How can I make my kimchi-jiggae less salty?

I really, really like kimchi-jiggae, and I make a huge batch every couple of weeks. My problem is that it’s too salty. I use instant dashi, kimchi, gochujang, dried mushrooms, gochujaru, fish sauce, pork belly, rice wine vinegar (unseasoned), onions, the usual stuff. No tofu, though, because I don’t like it. It’s delicious, the flavor is spot on, it’s just too damn salty.

Would floating (and discarding) a sliced potato in the broth while it simmers reduce the salt? What am I doing wrong here?

submitted by /u/The_World_Is_A_Slum
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