Korean cooking forum topics
In the post on squash pancakes it is suggested to try acorn squash in doenjang jjigae. I normally just experiment (and will in this case if necessary!) but I sense the potential for disaster, so I will ask first: if I use acorn squash, should I make the jjigae spicy like I’m used to, or should it be mild? Anything else I should consider?
I think spicy sounds great. Sweet and spicy. What do you add to your doenjang jjigae to make it spicy?
I use gochujang and red pepper powder. I’ll try it the sweet and spicy way next time I make it. The acorn squash is sitting on the counter daring me….
I made doenjangjjigae with acorn squash once and it turned out great!
Would kobacha be ok in doenjangjjigae?? Since it’s similar to acorn squash?
Sure, kobacha wil work fine. It seems any thing in the gourd family works. I had cucumber in Doenjang in Gangwondo. It makes a fine dongdongju too.
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