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gochujang is so loving mild it's like half as spicy as a basic tobasco, dunno how it could overwhelm anything. my fav is to mix it with a little sesame oil and eat blanched broccoli with it, hella good. when I was a kid our local hibachi restaurant served straight gochujang with its vegetable "course", which got me and my mum hooked, she'd always ask for extra to take home. but, she never could figure out "what that spicy asian sauce was". the year I connected the dots and gave her a surprise squeeze bottle of gochujang for christmas was maybe the best christmas. gochujang and xmas ham son.
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Aug 7, 2017 07:30
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| # ? Apr 29, 2024 00:06 |
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Gochujang isn't spicy but the flavor is strong. It's pretty common in Korea for people to use way too much and completely drown more delicate flavors of vegetables or fish.
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Aug 7, 2017 07:39
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Is yeotkireum the same thing as nuruk?
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Sep 15, 2017 03:01
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No. Nuruk has yeasts and molds and stuff for the fermentation, yeotgireum is just malt powder used for its flavor. If you can't find nuruk there are guides for making your own on the googles, it's a minor pain in the rear end but not terribly difficult. Grand Fromage fucked around with this message at 03:14 on Sep 15, 2017 |
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Sep 15, 2017 03:11
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Grand Fromage posted:No. Nuruk has yeasts and molds and stuff for the fermentation, yeotgireum is just malt powder used for its flavor. I can find nuruk pretty easily these days, but a new recipe I was checking out mentioned yeotgireum and I wasn't really sure about that one; I've used it for sikhye but hadn't thought much about it til now. I was confused since nuruk starter looks a lot like it contains barley, and yeotgireum is labeled as barley malt flour. Thanks for clearing that up! Actually, while we're on the subject, is nuruk ever used for anything besides makgeolli?
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Sep 15, 2017 03:38
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Is kkakdugi fermented shorter than kimchi? I just mixed up a batch and most places say like a day or two then put it in the fridge. Is it mostly just eaten as is (i.e. banchan), or could I make it into dumplings or something? Also, how do people drink soju? Just take shots of it? I impulse-purchased a half bottle at the liquor store today.
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Dec 17, 2017 00:43
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It's eaten as is but go hog wild. I've never made it so don't know about the fermentation time. The pro way to drink soju is pour it down the drain and buy a bottle of makgeolli instead.
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Dec 17, 2017 01:12
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Maybe if it's the 80 proof soju you can use it to disinfect your pot??
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Dec 17, 2017 02:22
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I've had kkakdugi in soup but mostly it just seems to be a banchan thing? Idk do what your heart tells you. Soju: get frozen fruit, fruit juice or punch, pour it all together, die of alcohol poisoning. 0/10 would not again.
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Dec 17, 2017 02:25
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Eeyo posted:Also, how do people drink soju? Just take shots of it? I impulse-purchased a half bottle at the liquor store today. https://www.youtube.com/watch?v=kRxGYfh3SXI Also, gently caress the haters, I can down soju all day long, it's delicious as gently caress.  kkakdugi is only like 2 days max for me on the counter. That's ready to eat super fast. Casu Marzu fucked around with this message at 03:07 on Dec 17, 2017 |
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Dec 17, 2017 02:59
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Ok I'll pull it after 1.5 days, it'll probably go a little slow since it's winter. I guess I'll have to get a shotglass for the soju then. Thankfully it's only 17.5% so it can't be that bad.
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Dec 17, 2017 04:15
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Eeyo posted:Thankfully it's only 17.5% so it can't be that bad.
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Dec 17, 2017 05:13
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Friend is asking me about a banchan that's thiny sliced onions in a brown sauce. Common at barbecue restaurants. I don't know the name or how to make it, anyone got an idea?
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Dec 17, 2017 07:12
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Grand Fromage posted:Friend is asking me about a banchan that's thiny sliced onions in a brown sauce. Common at barbecue restaurants. I don't know the name or how to make it, anyone got an idea? 양파절임?
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Dec 17, 2017 07:16
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