Korean recipes:
Butternut squash porridge (hobakjuk)
Many people think the Korean word hobak (호박) means pumpkin, but it actually means squash. A pumpkin is really a kind of squash. So in Korea, we make this recipe with pumpkins. But here in the West I can’t easily find the kind of pumpkin Koreans use for hobakjuk. So I learned to make it out of butternut squash, which is available everywhere here.
The recipe for Hobakjuk needs only a few ingredients. But making the small rice cake balls takes some time. I recommend you make the rice cake balls with your family members or friends together. Whenever I make this porridge, I remember my grandmother and my family members. We all made the rice cake balls together. I miss them and all of us who had a great time while making the rice cake balls!
Ingredients: 2 or 3 small butternut squash, water, salt, sugar, sweet rice flour.
How to prepare butternut squash:
- Wash the exterior of the butternut squashes in cold water.
- Cut the squash in half lengthwise and remove the seeds and stringy stuff with a spoon.
- Place the butternut squash in a large pot. Pour 3 cups of water over them and bring to a boil over medium high heat for 30 minutes, until the contents become soft.
- Turn off the heat and let it cool down.
- When it’s cooled down, scrape the cooked insides out with a spoon.
- Place 3 cups of the cooked squash insides into a large pot and add 4 or 5 cups of water and boil
Make rice cake balls:
- Boil some water.
- Make rice cake dough by mixing 2 cups of sweet rice flour, ¼ ts salt, and ¾ cup of hot water. Mix it up with a wooden spoon at first, and then knead it for a few minutes with your hand after it cools down.
- Wrap the dough in plastic wrap and set it aside for about 20-30 minutes.
- Put about 3 tbs of sweet rice flour into a large bowl (this will prevent the rice cake balls from sticking together).
- Take a bit of dough and roll a rice cake ball (the size should be a little larger than soy bean). Put it into the bowl with the sweet rice flour.
*tip: to prevent the dough from getting dried out, always wrap the dough in plastic wrap while you are making the rice cake balls
Let’s make porridge!
- When the mixture of squash and water starts boiling, add the rice cake balls to the pot. Stir it with a wooden spoon and cook it for a few more minutes.
*tip: when it’s cooked, all the rice cake balls will be floating on the surface of the porridge. - Turn off the heat and add 1 ts salt and ¼ cup of sugar and stir it for a few seconds before serving.
Yayee! You made butternut squash porridge!
That looks really good, I love winter squashes and use them often in stews, or steamed with sauces over them or even boiled in unrefined cane sugar syrup infused with cinnamon.
I will make your recipe soon, I was laughing at the “big rice balls in that dish is lazy peoples way of doing it” I though of something more lazy… someone using “canned pumpkin puree” and already frozen rice balls ha ha.
P.S. Nice wig, it reminded me of cosplay I see at anime expos :D
October 13th, 2008 at 9:49 pmLooks good! If I am making this in Korea, do I use the small green Korean pumpkins or the big bumpy orange ones?
I made heugimja juk the other day. It’s good! You should do more juk recipes. :)
October 13th, 2008 at 10:07 pmlove your costume!!!! you look so pretty =) It’s market day today, so I’m going to include a butter squash and make this :)By the way, I can’t find glutinous/sweet rice flour here, and you mentioned before in a comment for the sweet rice flour that you can substitute flour for it, is this correct? Would plain rice flour be ok for this? Thanks!
October 14th, 2008 at 6:04 amJosh,
how are you! How do you like living in Korea? : )
Made heukimjajuk (black sesame porridge)? I’m impressed!
Anyway, I recommend getting danhobak (”단호박” in Korean) to make hobakjuk.
http://www.chosun.com/se/news/200410/200410280168.html
http://www.wildplant.kr/comzy/bbs/board.php?bo_table=w_horti&sfl=wr_subject%7C%7Cwr_content&stx=%B7%B9%BA%A3&wr_id=116036
You can make hobakjuk either the first one or the second one.
Let me know how your hobakjuk turns out!
October 14th, 2008 at 6:27 amAnna,
October 14th, 2008 at 6:32 amI never use plain flour to make rice cake balls.
I hope you can find right ingredient. Where do you live?
Check the forum under “Where do you buy Korean ingredients?”. If you don’t find any information that you are looking for, leave your question there. Someone who knows where you can get glutinous rice flour in your area may give you good answer.
