http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Sat, 18 May 2013 11:02:00 +0000 http://www.maangchi.com/talk/topic/kalbi-jjigae#post-5276 Wed, 22 Jun 2011 20:17:10 +0000 arfitz0514 5276@http://www.maangchi.com/talk/ <p>I would LOVE to know how to make this! They don't have it at the Korean restaurant where I live. I had it a bunch of times when I was in Korea, but haven't been able to find a recipe :( It's NOT the Kalbi Jongol one, nor the Kalbi Tang....it's like a delicious, beefy, kimchee stew; there may have been rice cakes in it? Please Maangchi, help!!!!! </p> http://www.maangchi.com/talk/topic/kimchi-jjigae#post-4970 Sat, 09 Apr 2011 23:08:38 +0000 keitochan101 4970@http://www.maangchi.com/talk/ <p>thanks. (: </p> http://www.maangchi.com/talk/topic/kimchi-jjigae#post-4674 Wed, 23 Feb 2011 12:45:08 +0000 powerplantop 4674@http://www.maangchi.com/talk/ <p><a href="http://www.maangchi.com/recipe/kimchi-chigae-kongnamool" rel="nofollow">http://www.maangchi.com/recipe/kimchi-chigae-kongnamool</a> </p> http://www.maangchi.com/talk/topic/kimchi-jjigae#post-4668 Wed, 23 Feb 2011 02:31:44 +0000 keitochan101 4668@http://www.maangchi.com/talk/ <p>Hey, I was wondering if you could post a recipe on how to make Kimchi Jjigae. I went to this korean restaurant yesterday and instantly fell in love with the kimchi jjigae they had and was wondering how to make it. Thanks! (: </p> http://www.maangchi.com/talk/topic/%ec%b2%ad%ea%b5%ad%ec%9e%a5-%ec%b0%8c%ea%b0%9ccheonggukjang-jjigae#post-4428 Tue, 11 Jan 2011 12:47:02 +0000 LuccaQ 4428@http://www.maangchi.com/talk/ <br /> http://www.maangchi.com/talk/topic/%ec%b2%ad%ea%b5%ad%ec%9e%a5-%ec%b0%8c%ea%b0%9ccheonggukjang-jjigae#post-4427 Tue, 11 Jan 2011 12:44:34 +0000 LuccaQ 4427@http://www.maangchi.com/talk/ <p>I just bought some cheonggukjang because I have wanted to make jjigae with it for a while now. I have found a few recipes online but wanted to see if anyone here has any suggestions. Particularly how much cheonggukjang to water (stock) to use. In addition, I saw a recipe that added some doenjang as well. Any thoughts? </p> http://www.maangchi.com/talk/topic/%ec%b2%ad%ea%b5%ad%ec%9e%a5-%ec%b0%8c%ea%b0%9ccheonggukjang-jjigae#post-4404 Wed, 05 Jan 2011 09:57:32 +0000 dkh 4404@http://www.maangchi.com/talk/ <p>I second the request for cheonggukjang recipes! It's very embarrassing, but I just realized that the "doenjang" I have been using to make doenjang jjigae and baechu doenjang guk is actually cheonggukjang! A friend picked it out for me when I wanted to buy doenjang, so I just assumed it was doenjang. I bought a bunch of frozen packages and have been using it ever since. Just recently I realized the package didn't say 된장 anywhere on it, so I sat down with Google to figure out what it was. Oops! So it turns out that cheonggukjang by any other name does smell as sweet. I would love to learn more ways to use it :-) </p> http://www.maangchi.com/talk/topic/dwenjungjjigae#post-3025 Sun, 09 May 2010 17:59:23 +0000 kumaxx 3025@http://www.maangchi.com/talk/ <p>and that little fish powder... you can throw away. use the real thing. </p> http://www.maangchi.com/talk/topic/dwenjungjjigae#post-3023 Sun, 09 May 2010 15:42:43 +0000 koralex90 3023@http://www.maangchi.com/talk/ <p>A recipe has been posted for this in the past. Check it out! </p> <p><a href="http://www.maangchi.com/recipe/tofu-stew-doenjang-chigae" rel="nofollow">http://www.maangchi.com/recipe/tofu-stew-doenjang-chigae</a> </p> http://www.maangchi.com/talk/topic/dwenjungjjigae#post-3022 Sun, 09 May 2010 12:39:20 +0000 neogie 3022@http://www.maangchi.com/talk/ <p>Living in Korea for 3 years, I used to go to a lot of korean home food restaurants and I would have this dish often when I was living there, DwenJung Jjigae. Now, living back in Australia I have tried to make this dish. But I can't seem to make it like it was back in Korea. I know having the "little fish"(melchi?) powder makes a big difference but it is still not the same when I make it. *Pretty Please* show me how to make this dish, as it is coming on winter now in Australia and this would be the perfect thing to end a night.