Cooking Korean food with Maangchi » All Posts Tue, 27 Jan 2015 11:44:13 +0000 en-US<![CDATA[Reply To: Sea Kelp Noodles]]> Tue, 27 Jan 2015 15:45:26 +0000 Nellie Hi, I am also looking for a Korean recipe using Sea Kelp noodles. Thanks!

]]><![CDATA[Dubu Kimchi]]> Tue, 27 Jan 2015 14:29:22 +0000 jelomin Hi Maangchi,

Could you do dubu kimchi sometime?


]]><![CDATA[Hi]]> Tue, 27 Jan 2015 14:26:48 +0000 jelomin Hi Maangchi,

I’ve recently discovered your site and have already tried a couple recipes. My husband says now we don’t have to buy kimchi anymore! Yay! And on the first try he said my sikhye was perfect! You make it so easy. Needless to say I’ll be trying many more.

Thanks so much!


]]><![CDATA[Reply To: Go To Weekday meal?]]> Tue, 27 Jan 2015 13:17:54 +0000 Radam Have you made jajang? We always make extra and you have extra black bean sauce to put over rice or noodle anytime. (kind of like mother with spaghetti sauce :-) )

]]><![CDATA[Go To Weekday meal?]]> Mon, 26 Jan 2015 18:31:11 +0000 bcoop713 I am a pretty busy guy these days, and I’m finding it tough to get to the asian market (or any market for that matter). Instead of eating healthy Korean food at home, I find myself eating out too much and getting a bit large waisted :)

Besides Kim Chi (which I already have available) what are your favorite weekday meals or side dishes? Preferable something which is made from long lasting ingredients I can either keep in the pantry or the freezer, so I can whip it up at a moments notice. Growing up, my mother often deployed the spaghetti and jar of sauce dinner.

From perusing the recipes here, I found the dried radish dish to be a good example of what I’m looking for, but some diversity is always nice :)

]]><![CDATA[Reply To: How do I keep the fermentation going in the fridge?]]> Sat, 24 Jan 2015 22:03:38 +0000 Radam It seems you might have to leave it a bit longer. Typically, the fermentation causes more brine to be produced so you should be seeing more liquid as it ferments more. Are you lids screwed on tightly? If not, it could be drying out from low humidity in your fridge.

]]><![CDATA[Reply To: Rice?]]> Sat, 24 Jan 2015 21:01:56 +0000 Radam I believe it is black or purple rice, what you have seen. It is simply rice without the hull removed and when cooked, it has a dark purplish color to it and has a nutty flavor. There are different varieties such as short grain, jasmine (long grain) and sweet (stickly) purple rice.

]]><![CDATA[Reply To: Yay! I finally got a Kimchi fridge!!]]> Sat, 24 Jan 2015 18:13:22 +0000 Radam I certainly will! Now I’m looking forward to making white kimchi. I was just looking at Maangchi’s recipe for that today. It looks delicious and would make an excellent side dish to a spicey main dish, not to mention add more variety to what’s available in the Dimchae!

]]><![CDATA[Reply To: Yay! I finally got a Kimchi fridge!!]]> Sat, 24 Jan 2015 17:26:47 +0000 Lynnjamin Yes, it’s true we are an odd bunch of kimchi devotees. I agree with you that it is worth it to have kimchi exactly how you like it, any time you want it. My roommates would rejoice if I ever bought a dimchae! Keep up your good work of breaking stereotypes.

]]><![CDATA[Reply To: Yay! I finally got a Kimchi fridge!!]]> Sat, 24 Jan 2015 16:16:26 +0000 Radam Haha, Lynn. I think you’re right! You should have seen the look of disbelief from the quizzical korean ladies at the store who were amazed that a white guy likes Kimchi and the see their faces when I tell them I make it and then see their face when I tell them I was buying a dimchae! I’m a weirdo! But is it not all worth it to have the very best Kimchi at your convenience! ?