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General Discussion 23

Dipping into the well that is Korean cooking

jefpen2 | Dec 8, 201307:07 PM

Going beyond my kimchi, which is pretty good. is said to be a great starting point. When looking at the often used ingredients, there are 2 that I have concerns about.

Fermented soybean paste ( doenjang)

Hot pepper paste ( gochujang)

I have most of the other stuff, but am wondering how these things last. I don't see myself making Korean food 3-4 times a week, so how will these things last opened, in the fridge or pantry? Thanks

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