Comments on: Squid from Korea

By: unchienne

unchienne — Thu, 23 Jun 2011 14:17:42 +0000

Yum. I love getting squid from Korea. The stuff I get here from our Asian markets is good, but it’s a little too salty and not as soft as the dried squid that we get sent by our relatives overseas. Mine never lasts long enough to make into a side dish. Everyone in our house (including our chihuahuas) love to snack on it too much. :)

By: Maangchi

Maangchi — Wed, 12 Nov 2008 01:24:48 +0000

erin,
haha, you got 2 squid! Then make fried squid!
http://www.maangchi.com/recipe/fried-squid

By: erin

erin — Tue, 11 Nov 2008 16:24:40 +0000

Hello! I had got 2 dried squid from Korea too. I don’t know how make it. plz help

By: Fried Squid Dish (oh jing uh twi kiem) - Cooking Korean food with Maangchi

Fried Squid Dish (oh jing uh twi kiem) - Cooking Korean food with Maangchi — Sun, 10 Aug 2008 04:59:32 +0000

[...] I mentioned, I made fried squid dish. The poor squid got caught by a Korean fisherman somewhere in the ocean in Korea and got handled mercilessly by someone and dried and came to Canada [...]

By: jo*rose

jo*rose — Thu, 14 Feb 2008 14:25:00 +0000

Hi again!

Happy heart's day to you too! I was able to download some of the podcast and I was so joyful when the next thing I was watching was your podcast of the birthday soup. Hahah! I just hope miyuk guk is available here in the Philippines. :)

Thank you so much for the recipe of the soup. You reply fast. :) And thank you for the tip on how to slice the kimbap. I'll keep that in mind the next time I'll make it.

Take care,
Jo Rose

By: Maangchi

Maangchi — Thu, 14 Feb 2008 10:26:00 +0000

Hi, jo*rose,
To cut kimbap, first thing I'm doing is to sharpen my knife. : )
While cutting it, I often clean the blade with a wet paper towel.
Here it the recipe for Birth Day Soup (Miyuk Guk: Sea plant soup)

Sea plant soup(Miyuk gook):4-6 servings

Ingredients:
4 cups of soaked miyuk(1 cup of dried sea plant), water 16 cups, fish sauce 4 -5 TBS, 200 grams of brisket beef, 1 TBS minced garlic, sesame oil

1.Soak 1 cup of dried miyuk in a big bowl for at least 20 minutes.

2.Drain the water from the sea plant and cut it into bite size

3.Place the soaked sea plant(about 4 cups) in a big pot and add 16 cups of water and boil it over high heat for 20 minutes.(later you may have to add more water if the soup is too thick)

4.Cut brisket beef into 1 cm cubes.

5.When the soup starts boiling(20 minutes), add the beef and 1 TBS of garlic and boil again for another 20 or 25 minutes over medium heat.

6.Add 4 or 5 TBS of fish sauce and drizzle a few drops of sesame oil before serving.

I'm going to post all written recipes in my blog soon. It takes time to watch my own video and write it down. : )

Happy Valentine's Day!

By: jo*rose

jo*rose — Thu, 14 Feb 2008 07:35:00 +0000

Hello Maangchi!

I love your podcasts. It's really nice that your sharing us your recipes. I love Kimbap and I've tried making it but I can't seem to perfect the way to slice it. On your podcast, you've put some sesame oil before slicing, right? So I guess that made it easier plus a very good knife. Hehehe! :)

Keep making podcasts. I'll be visiting your website every time now that I found it.

Btw, do you have a recipe for "birthday soup"... I don't know I just saw it from Kim Sam Soon (the Korean comedy drama) and I would like to try it if you can teach me.

Well, thanks in advance and great job!

Best Regards,
Jo Rose

By: Maangchi

Maangchi — Thu, 14 Feb 2008 03:07:00 +0000

Hi, anonymous,
for the radish strips side dish, I always add garlic. Don’t ask me why. That’s my recipe! If you don’t like to use garlic, skip it then

By: Anonymous

Anonymous — Thu, 14 Feb 2008 02:33:00 +0000

Hi Maangchi,

Thank you for your help in this radish side dish!

Why put garlic in it? How about no garlic? because it will influence the flavor~

By: Maangchi

Maangchi — Thu, 14 Feb 2008 02:07:00 +0000

If you can’t find dried squid strips to make “Ojingeochae Bokkeum”(dried squid strips side dish), you can cut the whole dried squid into thin strips by using scissors. No knife!