Maangchi

Yay! Something is definitely happing! : ) Don’t worry much about rice porridge. It sounds like your kimchi is being well fermented!

This doesn’t look like the kimchi recipe from my website.
Even though I can’t taste it, it looks good to me! I’m sure you made water kimchi that contains lots of water. Leave the veggies in the liquid. You should be able to eat it anytime no matter if it’s fermented or not.

“Strong fishy smell” : ) It sounds good to me!
You can wash the green fungi when you soak the blocks in salty water later. Follow the step by step directions in the recipe, please.

My gimmari recipe is here! https://www.maangchi.com/recipe/gimmari

My gimmari recipe is here! https://www.maangchi.com/recipe/gimmari

Don’t eat the green mold!
Use a spoon to take out the beans with blue mold and throw them out. You still can eat the rest of the cheonggukjang covered with white mold.

Hi Nath,
It’s bigger than my first book, with more recipes, more photos, and more information about Korean cooking and ingredients. The recipes are all different, so you can own both books comfortably.
Many more details about the book are on my website http://www.maangchi.com/big

It was important for me to make a book that could be enjoyed by people who are new to Korean cooking and also people who already know about Korean cooking. No matter how many cookbooks I make some essential recipes will be there like kimchi and doenjang-jjigae. These are basic recipes and in my new book they are modified, simplified, improved, or use different ingredients.

If you are worried about it, just wait until the book is released and then you can check it out in the bookstore and see if you like it.

Yes, you can use fish. White flesh fish doesn’t contain much fat, so it will be good for the dish. If you make it with dory, it should be called Dory Tangsu. Good luck! https://www.maangchi.com/recipe/tangsuyuk