It’s true what they say. Practice makes perfect. Or nearly. I’m getting better at making jjigae consistently. Each time, I take a step forward in Flavor Town.
Jjigae/soondubu is tofu stew. Basic ingredients include aromatics like chopped onion, garlic, and green onion, usually with zucchini, mushroom, some form of flavoring like ground pork, clams, or, in this case, some Costco Dungeness crab, cut up into pieces.
Leftover crab will go in the freezer for future jjigae, or a bisque maybe.
I’ve figured out the general formula for jjigae that suits me, split into two main components:
1/8 cup of gochugaru (Korean chili flakes) + 1 teaspoon sesame oil + 2 teaspoons fish sauce
1 cup — *to start — of rinsed rice water + a heaping spoonful each of gochujang (Korean chili paste) and doenjan soybean paste + 1 packet of dashi
To start.
I don’t go strictly by measurements, but what my mom told me. Pour enough liquid to just barely cover everything, then let simmer until the vegetables are done. *You may need only a cup and a half one day, and two and a half cups the next. Depends on how many vegetables and meats you use to flavor the stew. Season every layer with salt, soy sauce, onion powder, and pepper.
Fish sauce provides umami’s depth of flavor not found in salt alone.
Add the cut-up soft tofu and long strands of green onion last.