Doubts about ingredients

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    • #89788
      Sil
      Participant

      Hello everyone, i’m new at korean food, and i decide make gochujang and bibimpap, but here in brazil, at my city, i couldn’t find gochujang at the stores cause its all sold out, so i decide make it by myself, but the malt powder and the soybean powder are not avaible too. I watched some videos and i saw the i could use misso, the white one. So i put sugar, miso, water and gochujagu(the powder), i want to know if its ok, if the taste is like the ‘real’ one or it was not a good idea. And another question: im thinking at make some kimchi, but i have not the fish souce too, can i use hondashi disolved in water or something like that?, please help me guys, help me Maangchi.

    • #90824
      Anonymous
      Inactive

      The cool thing about gochujang is it’s not spice-your-face-off spicy. It’s more of a subtle spice because it’s balanced with other flavors. Plus, you can control the spice level when you make your own! So even if you’re typically averse to spicy food, give this one a try! You might be pleasantly surprised.

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