Home cooking attempt — Sundubu Jjigae from scratch

I spent an afternoon making Sundubu Jjigae from scratch following a traditional recipe. Getting sesame oil right was the main challenge — it's not as straightforward as it looks. The fiery and fermented result was rewarding once I got it right.

the communal banchan side dishes are as important as the main. I served it with barley tea as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Sundubu Jjigae yourself gives you a new appreciation for what goes into it at a restaurant.