Seoul Family Sunday Supper

1. FINAL MENU

• Cuisine: Korean
• Serve time: 5:00 PM

This is a classic Korean home supper that balances a quick, saucy stir-fried pork as the centerpiece with a comforting doenjang jjigae, several easy seasoned banchan, and fluffy short-grain rice — all timed so the stir-fry finishes at the table for best texture while the stew and sides hold at peak flavor. The shared seasoning is intentionally mild for kids; adults add heat at the table from gochujang/gochugaru if desired.

• Mild Jeyuk Bokkeum (Stir-Fried Pork Shoulder)
• Doenjang Jjigae with tofu and zucchini
• Steamed short-grain rice
• Seasoned soybean sprouts (Kongnamul Muchim)
• Seasoned spinach (Sigeumchi Namul)
• Quick cucumber salad (Oi Muchim)
• Kimchi (store-bought) (optional)
• Yuja (citron) spritz — kid-friendly drink
• Korean lager (Hite or Cass) — adult beverage

2. FULLY EXECUTABLE RECIPES

Mild Jeyuk Bokkeum (Stir-Fried Pork Shoulder)

Equipment

• 12-inch heavy skillet or cast-iron pan
• Mixing bowl (medium)
• Chef’s knife, cutting board
• Instant-read thermometer
• Measuring cups and spoons
• Tongs or wooden spatula

Ingredients (serves 5)

• Pork shoulder, boneless, thinly sliced — 2.5 lb
• Low-sodium soy sauce — 1/3 cup (5 1/3 tbsp)
• Brown sugar — 3 tbsp
• Mirin or dry sherry — 2 tbsp (see substitution)
• Grated Korean pear or apple — 1/3 cup (about 1/2 small pear or 1/3 medium apple)
• Yellow onion, grated or very finely chopped — 1 small (about 1/2 cup)
• Garlic, minced — 4 cloves
• Fresh ginger, grated — 1 tbsp
• Sesame oil — 1 tbsp ⁺
• Vegetable oil (neutral, e.g., canola) — 2 tbsp
• Ground black pepper — 1/2 tsp
• Green onions, thinly sliced (garnish) — 3 stalks
• Toasted sesame seeds (garnish) — 1 tbsp ⁺
• Table condiments (place on the table; not in the shared base):
  • Gochujang — 4 tbsp (adults only, table-side)
  • Gochugaru (Korean chili flakes) — 2 tbsp (adults only, table-side)

Practical substitutions (directly under Ingredients)

• Mirin: substitute dry sherry or 1 tbsp sugar + 1 tbsp water.
• Korean pear: substitute grated apple; pear is preferred but not essential.

Cooking / Baking

• Total cook time: 24 minutes (10 min active marinade/prep + 14 min active stir-fry). Finish-to-order: final sear must finish at serve time.

Instructions

1. (Prep) Trim visible fat from the pork shoulder and slice thinly (about 1/8–1/4-inch). Measure and set aside. (5 min)
2. (Marinade) In the medium bowl, combine soy sauce (1/3 cup), brown sugar (3 tbsp), mirin (2 tbsp), grated pear/apple (1/3 cup), grated onion (1/2 cup), minced garlic (4 cloves), grated ginger (1 tbsp), and sesame oil (1 tbsp). Stir until sugar dissolves. Add pork and toss to coat. Let sit while you work on other dishes; no long marination required — 10 minutes is sufficient. (10 min)
3. (Cook) Heat the 12-inch skillet over medium-high until hot (about 1–2 minutes). Add vegetable oil (2 tbsp) and swirl. Shake excess marinade off the pork, add pork in a single layer (do in two batches if the pan is crowded). Stir-fry, turning frequently, until no longer pink and surfaces caramelize, about 6–8 minutes per batch. Use tongs or a spatula; adjust heat to prevent burning.
4. (Finish) Combine batches in the pan, add any remaining marinade left in the bowl and bring to a simmer 1–2 minutes until sauce glazes the pork. Check internal temp: slices should reach 145°F. Taste: do not add more heat to the shared base. Transfer to a warm plate.
5. (Garnish & serve) Scatter sliced green onions and toasted sesame seeds over the pork. Place gochujang and gochugaru at the table for adults to add. (2 min)