Thanks for the reply,Maangchi. I live in Uruguay, and I can’t find “arroz pegajoso”(sticky rice)in the grocery,
October 14th, 2008 at 8:05 ammuch more the “harina de arroz pegajosa”(sticky rice flour). There aren’t much asians around here, and I’ve never been to the only one “asian store” here, but I’m sure in Argentina they have asian stores that carry “exotic” products..and I’ve heard of a Korean community in Flores…when I go to Argentina I’ll surely visit it. Again, thanks for the reply..
Hi, Maangchi! Great recipe and video. You look so cute in your wig, and your captions are so funny. (”Me! Me! Maangchi!”) I have two questions about the rice balls. (1) When you first mixed in the water, it looked so dry! I have this problem with all kinds of dough, so I want to ask you if you added any more water as you were mixing the rice flour balls. Or does the dough keep getting moister as you knead it? (2) are these the same kind of rice balls that are used in the red bean porridge (which I think is eaten during the winter holidays?)?
Thank you for posting all these recipes and stories.
Lu
October 14th, 2008 at 12:51 pmHi maangchi! I was wondering is this rice cake recipe can also be used to make the dukbokki rice cake?
October 14th, 2008 at 4:22 pmAnna,
October 14th, 2008 at 5:56 pmDid you leave your question on Forum? I was going to find a Korean grocery in Uruguay through searching Korean website, but can’t find any.
Lu,
1.Yeah, I used 3/4 cup of hot water plus maybe 1-2 tbs more later for 2 cups of sweet rice flour. Prepare 1 cup of hot water for 2 cups of rice flour, then control the moisture. The amount of hot water depends on how dry the flour is. It should feel like an earlobe. : )
If it’s too dry, you will have to add a little more hot water.
2.Yes, the rice cake balls are used in red bean porridge (팥죽: potjuk). But as you see in the video, the rice cake balls for hobakjuk is very small.
I’m going to post the recipe forred bean porridge later.
October 14th, 2008 at 6:09 pmThanks for the recipe Maangchi.Here in Korea I bought 조랭이 떡 so I don’t need to make the rice cake balls.I plan to make hobakjuk today and my family will eat it tomorrow,so can I just put the rice cake balls in now and keep in refrigerator?or make the porridge for now,keep in refrigerator and tomorrow when we eat,heat it up and add the rice cake balls in?Is the hobakjuk supposed to be served hot or cold?If the rice cake balls are only added before serving,can I put 조랭이 떡 in freezer because I’m afraid they will be dried if I put them in room temp.for a day (or maybe two)
October 15th, 2008 at 1:20 amAnn,
Is joraengiddeok (조랭이떡) made with plain rice flour?
If so, I would not recommend using it.
Please make the rice cake balls made with sweet rice flour. : ) And make it when you eat it and serve hot.
I never make hobakjuk in advance.
leftover porridge will be kept in the fridge for next day. You can eat it either cold or hot. Cold hobakjuk will thicken. I usually put some water in the thicken porridge and heat it again. Don’t forget to stir it on an off.
October 15th, 2008 at 6:35 amThe density of porridge is controlled by the amount of extra water you put.
I’m really interested in Korean culture and when I watch Korean shows, they make the food look so good!!
But since I’m a starving vegan student, I don’t really have the money to buy vegetarian ingredients or the special ingredients like gochujang.
But with your recipes, making korean food is easy for me now!
Thanks, these were a great help!!!
Now, I can eat hobakjook whenever I want to!!
October 15th, 2008 at 2:56 pmnazarene,
October 15th, 2008 at 6:31 pmI’m very glad to hear that my recipes may help you save money. Eating good food is very important. Don’t get too hungry. : )
Hiii!!
October 15th, 2008 at 7:54 pmI’ve made your receipe tonight and it taste really good! I’ve added some of the chinese 5 spicies on it! I’ll do this receipe again for sure!
Thanks a lot!
Andree-Anne,
October 16th, 2008 at 6:45 amThank you for updating your successful hobakjuk making!
Happy Halloween!!
October 16th, 2008 at 4:30 pmYou are so cute in the wig, and you always look like you are having fun cooking. I think I will make this on a snow day when all the kids are stuck home (they will help). Cooked squash freezes well so I’ll freeze some now while they are plentiful at the produce market.
This dish is very interesting! May I know if this is considered a dessert if eaten cold and a porridge if eaten warm/hot (as in as a meal) or is it part of a meal?
ps. Looks like u are all set for Halloween!
