Heidifromoz

Heidifromoz's comments

"Hi Maangchi I watched your vid on this process and thought I could probably go until the step of keeping the meju in hay, after that it all went into the too hard basket! Now, a question: on the back of a Mejugaru packet there appears to be a recipe for Doenjang (in Korean of course) using this flour. Do you know of this way of making it? I realise it won't be as good as the original but might be interesting to try. What are your thoughts?"
in Fermented soybean paste (Doenjang) — May/18

"As we can't get fresh anchovies easily here, I would use "ikan bilis" - dried ones, or Korean dried anchovy powder - which I use in my Kim chi recipe. Also, my tendency would be to drop the raw prawns in at the last minute, once everything is cooked, then switch off the heat. This ensures they remain crunchy without being too tough. But this is just my personal take on what looks like a beautiful recipe - will try it soon!"
in Doenjang-jjigae (Fermented soybean paste stew) — May/18

"As we can't get fresh anchovies here, I would substitute some 'ikan bilis' (dried anchovies sold in Asian stores) or a couple teaspoons of Korean dried anchovy powder (which I use when making kimchi). Also, my tendency would be to drop the prawns in once everything else is cooked, then switch off the heat, so that they don't get too tough. But these are just my thoughts and a variation on the above theme! "
in Doenjang-jjigae (Fermented soybean paste stew) — May/18

"Hi Maangchi Tried these today. All good until I get to the rolling into cylinders. They don't keep their shape but revert to a misshapen blob. Was doing it while they were warm. Should I let them get colder first? Appreciate your help. Thanks."
in Garaetteok (cylinder-shaped rice cakes for tteokguk or tteokbokki) — May/18