tomonococoro's comments

"Dear Maangchi Ever since I found your blog and youtube video I have been a massive fan and so hooked by your recipes! I am a Japanese born Korean and have been living in London for over 20 years. Although I had no chance to learn how to cook Korean food from my mother my memories and my tongue remember how good my mother's cooking was and I am so proud of being a Korean having both culture Korean, Japanese and British. And I love cooking myself too. Anyway... I have a question about this squid dish. Should these squid be very fresh 'Sashimi' level of quality? It is said you could use frozen, which I imagined they are not needed to be 'Sashimi' quality as they will be fermented... I will try and get as fresh as possible in London, however finding 'sashimi' quality may be a little difficult. Hope you could kindly get back to me sometime :) Thank you. Tomo"
in Fermented squid side dish (Ojingeojeot) — Oct/16