Sundubu Jjigae

Bahan tumis:

- 3 siung bawang putih, geprek, cincang kasar

- 3 siung bawang merah, iris halus

- 1/2 bawang bombay, iris

- 3 cabai rawit merah, iris

Isi sup:

- Tahu 5 buah potong kotak

- Jamur shimeji 100 gram

- Jamur kancing 7 buah, iris tipis

- Ayam cincang kasar 100 gram

- Sawi putih 2 buah

Bumbu:

- Gochujjang 6 sdm

- Gocchujaru / boncabe secukupnya

- Garam

- Air sekitar 1 liter

- Telur 2 butir

Taburan:

- biji wijen, sangrai

Cara membuat

1. Tumus bahan tumis sampai harum

2. Masukkan ayam, masak sampai setengah matang

3. Masukkan sebagian gochujjang dan boncabe

4. Masukkan jamur

5. Masukkan air, masak hingga mendidih

6. Masukkan tahu

7. Bumbui dengan garam, gochujjang dan boncabe sampai sedap

8.Pecah telur di atas sup yg mendidih

9. Masukkan sawi putih sesaat sebelum api dimatikan

10. Sajikan panas-panas bersama nasi hangat, mantaps! 

Personal story

What a random night yesterday was that I thought of cooking Sundubu Jjigae this morning. I have bought a bottle of gochujang since about a year ago and didn't use it yet. I had some leftover shimeji mushrooms in the fridge as well. We also had a half bottle of boncabe. So this morning I went to the kitchen and started making this dish. 

This sundubu jjigae turns to be sooooo good. I am more than happy! Today I have to go to work after unsatisfying short Ied holiday. I expected to have 2 weeks long holiday but in fact I have to go this morning. To be honest I hate it, but I tried to be grateful instead. I have works to finish so going to work isn't that bad. And this morning as well.. I do something I hadn't been done for so long: morning prayer. Oh man when did my last morning pray occur.. 😂😳😬

And this morning cooking went successfully well. It was warm, spicy, savory, comforting soup to accompany this cloudy morning. Really, this satisfying sundubu jjigae made my day! So happy! ^^~