Haha so nice good job!

I used 4 real spoons of pepper flakes. Serving for 2 though but it was pretty spicy. And yeah, you are right, it tasted surprisingly genuine and you really do feel good after haha.

Oh I just saw you used the kelp leaves used for sushi right? I did that the first time I tried sundubu but it's soo much better with just sea weed not this roasted stuff.

ilovezil

United States4143 Posts

January 31 2010 18:42 GMT

#62

Chill:

Next time, make buddae jjigae. I guarentee 110% satisfaction, or you're not human

DreaM)XeRO

Korea (South)4667 Posts

February 02 2010 18:47 GMT

#63

fuuuuuuuuuck <3 im korean
and that made my mouth drool

very nicely done

Nal_rAwr

United States2611 Posts

March 23 2010 19:06 GMT

#64

I use Nori because all Japanese products are superior to their inferior Korean counterparts. Substitute Japanese products for Korean whenever possible, including women.

waaaat?
idk about the products
but how can u say dat
=(

bumped b/c it was linked from the krn food thread

KOFgokuon

United States14893 Posts

March 23 2010 19:14 GMT

#65

very nicely done

omgCRAZY

Canada551 Posts

March 23 2010 21:57 GMT

#66

That looks amazing. If only I was not a poor student.

FakeSteve[TPR]

Valhalla18444 Posts

March 23 2010 22:05 GMT

#67

omg looks delicious

chill come to sherwood park and cook for me *_*

nayumi

Australia6499 Posts

March 24 2010 01:27 GMT

#68

hmmm hairy forearm ...

Ruken

United States858 Posts

March 24 2010 07:25 GMT

#69

omg I just discovered this thread and that I have the biggest aisan market in the midwest close to my house!
http://www.unitednoodles.com/catalog2/#

Apparently prices are a lot cheaper there compared to a lot of other asian markets because they move things in bulk so quickly.

MaRiNe23

United States747 Posts

March 24 2010 20:36 GMT

#70

Wow I'm korean and that made my mouth drool throughout the whole instruction process lol. Actually the way you made it, i like it better than my mom's. REally well done Chill

So no fek

United States3001 Posts

May 08 2010 10:22 GMT

#71

There's a Korean place down the block from my college. I finally stopped in there for lunch the other day and ordered Kimchi jjigae. I had just been to a Korean BBQ joint a week ago and really wanted to try it, but was already so full with all the other stuff I ate. Wow, it was amazing; I've been craving it since I ate it three or four days ago. Only bad thing about it is it wasn't spicy enough. I think they went easy on me because I was white, even though I said I wanted it spicy.

Anyhow, it really made me think of this blog, and in turn this blog has inspired me to make it within the next week or so. This blog deserves a bump anyway, everyone should be exposed to Chill's leet cooking skills. I hope my dish turns out half as good as this looks.

cibris

18 Posts

May 08 2010 11:58 GMT

#72

I'd really like to try to make this but the problem is where I live finding kelp/kim/whatever is impossible. Is there anthing more accessible that I can sub in?

Also I assume I can just use cayenne powder or some chilli powder in place of gochugaru, right?

Jibba

United States22883 Posts

September 13 2010 02:32 GMT

#73

So I made this tonight.

[image loading]

Thanks, Chill! :D I skipped the kelp (I couldn't find our wakame), anchovies and garnish but went with extra tofu (med & soft), beef and fresh shrimp, scallops and squid, and threw in dried shrimp and fish balls to help the broth.

I also made Dubu buchim yangnyumjang to go with it.

[image loading]

Versita

Canada1032 Posts

September 13 2010 02:35 GMT

#74

+ Show Spoiler +

On September 13 2010 11:32 Jibba wrote:
So I made this tonight.

[image loading]

i'm hungry now

pikaaarrr :3

United States593 Posts

September 13 2010 03:50 GMT

#75

I should have mentioned this when I actually made it, but a while ago I used these instructions. I didn't have all the right ingredients but it was still yummy

Thanks Chill

Chill

Calgary25980 Posts

September 13 2010 16:19 GMT

#76

Ah looks good

I'm making this tonight again (usually end up making it once a month). Got all the stuff at home and the standard Korean coming over to help.

ilovezil

United States4143 Posts

September 13 2010 18:20 GMT

#77

ah, this is cruel to my yearning stomache

Deleted User 3420

24492 Posts

September 13 2010 18:44 GMT

#78

did either of you drink a beer with it

whenever i see this kind of food it makes me feel like a beer should be had with it

Netherlands12045 Posts

September 13 2010 18:47 GMT

#79

awww, i wish i had one of this during the OSL final T_T... that night was cold T_T

Chill

Calgary25980 Posts

September 13 2010 18:49 GMT

#80

On September 14 2010 03:44 travis wrote:
did either of you drink a beer with it

whenever i see this kind of food it makes me feel like a beer should be had with it

The food is too spicy it kills the flavour of the beer, so I don't usually drink with it.