Re: Jjigae

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?