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Soybean paste stew is a rich, silky jjigae stew made with doenjang soybean paste. It is one of Korea’s most-popular jjigae, served from breakfast to late-night. Cook Note: Main ingredients for Doenjang Jjigae are vegetables such as scallions, aehobak, radishes, potatoes, chili pepper), mushrooms, tofu, seafood (shrimp, clams) and meat (beef, pork). Often, small amount of gochujang (red chili paste) is added for a hint of heat. It is better to boil over low heat for a long time when boiling with sardines or radishes, or on higher heat when adding mushrooms or tofu.AED 28.35 incl. VAT 5%AED 28.35 incl. VAT 5%
What does kimchi jjigae taste like?
Kimchi jjigae is often cooked in Korean homes using older, more fermented and “ripe” kimchi, creating a much stronger taste and containing higher amounts of “good” bacteria (also found in yogurt). … Sliced kimchi is put into a pot with beef, pork, or seafood; tofu; sliced spring onions; and garlic.
Is Korean tofu soup healthy?
Korean tofu soup is somewhat high in fat, due to the tofu and eggs, among other ingredients. … If you consume 2000 calories per day, that means you should not have a total intake of more than 14 grams of saturated fat.AED 28.35 incl. VAT 5%AED 28.35 incl. VAT 5%