Jjigae

This topic has 8 replies, 5 voices, and was last updated 14 years, 2 months ago by another_adam.

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- January 4, 2010 at 11:28 pm #49217
  kimchilover819
  Member
  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 =)
- January 5, 2010 at 3:10 pm #53062
  Maangchi
  Keymaster
  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!
- January 6, 2010 at 2:11 am #53063
  jimin
  Member
  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
- January 6, 2010 at 10:26 pm #53064
  stanford
  Participant
  I’ve never even heard of this. Is this it?
- January 6, 2010 at 10:34 pm #53065
  stanford
  Participant
  sorry I forgot the image
- January 6, 2010 at 10:37 pm #53066
  stanford
  Participant
  er here’s the image
- January 10, 2010 at 5:25 pm #53067
  another_adam
  Participant
  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! :)
- February 20, 2010 at 6:12 pm #53068
  Maangchi
  Keymaster
  check my kongbiji jjigae recipe that I posted a few minutes ago! https://www.maangchi.com/recipe/kongbiji-jjigae
- February 22, 2010 at 1:56 am #53069
  another_adam
  Participant
  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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