Doenjang jjigae — here's where I admit a gap

Caroline SonInstructorJun 3, 1:48 AM

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.

Kristy JorgensenJun 4, 3:17 AM

Oh my heck, Caroline, I don't have that connection but bones and time seem to be the secret with most soups.

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Baylee DavisJun 4, 9:04 AM

bringing my knife tonight no matter what, learned that lesson week 2... anyway my mother in law swears the seolleongtang thing is bone ratio plus skimming it forever, not just simmer time. asking dustin's grandma too, will report back

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