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zatic
Zurich15359 Posts
I used 4 real spoons of pepper flakes. Serving for 2 though but it was pretty spicy. And yeah, you are right, it tasted surprisingly genuine and you really do feel good after haha. Oh I just saw you used the kelp leaves used for sushi right? I did that the first time I tried sundubu but it's soo much better with just sea weed not this roasted stuff. | ||
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ilovezil
United States4143 Posts
Next time, make buddae jjigae. I guarentee 110% satisfaction, or you're not human  | ||
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DreaM)XeRO
Korea (South)4667 Posts
and that made my mouth drool very nicely done | ||
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Nal_rAwr
United States2611 Posts
I use Nori because all Japanese products are superior to their inferior Korean counterparts. Substitute Japanese products for Korean whenever possible, including women. waaaat? idk about the products but how can u say dat =( bumped b/c it was linked from the krn food thread | ||
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KOFgokuon
United States14900 Posts
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omgCRAZY
Canada551 Posts
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FakeSteve[TPR]
Valhalla18444 Posts
chill come to sherwood park and cook for me *_* | ||
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nayumi
Australia6499 Posts
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Ruken
United States858 Posts
http://www.unitednoodles.com/catalog2/# Apparently prices are a lot cheaper there compared to a lot of other asian markets because they move things in bulk so quickly. | ||
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MaRiNe23
United States747 Posts
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So no fek
United States3001 Posts
Anyhow, it really made me think of this blog, and in turn this blog has inspired me to make it within the next week or so. This blog deserves a bump anyway, everyone should be exposed to Chill's leet cooking skills. I hope my dish turns out half as good as this looks. | ||
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cibris
18 Posts
Also I assume I can just use cayenne powder or some chilli powder in place of gochugaru, right? | ||
Jibba
United States22883 Posts
![[image loading]](http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs215.ash2/47825_1608605176442_1275573581_31673538_2627344_n.jpg) Thanks, Chill! :D I skipped the kelp (I couldn't find our wakame), anchovies and garnish but went with extra tofu (med & soft), beef and fresh shrimp, scallops and squid, and threw in dried shrimp and fish balls to help the broth. I also made Dubu buchim yangnyumjang to go with it. ![[image loading]](http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs631.snc4/59119_1608606176467_1275573581_31673540_95759_n.jpg) | ||
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Versita
Canada1032 Posts
+ Show Spoiler + On September 13 2010 11:32 Jibba wrote: So I made this tonight. Thanks, Chill! :D I skipped the kelp (I couldn't find our wakame), anchovies and garnish but went with extra tofu (med & soft), beef and fresh shrimp, scallops and squid, and threw in dried shrimp and fish balls to help the broth. I also made Dubu buchim yangnyumjang to go with it. i'm hungry now | ||
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pikaaarrr :3
United States593 Posts
Thanks Chill  | ||
Chill
Calgary25991 Posts
I'm making this tonight again (usually end up making it once a month). Got all the stuff at home and the standard Korean coming over to help. | ||
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ilovezil
United States4143 Posts
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Deleted User 3420
24492 Posts
whenever i see this kind of food it makes me feel like a beer should be had with it | ||
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NB
Netherlands12045 Posts
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Chill
Calgary25991 Posts
On September 14 2010 03:44 travis wrote: did either of you drink a beer with it whenever i see this kind of food it makes me feel like a beer should be had with it The food is too spicy it kills the flavour of the beer, so I don't usually drink with it. | ||
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