Gochugaru absolutely does a number on me, and it has never occurred to me to use Hungarian paprika instead. This is really smart!
SophiePuffs
Hey if you liked it then that’s all that matters! It’s your food. My Hungarian heritage would want me to put sour cream in this, like goulash lol. Then I DEF would go to hell 🤣
BJGold
Just don’t put in gochugaru. I make mine with just saeujeot since I’m a bad Korean and spice upsets my system.
imtotallydoingmywork
Some regions in Korea are known for white sundubu jjigae actually, might be worth checking out
ExquisitExamplE
Yes, but not for your cooking.
swat_c99
They do have “not as spicy” gochugaru (덜매운) but they sell out quickly.
11 Comments
I have a recipe on my foodblog for kimchi for kids with all paprika
what level of spice can you tolerate? or is this like maxxing it out
Yes
🥲
If there is a hell, you are probably going there. However, it’s probably not because of your delicious looking jjigae.
You could make a deongjang jigae instead.
Or you can make it without any gochugaru or even deongjang, white:
https://chefchrischo.com/white-soondubu-jjigae/
That’s the way my father likes it.
Gochugaru absolutely does a number on me, and it has never occurred to me to use Hungarian paprika instead. This is really smart!
Hey if you liked it then that’s all that matters! It’s your food. My Hungarian heritage would want me to put sour cream in this, like goulash lol. Then I DEF would go to hell 🤣
Just don’t put in gochugaru. I make mine with just saeujeot since I’m a bad Korean and spice upsets my system.
Some regions in Korea are known for white sundubu jjigae actually, might be worth checking out
Yes, but not for your cooking.
They do have “not as spicy” gochugaru (덜매운) but they sell out quickly.
https://a.co/d/iNnOWpU