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.

One thought on “Tuin Jang Jjigae

  1. 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

Leave a Reply

Your email address will not be published. Required fields are marked *