plenilunio's comments

"I instantly had to make it and it turned out perfectly, it made me so happy! Now I can't wait for your 청국장찌개 recipe. Thank you so much for sharing, Maangchi!"
in Cheonggukjang (Extra-strong Fermented Soybean Paste) 청국장 — Jan/19

"Hi Maangchi, first of all thank you so much for your amazing recipe(s)! As soon as I watched it, I instantly had to try it, though I already expected it to be a tough task. It's been about 2 weeks now that I hung up my two meju blocks (each about 300g) and they pretty much look exactly like yours (which makes me kind of happy). The only thing is, they smell EXTREMELY. Since I never made this before I have no idea what they're supposed to smell like, but my kitchen has meanwhile turned into a cowshed and I seriously wonder if that's what you mean by "pungent"? It doesn't bother me much but I'm really afraid something went wrong and my meju turned out bad...The smell makes me keep the window open most of the time which also results in a temperature of about 15 degrees (celsius) in my kitchen - is that too cold? Or do you even think I might hang them outside for drying though it's only about 10 degrees (celsius)? I'm also afraid to kinda "overdry" them, so do you think 2-3 weeks of drying and 1 week of fermentation inside the cardboardbox will be enough for my small meju blocks? There's also hardly any mold (neither black nor white nor green) on my meju blocks yet - is that fine? Will the mold grow during the time inside the cardboard bow? I'm so sorry for my novel of questions but I enjoy all of your recipes so much and I really try to make everything come out as perfect as possible. So if you'd find the time to reply shortly and give me some advice I'd be incredibly happy! You're my kitchen idol. Thanks for everything and all the best!"
in Fermented soybean paste (Doenjang) — Mar/17