henalpatel's comments

"I was making Tteokbokki the other day. I have gotten used to making pretty good Konbu/Anchovy stock. I was wondering if adding this stock to this marinade and reducing it down will make this dish better. Should I add this stock to everything since it add so umami?"
in Sweet and Crunchy Tofu (Dubu-gangjeong: 두부강정) — Jun/20