Kodji
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KodjiParticipantI love this thread! Here is my usual ramen: I forgo the spice packet, mix about a tablespoon each of gochujang and fermented soybean paste with about a half teaspoon of sesame oil and a couple tablespoons of the cooking water. Then I drain all the water from the noodles, mix in my sauce, and top it with green onions, sesame seeds, soybeans if I’ve got them, and eat with a side of kimchi.
KodjiParticipantCongratulations on beginning your kimchi-making love affair! I’m a bit of a beginner myself, I have made around six batches (first a half recipe, then a full, then a double, haha). I definitely agree that you need to go by sight, smell, and especially taste. Even though I’ve been using almost the exact same recipe each time, depending on the temperature (my mood while preparing? position of Jupiter?) it has taken varying times before it had that fermented taste. For the salt issue, I recommend being extra vigilant while rinsing the cabbage. And maybe looking for a different brand of fish sauce would help. I am a vegan, so I replace the fish sauce with a combo of red miso and water. Sorry to the purists – I found the suggestion online somewhere and found it a good substitute for my situation. :)
KodjiParticipantGenerally, I use gochugaru in kimchi and as a shake-on finishing spice to dishes I want spicy! I tend to use gochujang in sauces and soups. As the previous poster mentioned, gochujang has more of a salty/malted flavour.
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