Doenjang jjigae — here's where I admit a gap
Here's the thing. I can make a solid doenjang jjigae but my seolleongtang has never once tasted like my mom's and I genuinely don't know why. If any of you have a Korean mom or grandma who makes soups, ask them this week and report back. I want the answer too.
Oh my heck, Caroline, that's such a good point!! I don't have that connection myself but yeah, bones and time just seem to be the secret with pretty much every soup lol. So true!! Best of luck!
Bringing my knife tonight no matter what, learned that lesson week 2 lol...
anyway my mother in laws says the seolleongtang thing is bone ratio plus skimming it forever, not really about simmer time. gonna ask Dustins grandma too and see what she says, will report back for sure
so i will fully admit i have never made doenjnag jjigae, its not even on my radar recipe wise..... but the way youve been talking about it in our rice era has me adding it to the list lol.
also youre still team "clear water rinse takes forever" right? bc i tried the caroline method last week with my rice and my arms almost fell off, no idea how you do that plus a whole stew on a weeknight. meanwhile my kids cheered for plani white rice again tonight so we are still riding that high youre the one who told me not to let anyone take that accomplishment from me lol so im holding onto it.
if you ever want to send me your jjigae process im gonna want the real version not the pinterest version... i always end up over researching stuff like this instead of just starting, ha. Thanks!