bobbot's comments

"My girlfriend has many food allergies, such as gluten, corn, milk, eggs, and yeast. She is also allergic to soy. I was going to try to make a soybean paste from scratch using other kinds of beans. Do you have any advice on any other kinds of beans (or bean combinations) to try, or have you heard of Koreans making non-soybean substitutes before? I was going to start an experiment making a batch each of garbanzo bean, navy bean, black bean, and soybean (to test how the others compare)."
in Fermented soybean paste (Doenjang) — Jan/16