Sometimes, the puns just write themselves.
Order jjigae while it’s a special at Moksa, if only to have the pleasure of pronouncing it (gee-gay). The stew is the cornerstone of a traditional Korean meal, a staple of the emperor’s table since at least the 12th century. Its great flavor comes from its complexity. In one bowl, you’ll experience a harmonious medley of ingredients you might never have heard of.
Photo courtesy of wikipedia commons
Our chef walks us through his take on seafood jjigae. Quality kimchee is crucial for the dish, so cabbage gets fermented in a spicy brine for a few days beforehand. The stew has a base of clam broth that’s been seasoned with gochujang, a fermented red chili paste. It’s not seafood jjigae without shrimp, mussels, and clams! Enoki mushrooms, glass noodles, and diced tofu are also thrown into the mix.
Jjigae is traditionally served along with other dishes and shared. The obvious choice at Moksa are the ribs with tamarind glaze. We also recommend the wonderful Naruto roll. Every bite is a delightful mix of tuna, salmon, crabstick, tobiko, and avocado wrapped in cucumber.
A Taste of Central 