I used rice water but it didn’t come out as thick as I wanted it! How do you thicken your stew?
by wigwam888
12 Comments
South-Flamingo3351
Do you add some diced potatoes?
JazzlikeZombie5988
Add 쌀뜬물 (Cloudy water left after washing rice) or add rice powder.
GoldButter83
Not a common ingredient but Ill put ricecakes in the next day in the leftovers and that thickens it up alot
OB4L
Potatoes (kind of a grainy thickness to the liquid or dduk which works super well especially if you don’t rinse it). Rice water never thickened it up too much for me either. If you really want it thick, you can maybe do the Chinese style cornstarch mixed in water thing.
vannarok
Potatoes all the way! And I prefer to add more liquid stock and doenjang to have enough soup.
LieutenantCurly
I just add a ton of doenjang 😳 potatoes makes a lot of sense though I should do that instead
joonjoon
You’re not really supposed to thicken it. It’s a chunky soup. The thickness comes from plenty of doenjang.
PhatPBree
I want to try it
Top-Cardiologist-112
Get in my belly!!!!!
Htweekend
I know this sounds obvious but add less water. So much water comes out of the vegetables and tofu, I used to forget this fact and my doenjang jjigeh was always watery until I held back a lot
moon_over_my_1221
More paste. Feels like you are close. Like one more healthy serving of spoon full 😋
Defiant_Neat4629
I’m thinking about making Gang Doenjang, which is a thickened version of the jjigae. Calls for one cup of water to get it really thick but I’m sure you could alter it to suit your liking. Mangchi ofc has the recipe.
12 Comments
Do you add some diced potatoes?
Add 쌀뜬물 (Cloudy water left after washing rice) or add rice powder.
Not a common ingredient but Ill put ricecakes in the next day in the leftovers and that thickens it up alot
Potatoes (kind of a grainy thickness to the liquid or dduk which works super well especially if you don’t rinse it). Rice water never thickened it up too much for me either. If you really want it thick, you can maybe do the Chinese style cornstarch mixed in water thing.
Potatoes all the way! And I prefer to add more liquid stock and doenjang to have enough soup.
I just add a ton of doenjang 😳 potatoes makes a lot of sense though I should do that instead
You’re not really supposed to thicken it. It’s a chunky soup. The thickness comes from plenty of doenjang.
I want to try it
Get in my belly!!!!!
I know this sounds obvious but add less water. So much water comes out of the vegetables and tofu, I used to forget this fact and my doenjang jjigeh was always watery until I held back a lot
More paste. Feels like you are close. Like one more healthy serving of spoon full 😋
I’m thinking about making Gang Doenjang, which is a thickened version of the jjigae. Calls for one cup of water to get it really thick but I’m sure you could alter it to suit your liking. Mangchi ofc has the recipe.