Been making kimchi jiggae my regular way for years and it’s fantastic, then I saw a video where chef added canned sardines to the jiggae and it’s so much better, like exponentially! All these years, just wow.
by curmudgeon-o-matic
11 Comments
BlindedByScienceO_O
Nice!! I’ve been adding anchovies after watching a recipe by Maanchi. But sardines are a step above.
Quaglek
r/cannedsardines
LeeisureTime
Now try canned fish as another level up.
Lazy boy method: tuna
Upgrade method: canned pike mackerel
My favorite is the canned pike mackerel, my mom used to make it for me when I was a kid.
Intrepid_Froyo_8994
I got lazy and just add hondashi. i know it’s not the same but this is now my favorite way
oldster2020
We add tinned mackerel. Delicious!
NickIllicit
Why do you think it’s better? What kind of broth do you use? Exponential increase is a bold claim.
And link the video?
oldster2020
Tinned mackerel is delicious in jiggae.
DjinnaG
I have drifted towards adding a LOT of fish sauce , this sounds like a great alternative, or at least a way to use less and get some bonus protein in the mix. Will have to try this with next week’s batch
tierencia
I mean tinned is good, but if you do the same thing with dried anchovies, not the one used for dashi or the one for stir fry, it makes Jeolla style kimchi jjigae… which I think by far the best way to make one.
mtg101
Are you also not adding tinned fish to instant jjamppong noodles?
o0-o0-
Try Wild Planet smoked sardines in olive oil if you get the chance. Aside from jigae or soondubu, we also add a can when we make neoguri or shin ramyun sometimes, add tofu and the olive oil from the can – so much umami.
11 Comments
Nice!! I’ve been adding anchovies after watching a recipe by Maanchi. But sardines are a step above.
r/cannedsardines
Now try canned fish as another level up.
Lazy boy method: tuna
Upgrade method: canned pike mackerel
My favorite is the canned pike mackerel, my mom used to make it for me when I was a kid.
I got lazy and just add hondashi. i know it’s not the same but this is now my favorite way
We add tinned mackerel. Delicious!
Why do you think it’s better? What kind of broth do you use? Exponential increase is a bold claim.
And link the video?
Tinned mackerel is delicious in jiggae.
I have drifted towards adding a LOT of fish sauce , this sounds like a great alternative, or at least a way to use less and get some bonus protein in the mix. Will have to try this with next week’s batch
I mean tinned is good, but if you do the same thing with dried anchovies, not the one used for dashi or the one for stir fry, it makes Jeolla style kimchi jjigae… which I think by far the best way to make one.
Are you also not adding tinned fish to instant jjamppong noodles?
Try Wild Planet smoked sardines in olive oil if you get the chance. Aside from jigae or soondubu, we also add a can when we make neoguri or shin ramyun sometimes, add tofu and the olive oil from the can – so much umami.