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Doenjang Jjigae with Tofu and Zucchini

Equipment

• 3-quart saucepan with lid
• Chef’s knife, cutting board
• Wooden spoon
• Measuring cups and spoons

Ingredients (serves 5)

• Water — 6 cups
• Low-sodium chicken broth — 1 cup (or additional water) (see substitution)
• Doenjang (Korean soybean paste) — 3 tbsp
• Yellow onion — 1/2 medium, sliced thin
• Garlic, minced — 2 cloves ⁺
• Zucchini, cut into 1/2-inch half-moons — 1 medium (about 8 oz)
• Medium potato, peeled and 1/2-inch cubed — 1 medium (about 8 oz)
• Firm tofu — 14 oz block, cut into 3/4-inch cubes
• Green onions, cut into 1-inch pieces — 2 stalks
• Gochugaru (optional for individual bowls) — table-side only

Substitutions

• Chicken broth: can use all water if you prefer — flavor will be lighter.
• Doenjang: Korean grocery, international aisle; if unavailable, use 3 tbsp miso (less authentic salty/umami) and reduce added salt later.

Cooking / Baking

• Total cook time: 30 minutes (10 min prep + 20 min simmer). This stew should finish no more than ~10–15 minutes before serve to avoid sitting cold.

Instructions

1. Set a 3-quart saucepan over medium-high heat. Add water (6 cups) and chicken broth (1 cup). Bring to a simmer. (3 min)
2. In a small bowl, dissolve doenjang (3 tbsp) with 1/2 cup of the warm liquid until smooth, then stir back into the pot. Add sliced onion and minced garlic (2 cloves). (2 min)
3. Add cubed potato and simmer uncovered for 10 minutes until potato is nearly tender. (10 min)
4. Add zucchini and tofu cubes, simmer 6–8 minutes until zucchini is tender and flavors meld. Taste and adjust seasoning only with salt if necessary (do not add chili to shared pot). (8 min)
5. Stir in green onion pieces and remove from heat. Keep covered and near the stove; rewarm briefly if needed right before serving. (1 min)

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Steamed Short-Grain Rice

Equipment

• Rice cooker (preferred) or 3-quart heavy pot with tight-fitting lid
• Fine-mesh strainer
• Measuring cup

Ingredients (serves 5)

• Short-grain white rice (Japanese/Korean short-grain) — 3 cups (uncooked)
• Water (for cooking rice) — follow rice-cooker instructions (approximately 3 1/3 cups for 3 cups rice)
• Kosher salt — 1 tsp

Substitutions

• If short-grain rice unavailable, use medium-grain rice; texture will be less sticky.

Cooking / Baking

• Total cook time: ~35 minutes (5–10 min prep + 25–30 min rice cooker cycle). Rice should finish close to the serve time and may be held on warm for up to 20–30 minutes.

Instructions

1. Put 3 cups rice into the strainer and rinse under cold water until the water runs mostly clear (about 2–3 minutes). Drain well. (3–5 min)
2. Transfer to rice cooker, add 3 1/3 cups water and 1 tsp kosher salt (adjust per rice cooker). Start cooker. If using a pot: bring to a boil, then cover, reduce to low and simmer 18–20 minutes, then rest 10 minutes off heat. (30 min total including rest)

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Seasoned Soybean Sprouts (Kongnamul Muchim)

Equipment

• 2–3 quart pot
• Fine-mesh strainer or bowl of ice water
• Mixing bowl

Ingredients (serves 5)

• Soybean sprouts — 1 lb
• Garlic, minced — 2 cloves ⁺
• Low-sodium soy sauce — 1 tbsp ⁺
• Sesame oil — 1 tbsp ⁺
• Kosher salt — 2 tsp
• Toasted sesame seeds — 1 tbsp ⁺

Cooking / Baking

• Total cook time: 12 minutes (5 min active blanching + 7 min seasoning and cooling). Holds at room temperature or warm.

