I adapted Robin Ha’s recipe from ‘Cook Korean’ after realizing $22/bowl (+ rice and 3 small banchan) at my favorite place in town wasn’t super financially responsible. 😅
I’ll need to add kelp to the broth to truly stick to the recipe in the book but there’s still a depth of flavor missing. I’m wondering if doenjang would help? It’s not in Robin’s recipe but as it’s a recipe of convenience, I’m sure there’s a million ways to make this and that’s been something I’ve seen frequently in other recipes online.
by chila106
1 Comment
Buddae jiggae is almost literally just throw what you have in the pot. A lot of recipes do use beans so doenjang would be fine but watch the salt levels.