Comments on: Soondubu Jjigae with Kimchi (Spicy Soft Tofu Stew)

By: JinJoo

JinJoo — Fri, 17 Feb 2023 16:56:56 +0000

In reply to :D. Well, not completely. YOu can certainly add gochujang but the yangnyum as lot more of other seasoning and flavors that makes the jjigae yummy. Thank you!

By: :D

:D — Fri, 17 Feb 2023 15:24:00 +0000

Can I replace gochujang for gochu yangnyum?

By: Ji

Ji — Fri, 15 May 2020 22:35:38 +0000

Great!

By: JinJoo

JinJoo — Sun, 11 Oct 2015 21:14:27 +0000

In reply to teapotrabbit. You are so welcome! I know isn't it great?!! My daughter loved having the soft tofu stew yangnyum at her dorm. Thank you so much for your comment!! really made my sunday! Enjoy~^^

By: teapotrabbit

teapotrabbit — Sun, 11 Oct 2015 20:13:13 +0000

Thank you so much for this recipe! My husband and I love it, and it’s so easy to make when I get home later after work (I make a big batch of gochu yangnyum and keep it in the fridge, which makes prep time really quick.)

By: JinJoo

JinJoo — Tue, 14 Feb 2012 00:55:52 +0000

In reply to hyt. Sure, you can use corn syrup too. Be careful not to use too much because it can make it too sweet and also too sticky. Good luck in making Kimchi Jjigae and thanks for asking!

By: hyt

hyt — Tue, 14 Feb 2012 00:26:37 +0000

Thanks for sharing your recipes…I just made the stirred fried shrimps – it is an awesome side dish! Really tasty : ) Can I use corn syrup instead of rice syrup next time? I am going to try making the kimchi Jjigae for dinner.

By: JinJoo

JinJoo — Mon, 07 Nov 2011 19:30:41 +0000

In reply to Judith Haemmerle. Glad you found it! Yes, I will post about kimchi jjigae the next time I make it.

By: Judith Haemmerle

Judith Haemmerle — Sat, 05 Nov 2011 14:55:46 +0000

In reply to JinJoo. I found the oyster sauce! Thanks for the picture. Yes, your kimchi fried rice is on my agenda. I have a few recipes for kimchi jigae but none that I love, so I'll look forward to yours. Thanks again.

By: JinJoo

JinJoo — Fri, 04 Nov 2011 19:14:07 +0000

In reply to Judith Haemmerle.

So great to hear your comments! Thank you. Yes, since I mostly cook for just my husband and myself now, 2-3 servings has become my usual.
I’m sure anchovy sauce will work fine instead of oyster sauce. Since oyster sauce is originally Chinese, Lee Kum Kee is the most known brand. But I have recently found a Korean brand- CJ’s baeksul oyster sauce (굴쏘스) http://english.cj.net/company/news/press/press_view.asp?ps_idx=1248&NO=314. The taste is similar but it’s a smaller bottle and it doesn’t contain MSG.
Another good way to use up kimchi is to make kimchi fried rice (posted already) and then of course, kimchi jjigae (hope to post soon).

Yes, Filoli should be beautiful in spring!