Korean cooking forum topics:
Thanks for all the recipes, Maangchi!
I made Kimchi Chigae. It was pretty good, but the the kimchi that I used was kind of mild, so the stew wasn’t as flavourful as it is when I get it in restaurants.
I still have quite a bit of the kimchi left. Could I add some gochugaru or gochuchang to the container of kimchi in my fridge to make it better? Will it naturally get better over time?
Also, the next time I go shopping in Korea town, is there any way to ask for “strong” kimchi? I want to begin my kimchi-based recipes with kimchi with a kick!
The chigae sure looks pretty, though, eh?
oh, thank you for posting the photo of your kimchi jjigae. I know what you mean now! : )
Your kimchi jjigae looks like delicious kimchi soup! I think you like thick kimchi jjigae. Put some more kimchi and the juice (sour taste), hot pepper paste and flakes, and more meat and onion. Cook longer until the soup is getting thick.
Let me know the result please.
Sweden don`t like kimchi.Iam logg in.
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