Sundubu paste and therefore the ability to make soft tofu soup anytime, not having to buy the pre-made packets anymore! (This recipe, with mushrooms: https://futuredish.com/korean-sundubu-paste-make-jjigae-in-5-min/ ) And I am absolutely obsessed with the Sesame Miso Dressing from the cookbook Good Things by Samin Nosrat, which I’m really enjoying cooking from – highly recommend both recipe and book! I’ve made a slightly modified version of this so many times this fall/winter, putting it on kale, arugula, or shredded cabbage. Here’s the recipe, rewritten as I make it, with notes at the end about the original.
1/4 c lemon juice
1/4 c seasoned rice vinegar
3 Tbsp white miso (big scoops, not flattened)
2 Tbsp honey
2 tsp toasted sesame oil
3 - 6 garlic cloves, thinly sliced
1 (3-inch) piece fresh ginger, peeled and thinly sliced
1/2 c neutral oil
Kosher salt
Put everything except the oil and salt in a wide-mouth jar and immersion blend to blend until smooth. With the immersion blender running, very slowly add the neutral oil. Taste and adjust with salt.
I use “good” bottled lemon juice, Santa Cruz brand, in the glass bottle you can keep in the fridge after opening, instead of juicing lemons as the original recipe calls for. It also includes 5 Tbsp miso, six garlic cloves, and 1 fresh jalapeño, stemmed (seeded if desired) and sliced. (Recipe says you can use a countertop blender if you don’t have an immersion blender, I haven't tried it.)
Sundubu paste and therefore the ability to make soft tofu soup anytime, not having to buy the pre-made packets anymore! (This recipe, with mushrooms: https://futuredish.com/korean-sundubu-paste-make-jjigae-in-5-min/ ) And I am absolutely obsessed with the Sesame Miso Dressing from the cookbook Good Things by Samin Nosrat, which I’m really enjoying cooking from – highly recommend both recipe and book! I’ve made a slightly modified version of this so many times this fall/winter, putting it on kale, arugula, or shredded cabbage. Here’s the recipe, rewritten as I make it, with notes at the end about the original.
Put everything except the oil and salt in a wide-mouth jar and immersion blend to blend until smooth. With the immersion blender running, very slowly add the neutral oil. Taste and adjust with salt.
I use “good” bottled lemon juice, Santa Cruz brand, in the glass bottle you can keep in the fridge after opening, instead of juicing lemons as the original recipe calls for. It also includes 5 Tbsp miso, six garlic cloves, and 1 fresh jalapeño, stemmed (seeded if desired) and sliced. (Recipe says you can use a countertop blender if you don’t have an immersion blender, I haven't tried it.)