16 (Thu) December 2010
-Oksu, Seongdong, Seoul, Korea-
Another soup base by my favorite brand Pulmuone (see also PULMUONE), this one for my favorite Korean soup: sundubu jjigae.
My quality of life improved the day that this product was released. Sauté a minced quarter of onion + a clove of garlic (+ a handful of clams or a couple tablespoons of minced pork – optional) in a teaspoon of oil (preferably sesame), add a cup of water + a handful of chopped veggies (e.g., zucchini, mushrooms) + a package of silken tofu + a raw egg, bring to the boil, top with sliced scallions, serve. 10 minutes. Flawless.
While “jeongtong (정통)” means “authentic,” there’s no definitive recipe for sundubu jjigae. This is as authentic as it gets.
I’ve come to the conclusion that sundubu jjigae is best in its purest, simplest form, without clams or pork or any type of animal; this is good news because the vegetarian version is easier and cheaper to make, and probably more healthful to eat. The egg remains a must.
(See also FOODS)
(See also PLACES)