Instructions

1. Bring a 2–3 quart pot of water to a rolling boil. Add a pinch of salt. (2 min)
2. Add soybean sprouts and blanch for 3 minutes. Drain and immediately rinse under cold water to stop cooking, then drain well. (4 min)
3. In a mixing bowl, combine minced garlic, soy sauce (1 tbsp), sesame oil (1 tbsp), and salt (2 tsp). Add drained sprouts and toss. Sprinkle toasted sesame seeds. Adjust salt only if needed. (6 min) Keep at room temperature or lightly warm.

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Seasoned Spinach (Sigeumchi Namul)

Equipment

• Same pot as above (reuse), colander
• Mixing bowl

Ingredients (serves 5)

• Fresh spinach — 1 lb
• Garlic, minced — 2 cloves ⁺
• Low-sodium soy sauce — 2 tsp ⁺
• Sesame oil — 1 tbsp ⁺
• Kosher salt — 1/2 tsp
• Toasted sesame seeds — 1 tbsp ⁺

Cooking / Baking

• Total cook time: 8 minutes (2 min blanch + 6 min season). Holds well.

Instructions

1. Bring the same pot of boiling water back to high. Add spinach in batches and blanch 30–45 seconds until wilted. Immediately transfer to a colander and rinse under cold water; squeeze out excess water and roughly chop. (3 min)
2. Toss spinach in a bowl with minced garlic, soy sauce (2 tsp), sesame oil (1 tbsp), and salt (1/2 tsp). Add sesame seeds. (5 min)

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Quick Cucumber Salad (Oi Muchim)

Equipment

• Chef’s knife, mixing bowl
• Measuring spoons

Ingredients (serves 5)

• English cucumbers — 2 medium
• Low-sodium soy sauce — 2 tbsp ⁺
• Rice vinegar — 2 tbsp (from pantry)
• Brown sugar — 1 tbsp
• Sesame oil — 1 tbsp ⁺
• Garlic, minced — 1 clove ⁺
• Kosher salt — 1 tsp
• Toasted sesame seeds — 1 tsp ⁺

Substitutions

• Rice vinegar: use white wine vinegar diluted 1:1 with water if unavailable.

Cooking / Baking

• Total cook time: 8 minutes (5 min prep + 3 min toss). This is a dressed salad — toss final dressing at or within a few minutes of serve.

Instructions

1. Slice cucumbers on the diagonal into 1/4-inch pieces. Place in a bowl and sprinkle salt; toss and let sit 3 minutes, then drain any liquid. (3 min)
2. Whisk soy sauce (2 tbsp), rice vinegar (2 tbsp), brown sugar (1 tbsp), sesame oil (1 tbsp), and minced garlic (1 clove) in a small bowl. Toss with cucumber and finish with sesame seeds. Hold until final toss near serving (toss again at ~4:58 PM). (5 min)

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Kimchi (store-bought) (optional)

Not dairy-free: store-bought kimchi.

Not nut-free: store-bought kimchi.

Equipment

• Serving dish

Ingredients (serves 5, optional)

• Store-bought kimchi — 12 oz jar ⁰

Cooking / Baking

• No cooking. Serve chilled or at room temperature.

Instructions

1. Transfer kimchi to a small serving bowl and place on the table as an optional spicy accompaniment. Do not mix into the shared base.

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Yuja (Citron) Spritz — Kid-Friendly Drink

Equipment

• Pitcher and tall glasses with ice
• Measuring spoons

Ingredients (makes 5 small servings)

• Yuja (citron) marmalade — 5 tbsp total (1 tbsp per serving)
• Sparkling water — 40 fl oz total (approx. 8 fl oz per serving)
• Lemon slices — 1 lemon, thinly sliced (garnish)
• Ice — as needed

Cooking / Baking

• Total prep time: 5 minutes. Chill sparkling water beforehand if possible.

Instructions

1. In each glass, place 1 tbsp yuja marmalade and 8 fl oz sparkling water. Stir to dissolve marmalade; add ice and a lemon slice. Serve chilled.

