I actually never ate this growing up either. But will definitely be trying it out soon.

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!

Of course, I think OP just saw the taglines that referenced it and wasn’t aware of the actual community posts. I’m one of the leads of the Community Team, so could, naturally, tell you more, haha. Thanks for subbing!

Hey there, Community Spotlight is a community and weekly post, that we feature, for communities that we find interesting and want to highlight. Every week, we highlight a LW as well as a Fediverse community. You can submit your suggested community by commenting on any Weekly Spotlight post or contacting the Community Team. You can also join our public Discord server and comment your suggestions in the #community-spotlight channel.

Hey there, Community Spotlight is a community and weekly post, that we feature, for communities that we find interesting and want to highlight. Every week, we highlight a LW as well as a Fediverse community. You can submit your suggested community by commenting on any Weekly Spotlight post or contacting the Community Team. You can also join our public Discord server and comment your suggestions in the #community-spotlight channel.

Hey there, Community Spotlight is a community and weekly post, that we feature, for communities that we find interesting and want to highlight. Every week, we highlight a LW as well as a Fediverse community. You can submit your suggested community by commenting on any Weekly Spotlight post or contacting the Community Team. You can also join our public Discord server and comment your suggestions in the #community-spotlight channel.

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!

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Thank you! Love quirky holidays! Added

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