<br /> And BTW, I have been looking for about a year now for the Tangsilyuk and this was the only place to find it!<br /> Thank you so much Maangchi xx </p> http://www.maangchi.com/talk/topic/jjigae#post-2520 Mon, 22 Feb 2010 01:56:38 +0000 another_adam 2520@http://www.maangchi.com/talk/ <p>Thank you! As I might have guessed, you do indeed have a special secret that makes it come out better! I never blended the beans so smooth and creamy before, and they always stayed kind of crunchy instead of breaking down. This way was so much more efficient, and yummy!</p> <p>Another unexpected hint was to not stir - is there a reason why it is better to let them cook on top instead of stirred in? Is it just to stop it from settling on the bottom and clumping up so much? </p> http://www.maangchi.com/talk/topic/jjigae#post-2512 Sat, 20 Feb 2010 18:12:11 +0000 Maangchi 2512@http://www.maangchi.com/talk/ <p>check my kongbiji jjigae recipe that I posted a few minutes ago! <a href="http://www.maangchi.com/recipe/kongbiji-jjigae" rel="nofollow">http://www.maangchi.com/recipe/kongbiji-jjigae</a> </p> http://www.maangchi.com/talk/topic/jjigae#post-2194 Sun, 10 Jan 2010 17:25:41 +0000 another_adam 2194@http://www.maangchi.com/talk/ <p>Ooh, I'll also look forward to tips on making bijijjigae! It's my second favorite winter jjigae (after cheonggukjang jjigae, heheh), but I often have trouble getting the beans to get soft! Sometimes even after soaking them and then boiling them for hours and hours, they're still crunchy. Maybe the Korean markets here just sell really really old and ultra-dried out beans? Or maybe there's some secret trick that I'm missing! :) </p> http://www.maangchi.com/talk/topic/jjigae#post-2160 Wed, 06 Jan 2010 22:37:21 +0000 stanford 2160@http://www.maangchi.com/talk/ <p>er here's the image </p> http://www.maangchi.com/talk/topic/jjigae#post-2159 Wed, 06 Jan 2010 22:34:32 +0000 stanford 2159@http://www.maangchi.com/talk/ <p>sorry I forgot the image </p> http://www.maangchi.com/talk/topic/jjigae#post-2158 Wed, 06 Jan 2010 22:26:42 +0000 stanford 2158@http://www.maangchi.com/talk/ <p>I've never even heard of this. Is this it? </p> http://www.maangchi.com/talk/topic/jjigae#post-2152 Wed, 06 Jan 2010 02:11:21 +0000 jimin 2152@http://www.maangchi.com/talk/ <p>Yes please Maangchi. Pls post soon. Reading this recipe request brought such a fond memory and made my mouth water. It is such a great winter stew. It makes me think of my halmuni. I can envision being a teenager again and sitting at her table while she watched me eat her delicious biji. I can't wait to try and recreate it with your inspiration.</p> <p>Jimin </p> http://www.maangchi.com/talk/topic/jjigae#post-2146 Tue, 05 Jan 2010 15:10:29 +0000 Maangchi 2146@http://www.maangchi.com/talk/ <p>kongbijijjigae (soybean stew with kimchi and meat) is very delicious winter stew! Yes, I am planning to post the recipe!<br /> Thank you for your request! </p> http://www.maangchi.com/talk/topic/jjigae#post-2138 Mon, 04 Jan 2010 23:28:54 +0000 kimchilover819 2138@http://www.maangchi.com/talk/ <p>Hi!</p> <p>I love your blog. I've tried a few recipes so far and loved them all. I need to practice a little more before I can post a pic though. Haha...</p> <p>I was wondering if you might ever put up a recipe/video for Kong Biji Jjigae? It's one of my favorite stews, but I can't find too many restaurants that make it quite the way I like it. </p> <p>Hope you consider it!