Reviewed: Jul. 11, 2011

Great basic recipe. Used beef broth, dried anchovies, Korean red pepper flakes and green onions to garnish. Omitted the mushrooms and potatoes.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

marljong

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: San Mateo, California, USA

Reviewed: Jul. 6, 2011

So yummy. Tastes like my boyfriends mom's jjigae! I used dashi miso instead of denjang and dashi granules, and used korean squash instead of zucchini. I think my vegetables were really big though because I had to double the liquid section of the recipe to make it even.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

taytayishyper

Cooking Level: Intermediate

Home Town: University Place, Washington, USA

Reviewed: May 4, 2011

A 4.5...Very good recipe! Would have given it a 5, but was missing a seafood taste. Added taegu to it and it was awesome.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JAKASAKI

Reviewed: Jul. 31, 2010

My Korean husband loves it. He says its very authentic and wants me to make it again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

HungryHungarian

Reviewed: May 10, 2010

I gave 4 stars only because I've never had Miso before. This was delicious, and my Korean friend says it is very authentic! Since this is supposed to be a gluten-free recipe I substituted the dashi granules with boxed seafood stock...the dashi contains whey. Delicious!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Reviewed: Mar. 23, 2010

The soup was pretty good! I think I needed to add more denjang...not salty enough. Other than that, it was very filling.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

adjone

Reviewed: Sep. 1, 2009

Pretty good, but this recipe makes A LOT!!!! if its just you or someone else, half the recipe.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Misha Michelle

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Apr. 19, 2009

Perfect! It tasted just like my Mom's (she is full Korean and I'm half) and I imagined that I was in my Korean home again. Thank you for this amazing recipe. I even goofed and bought the extra firm tofu and it tasted amazing. Also, I used a milder type of gochu jang.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

Reviewed: Dec. 28, 2008

Tasted nothing like the Denjang Jigae that I know and love. The Overall, not a bad tasting soup, but it does not taste like the ones in the restaurants. I will not make this recipe again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Joonapoli

Reviewed: Oct. 17, 2008

This recipe tastes sweeter than the soup my mom used to make for me, but I think the Denjang (miso paste) I bought was sweet by default. I eliminated potato and added more vegetables like shitake mushrooms, pin/ stem mushrooms, strips of lean steak, then added baby bock choi & broccoli at the end (because I love my vegetables, and I like them crunchy). Nonetheless, fantastic recipe.

Was this review helpful? [ YES ]
1 user found this review helpful