Gochu jangajji (sorry for my typo last time!) from the Umma cookbook, as well as the seasoned muchim version from the same cookbook. I used wayyyy less sugar than indicated for the recipes tho.
In sum: the white stuff was probably just dead stuff, and everything is fine.
I still need to let it sit for 1-2 more months but it was SO ADDICTIVE. Highly recommend both recipes!
In the picture: gosu musangchae (Umma recipe), kongnamul muchim (Maangchi), the peppers, and some soba noodles & sardines.
by modernwunder
1 Comment
They look delicious! I’d recommend doing it with cucumber next if you haven’t already.