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hellocopter
Lv 5
Is dwenjang in kimchi a good idea?
I was wondering if anyone has ever tried using dwenjang when they are making kimchi. I don't have any fish sauce and I was thinking of using soy sauce, but then wondered if dwenjang would work. I don't have sweet rice flour either so I thought dwenjang might give the kimchi sauce a similar pasty consistency and an interesting flavour. What do you think?
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