October 17th, 2008 at 1:02 amSylvia,
yes, cooking is fun for me especially when I’m hungry. : )
VB,
Look at the very top of the recipe to see what kind of category this dish belongs to.
It could be used as main meal, appetizer, or snack.
October 17th, 2008 at 7:37 amWhen it’s warm, it’s more delicious.
OHH Maangchi… I made this a wonderful desert-like soup by adding 1/4cup more sugar and 2-3 TBS of cinnamon! It was goood!!!! Thanks for the hobakjuk recipe!
October 19th, 2008 at 1:44 pmmattlai,
October 19th, 2008 at 4:17 pmI’m happy to hear about your success in making hobakjuk! Congratulation!
hi maangchi,
October 22nd, 2008 at 7:51 pmis it ok to make the balls ahead of time and store it in the fridge overnight?
thanks for the recipe =)) i love butternut squash!
mei,
yes, it’ll be ok to make rice cake balls in advance.
Don’t forget to cook them fully until they are floating.
I love butternut squash, too. Sometimes I bake it in the oven. When it’s cooked, I put some honey, cinnamon powder, and a little bit of butter and scoop it to eat. It’s another way of eating butternut squash.
October 22nd, 2008 at 8:15 pmthank you maangchi! =]
October 22nd, 2008 at 9:40 pmyes, i usually bake it too, sometimes puree it for soup, or cut to thin slices (as an oven-fried chips)..its soo good =D will try this next time ^^
mei,
When you have free time, please let us know the recipe for your oven fried chips using butternut squash on the forum here at http://www.maangchi.com/talk/forum/general-discussion
Interesting!
October 22nd, 2008 at 10:03 pmMaangchi,
I currently live in S. Korea and I found sweet pumpkin rice porridge for sale in the grocery store. It’s like a cross between your recipe and rice porridge. Can I make your recipe and add some rice to it for the same flavor? Or, is it a different type of juk?
Thank you for the wonderful post. I will try making hobak juk this weekend.
October 24th, 2008 at 7:50 amNellie,
October 24th, 2008 at 8:11 amSweet pumpkin rice porridge? It sounds unfamiliar to me! : ) But why don’t you try?
I sometimes use rice in red bean porridge (patjuk) and mung bean porridge (nokdujuk), but never use rice in pumpkin porridge.
Hi,,,you know your so great i envy u a lot…
October 24th, 2008 at 10:29 amThats why i always follow your recipe,i wish i could learn them all…Because Iam Pilipina and my husband is korean he dont like some of philippine food,,,
and i always cook only fried egg and kimchi chigae…
for about one year…but then one day i found your site…after i watch i first try your dubukki…
My husband said that it was great.
So i will try all of your recipe i wish i can make same as yours…More power to you…
And thank you very much,you made our relationship more strong b’cuz of your delicious recipes…
Thanks again…
maangchii
October 25th, 2008 at 4:53 pmactually my oven-butternut squash fries follows recipes i browsed randomly from internet =D i dont have any exact recipe/measurement but usally i simply slice it thinly and coat it with egg (or egg whites to reduce calories) then coat it with bread crumbs and bake it till crisp.. ^^
mei,
October 25th, 2008 at 8:12 pmoh, I see!
Thank you!
Hi Maangchi,
I just made this and it was so good, especially on this cold and windy night. My squash scorched a little bit when I was steaming it (ran out of water), but I made the soup anyway and the roasted flavor was actually nice. I made a small amount: only 1/2 a kabocha squash and 1/2 c. mochiko. It was perfect for just one person (my BF doesn’t like squash :P). Thanks for the recipe–I will definitely make it again!
October 26th, 2008 at 8:51 pmLillian,
October 26th, 2008 at 11:59 pm“roasted flavor was actually nice”, I agree with you. : )
I made this today, yummy.
October 27th, 2008 at 5:51 pmhey maangchi~
October 31st, 2008 at 1:41 amis the dough thing…kind of like sweet tapioca?
ginger,
no, you need sweet rice powder to make hobakjuk. Sweet rice is sticky glutinous rice.
http://en.wikipedia.org/wiki/Tapioca
October 31st, 2008 at 7:57 amHi Maangchi!
Still remember me from Singapore? Happy Halloween! Long time no see!