</p> <p>Thanks so much for making my meals better =) </p> http://www.maangchi.com/talk/topic/%ec%b2%ad%ea%b5%ad%ec%9e%a5-%ec%b0%8c%ea%b0%9ccheonggukjang-jjigae#post-2095 Wed, 30 Dec 2009 02:32:30 +0000 koralex90 2095@http://www.maangchi.com/talk/ <p>Cheonggukjang is soo smelly but one of my most favorite foods in the world! x_x I dont think my friends will let me cook it in the states but while i am at home i can eat it hehe. Can't wait for the recipe! :D </p> http://www.maangchi.com/talk/topic/%ec%b2%ad%ea%b5%ad%ec%9e%a5-%ec%b0%8c%ea%b0%9ccheonggukjang-jjigae#post-2094 Wed, 30 Dec 2009 01:17:59 +0000 Maangchi 2094@http://www.maangchi.com/talk/ <p>I have been making my own cheonggukjang for years! I will post the recipe someday in the future. I hope I can post it before winter finishes! </p> http://www.maangchi.com/talk/topic/%ec%b2%ad%ea%b5%ad%ec%9e%a5-%ec%b0%8c%ea%b0%9ccheonggukjang-jjigae#post-2093 Tue, 29 Dec 2009 22:29:18 +0000 another_adam 2093@http://www.maangchi.com/talk/ <p>Now that it's winter again, I thought I'd put in another request for cheonggukjang jjigae! I usually sort of improvise and it comes out OK--it's not all that complicated or fussy, I guess, but I'd be curious to see how you make it!</p> <p>Also, any idea if it's possible to crush up Japanese white soybean natto with some peppers to make cheonggukjang? It's hard to find cheonggukjang in Boston (I keep some in the freezer for emergencies :) ) but soybean natto is widely available. </p> http://www.maangchi.com/talk/topic/kim-chee-jjigae#post-1066 Sat, 13 Jun 2009 15:29:25 +0000 rXcanadensis 1066@http://www.maangchi.com/talk/ <p>I think you may need to add more kimchi next time or fish sauce? First time I made it, it was not salty enough to my taste so next time I just added more kimchi and fish sauce and salt. </p> http://www.maangchi.com/talk/topic/kim-chee-jjigae#post-957 Mon, 25 May 2009 12:44:23 +0000 Maangchi 957@http://www.maangchi.com/talk/ <p>I'm sorry to hear that your kimchi stew turned out too bland for you. You could modify the recipe to your taste. Visit my Kimchi stew recipe section and read others' comments. <a href="http://www.maangchi.com/recipes/kimchi-chigae-kongnamool" rel="nofollow">http://www.maangchi.com/recipes/kimchi-chigae-kongnamool</a><br /> your question should be under the comment section so that those who are going to cook the kimchi stew will be able to read your comment.<br /> I use hot pepper flakes rather than hot pepper powder. </p> http://www.maangchi.com/talk/topic/kim-chee-jjigae#post-956 Mon, 25 May 2009 09:19:23 +0000 pincurl 956@http://www.maangchi.com/talk/ <p>Followed your recipe but it had very little flavor to it. could there be anything missing? Also does it make a difference if you use chili pepper flakes or chili pepper powder? </p> http://www.maangchi.com/talk/topic/%ec%b2%ad%ea%b5%ad%ec%9e%a5-%ec%b0%8c%ea%b0%9ccheonggukjang-jjigae#post-864 Sat, 02 May 2009 16:26:29 +0000 SongMiru 864@http://www.maangchi.com/talk/ <p>Just be sure to make it outside on a propane grill ㅋㅋㅋ </p> http://www.maangchi.com/talk/topic/%ec%b2%ad%ea%b5%ad%ec%9e%a5-%ec%b0%8c%ea%b0%9ccheonggukjang-jjigae#post-576 Mon, 02 Feb 2009 03:52:36 +0000 Maangchi 576@http://www.maangchi.com/talk/ <p>zylee91,<br /> yes, I can make chunggukjang and also make chunggukjang jjigae. I'm going to post the recipe someday. Thank you! </p> http://www.maangchi.com/talk/topic/%ec%b2%ad%ea%b5%ad%ec%9e%a5-%ec%b0%8c%ea%b0%9ccheonggukjang-jjigae#post-571 Sun, 01 Feb 2009 19:12:55 +0000 zylee91 571@http://www.maangchi.com/talk/ <p>can you post up a recipe for this or do a video please?<br /> i can buy the cheonggukjang paste, but i don't know what to do with it =[</p> <p>thank you!! </p>