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I use a tablespoon each of gochujang and gochugaru when I make tofu stew. I goes real quick if you make it 3 times a week.
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Oct 22, 2019 03:49
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| # ¿ May 14, 2024 21:24 |
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Pork bulgogi? looks great. I personally like a little charring on it.
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Dec 9, 2019 14:59
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You can just cook it longer or higher heat in the pan. I guess it's just burning the sugars.
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Dec 9, 2019 17:28
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You don't like a stew made of cheap instant ramen, spam, Kraft cheese, and kimchi? It can hit the spot sometimes.
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Jan 26, 2020 04:14
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I would crisp them up in a pan with a neutral tasting oil. Cook for 3-4 minute then flip when it's golden brown and delicious. You typically eat them with a dipping sauce that has soy sauce, sesame oil, onions, dried gochukaru flakes, ginger, etc. But just soy sauce works too. I wouldn't use gochujang but go wild if you want.
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Feb 20, 2020 02:55
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paraquat posted:the basic ingredients of the dipping sauce for these type of jeon are soy sauce, rice vinegar, sugar, (bit of water). The rest of the ingredients are optional, but usually the stuff already listed, including minced garlic and of course some roasted sesame seeds I hate rice vinegar and don't like sweet foods.
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Feb 21, 2020 05:46
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| # ¿ May 14, 2024 21:24 |
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I pretty much live on kimchi, steamed eggs, and stews so it's great. I feel like 99% of the korean food I taste isn't sweet at all and I can't recall any dishes with vinegar. Though I know it's weird that I don't like gochujang.
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Feb 21, 2020 10:03
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