sanne
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sanneParticipantYes, you have to get rid of those air bubbles to ensure even fermentation.
Cutting them smaller (even into bite-sized pieces if necessary) seems like a good idea to me.sanneParticipantThat’s easy: just use fermented fish sauce instead, Korean, Thai (nam pla) or Vietnamese (nước mắm).
But use only about half the amount compared to saeujeot because they are much stronger.
Or you use some good soy sauce and some kelp or other seaweed, dried and soaked or very fresh and pure.sanneParticipantWell – I guess there are radishes available?
Take the greens (which are usually discarded) and dry them…sanneParticipantMaybe it’s your oven – do you have similar issues with other dishes?
Our previous oven suddenly changed its temperature, maybe the temperature sensor was defect. It had an offset of 50 °C then…If that’s not the case: Try soaking the sweet potatoes in water for a few hours before roasting. And lightly brushing them with oil.
Or roast them for a shorter time and/or at lower temperature.
Or in an oven-proof dish with a lid and just a little bit of water.sanneParticipantCherchez des recettes bavaroises pour “Krustenbraten”.
sanneParticipantLook for golbaengi-muchim on maangchi’s site.
sanneParticipantThey are (“micro greens” they are called at that stage nowadays), but you should blanch and/or stir-fry them to destroy the phasin.
sanneParticipantI’m pretty sure you meant white wheat flour – and that’s exactly what maangchi used.
sanneParticipantYou can always use it for making kimchi.
sanneParticipantThe writing says ttukbaegi: 뚝배기 ([earthenware] pot)
A 돌솥 (dolsot) would be a stone pot.
Happy New Year!
sanneParticipantThere are spicier kinds of gochugaru available – but you might just add some ground hot peppers to the mix instead. Habaneros come to mind.
sanneParticipantI often use good, pure apple juice instead.
sanneParticipantIf you happen to have access to a very cold e. g. cellar where no-one minds the smell, they work pretty well.
And Sauerkraut was salted heavily in former times. Rinsed before use.
sanneParticipantI own two of those and don’t use them anymore because when the pressure inside is lower than outside the water in the rim gets sucked in and spoils the content.
sanneParticipantHow about roasted peanuts/peanut butter?
It’s a different taste, but still yummy – I used that as a substitute when I started cooking Korean about 20 years ago.
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