For me, it’s 1 Nov. I went to the Korea Festival. It was quite disappointing as there was not many food booths and live cooking demostrations. It was quite a small scale one. Maybe my expectations was a tad too high. Still enjoyed myself!
Ciao for now! Enjoy your trick-or-treating! Bye!
November 1st, 2008 at 7:27 amChris,
November 1st, 2008 at 10:24 amof course I remember you!
Yeah, I agree! There should be lots of food booths in any festivals! Food is very important for me to enjoy the festival. : )
팟캐스트로 다운받았는데요^^
November 4th, 2008 at 5:38 am너무 유용하게 보고있습니다^^
정말 같은 한국인으로서 자부심을 느낍니다^^
앞으로도 더 많은 요리자료 올려주세요^^
Ji hoon,
November 4th, 2008 at 8:14 amThanks for your encouragement!
Tae dan hi kamsah hamnidah. Yoggi umshik mashisayo (mayoo yummy yummy). I miss Korea so much …
November 8th, 2008 at 9:18 pmDeboarah your Korean is good!
November 8th, 2008 at 10:25 pmGomapsumnidah! I have an additional question - there is another version of Den Jang Chigae, sort of a richer, more concentrated version. Do you know what it is? There are some wonderful, very traditional (Korean) restaurants here in Toronto. You would be amazed. Please, Maangchi, keep giving us these wonderful recipes. My ‘fridge at home consists mostly of “Hanguk umshik” - what’s not to love. I watched your preparation of Oi Sobaegi on UTube. You make it look so easy!
November 9th, 2008 at 3:12 pmDEBORAH
November 9th, 2008 at 5:21 pmYou seem to like cooking a lot! I think my doenjangjjigae is very thick. You tasted more concentrated version of doenjangjjigae at a Korean restaurant? Interesting!
Thank you for your interest in my recipes anyway.
Hi again, have not made your doenjangjigae yet … shall do next weekend. I like a thick broth that has substance. So comforting on a cold night when one gets in from work. I look forward to trying yours. Also … is there a recipe for Hwae Dup Bap on your site? I think a lot of people would like that - especially made with minari (watercress). A great calorie-conscious dish (most Korean food is not fattening) and healthy as well - vegetables, fish. If you do share a good Hwae Dup Bap recipe for us, if you could include the sauce - the “gochujang” that goes with the hwae dup bap. Regards, Deborah
November 9th, 2008 at 8:07 pmDEBORAH,
November 9th, 2008 at 9:30 pmCheck this out
http://www.maangchi.com/recipes/hwedupbap
Made this with cold cucumber salad and potatoes this weekend. I didn’t realize beforehand how much work the rice balls would be - I only got half the dough done before I got too hungry! (So I have dough in my freezer.) I skipped the sugar, and it was very very good - but I used most of the small bag of sweet rice flour! So now I have a good excuse to go back to the korean grocery and get more stuff.
November 10th, 2008 at 4:28 pmAnita,
November 10th, 2008 at 8:25 pmThank you for your update! It sounds like you are busy cooking Korean food these days. : )
I’m going to try to make this today! 호박죽 진짜 진짜 좋아해요 ^__^
November 11th, 2008 at 9:52 amThe Hwae Dup Bap looks wonderful. It is one of my all-time favourite Korean meals. I remember Pusan, Chagalchi Sichang- the freshest fish and seafood imaginable …
You are a very talented person - great personality too - have you ever thought about doing a television show? People are very health-conscious now (which Korean food is) and its a unique cuisine. Seriously, think about it! If you ever visit Toronto, I can give you the name of a restaurant which serves traditional Jeolla umshik. Their panchan is exquisite - Maangchi, tae dan hi kamsah hamnidah for this incredible website.
November 11th, 2008 at 8:40 pmSahar,
Did you make it? How did it turn out?
DEBORAH,
November 12th, 2008 at 10:06 amLet me know which restaurant in Toronto serves Cholla province food.
I have been to Chagalchi fish market in Busan, too. It’s awesome! One thing I miss about Korea is very fresh “hoe”(sashimi). : )
Thank you very much for your compliment.
