12.039 Spicy Baeksuk


13 (Sat) February 2021

Spicy Baeksuk


by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

w the Family

These days, for any Korean dish that needs a bit of spice, I use Beksul Spicy Bulgogi Sauce for Pork – even dishes that don’t need spice (see for example 11.362 Spicy Chadolbagi-Chicory Ddeok Guk).  For any Korean dish that needs a bit of savory, I use Sampyo (Mild) Yeondu – even non-Korean dishes (see for example 12.031 Chicken Cauliflower Yeondobo).  Both seem a bit more delicate, a bit more flexible, dare I say a bit more sophisticated, albeit a bit more chemical than their traditional counterparts: gochujang and soy sauce, respectively.

In addition to making the bird tastier, the sauce gave the bird a reddish tinge makes it look tastier (see for comparison 11.337 Baeksuk).

Whereas baeksuk is not a spicy dish by definition – “baek = white” – the Spicy Bulgogi Sauce makes a compelling argument that it should be.

Plus chopped chicory, scallions, and enoki – cilantro would also work – tossed in after the soup is done and taken off the heat.

The Yeondu provides a sweet savoriness with an underlayer of subtle umami to the broth, balancing nicely with the spice.

The potatoes were cooked in the broth with the chicken; the noodles were boiled separately.

Henceforth, this is how I will always make baeksuk.

(See also FOODS.)

(See also PLACES.)

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