'Soondubu Jjigae'

After eating a lot of versions of Korean food, the man has picked out his favorites. Of course he has identified which ones he might be able to replicate at home. The other evening, he decided that he could whip up a soondubu jjigae (tofu stew) quite easily. It's kinda a mix of that and recipes for doengang jigae. He skipped the mussels, clams and prawns which would have made it seafood stew. That would be saved for the weekend when he's back from the work trip.

Propped up the iPad on the kitchen counter. Randomly flipped a couple of recipes, and he decided to lift off a couple of them. He's not a pedantic cook, and decided to mesh everything together according to taste and instincts. He went easy on the gochujang, fried up the daikon, zucchini and stuff, and stirred up the stock to be a seafood based version without meat. Honestly, it wouldn't be my favorite thing. But it was quite a delicious and hearty stew over sticky brown rice mixed with wild grains. Once in a while. Not too bad. I think many friends would like it. :)