Tuin Jang Jjigae

I made the most beautiful fermented soybean soup last night. It doesn’t traditionally have mushrooms in it, but I added that, along with potatoes, peppers, onions, tofu, and garlic. And I found the secret to making it perfectly: I put way too much water in with the soybean paste, and then I boiled it for a long time until the soup was thick brown.

Had it for breakfast. It was sooooooo good. Gorgeous! But now I’m hungry again.

Comments

  1. lynn says:

    Why does it seem like more and more men are becoming increasingly adept when it comes to culinary skills? Man, after reading all your posts pertaining to food and cooking, I think I need to take a cooking class or two… or at least buy a cookbook. :P

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