Doenjang-jjigae geotjeori bibimbap!

Doenjang-jjigae geotjeori bibimbap!

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This is a special doenjang-jjigae because this one is totally vegetarian (and I’m not a vegetarian at all).
It just happened that I had no seafood nor anchovies but I had a left over of a good vegetable stock that I’d made a few days ago for an other recipe.
It’s also special because I used products from my region as “rattes du Touquet”, tiny little potatoes, really firm, tasting like chestnuts and “ail fumé d’Arleux”, a smocked garlic that loses spiciness and gains a deep and smocky flavour.
With multigrain rice this meal was full of warmth in the winter and the salad gave a hint of freshness.
So good ;)

The recipe for Doenjang-jjigae geotjeori bibimbap is here!

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2 Comments:

  1. Nayko france joined 10/18 & has 16 comments

    ;) thanks Maangchi !
    Yes, if you can find these little potatoes, go on, no need to peel them, boiled in a guk, a jjigae or roasted with butter, you won’t be deceived.
    In that case the firm texture of the potatoes combined with the softness of the tofu was yummy !

  2. Maangchi New York City joined 8/08 & has 11,695 comments

    Nayko,
    Mouthwatering! : )
    I saw the small potatoes (called rattes du Touquet) in the farmer’s market here! https://fr.wikipedia.org/wiki/Ratte_du_Touquet
    I didn’t know it’s firmer than normal potato. Next time I make doenjang jjigae, I should try it out. : ) This is my family’s favorite meal!

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