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Korean Lager — Adult Beverage (purchased)

Equipment

• Bottle opener, beer glasses (optional)

Ingredients (serves adults)

• Korean lager (Hite or Cass), pale lager — 1 six-pack (bottles or cans)

Cooking / Baking

• No cooking. Chill before serving. Purchase one six-pack.

3. LINEAR TIMELINE (4:20 PM–5:00 PM)

• 4:20 PM: (Rice) Rinse 3 cups short-grain rice in a fine-mesh strainer until water runs mostly clear; transfer to rice cooker, add 3 1/3 cups water and 1 tsp salt, and start cooker. (Rice will cook unattended.)
• 4:20 PM: (Doenjang Jjigae) Put a 3-qt saucepan on the stove over medium-high, add 6 cups water + 1 cup chicken broth; bring to a simmer. (Begin stew base.)
• 4:22 PM: (Doenjang Jjigae) Dissolve 3 tbsp doenjang into 1/2 cup warm broth, return to pot; add 1/2 sliced onion and 2 minced garlic cloves, then add cubed potato. Bring to a gentle simmer.
• 4:25 PM: (Pork - prep/marinade) Trim and thinly slice 2.5 lb pork shoulder; grate pear/apple and onion, mince 4 garlic cloves and grate 1 tbsp ginger. Combine marinade in bowl (soy sauce, brown sugar, mirin, grated pear/apple, grated onion, garlic, ginger, 1 tbsp sesame oil); add pork and toss to coat — let sit while you continue.
• 4:28 PM: (Kongnamul & Sigeumchi prep) Bring the same pot of water to a rolling boil (reuse if convenient). Prep soybean sprouts (1 lb) and spinach (1 lb) and have a bowl of ice water ready.
• 4:30 PM: (Kongnamul) Blanch soybean sprouts 3 minutes, drain and shock in cold water; drain. Transfer to mixing bowl and toss with 2 minced garlic, 1 tbsp soy sauce, 1 tbsp sesame oil, 2 tsp salt and 1 tbsp toasted sesame seeds. Set aside warm or room-temp.
• 4:33 PM: (Sigeumchi Namul) Blanch spinach 30–45 seconds, drain and squeeze out water; chop roughly and toss with 2 minced garlic, 2 tsp soy sauce, 1 tbsp sesame oil, 1/2 tsp salt and 1 tbsp toasted sesame seeds. Set aside.
• 4:36 PM: (Doenjang Jjigae) Check potato — simmer uncovered until nearly tender (continue simmering). Stir and monitor.
• 4:38 PM: (Cucumber prep) Slice 2 cucumbers and lightly salt them; drain any liquid into the sink and leave cucumbers in a bowl to finish later. Mix dressing ingredients (2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp brown sugar, 1 tbsp sesame oil, 1 minced garlic clove) and keep nearby for final toss.
• 4:40 PM: (Doenjang Jjigae) Add zucchini and tofu cubes to the pot; simmer 6–8 minutes so vegetables soften and flavors meld. Taste — do not add chili.
• 4:43 PM: (Rice) Rice cooker should be well on its way; leave it on. (Check timer; rice will finish close to 4:50.)
• 4:44 PM: (Pork final prep) Shake excess marinade off pork and have the 12-inch skillet heating over medium-high with 2 tbsp vegetable oil. Preheat pan until shimmering.
• 4:46 PM: (Pork - cook) Add pork to hot skillet (work in a single layer; do two batches if needed). Stir-fry actively, turning frequently. This is the critical finish-to-order cook window — cook until caramelized and fully cooked, about 6–8 minutes per batch; total active stir-fry time ~14 minutes. Use instant-read thermometer to ensure slices reach 145°F.
• 4:50 PM: (Rice) Rice cooker should finish; keep on warm. Fluff rice and leave covered. (If needed, briefly rewarm just before serving.)
• 4:50 PM: (Doenjang Jjigae) Remove pot from heat once zucchini and tofu are tender; stir in 2 sliced green onions and cover to keep warm on the stove. (Stew will be ready but should not sit much longer than ~10 minutes.)
• 4:52 PM: (Pork finish) Finish combining batches in the skillet and bring sauce to a glossy glaze, 1–2 minutes. Transfer pork to a warm serving platter; garnish with sliced green onions and 1 tbsp toasted sesame seeds. Turn heat off.
• 4:54 PM: (Cucumber salad final toss) Toss the sliced cucumbers with prepared dressing and sesame seeds; transfer to serving bowl. (This dressed salad is finished close to serve.)
• 4:55 PM: (Banchan check) Taste and warm or adjust lightly the kongnamul and spinach if needed; arrange banchan on plates. Place optional kimchi on the table.
• 4:57 PM: (Drinks & table) Prepare 5 yuja spritzes: 1 tbsp yuja marmalade + 8 fl oz sparkling water in each glass with ice; chill adult beer and place 1 six-pack on ice. Place gochujang/gochugaru at table for adults.
• 4:59 PM: (Final check) Reheat stew very briefly if it cooled (30–60 seconds over low), fluff rice again, and bring everything to the table. Ensure children’s portions are plated with mild base only.
• 5:00 PM: Serve all dishes and drinks to the table.

