Talk:

Recipe requests

“Jjigae”

  • 9 posts
  • started 4 years ago by kimchilover819
  1. Hi!

    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...

    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.

    Hope you consider it!

    Thanks so much for making my meals better =)

  2. kongbijijjigae (soybean stew with kimchi and meat) is very delicious winter stew! Yes, I am planning to post the recipe!
    Thank you for your request!

  3. 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.

    Jimin

  4. I've never even heard of this. Is this it?

  5. sorry I forgot the image

  6. er here's the image

  7. 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! :)

  8. check my kongbiji jjigae recipe that I posted a few minutes ago! http://www.maangchi.com/recipe/kongbiji-jjigae

  9. 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!

    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?


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