Each spicy, savoury sip burned a path from our mouths to our stomachs until our insides were warmed through. This highlights the comforting and warming effect of spicy food.
Unlike other Korean soups, jjigae is substantial enough to be eaten on its own, and serves a more integral role in Korean meals, paired with rice and kimchi.
Historically, most Asian countries struggled with poverty, so soup recipes were a way of cooking that used fewer ingredients while still nourishing the masses.
The chef at my family's regular restaurant retired, and her younger relative took over, but the jjigae was never as tasty despite trying many versions.
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