If you have looked closely the food photos on my website, you may already familiar with the name Reinier.
Reinier lives in Rotterdam, Netherlands. He’s been very busy cooking Korean food these days and sending me the photos. He introduced himself on my website, “hi,… i was recently interested in Korean cuisine when we ‘accidentally’ got into an Korean restuarant…. So i am now learning more about preparing it myself and i love it! … Cooking is a skill you can enjoy and benefit all your life!!”
He seems to like to share his food with his friends, just like me. He had a small party last weekend and showed off his Korean cooking skill to his friends.
He made these dishes for a dinner party with his friends.
- Soegogi Gui with the sauce
- Deukbokki
- Soodubu jiggae
- Bucujeon (with flakes): he added some hot pepper flakes to the batter for buchujeon
- Sigeumchi namul
Reinier says, “…Everything was really good! Especially the Deukbokki was really good and with a shiny sauce. I used pepper paste and flakes. But… the Soodubu Jiggae is better on it’s own without other dishes, the taste of this was really pushed to the background by the other dishes. I hope you can make a nice blog about this…”
Hoi Nanja,
Where do you live in the Netherlands? Here in Rotterdam is a big whole seller and several shops. If you’re far out, then you can use http://www.koreashop.nl this is where i also do some shopping, it’s a reliable online-store.
The stone jar in the pictures was used for Soondubu jjigae.
This stone jar was from the amazing oriental store (chinese boat) here in rotterdam, but it’s no good. It cracks after using it.
It’s a very thin pot and better as a slow cooker.
Now i make the food i would usually make in this pot in a regular metal cooking pan or even a dolsot.
May i suggest the pot Maangchi uses (available online) in her soondubu jjigae video, or use a dolsot (i bought in rotterdam).
I hope this helps you, if not you can always ask :)
Hello Maangchi,
I would like te reply to Reiniers question. You don’t have to post this message on your website, maybe you can give my emailadress to Reinier if you like to, so you have less ‘polution’ :)
Thanks to you, I eat Korean food every week now and my husband is really greatfull that I discovered your website. He calls you: my ‘Korean-teacher-friend’ :)Thank you again Maangchi!
Hello Reinier,
I live near Rotterdam (Dordrecht) and I vist the Korean Trade Centre in Rotterdam frequently.
I never saw a stone jar that big. (only those for bibimbap)
I visit once a month a Korean shop in Amsterdam.
You made me curious about the boat. (I know which one you mean)
Thanx for the tips!
groetjes, Nanja
Oh, you are such a kind person! Reinier will read this soon. : ) Thank you. I hope you guys make good friends there!
Hi Maangchi,
Since I also live in the Netherlands, I’ve got a question for Reinier. (in Dutch)
Hoi Reinier,
Grappig om jou op een website van Maangchi tegen te komen als de ‘eerste’ Nederlander.
Mijn vraag is: waar heb jij die stenen pot vandaan die ik op je foto zag? Aangezien het nogal moeilijk of duur is om aan Koreaanse spullen te komen in NL.
groetjes, Nanja
Nanja,
Use English here please for my readers and me!
Hi Maangchi,
I’m sorry I used the dutch language. I did not expect that you would post my question to Reinier.
I asked him where he got the stone jar, I saw on his pictures.
Maangchi, you are really famous in the Netherlands (especially among the adopted koreans)!
thank you for showing us how to cook native Korean food!!! you Rock ;)
Thanks a lot!! : )
You rock! I will email Reinier for you to ask for answer.
Hi Manuela,
Thank you for your compliment!
Indeed, my partner is very happy with my cooking :)
You know Dutch? “Mooi” means beautiful.
Oh wow Reinier, I’ve been enjoying viewing your photos through Maangchi. Everything looks delicious. You have one lucky woman! Very “Mooi” presentation! Did I say that right? ;)
Hi Michell,
Thanks for your comment.
Dukbokkie is really quite easy to make, as maangchi says, just keep stirring gently without breaking the rice tubes.
As for the Soondubu Jjiggae, the Dukbokkie has a real spicy and dominant flavour as the the main ingredients (hot flakes and paste) are quite spicy.
Soondubu Jjigae is a more subtle dish with many smaller flavours (fishy broth, prawns, meat, egg, tofu etc.) that don’t stand a fair chance on your taste spuds after the Dukbokkie.
I recomend the Soondubu Jjiggae to be served alone with some lighter side dishes, so the taste can be better appreciated.
Hope this helps you :)
Sorry I forgot to leave a question to Reinier. Was the Soodubu jiggae too mild compared to the dish?
Wow, I am so impressed with Reiner’s dish as how they turn out so good! I have been holding my breath on making Dukbokkie because I was scared of screwing it up, but now Dukbookie here I come =)
Hi Maangchi
Thank you for this feature, the food was great and my friends enjoyed it very much!
This was only possible because of your great cooking video’s and comment.
You’re the best!!
Bedankt! Reinier