Inches's comments

"Hello again! My gochujang is now 7 months old. I left it alone with the lid on for several months and it got a little bit slimy on the top in my oongi. I started stirring before I noticed the slime, but I removed as much as I could after. It does not smell and it is not green or white - only a little dark red/brown. I have them back in the sun and will remember to take their lid off to breathe and get sun more often."
in Hot pepper paste (Gochujang) — Mar/17

"There are korean grocer listings in the forums. I found lots of Onggi at Super H-mart."
in Hot pepper paste (Gochujang) — Sep/16

"Maangchi, I have three jars that sit in the morning sun. I have coffee filters over them with a rubber band. Sometimes I leave the lids off for a few days because they are covered well. Is it important to close to lid to restrict oxygen to the fermenting things? In my oongi I have little white fuzzy patches of mold. I removed them. Why is that?"
in Hot pepper paste (Gochujang) — Sep/16

"Hello my Korean mom! I made these yesterday, and today was my day to boil the liquid and return to the jars. I have a problem though. After I boiled vigorously for 15m, I have only about half my liquid left. I forgot to cover it! What do I do now that I only have half the liquid?"
in Green chili pepper pickles (Gochu-jangajji) — Sep/16

"Do you have to have dry yeast starter? Can you rely on wild yeasts to start this fermentation?"
in Traditional Korean rice liquor (Makgeolli) — Sep/16

"Hi Maangchi! My Korean Mom ^_^ Do you have recommendation for sauce to put on these? I saw this video and it looks like mushroom, apple, and jujube just sitting soy sauce for a long time?"
in Hotteok filled with vegetables & noodles (Yachae-hotteok: 야채호떡) — Sep/16

"Does "strain" mean what you did squeezing with your fingers to mix the malt powder? Or are you supposed to strain out the cloudiness? I left all the malt powder in when I added sweet rice flour."
in Hot pepper paste (Gochujang) — Sep/16

"I made your kimchi Friday and the kimchijeon this morning! I'm so glad you have exposed me to Korean cooking with your fun videos! I forgot the water, but it still turned out great! I wanted the pork, but not the hassle of breading leaves like fish, so I just stirred in ground pork to the first recipe. Yum! At Korean restaurants there is always a dark dipping sauce with green onions and other things inside that they serve with the seafood pancakes. Do you have recipe for that? Does it taste good with kimchijeon? Thanks again! You are my missing Korean mom ^_^"
in Kimchi pancake (Kimchijeon) — Jun/16