Member for 10 years 29 weeks
I have a container of sweet white miso paste in my refrigerator. Can it be used in other dishes besides soups and stir-fry? Any suggestions or recipes welcome!
I've been cooking Korean dishes for a few years now but still have some confusion about the different soy sauces used. Some recipes call for soy sauce for "soup" while others do not specify a type. Also, some recipes say that fish sauce can be a substitute for the soup soy sauce. So my question is are the different types of soy sauce interchangeable with each other and/or fish sauce, and what makes this soy sauce for soup different? Are there different types of soy sauce like this used in other cuisines as well? Thanks!
hi, what's the best brand of gochujang to use for making ddukbokee? i like mine to be spicy but not burning hot spicy. also what's the best dwenjang paste to use for soups? thanks!
What kind of fish sauce do you all use? What's the best?
I use Squid Brand Fish Sauce, it looks like this
http://www.amazon.com/Squid-Brand-Sauce-24-Ounce-Bottle/dp/B001FB6BU6
Also one more question, how long should you keep in the refrigerator?