sussiesu

sussiesu's comments

"Hi Shikin, sure no problem about selling the mejugaru only. $13 for the bag...if you’re still keen"
in Hot pepper paste (Gochujang) — May/18

"Hi! Finally a reply (: I decided not to do the gochujang again in the end hence I don’t mind selling what I bought to u if not it will go to waste. I have about 900g of meju and gochugaru each and a bag of barley malt. Enough ingredients to maybe make 1/4 batch of maangchi’s recipe. Would u be interested to buy them off me?"
in Hot pepper paste (Gochujang) — May/18

"Hey saw your comment. Do you want mejugaru? Cos i just came back from korea and bought some"
in Hot pepper paste (Gochujang) — Mar/18

"My gochujang turned out like yours and as what Maangchi said, you can thin it out with water and rice syrup"
in Hot pepper paste (Gochujang) — Sep/17

"I went to Namdaemun market. I couldn't find any from Lotte Mat. Sorry for the late reply!"
in Hot pepper paste (Gochujang) — Sep/17

"Hi Maangchi, it’s been 6 months now and I wanted to check with you whether gochujang will spoil if it’s kept covered and at room temperature? The last I check, my gochujang has a dried layer on top with a very pungent smell. I haven’t tasted it yet :x I kept a few jars in my fridge just in case"
in Hot pepper paste (Gochujang) — Sep/17

"Hi Maangchi, it's been 6 months now and I wanted to check with you whether gochujang will spoil if it's kept covered and at room temperature? The last I check, my gochujang has a dried layer on top with a very pungent smell. I haven't tasted it yet :x I kept a few jars in my fridge just in case"
in Hot pepper paste (Gochujang) — Sep/17

"Hi Shikin! Yup I managed to make my own gochujang (: bad news is you really need to buy the mejugaru direct from Korea (which I did). Do you need some? Cos I still have some mejugaru from last time...if you're want to make some halal gochujang, I have another recipe which is much easier and doesn't need mejugaru. Or if you need some halal gochujang, I don't mind giving you a small container of mine to try..i'm also looking for testers hahaha"
in Hot pepper paste (Gochujang) — Feb/17

"Hi Maangchi! Thank you for the advice! My gochujang now looks like this after two months, it's still slightly thick but I can still thin it even after two months? How do you know if it's well fermented? My gochujang have been 'exploding' out from my 옹기 for the past few days... Happy new year!!!"
in Hot pepper paste (Gochujang) — Dec/16

"Hi Maangchi, thank you for your recipe! My 고추장 came out a little dark (I used normal 고추가루 my fault) and a little too thick. It tastes more salty than sweet. Should I add more rice syrup to make it less thick and also more sweet? Or I can leave it just as it is...I'm quite happy with my first batch..can't wait to make my second batch even better!"
in Hot pepper paste (Gochujang) — Nov/16