Comments on: Zen’s Kimchi Jjigae

By: octopod

octopod — Sat, 17 Jan 2009 03:11:42 +0000

Try adding a bit of tomato paste, just 1 or 2 Tbsp for the whole pot. It does something amazing to the flavour — got this from a restaurant we tried in L.A.

By: Helen

Helen — Fri, 04 Jul 2008 02:21:48 +0000

I like your recipe! Interesting idea to put soju in it ^-^

By: Korean cooking

Korean cooking — Tue, 10 Jun 2008 22:24:57 +0000

I also use bacons in my Kimchi Jjigae. But 1/2 bottle of soju?? lol I really like that idea.

By: Heather

Heather — Sun, 03 Feb 2008 03:30:50 +0000

Don’t tease me, I’ll do it…international expatriate foreign exchange, I think we’re on to something.

By: ZenKimchi

ZenKimchi — Sat, 02 Feb 2008 23:46:13 +0000

And I’m in Korea pining for Mexican food.

Okay, time to tag and switch.

By: Heather

Heather — Sat, 02 Feb 2008 23:13:17 +0000

Oh…this is one of my favorite Korean dishes. I’ve lost 2 hours on your blog today, possibly more. I’ve lived in Mexico for 4 years and can’t find Korean food or ingredients, and it’s an almost fatal pining at this point.

By: ZenKimchi

ZenKimchi — Wed, 17 Oct 2007 04:20:20 +0000

Oh, no, no, no. Soju is just my thang. I don’t know anyone else who does it.

I made a bowl last night and did a little classical French thing of adding a little butter at the very end. Smoothed it out a lot.

By: john

john — Wed, 17 Oct 2007 02:32:04 +0000

just a side note -> not everyone uses soju (korean rice liquor) in this dish….

By: Joon

Joon — Fri, 02 Mar 2007 19:48:14 +0000

Mixing western “fond/deglace” techniques with Korean cooking…awesome!