deCombys's comments

"I just had this for dinner with my partner. I made the red pepper paste myself as I have celiac disease and malt is a huge no-no. I found a recipe for "instant" gochujang made with fermented soybean paste and sugar instead of malt. Although I have no way of telling how close it is to the real thing, the final result with this recipe was extremely good so very I'm glad! My red pepper flakes were of the spicier kind, though, so we were really getting our asses kicked XD (which we enjoy) I'll definitely make it again."
in Spicy, chewy, sweet & sour cold noodles (Jjolmyeon: 쫄면) — Jun/18

"You made it into a kind of burger? What a brilliant idea! Maybe it would also fit wonderbully in some pita bread with lettuce, tomatoes and garlic, lemon juice and olive oil. Or maybe I'm just getting carried away."
in Tuna pancakes (Chamchijeon) — Dec/15

"Thanks for the recipe! It was great. I did this little modification : I grated the onion and garlic (because I don't like the texture of onion and garlic bits). It made the dough a little wet but I didn't want to squeeze out the onion juice because it tastes good. So I put in a little more flour and it was perfect! The texture was crispy on the outside, and soft on the inside. Yum! Because I'm allergic to wheat, I used a mix of buckwheat, millet and tapioca flours which is my usual "all-purpose" mix. I also cooked in olive oil because I always do. Those two adaptations weren't very perceptible taste-wise. Also, my tuna was pretty salty to begin with so I only put 1/2 tsp of salt as another reader suggested. It was the right amount. It is somewhat similar to a local fish pancake we make here but which has an appreciable amount of pre-cooked grains (like rice or bulgur) instead of a small amount of flour, needs to be cooked longer and is messier to make. Like this pancake, we usually make it with tuna, but I have tried it with canned sardine fillets and it was delicious, so I suppose that this recipe would be great with them too. I might try next time. For some reason I got the urge to eat them with mock tartare sauce (mayo with honey and chopped cornichons), but when I finished the sauce I ate them as is and thought it was a waste to use such a strong sauce on them (might be indicated for a sardine version though). I will try putting a square of gim on one side while cooking I think. This recipe is so easy and tasty that it makes me want to make infinite variations so I can have it every day XD (Maybe chopped northern shrimp instead of fish?)"
in Tuna pancakes (Chamchijeon) — Dec/15