If you’re talking about jajangmyeon, I’m not sure which black bean sauce that is. It’s probably different from the black bean paste called jajang, but try it. It might still taste good although different.

Hi i just want to asked if i can use black bean sauce with garlic flavour and not the black bean paste??

Yes you can! Happy cooking!

Caroline – Thanks for letting me know. Of course I didn’t give them permission. Yes I see my pins are also being misused. I will write them an email.

My name is Caroline and I own the blog https://www.pickledplum.com/

I’m contacting you today to let you that I found a website that’s duplicating your content (mine as well) Here is one of your recipes: http://foodrecipesearch.com/korean-sweet-crispy-chicken-dakgangjeong/

I don’t know if you gave them consent to publish the entire recipe without a link back to your site, but I certainly didn’t. Another food blogger told me that they also change the link in pins on Pinterest and I have found a couple of my pins that pointed to their site 🙁

I am reaching out to all the bloggers who have recipes on their blog so we can stop them from doing this. I told them I would file a complaint with Google and Pinterest if they didn’t take my recipes down. I am hoping you and other bloggers can email them something similar so they know we are not going to let them get away with this.

I hope I am not ruining your Thanksgiving weekend but I thought you should know about this, since we all work so hard to create beautiful and unique recipes!

Kind regards,

Caroline Phelps
pickledplum.com

Thank you for letting me know about your problem with leaving comments. It looks like something happened and the “leave a comment” button got dropped off. I will look into the issue. You dongchimi should be fine without straining. After 1 to 2 days at room temp, you should keep the whole jar in the fridge to slow down the fermentation process, but it will continue to ferment and become acidic. You can leave it out longer if you want the liquid to become sour fast for your naengmyeon. Enjoy!

A couple questions: I noticed people have left comments on various recipes asking for further instruction, but I can’t seem to be able to. Is there a way to enable me to ask a question on the recipe page?

Second question: I just attempted the dongchimi, but (1) I didn’t use a strainer for the puree, and (2) I wasn’t sure what happens after the 1-2 days fermentation. Do I just transfer the whole jar into the refrigerator? Do I take out all the vegetables and leave the water (I’m hoping to make naengmyeon)? I hope I didn’t ruin the dongchimi by not using a strainer; I did puree the vegetables very finely (no chunks). 🙂

Thanks so much for your recipes! I can’t wait to try ALL of them!

Thank you, Jennifer! I will put it on my list of things to do.