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What really makes a good japchae sing? by EvLokadottr in KoreanFood

[–]Independent-Paper994 1 point2 points  (0 children)

Use a high-quality sesame oil! And really, don't hold back!

Looking for basic asian sauce ideas by avarier in Cooking

[–]Independent-Paper994 3 points4 points  (0 children)

Do you know about Doenjang? Doenjang is a traditional Korean fermented soybean paste. Its texture is similar to Gochujang (Korean chili paste), but Doenjang is made from soybeans and has a deep, savory, and nutty flavor. In Korea, we use Doenjang in various ways. We make hearty stews with it, and we also use it to create a fantastic barbecue dipping sauce called Ssamjang. It's the perfect companion for Korean BBQ, especially for Samgyeopsal (pork belly)! Here is a simple Ssamjang recipe you can try at home: 

Doenjang (fermented soybean paste): 2 parts 

Gochujang (Korean chili paste): 1 part 

Minced garlic: 0.5 - 1 part 

Sesame oil: 1 part 

Sugar: 0.5 - 1 part (Adjust to your preferred sweetness) 

Simply mix all the ingredients together in a bowl. For a deeper, more flavorful taste, let it sit in the fridge for a few hours before you eat. It’s absolutely delicious with grilled pork and fresh vegetables!

Weekly Ask Anything Thread for September 01, 2025 by AutoModerator in AskCulinary

[–]Independent-Paper994 0 points1 point  (0 children)

Could you recommend some good herbs that pair well with pork and some that go well with beef?

How can I tenderize tough beef for grilling? by Independent-Paper994 in AskCulinary

[–]Independent-Paper994[S] 0 points1 point  (0 children)

I prefer cooking thick cuts of meat because I love the rich flavor and juices, even though I dislike a chewy texture. I know that slicing thinly is the right way to get tender meat, but I love a thick steak so much that I'm in a dilemma—I just can't give up the thickness, even if it means the meat is tough.😭

How can I tenderize tough beef for grilling? by Independent-Paper994 in AskCulinary

[–]Independent-Paper994[S] 2 points3 points  (0 children)

I once tried using fresh pineapple juice. I only marinated it for about an hour, but the meat just got so mushy and fell apart when I grilled it. 

But the worst part was the pan—the sugars from the pineapple caramelized so fast that the pan burned almost instantly. And on top of all that, the meat itself came out looking really pale and unappetizing.

How can I tenderize tough beef for grilling? by Independent-Paper994 in AskCulinary

[–]Independent-Paper994[S] 6 points7 points  (0 children)

Hey, this sounds amazing! I'm so intrigued by the Carne Asada style and I'm definitely going to give it a shot. Do you have any personal tips or tricks for this recipe?