Soo I bought this thinking it would be the same as the one on the right side but it wasnt at all, does anyone know which paste I need to buy or should I just make it
Appreciate the help, been eating these packets for weeks now and i think its time to find a more cost effective way of doing it lol
by Best-Charge-9513
2 Comments
Soondubu jjigae gets a lot of its ‘umami’ and taste from the broth. For instance, a broth with pork fat, or kelp and anchovies, etc. Gochujang itself does not complete a sauce, soup, dip, etc as it’s an ingredient that requires other things (it’s akin to putting soy sauce in water expecting it to taste like a nice soup).
If you want to make soondubu jjigae often from scratch you need:
– Frozen pork fat / fatty pork *OR* frozen kelp, anchovies, radish
– Large gochugaru (Korean pepper flakes). Good Soondubu jjigae doesn’t use gochujang, it just needs a heaping amount of gochugaru along with the prepared broth and rest of your ingredients.
https://futuredish.com/korean-sundubu-paste-make-jjigae-in-5-min/ is a good starting point for making base in bulk, although i prefer using fish sauce vs soy sauce and pair with a good anchovy/kelp dashi. Also cant go wrong with Maangchi https://www.maangchi.com/recipe/gogi-sundubu-jjigae