First off, I love your recipes! Every recipe I make of yours turns out delicious!
I use my phone to view your recipes. I am requesting that you create a "Print" button for your phone users so that we can easily access the recipe. Other websites have a print button for their phone users. I usually click print, and it drafts a PDF of the recipe. Then I screenshot it so it's easy to read and super accessible.
Hello Maangchi; (this is speakfreely, BTW!) I had somehow never seen the video of your North Korean steamed eggplant recipe. The story reminded me of the book "The Girl with Seven Names" by Hyeonseo Lee, which I read, also quite a long time ago. In other news, I recently separated the guk-ganjang from the meju in my doenjang project. It's going pretty well, I think? The doenjang is in a crock, but there is no tamari rising to protect the top of it, and every time I check it, I remove a layer of wrinkled-looking brown-spored mold from the top. It smells good, so I am not too worried. What do you think of adding a layer of the sterilized, bottled guk-ganjang to cover the fermenting doenjang?
Oh, you are speakingfreely! I was wondering how your doenjang project is coming along! If it smells good, that’s a great sign, so I wouldn’t worry too much. Just scrape off any mold, let it dry in the sun, and sprinkle a little coarse salt on top.
Ok, I'll do that. I have the doenjang in a straight-sided crock (all my onggis are occupied right now!), so I'm not sure whether those nifty glass-and-mesh onggi covers will work on it, nor whether I have the right size, but I can put it out when the sun is shining with just a cheesecloth cover over it. The problem with that is, I know I will forget it out in the rain some day! It's inevitable. That's why I like the glass-and-mesh covers.
Very Nice recipes. Gonna try it out. Thanx !!
Wow that looks yummy 😋 take care stay safe
Hi Maangchi!
First off, I love your recipes! Every recipe I make of yours turns out delicious!
I use my phone to view your recipes. I am requesting that you create a "Print" button for your phone users so that we can easily access the recipe. Other websites have a print button for their phone users. I usually click print, and it drafts a PDF of the recipe. Then I screenshot it so it's easy to read and super accessible.
Thank you so much for the consideration!
Hi FoodieBee!
I'm so happy my recipes always turn out great for you!
Thanks for your request about the print button for mobile users. I let my web developer know about it and we will work on it.
Hello Maangchi; (this is speakfreely, BTW!) I had somehow never seen the video of your North Korean steamed eggplant recipe. The story reminded me of the book "The Girl with Seven Names" by Hyeonseo Lee, which I read, also quite a long time ago. In other news, I recently separated the guk-ganjang from the meju in my doenjang project. It's going pretty well, I think? The doenjang is in a crock, but there is no tamari rising to protect the top of it, and every time I check it, I remove a layer of wrinkled-looking brown-spored mold from the top. It smells good, so I am not too worried. What do you think of adding a layer of the sterilized, bottled guk-ganjang to cover the fermenting doenjang?
Oh, you are speakingfreely! I was wondering how your doenjang project is coming along! If it smells good, that’s a great sign, so I wouldn’t worry too much. Just scrape off any mold, let it dry in the sun, and sprinkle a little coarse salt on top.
Ok, I'll do that. I have the doenjang in a straight-sided crock (all my onggis are occupied right now!), so I'm not sure whether those nifty glass-and-mesh onggi covers will work on it, nor whether I have the right size, but I can put it out when the sun is shining with just a cheesecloth cover over it. The problem with that is, I know I will forget it out in the rain some day! It's inevitable. That's why I like the glass-and-mesh covers.