Hello, Maangchi! I have just found a good seafood place in my city and I was wondering if could share how to properly ferment seafood or other stuff when we make traditional (tongbaechu) kimchi. When you showed how to make doenjang-jjigae you had this (https://www.youtube.com/watch?v=Slj_fM1jQVo&t=23s). I am really looking forward to your guidance or a recipe on this.
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