Cooking Korean food with Maangchi » All Posts Fri, 06 Mar 2015 02:05:31 +0000 en-US<![CDATA[Reply To: More porridge recipes please!]]> Wed, 04 Mar 2015 11:18:48 +0000 Maangchi My beef and vegetable porridge recipe was posted a while ago.

]]><![CDATA[Reply To: Ground fresh soybeans]]> Tue, 03 Mar 2015 06:36:51 +0000 Maangchi It looks like kongbiji jjigae (Ground soybean stew). Check out my recipe here.

]]><![CDATA[Reply To: pork cutlet and chicken kalbi please]]> Tue, 03 Mar 2015 06:24:15 +0000 Maangchi Pork Cutlet recipe is here. I posted donkkseu recipe here!

]]><![CDATA[Reply To: new recipe]]> Tue, 03 Mar 2015 06:16:42 +0000 Maangchi I posted donkkseu recipe here!

]]><![CDATA[Reply To: shrimp paste]]> Sun, 01 Mar 2015 07:01:00 +0000 sanne Hi Robote,

I don’t know about the shrimp-paste, but the fish-sauce is basically the same; the saltiness may vary.

In my experience (about 15 years now), you may skip the salted shrimps (they are often out of stock during kimchi-making seasons ;-)) and use more fish-sauce; both Korean and Thai work nicely.

You may order your stuff online, I found two shops in the UK: (horrendous shipping-fees!),

I don’t know them, but worth a try for you maybe?

Bye, Sanne.

]]><![CDATA[shrimp paste]]> Sat, 28 Feb 2015 10:02:19 +0000 Robote Hi all,

I was introduced to Korean food by my father’s ex-partner, who he met when he was working there. I want to make Kimchi but there is a bit of an issue, for historical reasons there isn’t much of a Korean community in the Uk, more specifically the northwest, there maybe in London. This means there is no Korean food stores, and authentic ingredients.
Cutting to the chase can you substitute Thai ingredients such as Thai shrimp paste, and Nam pla for Korean ones and it still taste right?

]]><![CDATA[Reply To: Ground fresh soybeans]]> Wed, 25 Feb 2015 13:53:01 +0000 Mi Sun Crawford I’ve attached a photo. Sorry it is half eaten. It was delicious.

  1. photo
]]><![CDATA[Ground fresh soybeans]]> Wed, 25 Feb 2015 13:33:13 +0000 Mi Sun Crawford We recently ate at a fantastic Korean BBQ restaurant in Shanghai’s Koreatown called Zheng Yi Pin. We had a banchan that consisted of what seemed to be ground fresh soybeans, along with some chopped oysters. Do you (Maangchi) or anyone else know what this is?

]]><![CDATA[파김치 – Pa Kimchi =^.^=]]> Sun, 22 Feb 2015 01:49:08 +0000 NanHon Could you please post a recipe of pa kimchi???
It’s my husband’s favorite kind!

]]><![CDATA[Reply To: New Kimchi Mom, here.]]> Mon, 16 Feb 2015 20:01:32 +0000 Lynnjamin Congratulations! Welcome to the thrilling world of Kimchi mommyhood! We are all a bit like helicopter parents when that first batch goes onto the counter to ferment. You are not alone! Two things I like to keep in mind are 1)It’s almost impossible to prevent this stuff from fermenting and 2) It’s going to be delicious no matter what happens. One giveaway that fermentation is well under way is a ring of tiny bubbles around the top edge of the fluid. If the shape of your fermentation container is such that your vegetables are sitting above the fluid, try smushing them down after a day or two. Funny story? I remember the first time I made cucumber kimchi in the heat of summer. I went to sleep and in the morning found the lid of the jar blown off and the jar sitting in a puddle of red kimchi juice. Proudest moment ever!