Mojakka is one of my favourite comfort foods. My mom makes the best mojakka. This is pretty much exactly the same way that she makes it except that she adds whole allspice (I'm honestly not sure how much... for a big pot, probably about a tablespoonful). The only problem I have whenever I try to make it myself is that the beef always turns out tough. I haven't figured out what I do wrong...

Reviewed On: Nov. 2, 2009

I love this recipe, but have to give it 4 out of 5 only because of the alterations I made to the recipe (I only give 5 out of 5 if I love the recipe after making it exactly as written). I use one medium turnip and halve the remainder of the ingredients. Also, I use 5% cream instead of heavy whipping cream and only a tablespoon of brown sugar Splenda instead of regular brown sugar. Not too sweet, and not too heavy. When I made this recipe with the modifications, my parents - who are both Finn and grew up on their respective mothers' turnip "casseroles" - said that these were the best turnips they'd ever had!

Reviewed On: Oct. 28, 2009