What type of broth is used in a traditional Korean jjigae?
Welcome to Answerclub.org
Questions | Answers | Discussions | Knowledge sharing | Communities & more.
Sign Up to our social questions and Answers Engine to ask questions, answer people’s questions, and connect with other people.
Login to our social questions & Answers Engine to ask questions answer people’s questions & connect with other people.
Lost your password? Please enter your email address. You will receive a link and will create a new password via email.
Please briefly explain why you feel this question should be reported.
Please briefly explain why you feel this answer should be reported.
Please briefly explain why you feel this user should be reported.
Questions | Answers | Discussions | Knowledge sharing | Communities & more.
Traditional Korean jjigae often uses a base broth made from anchovy, kelp, or beef stock. The broth can be further seasoned with ingredients like gochujang (red chili paste) or doenjang (fermented soybean paste) depending on the type of jjigae.