The name of the restaurant in Toronto is called Joong-Soo-Nae. The phone number is 416.222.4267. It is a very modest place but the food is really good, Korean (Jeolla) “jip umshik”. The owners are a wonderful couple from Jeolla-nam do and the owner’s wife makes all the panchan (she is originally from Gwangju). I am a very loyal customer and am lucky because I work very close to their restaurant but I have been going there for years even before working close to the restaurant. They are known for their incredible chigaes and also Kimchi Jeyuk Bokkum. Oh my God my mouth is watering just thinking about the food. All the traditional Adjumonis and Ajossis go there when they are homesick, eat, reminisce about Korea and enjoy themselves. Best regards, Deborah
November 12th, 2008 at 10:06 pmDEBORAH,
November 13th, 2008 at 6:41 amThank you very much for the restaurant information. When I visit Toronto, I will try some food at the restaurant. We should go together, right? : )
If you want, please send me email. I will contact you when I visit Toronto later.
Hi Maangchi: Where is your e-mail address on the site? I could not find it. I will be in Korea and Japan in May of 09 - June of 09.
Toronto is a Korean-food Gourmet’s Paradise (Nakwon)! There is another place I just thought of - they serve most of their food in dolsot - the owner makes something called Hae Mool Dolsot Bap - I never saw it in Korea or anywhere other than the restaurant here. It is exquisite and flavoured with home-made gochuchang and kae-nip … her panchan is also very much “nara” style. Look forward to meeting you - I should also introduce you to my friend Hae Sook who is another food afficionado. Best, Deborah
November 13th, 2008 at 8:06 pmDEBORAH
November 13th, 2008 at 8:36 pmaigo!(Do you know what it means? : ) ) My email address is maangchi@gmail.com. I visited Korea in May this year. You are planning to visit Korea in May in 2009! Good for you!
I think it means someone who is patriotic or a fellow Hanguk-saram? Am I close? (Hangul-mal u kongbu hamnidah)!
November 15th, 2008 at 4:53 pmDEBORAH,
November 15th, 2008 at 6:22 pm“aigo” is like “oh my god” lol
Do I do it with a Valley Girl accent?! (Just kidding). Tried another place in Toronto yesterday - they serve very authentic tasting Mool Nyengmun … have a machine at the back and crank out the noodles. Mmmmm. Mayoo yummy.
November 16th, 2008 at 11:50 amI made hobakjuk for the second time and it was even better than the first. I found that if I used the trick of making a snake of the dough then slicing off pieces; they were then quick and easy to roll into little balls.
November 17th, 2008 at 4:27 pmSylvia,
November 17th, 2008 at 9:28 pmmaking a snake of the dough! haha,funny expression!
Haha it is funny, English does have some peculiar expressions.
November 19th, 2008 at 7:13 amI think the expression originates from childhood days of playing with playdough and rolling out “snakes”.
The technique is used often in making pasta like gnocchi.
Hi, Maangchi,
I think I’m going to try to make hobakjuk this weekend, but I bought a pumpkin instead of butternut squash. It is a small, round pumpkin that is the kind used for pies. The man in the produce section of the supermarket said that it is sweeter and more flavorful than the kind of pumpkin that is sold as decoration and that it should be good for soup as well as pies. Does that sound anything like the kind of pumpkin they use in Korea? Thanks! :)
November 26th, 2008 at 2:15 pmLu,
November 26th, 2008 at 9:39 pmPlease leave your question on the forum. I have never used the pumpkin for soup. http://www.maangchi.com/talk/forum/general-discussion
Hi Maangchi!
I love your recipes and videos! So far I have made the Korean rolled omlette and Korean pancake. I want to make Kimchi, but will wait for a little while before trying it.
I made hobakjuk today, but may have done it wrong. Are the sweet rice flour balls supposed to be really “doughy” when the hobakjuk is finished cooking? I was really looking forward to eating this, but biting into a lump of raw dough was a turn-off.
Possibly I made the flour balls too big? I made them a little larger than the size of a pea.
November 29th, 2008 at 5:40 pmI watched your hobakjuk video again and am trying to salvage my juk. I was wrong about the size of my rice flour balls…they are more like the size of a dime. Do I just need to cook it longer?
I added another cup of water to the hobakjuk and am cooking on medium heat to see if I can get the rice flour balls to float.
November 29th, 2008 at 8:11 pmI made this tonight and it turned out really well. I altered the recipe some, but I think it turned out very similar to yours. I roasted the butternut squash in the oven (at 400 degrees for 45 minutes) and I used honey instead of sugar after realizing that I didn’t have any sugar at home. I also used rice flour (ssal karu) instead of sweet/sticky rice flour (chap ssal karu) for the gyung dan.In any case, it turned out great. My husband said that it was what he was expecting last time when I made hobak jook from a different recipe and he wasn’t disappointed this time. Yay! I know my 20 month-old daughters are going to go crazy for it tomorrow morning when they eat it for breakfast.
