For this past year of 2012, I have been trying make a dinner of some sort for each other every month. (This has played a part to some of my oddball creations that I’ve posted up here.) A while ago, I made some soup! It was sooo delicious, and I wish I had kept the recipe.
So jjigae (찌개) refers to a spicy soup and it’s my favorite kind of soup Korea has to offer. It’s usually served with barbecue/meat restaurants. The base is usually pretty thick and almost always spicy. A while ago, I cooked soon-dooboo jjigae (순두부 찌개) for him (mentioned here), but this was so much better: kimchi jjigae (김치 찌개).
Okay so the main difference is soon-dubu jjigae (순두부 찌개)is made with tofu (두부). Often times, it’s mixed with seafood. Kimchi jjigae (김치 찌개) is made with kimchi (김치) which is fermented cabbage. Usually, it’s mixed with little pieces of pork. I used a lot of pork in it–and it was delicious! lol. Anyway, here’s the picture!