It’s March. The freezer is empty, other than a few vac-sealed packs of tuna, so it’s definitely time to get back on the water. Even if it’s just tracking down some sculpin for a new recipe, it’s time. I’d honestly take a bonito bite right about now, but it’s windy and rainy and things need to lay down a bit, at least as I type this.
Right now is the time where folks support the local fish mongers the most… when they have access to top notch seafood, and we have nothing but slim pickings. It’s also the time when weather keeps us off the water, the time that we’re in the middle of cleaning up our gear for the upcoming season, and the time when we’re just trying to save some money to fund next year’s fishing expeditions.
Of course, it’s possible to catch fish year ‘round, it’s just not as abundant with the species of choice. What a privilege to get quality ingredients with one fish monger visit, and then right back home to make some more cold-weather meals for family and friends. This week – more spicy soup! I’ll come clean and admit that I have a cold… so while the original plan was an old school white clam chowder, I’m taking the healthy but tasty approach via my germ-crushing version of Dubu Jjigae.
Next Recipe: Classic Pan-Fried Sole
Sundubu Jjigae is a very popular Korean soup that you’ll often see if you go out for Korean BBQ. Along with the shrimp, clams and other delicious ingredients, the other key is tofu. The traditional Sundubu Jjigae uses a very soft, silken tofu, which is the “Sundubu.” While I do love it, sometimes I prefer a texture that pushes back a bit more, so I use a firmer tofu – hence just the “Dubu Jjigae.” Between my time living on Oahu and now having close friends here in California that are Korean, I’ve been exposed to some unbelievable ingredients and recipes to broaden the cooking horizon, so please do the same (along with as many other countries/cultures as possible). Without a doubt, that will continue to be my goal writing stories and recipes for BD Outdoors and, while I promise to throw in plenty of American classics, it’ll be a constant push against the culinary norm in your kitchen. Lastly, like I said, if you’re sick… this is the ticket. It’s spicy and warming to the entire body, but also plenty filling to, as they say, “Feed the flu.”
Recipe: Dubu Jjigae My Way