4. CONSOLIDATED SHOPPING LIST

Produce

• Yellow onion — 2 medium ⁺
• Garlic — 12 cloves (about 3 heads) ⁺
• Fresh ginger — 1 tablespoon grated (about a 1-inch knob)
• Korean pear or apple — 1 medium
• Zucchini — 1 medium (about 8 oz)
• Potato — 1 medium (about 8 oz)
• Green onions (scallions) — 5 stalks ⁺
• Fresh spinach — 1 lb
• Soybean sprouts — 1 lb
• English cucumbers — 2 medium
• Lemon — 1 (for drink garnish)

Meat / Seafood

• Pork shoulder, boneless — 2.5 lb

Dry Goods / Pantry

• Short-grain white rice — 3 cups (uncooked)
• Low-sodium soy sauce — 2/3 cup (total) ⁺
• Sesame oil — 1/4 cup total ⁺
• Doenjang (Korean soybean paste) — 3 tbsp
• Gochujang — 4 tbsp ⁺
• Gochugaru — 2 tbsp ⁺
• Mirin or dry sherry — 2 tbsp
• Brown sugar — 4 tbsp
• Vegetable oil (canola or neutral) — 3 tbsp
• Low-sodium chicken broth — 1 cup
• Firm tofu — 14 oz block
• Toasted sesame seeds — 3 tbsp total ⁺
• Kosher salt — 5 tsp
• Ground black pepper — 1 tsp
• Yuja (citron) marmalade — 5 tbsp (marmalade used in drink)
• Kimchi, store-bought — 12 oz ⁰

Drinks

• Sparkling water — 40 fl oz total (approx.; for yuja spritz)
• Korean lager (Hite or Cass), pale lager — 1 six-pack

(Note: items marked ⁺ are used in multiple components. Item marked ⁰ is used only for an optional component.)

5. NOTES & ASSUMPTIONS

• Optional table-side items: gochujang and gochugaru are explicitly table-side condiments for adults; kimchi is optional and served separately. The shared cooking base is kept mild for children.
• Global substitution note: Mirin may be substituted with dry sherry or 1 tbsp sugar + 1 tbsp water; Korean pear may be substituted with grated apple.
• Child-safety: Keep gochujang and gochugaru out of children's reach until plated for adults. Hot pans and boiling liquids (stew and blanching) occur between 4:20–4:50; supervise children away from the stove then.
• Timeline risk(s): The tightest execution window is the final 14 minutes (4:46–5:00 PM) when the stir-fried pork must be cooked and finished to land at the serve time. This is risky because it requires attention while other items are being finished (rice, stew, cucumber toss). Mitigation mindset: have all mise en place completed before 4:44 PM, keep pans and utensils pre-heated, and coordinate by using the rice cooker and covered stew to buy hands-free time; accept doing the pork in two quick batches rather than one crowded pan.
• Latest safe start time: You can start as late as 4:20 PM for a 5:00 PM serve.