SandiFinis's comments

"Hi Maangchi! Last year my husband discovered Korean cooking (and K-Pop) and we loved the few dishes we got to try. This year we found out we can't eat food that contains gluten anymore, which includes anything with wheat and barley. We found a wheat-free soy sauce (finally!) but no gochujang without wheat. So we thought about making it ourselves. Is it possible to substitute the barley malt with something else? My husband would be so happy to eat gochujang again!"
in Hot pepper paste (Gochujang) — Mar/14