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Hello, I've planned on making my homemade jajangmyeon but I don't have the key ingredient, chunjang, at home and I've searched for it in Asian and Chinese markets in my area but for no avail. So I ended up buying some douchi and byung chajang.

So my question is, do these work as substitutes or is it possible to make chunjang out of them?

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I visited Korea a few years ago as part of s program where I mostly stayed in people’s homes. I noticed that they served soup with virtually every meal. One in particular I remember is a very clear, cold seaweed soup. I’ve seen recipes for miyeok guk, but this seems way too hearty and full of seaweed to be what I ate. This was just a light broth with a few seaweed leaves scattered about. Does anyone know how to make this? Does anyone have any other recipes for these light, simple soups Koreans eat as a part of a meal? Thanks

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I'm making kimchi and want to try adding oysters. Unfortunately I'm pretty far inland and all I can find are smoked oysters in a tin. Will these work? I enjoy them on crackers and I don't think the smokey flavor will be very strong once I'm rinse them.

Thoughts?

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I’ve heard that you want to use extra fermented kimchi, but I have a problem with eating it all before it ages... What are the differences in using fresh store bought kimchi?

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So we have a little korean restaurant nearby that makes great food, and i've been trying to emulate their tofu soup and side dishes at home, especially the fried tofu and potatoes, I've been using recipes with ingredients and spices bought from H mart and techniques from crazykoreancooking and maangchi but the flavor is ... off. it just tastes like, well, tofu and fried potatoes like my swedish mom would make them.

any tips for a noobchef?

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Neighborhood BBQ/potluck this weekend... I’m planning on prepping some dwaejigogi/bulgogi skewers and making a giant batch of japjae. Any other portable, fun dishes I should be making?

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Looking for none all you can eat buffet but the kind that will cook for you as you sit and watch awkwardly

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Mine is soft but pretty chewy. Should it be more pliable?

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Can you store Gochujang like this one at room temperature or should you keep it refrigerated?

Right now I've got a box of Gochujang I opened a while back safely stored in my fridge, but I'd like to take it out and simply keep it on a shelf or something if that's possible so as to save some space in my fridge. What do you think?

Here's what it looks like: https://ibb.co/dcNOn9

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So recently I bought a little tub of minced garlic from my local Korean mart and I was wondering if anyone had much of an opinion on these? I tried to look it up on the internet but I only came across jarred garlic which is loaded with preservatives, stored in water and apparently a lot more sweet/acidic? These tubs I see in Korean stores are straight from the fridge and the only ingredient is Garlic (100%) so I'm wondering how good these actually are compared to the real deal. So far they seem perfectly fine to me but I'm no food expert.

I love garlic and use it in almost every dish I can (source: am Korean) and figured buying this is more convenient than having to dice it up every time if it's not that different.

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So long story short went to eat Korean today and in the place we went they gave us both the sauce and a soup with bibimpbap. Does anyone know what it is?

[IMG]http://i.imgur.com/7qU5wmI.jpg[/IMG]

And sorry for the typo in the title.

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