Kiss_the_cook

Kiss_the_cook's comments

"I tried again this year, but the same thing happened. My mejus were a slimey black mass, even worse than last years stuff. Sniff, sniff. I was so hopeful this time. :( BUT I'll try again. I have 2 hangaris. They are on the smallish side, so maybe there is not enought salty brine for a correct fermentation? I have to buy bigger ones! Also during the drying and molting phase I had white, green and black fungi. I washed the blocks and lots and lots of black spores run out of the cracks of the mejus. Maybe this is the point everything went wrong? But I really don't know how to prevent black fungus when drying."
in Fermented soybean paste (Doenjang) — Jun/19

"Today, after two months, I wanted to seperat my stuff. Found no flower, just black funghi. ㅠㅠ It failed, right? But why? I followed your instructions to the t. ㅠㅠ I'll have to try again."
in Fermented soybean paste (Doenjang) — Jun/18

"Maangchi, I started to soak my muju in brine a couple of days ago. Now I'm worrying whether I used the wrong kind of salt or not as I followed your book and saw the egg test only later. We don't have kosher salt in Germany, therefore I used Korean sea salt. Could it be too salty now? Help please! :O"
in Fermented soybean paste (Doenjang) — Apr/18

"Maangchi, yesterday I started to soak my 2 mejus (only used 1kg of soybeans for this test run) in brine. I was lucky to buy a 2 gallon Hangari here in Germany. My question is about the Guk-ganjang. You store them in glas containers, but I would be able to get more and smaller Hangaris. I have a cellar, which is relatively cool even in summer (20° C max.). Do you think I would be able to store the Guk-ganjang in Hangaris instead of glass containers under these conditions? Also could you please say if one should mix some older Guk-ganjang with the next year's batch like someone suggested here? Love your book, your recipes and you. ;)"
in Soup soy sauce (Guk-ganjang) — Apr/18

"I tried this recipe with a gf flour for universal use, worked out perfectly fine. Give it a try."
in Fish-shaped bread with sweet red bean filling (Bungeoppang) — Dec/17

"So so so delicious. I had to substitute the noodles, as my son needs a gluten-free diet, but the rice noodles I used (쌀소면) were chewy and perfect, too. Every single recipes of yours I tested so far was wonderful. Thank you! <3"
in Spicy, chewy, sweet & sour cold noodles (Jjolmyeon: 쫄면) — Jul/17

"Hi, you can get onggis in Germany in Düsseldorf at Dae Yang's. The shop is placed on Little Japan's Immermannstraße. They have several sizes in store. They also have an internet homepage (www.dae-yang.de), so you should be able to at least contact the owners. The onggis are not listed on the homepage though as far as I could see. Also, the shop is family owned and I don't know how much time this busy family is able to spend for their internet business. But should the occasion arise to come to Düsseldorf, please do so. Dae Yang is not the only shop around, there are several other Korean shops, most remarkable Hanaro Market, also on Immermannstraße."
in Earthenware crock — Jul/17