Today I’m making soondubu jjigae.
No real reason. Just really wanted it.
Started by stir-frying whatever meat was lying around, then tossed in some onions.
Clams would’ve been the best of the best, obviously… but yeah, no clams.
Normally, water should go in first, then the onions.
But the cutting board was already a mess, so the chopped onions went in first.
Whatever. It’ll be fine.
Next up, green onions.
Found some cooking wine at home, so it just went in.
They say it gets rid of the meat smell.
…Choosing to believe that.
Then chili flakes, oyster sauce, and soy sauce.
Stir. Stir some more.
Before anything burned, water went in and the soft tofu followed.
Zucchini was supposed to go in too,
but after paying at E-Mart, it somehow didn’t make it home.
How does that even happen.
sigh.
Now for the green chilies.
A Korean stew isn’t complete without them.
Three of them… should be fine, right?
Spicy food is fine, so… yeah.
Alright.
LET’S GOOO—
In go the green chilies, and at the end, an egg gets cracked in and gently stirred.
Maybe the chili flakes were a bit light—the color’s kind of pale.
But the taste is solid.
Honestly, three green chilies were perfect.
That clean, sharp kick… so good.
The kitchen looks loud and chaotic,
but somehow the table ends up looking boring.
Following this “recipe” to make soondubu jjigae will probably end in failure.
For this dish, honestly—
just watch a YouTube video instead.
