Sundubu Jjigae - Easy Korean Soup!

I was inspired to make this soup, as I hadn't had it in ages, and it is such a satisfying meal.  Elatia Harris was the trigger to this endeavour though, as she posted, asking a key question to this meal, do you use kochujiang (hot pepper paste) or kochugaru (Korean pepper flake)?  I prefer to use the kochugaru, as you can control the salt better, but adding a bit of the paste won't hurt either.

Sundubu Jjigae is a versatile soup, as you can add more seafood to make it a seafood soup.  I added New Brunswick Shrimp, from Gimli Fish.  PEI Mussels are also available and would work wonderfully in the soup.

Once you have all of the ingredients ready, it is very simple to prepare.  The stock takes a 20 minutes as it is simply dried anchovies, sliced radish (daikon), and kelp.  All of these ingredients are readily available at many Asian markets.  I found the dried anchovies in the cooler section at Sun Wah.

Stock:

8 large anchovies, heads removed (they snap off easily)
2 inches of daikon, peeled and thinly sliced
6" X 6" kombu (kelp)
4 cups water

In a medium saucepan, add all ingredients and cover.  Cook at medium high for 10 minutes after it comes to a boil.  Simmer for an additional 10 minutes and strain the stock.

Soup:

1/2 small onion, finely chopped
2 cloves garlic, chopped (I used wonderful dried garlic from Berrard Farm, available at St. Norbert's Farmer's Market)
1 tbs oil, for cooking
1/2 cup chopped bacon or pork belly
1/2 cup chopped kimchi (Also use Cook's Creek Kimchi, available at St. Norbert's Farmer's Market)
2 tbs Kochugaru (red pepper flake)
1 tsp good sesame oil
2 green onions, chopped
1 square soft tofu, cubed
1 tsp salt
1 tsp sugar
1 egg per person (I used Nature's Farm Eggs, also available at St. Norbert's Farmer's Market)

Options:  chopped peppers, soybean sprouts, shrimp, mussels, firm white fish, pickerel

Mix the pepper flake and sesame oil together and set aside.

In a heavy pot, (clay pot will take a little longer, but is traditional), heat and add the cooking oil, onions and garlic.  Cook until soft and add the bacon or pork belly.  Cook until the pork is soft and no longer very pink.

Add the stock and kimchi and tofu, salt and sugar.  Let simmer for 5 minutes.   Drop an egg for each person, to poach, and add the green onions and top with the pepper flake with sesame oil.

Enjoy!  Usually served with rice. 

Its so easy to make great meals!

Last night I made roasted vegetables, tossed with Duq'qah (Dukkah, Dukah, etc).  Could not be easier! I filled rotis from Famena's with the roasted vegetables and added a soft fried egg from Nature's Farm.  On top, we drizzled pomegranate tahini sauce. 

Roasted Cauliflower, and other supporting cast vegetables

1 head cauliflower, trimmed and cut into small flowerets
1 onion, thickly sliced
1 zucchini, sliced rounds in half
1 orange pepper (any pepper)
Options:  Any vegetables that you have on hand to roast
1-2 tbs Duq'qah (great news!  Available on Saturday at the St. Norbert's Farmer's Market Valentine's Sale!!)
salt, to tastes
olive oil, to coat the vegetables

Set oven to 375ºF.  Toss all ingredients together.  Spread out on a baking sheet with a silpat or parchment paper.  Roast, until softened and browned.  Enjoy as a side dish or in Rotis.  Enjoy!

Onion Bhajia with Yellow Pea Flour

I was craving a nice crispy snack and decided to make Bhujia (pakoras) and Imli (tamarind dipping sauce).  These already are gluten-free when I make them with chick pea flour, but I wanted to use our wonderful and versatile local Yellow Pea Flour, by Tamarack Farms. 

Onion Bhajia

2 cups sliced onions (yellow, red, white)
1 1/4 cup yellow pea flour
1 1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1 tsp salt
water, to make a batter
1/2 tsp grated ginger
oil, for frying
options:  chopped cilantro, chopped green onion, etc

Mix all ingredients together and adjust flour and water to make a batter that holds together.  In a pan of hot oil, spoon in mixture into portions and fry on each side for a few minutes until brown.  Remove from pan and let drain on paper towel.  Enjoy with some Imli.

Imli (tamarind dipping sauce)
1 1/2 cups water
3 heaping tbs tamarind paste
1/2 cup jaggery, or brown sugar
1/2 tsp fennel seed
1/4 tsp cayenne
1/2 tsp cumin

In a small saucepan, cook up all ingredients until well incorporated and shiny.  After a short while, the sauce should thicken slightly.  It will thicken a bit more when cooled.  Enjoy with Bhajia, samosas, etc.