Echoing the other comment. Curry powder and Asian “instant curry” are very different things. That being said, Korean and Japanese curries are very similar. You can find both in powder or “block” roux forms. Ottogi is probably the most common brand of Korean curry mix. S&B being the most common Japanese one. You can find both in most Asian grocery stores.
The main differences is in what’s put in. Koreans use more pork or beef short ribs as well as fermented or pickled veggies, like kimchi in as well. But yeah, you can put basically whatever you want in. Tofu especially, we use tofu just as often as other proteins. Kimchi Jigae or Kimchi soup, being one of my favorites.
Ooh, I’ll have to make a bunch of this and vacuum seal for easy instant ramyun. Thank you!
That sounds yummy! Thank you!
Oh that sounds great too! Appreciate the tip!
Lol, will do, thanks!
That sounds perfect, thanks so much!
Thank you! The kombu and dried anchovies sounds amazing! And I love mushrooms, and often put that into my ramyun, but didn’t even think of making a mushroom broth. Thanks!
Thanks! Perilla and truffle oil would be so good. I usually add a little sesame oil and soy sauce in most ramyun as well. I did try making Gyudon (Japanese thin sliced beef over rice/noodles) recently using dashi. Turned out pretty good. Miso is definitely a staple, even just mixing some paste with water for a quick soup.
One day I may try making an actual ramen broth but that takes forever, lol. I’m thinking about doing just a simple garlic and ginger fry and adding in chicken broth, sesame oil, and soy sauce for a quick Shoyu style broth. Probably experiment with everything you mentioned as well. Thanks!
IMO, on the Game Awards where it was announced, he looked extremely nervous to say much of anything. And he seemed like he was trying to downplay what the game has with his comments on it being a small team working on it. Which I don’t blame him.
I usually end up using mushrooms for umami with beef stew type dishes and tomato sauces, but I’m going to try anchovies next time. Thanks!
Yeah, I use MSG and soy sauce in almost everything, but I cook a lot of Asian foods. I didn’t even think about anchovy paste. That’s something I keep forgetting to do with tomato paste as well instead of buying cans. But I don’t really make a lot of tomato based stuff, and when I do I use homegrown tomatoes. Mushrooms I use a lot as well. Thanks for the tip!
GRBRSHNDPTLTTLMAKEUP!
Awesome, thanks so much for the detail. Added to the list.
Thank you, can you give me some details on this. Looking it up shows Aug 5, 2024 also.
Haha, no worries. Yeah, going to be posted one at a time around the given holiday. So you’ll see the logo change to the themed one for a few days throughout the year.
This is just for the LW logo, not individual community artwork. Similar to Google Doodles.
Thank you, would love to hear some personal stories about these celebrations.
The first logo made was for Halloween, so we, unfortunately, missed Canadian Thanksgiving, but will be sure to include next year. Thanks for the link. What we’re looking for is users’ personal experiences with holidays, as we may not be as familiar as a person local to that area would be. We can easily look up a list and make something, but we want to make sure they are represented accurately. Thank you!
Probably depends on the venue. But openers are usually only 5-15 min or so anyway, depending on how many and how the show is structured. Chappelle was disappointing, but not enough to ruin the rest of the show. I was happy to stay for Jon Mulaney’s set which was fantastic.
I actually never ate this growing up either. But will definitely be trying it out soon.