Korean cooking forum topics
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.
And BTW, I have been looking for about a year now for the Tangsilyuk and this was the only place to find it!
Thank you so much Maangchi xx
A recipe has been posted for this in the past. Check it out!
and that little fish powder… you can throw away. use the real thing.
You must be logged in to reply to this topic.
Copyright © Maangchi LLC.
All rights reserved.