I just made my own ch'amch'i dwaenjang jjigae, and will be blogging the pics of it later. This marks a turn to somewhat-- somewhat-- healthier eating for me. While I've made budae-jjigae plenty of times (it's not that hard to make), this was my first-ever attempt at a different sort of Korean stew. I doubt it would pass muster with the Korean palate, but it was good enough for me. If you're Korean, or a good cook when it comes to Korean cuisine, I'd like to hear from you in the comments about how to improve the stew. After you've had a chance to look at the foodblogging, please post a comment or send an email.
In the meantime... stay thou tunèd.
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