sales and coupons :)

i hope this can help someone! if not, it's okay because i had fun making this post! love y'all!