Somewhat bitter aftertaste in kimchi jjigae, not sure what it could be

Somewhat bitter aftertaste in kimchi jjigae, not sure what it could be

I’ve made kimchi jjigae before and its always turned out fine. Made a giant batch yesterday and while it tasted good, there was a slight bitter aftertaste towards the end. Bitter similar to like a ginger aftertaste but not. It wasn’t overly noticeable but as someone who has had both homemade and restaurant jjigae numerous of times, I could definitely tell in the broth. Could it just have been the fermentation of the kimchis or the kimchi itself?

Ingredients were: an almost full tub of opened 2 month old jongga kimchi from Costco, 2-3 tablespoons of hondashi brand powder, soy sauce, mushroom soy sauce, pork stew meat (no idea what specific cut it is as the store just labels it as), two week old leftover geotjeori from Hmart (mainly just a bunch of chives, chive butts and kimchi paste/seasoning with a couple stragglers of lettuce), water and tofu.

submitted by /u/Direct-Geologist-407
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