Comments on: Sweet, salty, spicy – Korean braised potatoes

By: Ellie

Ellie — Mon, 20 Sep 2010 12:40:32 +0000

Nina – unfortunately, gochugaru is the dried flakes of a Korean pepper and tastes different to other sorts of chilli powders. Your best bet is to go with the proper ingredient rather than try and replace it

By: Nina

Nina — Tue, 10 Aug 2010 19:49:51 +0000

hi! I really like this recipe and would like to follow.

I come from Poland and believe me that it is very difficult to buy gochugaru. If I found it in one of the e-stores, it was very expensive. Is it possible to prepare it at home? Do you know a good recipe for it?

If it is unreplaceable – no problem

Regards

By: Ellie

Ellie — Thu, 15 Oct 2009 08:53:14 +0000

@Alina – The best substitute would be to use dark corn syrup, but if you cannot access that, then its best to omit it entirely and just rely on white sugar to provide the sweetness necessary. Other sweetners such as honey or maple syrup have other flavours in them so adding them would change the flavour of this dish quite a bit!

@Caroline – I’m glad that you enjoyed the recipe, I’m definitely curious to see how they would have tasted with maple syrup replacing the malt…but as proper Canadian maple syrup is extremely dear here in Australia, I think I’ll just keep imagining it

By: Caroline

Caroline — Sat, 25 Jul 2009 11:46:46 +0000

I made these today and they were absolutely delicious. I didn\’t have any malt syrup so I used maple syrup. They ended up being a tad bit overcooked because the liquid took longer than expected to reduce but it was delicious anyway.
Thanks for the recipe!

By: Alina

Alina — Wed, 17 Jun 2009 11:20:21 +0000

Ellie, thank you very much for the recipe, I was wondering if there’s an alternative to malt syrup?..
Because I come from Latvia and I don’t think we have malt syrup here…
Thanks in advance!!