|
I'm glad to have come across this thread, because I was going to ask about Maangchi. I was reading her cookbook and came across a recipe that told me to buy an expensive cut of beef and boil it for 40 minutes. Ever since then I've been a little less gung-ho about trying her stuff. There's an H-Mart maybe 15 minutes away from me. When I was stocking to make a Korean-ish pantry, I had to ask an employee where to find doenjang. I had no idea how to pronounce it and I showed him the word from the book. He goes, "Doenjang! Oh, doenjang? Are you sure?" I tell him yeah. He shows me where it is and says, "Everybody loves gochujang, you should get that. Are you sure you want doenjang?" What he pointed out to me was exactly what I was looking for and I nodded at him. He says, "It's right there. Uh, good luck" and walks off. I've tried gochujang once and the spiciness caused what I made to be inedible; I read it could be kind of sweet, though. I'm wondering if there is a brand that might be milder and sweeter than what my roommate gave me. Other than gochujang, I think I want to try making my own kimchi. I had one once at a restaurant that wound up being sweet and tangy, and I'd like to try to emulate that.
|
#
¿
Aug 29, 2019 03:20
|
|
|
|
| # ¿ May 14, 2024 00:28 |
|
|
Uh. I think I read someplace that I can use Maesil in lieu of having Asian/Korean pears. Should I use this stuff (watered down, it says 4:1) in equal amounts of replacing the Asian pear? What I'm about to use it for it a bulgolgi marinade from the blog linked earlier in the thread.
|
|
#
¿
Feb 27, 2020 07:01
|
|