Unlike my first and second adventure in cooking Korean food, I did not have someone there to show me exactly how to do it. Instead, I decided to look up a recipe for sundubu jiggae (순두부 지 깨). It was one of the simplest recipes I could find, so I figured I would give it a go.
I substituted the meat and clams for shrimp. So after buying the missing ingredients, I decided to tackle the recipe on a Sunday night for dinner. This was my first time making it, so I guess it goes without saying that I made many mistakes.
First of all, I think I burned the garlic. The recipe said something about a minute with the vegetable oil and garlic until it gives off a pleasant aroma and is a golden brown. Well…my garlic dudes were a nice dark brown before I realized I needed to add the kimchi. The recipe then said to keep it in there until it was dry and the sizzling stopped…so…I think I waited until everything was almost black. (That’s how I knew it was dry. ^.^) I followed the rest of the directions perfectly (minus the beef and then I added the shrimp where it said to add the clams). I let the rice cooker handle the rice, with a little bit of sugar for taste.
Needless to say, when I sat down to eat my soup, I couldn’t stomach it after two bites. There was WAYYYY to much salt in it. After eating all of the shrimp, I threw out the rest (3-6 people my @$$…more like 6-9 people!). I ate some of the rice…but it was definitely (and strangely) sweet. (I guess not so sweet considering I added sugar to it.)
I did give it another attempt the very next night(!). I was not going give up! (hehe) This time, I completely skipped the salt, kept my heat at the lowest setting and didn’t burn anything, I added canned tuna instead of shrimp, and I cut all the ingredients by half. (Also, I did not add any sugar to the rice.) Although the soup was a still a bit salty (I blame it on the kimchi), it was delicious. SCORE!