Kochuchang and deng chang

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This topic contains 3 replies, has 2 voices, and was last updated by  Maangchi 4 years, 3 months ago.

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    Hi Maangchi,

    Love your website. I remember my mom trying to make deng chang and kochuchang when I was younger but I never remember her being that successful.

    Is there anyway you could teach us how to make it? I think it would be so fun to learn how.

    Also I LOVE this raw crab side dish my mom makes. She does two version, one soy sauce and one that’s spicy? Its kinda crab season right now would you be able to teach us how to make this as well? Also since you are new to NYC… the best place to find cheap fresh crab is in Chinatown. There are two great fishmarkets on Canal St. right before Mulberry street I believe (right next to the HUGE Ipod sign).




    I know how to make gochujang and doenjang, but it’s hard for me to get all ingredients here in NYC, besides it takes a long time! To make good doenjang, it takes months and months!

    Check out some online information about it, then you will understand what I’m saying.

    Anyway, I will let this go and may think about categorizing this forum section later for efficiency.

    Your request raw crab (gaejang) is accepted. Several people have requested the dish.

    Thank you!



    This site has a good explanation in English on how to make it:




    Here is my recipe for gochujang (hot pepper paste): https://www.maangchi.com/recipe/gochujang

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