- Sep 20, 2018
I think you probably have golden cane sugar or similar. Don’t worry about it, works just as well.The only thing I haven't eaten yet from that list are snails and oysters. I'd try them, tho. I already ate noodles made partialy with worm-flour.
My boyfriend and I'll try making Andong JjimDak when I'll be over for my birthday. Already super exited for it - he ate it when he was in Korea and liked it a lot. It's braised chicken with glassnoodles and spicy. I cannot handle spicy too well, so we may need to adjust. And I hope we'll find the brown sugar. For some odd reason, we don't seem to have the same type of brown sugar americans, koreans, and propably the rest of the world uses. (the slightly wet dark brown sugar). We have a german word for it, but well, not even the real big supermarket here has it. Just lightbrown cane sugar they advertise as brown sugar.
Also, I know you can make it yourself with regular sugar and molasses.. guess what I also never where able to find!