GodaiNoBaka's comments

"I have made it using mushroom stock, and while it is not the same as with fish stock, it isn't bad. I know people who use vegetable stock as well, but to me, it changes the character of the dish too much. It's missing a lot of the umami that fish or mushroom stock provides."
in Kimchi sundubu-jjigae (김치순두부찌개) Spicy soft tofu stew with kimchi and pork belly — May/21

"Thank you so much for this recipe! I substituted Hon Dashi for the stock, just to save time, and a frozen seafood mixture (shrimp, mussels, squid, and whitefish mainly) for the pork belly. It was delicious and easy to prepare, and I expect to be making it frequently! Love your site, and your recipes have never let me down!"
in Kimchi stew (Kimchi-jjigae) — Jul/20

"I can't speak to the shrimp, but I keep opened bags of gochugaru in my freezer and they last for many months. Just make sure to squeeze every bit of air out of the bag that you can and seal it tightly."
in Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치) — Jul/18