This Man's Cook Soy Sauce Jjimijae Bokkeum
A side dish made by simmering tenderized jjimijae in a savory soy sauce marinade with fragrant chili peppers, without mayonnaise.
Ingredients needed 4 servings
Recipe
Cooking tips
- Soaking jjimijae in water makes it moist and tender without mayonnaise, while also reducing excessive saltiness.
- Avoid squeezing out excess water from soaked jjimijae with your hands—this can dull the flavor and cause it to become tough again. Let it drain naturally through a colander.
- Maltose must be added at the very end, after turning off the heat and using residual warmth, to keep the jjimijae soft and shiny.
Recommended for
- Those looking for a fresh, new twist on the usual gochujang jjimijae bokkeum.
- People who want soft jjimijae that stays fresh and doesn’t harden in the fridge over time.
- Fans of side dishes with the crisp, sharp taste of chili peppers.
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