Gochujang Jjigae – One Ingredient Difference

If you love gochujang jjigae, then this recipe is bound to tantalize your tastebuds. However, if you are not careful you will ruin it by not using dashima correctly. This article discusses what dashima is, how to use it, and common mistakes using it. If you follow this advice your kimchi jjigae will be fresh, savory, and full of delight. The best kimchi jjigae you have ever tried.

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What is Dashima Doing in Gochujang Jiigae?

Dashima is a key ingredient in gochujang jjigae and a great many other asian soups and stews. Its a Japanese invention that amps up flavor to just about anything. If you have ever had an asian soup, I am willing to bet dashima was in it and you did not even know it. The simplest way to describe it is to say that it is a fish stock. Dashima is in its basic form is kombu sea kelp and anchovies boiled in water to create a stock. There are more complex variations to creating dashima stock and different levels of dashima. However, for this gochujang jjigae recipe we will use the simple version — water and anchovies.

How to Use Dashima in Kimchi Jjigae

To make dashima there is a simple formula to follow. Use 6-8 large anchovies, to one quart (1 liter) of water. Soak the anchovies and kombu in the water for 20 minutes. Then boil the ingredients for 10 minutes. Stop cooking and strain out the anchovies and kombu. Use the stock in kimchi jjigae and other asian soups.

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