Korean doenjang jjigae (soybean paste stew) is perhaps the most beloved stew in Korea. We eat doenjang jjigae at least once or twice a week. There are several different versions to enjoy this comforting stew. The original version is made with the anchovy stock, which helps to create the deep flavor in the stew. If you like the stew very much and wouldn't mind to make very often every week, it would be a good idea to make the doenjang jjigae stock in advance. The stock will last in ...
How to make all-natural Korean flavor powders
If you want any of Korean housewives cooking secret they use in their kitchen, here is one; all-natural Korean flavor powders. They are powdered form of dried anchovies, shrimps and shiitake mushroom. I use them all the time in soups, side dishes, and other dishes that needs extra perk up. I often skip making soup stock and replace with one of this powder in the water. They are handy to keep in your pantry and adds boost in many Korean dishes. There are no chemical flavor enhancers involved in ...