November 30th, 2008 at 12:57 amJennifer,
It’s funny comparison of “dime size of rice balls” : )
Rice cake balls for hobakjuk should be very small. Yes, adding more water to the porridge is a good idea.
Kristi,
November 30th, 2008 at 9:38 amGood news! It’ll be good food for your 20 month old daughter. Thank you!
Hi, Maangchi!
I didn’t see your reply to my question about the pumpkin in time, but I wanted to tell you that I found a real hobak in the Korean market. I combined one small hobak with one small American pumpkin, and it turned out great. They taste quite similar, I think, but the Korean hobak seems to have much more starch than a pumpkin does.
I made my rice-cake balls a little too big, but not as big as “lazy people’s” rice-cake balls. :) It still took me an hour to make them all by myself, even though I worked quickly!
I was surprised at how delicious this juk is since it has so little seasoning, and because I’m not that fond of squash. Thank you for showing me a recipe that will help me eat this very healthful vegetable deliciously, as you say in Korean. :D
December 1st, 2008 at 1:40 pmLu,
December 1st, 2008 at 7:53 pmhaha, of course you are not lazy! You are a hard worker learning Korean cooking eagerly!
Thank you for the update!
Chohun achim imnidah! I had lunch yesterday at Joong so Nea … I had told the owners about your website and had recommended that you try their place. Did you ever try it? I had not been there for a few weeks because I’ve been (like everyone else this time of year) running around for all sorts of stuff. Please let me know. (I am the only Soyang Saram who goes there and everyone always enquiries what I am eating, “do I REALLY like it”, while keeping a close eye on my table manners and chopstick etiquette …
Its a very modest and unassuming looking place from the outside … but this is like being back in South Jeolla Province. I am trying to persuade them to make “ttok kalbi” (which is unique to the Gwangju area).
December 18th, 2008 at 6:59 amDEBORAH
December 18th, 2008 at 5:40 pmWhere have you been? You didn’t come to our Toronto Meetup! We met at Jinmirak restaurant located in near Christie subway. I did not know your email address, so all I could do was waiting for your email. : )
Keep checking my blog where I usually post what I’m doing.
Maangchi, I did not make arrangements with you for Jinmirak. I had suggested Joong so Nea in North York, Toronto and had given you their number. I sent you a separate e-mail to your a/c with my e-mail information …
I know there is another Deborah with whom you are in correspondence - saw the UTube. This is not me! I had recommended to you Joong so Nea and did not make plans to meet at Bloor and Christie … “miyan hamindah” Wrong Deborah here … (I never stand people up)!
December 19th, 2008 at 4:03 pmDeborah,
I know you recommended “jungsuhne”restaurant which is located near Finch subway station. I called Jungsuhneh and found out the location with the number you gave me.
Other people wanted to meet in Korea town near Christie subway. So I chose “jinmirak”. I used to go to the restaurant when I lived in Toronto.
Next time if I do another Meetup in Toronto, let’s meet! I am going to post some photos soon on my blog that I took at the meeting.
December 19th, 2008 at 5:46 pmWould enjoy that. Jinmirak makes a good daegu-tang. They have tour buses come in from the US over the weekends … not sure if you knew. Lots of “Kyopo” living in the US visiting Toronto go to Jinmirak. The owner also makes a good hwae dup bap. It is snowing like mad here in Toronto … hmmm, I think a nice, big jongol is what I need …
By the way, there is a new craze here - ttokboki made with posot and no spicy - just mushrooms, onions, red peppers, seasoning … MAYOO YUMMY YUMMY.
December 19th, 2008 at 7:31 pmDEBORAH
December 20th, 2008 at 9:52 amoh, really? I order samgyupsal or roasted makeral whenever I go to the restaurant.
Maangchi: I have a question. I have heard that the very traditional style of making gochuchang is with ground rice … is this true? Does it have to boil for hours and hours? Could a homemade gochuchang be made in a crockpot?
December 24th, 2008 at 9:56 pmDEBORAH,
December 25th, 2008 at 7:58 amCheck this out,
http://en.wikipedia.org/wiki/Gochujang