The Cinnamosite - Hana's Little Bookshelf

As a korean cuisine fanatic and struggling US college student, I needed to learn how to make something jjigae-like in order to save my wallet and mental health. I present to you my take on a base for any jjigae! I strongly encourage taking culinary liberty with add-ins!

- 1 tbsp garlic

- 0.5 tbsp gochugaru

- 0.5 tbsp cayenne

- 2 tbsps sesame oil

- whole onion

- 1 tbsp sugar (i use brown; it doesn't matter which you use)

- 1 tbsp fish sauce

- 2 tbsp soy sauce

- 0.5 tbsp bouillion

- 2 cups water

- Proteins

- tofu, salmon, fish cakes, clam, fish roe, pork, shrimp, beef, egg, sausages

- Veggies

- green onion, napa cabbage, oyster/king mushrooms, bean sprouts, kimchi, carrots, zucchini, edamame, bokchoy

- Starches

- noodles, rice, rice cakes, dumplings

My mom hates curry. My father and I bond over this one, since we both like curry. I make it a point to cross Indian, Japanese, and Thai flavors. Since curry sauce does such a good job of masking other flavors, I find that making this and adding it to any dish is extremely versatile. Feel free to stir this recipe into any pre-existing dish you might enjoy.

- 0.5 cup cream

- 0.5 cup water

- (instead of cream + water you could just use a whole cup of water

- 2 tbsp butter/oil

- 1 cube of Japanese curry stock

- 0.5 tbsp cumin

- 0.5 tbsp curry powder

- 0.5 tbsp basil

- 0.5 tbsp cayenne

- Proteins

- chicken, beef, katsu, sausage

- Veggies

- potatoes (i know, not actual veg, but we're in the culinary section of my site), carrots, squash

- Toppings/glazes

- kewpie, furikake, togarashi, pickled veggies

Forever a tofu enthusiast and eggplant lover, I am obligated to share this recipe that I use at least thrice a month. I am so terribly addicted to this dish. Every time I go to a chinese restaurant and they have this, I refuse to buy it because while it is probably delicious, it is so easy to make at home.

- 2 eggplant2 cut into pieces (I usually do a chinese eggplant cut into pieces ~1in3 big)

- 1 block of medium to super firm tofu (if you don't care about the structure of the dish go ahead and use soft or silken. i like the texture of those anyways)

- 2 tbsps soy sauce

- 2 tbsps oyster sauce

- 1 tbsp dark soy sauce

- 1 tbsp sugar (i use brown; it doesn't matter which you use)

- 4 tbsp neutral oil

- 0.25 cups water

- green onions

- sesame oil

- sesame seed

Here, we see more korean cuisine influence. Of course I love cucumber salad! This shit is so good and easy that you could, would, and should make it in your university cafeteria.

- 0.5 tbsp garlic

- 0.25 tbsp gochugaru

- 0.25 tbsp cayenne

- 2 tbsps sesame oil

- 1 tbsp sugar (i use brown; it doesn't matter which you use)

- 2 tbsp soy sauce