Comments for Korean Bapsang https://www.koreanbapsang.com/ a Korean mom's home cooking Sat, 21 Oct 2023 03:10:42 +0000 hourly 1 Comment on How to Make Gochujang by Hyosun https://www.koreanbapsang.com/how-to-make-gochujang/#comment-102599 Sat, 21 Oct 2023 03:10:42 +0000 https://www.koreanbapsang.com/?p=15337#comment-102599 In reply to Danielle.

You can add more gochugaru and/or rice syrup (jocheong, 조청) or maesilcheong (Korean plum extract). Sweetness will help reduce saltiness. No water. You can also make more malt/sweet rice water, but it will be more work. Homemade gochujang is usually saltier than commercial brands because there are no preservatives added.

]]> Comment on KKanpung Saeu (Sweet and Spicy Shrimp) by Hyosun https://www.koreanbapsang.com/kkanpung-saeu-sweet-and-spicy-shrimp/#comment-102598 Sat, 21 Oct 2023 02:53:40 +0000 http://www.koreanbapsang.com/?p=3999#comment-102598 In reply to Shelly.

You can prep up to step 3 and do the rest on the day as close as possible to serving time.

]]> Comment on Kimbap (Seaweed Rice Rolls) by Hyosun https://www.koreanbapsang.com/gimbapkimbap-korean-dried-seaweed-rolls/#comment-102597 Sat, 21 Oct 2023 02:46:52 +0000 http://www.koreanbapsang.com/?p=100#comment-102597 In reply to shonell.

Yes it is! You’re welcome! Can’t wait for you to try it.

]]> Comment on Oi Muchim (Spicy Cucumber Salad) by Hyosun https://www.koreanbapsang.com/oi-muchim-korean-style-cucumber-salad/#comment-102596 Sat, 21 Oct 2023 02:45:43 +0000 http://www.koreanbapsang.com/?p=172#comment-102596 In reply to Melissa.

Sounds good! Thank you!

]]> Comment on Mini Gimbap (Mayak Gimbap) by Hyosun https://www.koreanbapsang.com/mini-gimbap-mayak-gimbap/#comment-102595 Sat, 21 Oct 2023 02:43:23 +0000 http://www.koreanbapsang.com/?p=2975#comment-102595 In reply to Kirsty.

If you make it in the morning, it should be fine for her lunch. She’ll love it!

]]> Comment on Mini Gimbap (Mayak Gimbap) by Kirsty https://www.koreanbapsang.com/mini-gimbap-mayak-gimbap/#comment-102589 Thu, 19 Oct 2023 09:31:28 +0000 http://www.koreanbapsang.com/?p=2975#comment-102589 How long can these be at room temperature in a lunch container? Planning to make these for my daughter for her school lunch.

]]> Comment on Oi Muchim (Spicy Cucumber Salad) by Melissa https://www.koreanbapsang.com/oi-muchim-korean-style-cucumber-salad/#comment-102563 Wed, 18 Oct 2023 19:11:44 +0000 http://www.koreanbapsang.com/?p=172#comment-102563 5 stars
In reply to Julian Powell.

I also use English cucumbers slice them thinly leave the peel on, they’ll let way longer and be crunchier, hope it helps ☺️

]]> Comment on Yangnyeom Gejang (Spicy Raw Crabs) by Sarah D. https://www.koreanbapsang.com/yangnyeom-gejang-spicy-raw-crabs/#comment-102562 Wed, 18 Oct 2023 13:42:23 +0000 http://www.koreanbapsang.com/?p=3234#comment-102562 How do you prepare already boxed frozen crab for this recipe? Do you just rinse the crabs or do you have to scrub and soak it in anything?

]]> Comment on Dubu Jorim (Braised Tofu) by Sinead https://www.koreanbapsang.com/dubu-jorim-korean-braised-tofu/#comment-102558 Tue, 17 Oct 2023 04:02:14 +0000 http://www.koreanbapsang.com/?p=184#comment-102558 5 stars
Thank you for your recipe!

]]> Comment on Anchovy Broth for Korean Cooking by Heidi https://www.koreanbapsang.com/how-to-make-anchovy-broth-for-korean/#comment-102553 Sun, 15 Oct 2023 03:26:28 +0000 http://www.koreanbapsang.com/?p=144#comment-102553 I always have Korean anchovy powder on hand for making my Kim Chi, and thought I could sub this for the anchovies. What do you think? 1 teaspoon per cup of water? (Am making tteokbokki and need some anchovy broth). Appreciate any suggestions or tips! Cheers.

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