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Grand Fromage posted:That's just how soju is. Industrial ethanol and artificial sweetners. Are you sure the cocktails aren't using fruit juice to dilute and hide the soju flavor? Huh, is most soju sweetened? The one time I tried it it was just straight alcohol, basically no flavor. As a side note, I was successful with Kenji's vegan kimchi recipe if anyone needed such a thing. https://www.seriouseats.com/recipes/2012/01/homemade-vegan-kimchi-recipe.html. The recipe says "1 large head napa cabbage, about 1 pound" but I don't know what kind of cabbages Kenji is getting, one large head was like 3+ pounds at the korean grocery I went to. I ended up with maybe 2.5 pounds after coring and taking off some of the leaves. I used a bit more salt, but the same amount of water/chili/miso and it turned out just about right. I think just tasting for it to be about sea water is the more important direction.
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Apr 6, 2019 02:46
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TychoCelchuuu posted:Have you tasted sea water recently? I don't think you made your brine that salty. Yeah it's actually has been a while since I've been to the ocean. Maybe tastes like the Black sea then, that's like 1/2 ocean water salinity apparently (and technically I can still call it sea water  )?
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Apr 6, 2019 04:19
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Grand Fromage posted:I've never tasted non-sweet soju except for traditional Andong stuff, which was more of a rotting vomit flavor. I think I got the Chumchurum brand. Apparently they make a "mild" version which is what I must have gotten, it just tasted like watered down vodka. I don't read Korean at all, so I could just be misremembering all of this.
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Apr 6, 2019 04:33
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Cute Duck. (And cute cats!) Does the purple rice taste different? Or is it just purple?
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May 8, 2019 03:42
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Are some brands of gochujang better than others? I got an extra-hot tub a while ago (it was the only small tub), but it can be a little too extra-hot. I might start making bibimbap more so I'll get a regular sized tub of gochujang soon.
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Jul 7, 2019 23:53
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Grand Fromage posted:I never noticed any difference between different brands of Korean gochujang. I can't remember anyone ever discussing it. Haechandeul, Sunchang, and Saempyo are the only big commercial manufacturers I think. Ok thanks, I'll look out for those on my next trip to H-Mart. FelicityGS posted:There are better "brands", but they're all tiny farmers who sell exclusively out of stalls they set up next to their farm or at little popup markets. My current favourite is a sticky rice (찹쌀) based one. You're not going to find them outside Korea unfortunately. Yeah I'm in the USA, so bespoke roadside gochujang would unfortunately be very difficult to find.
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Jul 8, 2019 01:24
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The last tub of gochujang I got was the extra-spicy variety (since it was a tiny half-sized tub). I would guess it was about twice as spicy as the regular stuff. It wasn't as good as the usual kind, I'd rather be able to put more into my bibimbap without it getting too spicy.
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Aug 29, 2019 04:15
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Good timing, I just made some kimchi. I think I'll try to make some tofu/kimchi dumplings at least. What else goes well in the filling?
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Jan 18, 2020 04:58
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FelicityGS posted:Glass noodles/dangmyeon, carrots, I think maybe some minced cabbage. Should I cook the carrot after shredding, or will the steaming usually be enough? Also, how long would you keep thawed but unopened wrappers in the fridge? I put some in but this week may not be a good week for it.
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Jan 21, 2020 01:35
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Anyone tried to make gochujang before? I saw a few videos and it looked like an interesting project. A lot of people used both malted barley/sweet rice and then a bunch of rice syrup. I wonder if I can get away without most of the rice syrup, just mainly stick to a well-converted barley/rice wort that's fairly sweet. I live near an H-mart so I can hopefully get the meju powder there. I'm definitely not brave enough to make my own meju, at least yet.
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Jul 3, 2020 16:24
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What's the typical ratio for boricha? I think I had it at a korean restaurant a while back, they served us some tea that tasted kind of roasty. And is it usually boiled for a while? I got a big bag of roasted barley now so I've got to make some tea.
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Feb 1, 2021 06:55
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What do you mean bean paste form? I’m having trouble picturing that. I’d think getting the Napa cabbage would be the hard part!
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Feb 25, 2022 15:37
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