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Kimchi jjigae: Difference between revisions
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<span class="review"> <div class="right_imgs" style="float: right; width: 320px;"> <span class="reviewHeader"> | |||
===Recipe review=== | |||
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'''<span class="reviewTitle">Yow!</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">Nice, but my lips are still burning!</span> <span class="reviewAuthor"> - [[User:Chef|Jerry]] </span></span> | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 1285 | |TotalCalories = 1285 | ||
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 50 minutes | |CookTime = 50 minutes | ||
|Image = [[Image:Kimchi jjigae recipe.jpg | |Image = [[Image:Kimchi jjigae recipe.jpg|alt=Electus]] | ||
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[[Kimchi]] jjigae is often cooked in Korean homes using older, more [[Fermented|fermented]] and "ripe" kimchi, creating a much stronger taste and containing higher amounts of "good" bacteria also found in [[Yogurt|yogurt]]. The [[Stew|stew]] is said to be more flavourful if prepared with older kimchi, while fresh kimchi may not bring out a full and rich flavour. | [[Kimchi]] jjigae is often cooked in Korean homes using older, more [[Fermented|fermented]] and "ripe" kimchi, creating a much stronger taste and containing higher amounts of "good" bacteria also found in [[Yogurt|yogurt]]. The [[Stew|stew]] is said to be more flavourful if prepared with older kimchi, while fresh kimchi may not bring out a full and rich flavour. | ||