March
3/1 March 1st Movement (Sam-il Jeol):
3/1 is an official South Korean holiday commemorating the protest against Imperial Japan in 1919. It was one of the largest protests (2 million participants) to break out since the colonization starting in 1910. While the 3/1 protest across the nation was brutally suppressed by the Japanese (7500 killed, 16,000 wounded), it served as a catalyst to succeeding protests that continued until liberation in 1945.
Happy Spring! Or is it still a bit chilly? There’s a Korean saying for the sudden cold that comes and goes during the the transition period between Winter and Spring: the “Kkot-Sem” cold (꽃샘추위). It literally translates to “flower-Jealousy” and it came from the folklore that “General Cold” couldn’t stand to see the flowers bloom just yet.
To save you from the Kkot sem-cold days of March, I prepared for you a hearty and healthy recipe for Doenjang Jjigae.
Doenjang Jjigae
prep the veggies and tofu: peel and cut to potato, onion, scallion, napa cabbage, zucchini (or Korean grey squash for a more authentic flavor), and tofu.
(When in doubt of what size to cut it in, think “bite size”)
Mix 2 Tbsp Doenjang with 1/2 Tbsp Gochujang and 1 tsp sesame oil
In a pot, bring to a boil 1 piece of dried anchovy and kombu and boil for 5 minutes. (if you don’t have it, then skip this step and just use water. it’s OK!)
remove the anchovy and kombu and using a seive, gently mix the Doenjang mix into the broth so that the broth is smooth with less particles of soybeans.
Add all the chopped veggies into the broth. Boil 15 minutes, or until the potatoes are soft
add the sliced tofu with the chopped scallions last, and boil another 5 minutes with the lid on.
Enjoy the most comforting, delicious soup with a bowl of rice.
