SHOPPING LIST: Korean Cookery, Chapter 5 (Jjigae and Guk)

Dried anchovies, doenjang, gochujang and soybean sprouts may need an Asian grocer; availability changes, so check. Check labels for soy, fish and sesame. Quantities are for 2 portions of each dish.

Kongnamul-guk (soybean sprout soup)
[ ] 150 g soybean sprouts
[ ] 1 clove garlic
[ ] soy sauce
[ ] 1 bunch spring onions
[ ] gochugaru (optional)

Doenjang-jjigae
[ ] 8 dried anchovies
[ ] 100 g mooli (white radish)
[ ] doenjang (1.5 tbsp)
[ ] 1 green chilli
[ ] 1 onion
[ ] 1 small potato
[ ] 1 courgette
[ ] 150 g medium-firm tofu

Kimchi-jjigae
[ ] 200 g sour kimchi (from Chapter 4 or a shop jar)
[ ] 150 g pork belly or shoulder, thinly sliced
[ ] 150 g medium-firm tofu
[ ] gochujang

For the table
[ ] cooked rice (Chapter 2) and one banchan (Chapter 3)