http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Sun, 19 May 2013 16:44:19 +0000 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>