Maangchi's Korean food and cooking forum » Forum: Recipe requests - Recent Posts

Mikura on "GLUTEN FREE Doenjang"

Mikura — Thu, 09 Feb 2012 16:40:50 +0000

In addition to the above post, a lot of the bigger Korean markets now sell doenjang made without wheat from most big Korean food manufacturers. They are usually labeled as 콩된장 (kong doenjang) or 집된장 (jip doenjang), to emphasize that they are made with soybeans or the kind of doenjang that is traditionally made at home. However, these labels dont guarantee that its gluten free. Look for those words on the front, and double check the back ingredients list to make sure theres no wheat products in it.

beehive on "GLUTEN FREE Doenjang"

beehive — Thu, 09 Feb 2012 15:12:39 +0000

Hi, sinsys427. We use a brand imported from Korea called Macguroom. Their website is <a href="http://www.koreamac.co.kr/" rel="nofollow">http://www.koreamac.co.kr/</a>. Unfortunately, there is no English on the label, so I've uploaded some photos of the jar, as well as the label showing the gluten-free ingredients. In Toronto, it's imported by Fine World Canada Inc., but I don't know who imports it to the U.S. The also make a nice gluten-free kochujang as well as doenjang. Though pricier than the other brands, it's well worth the cost if you are sensitive to gluten, as we are. I hope this helps... good luck!

sinys427 on "GLUTEN FREE Doenjang"

sinys427 — Thu, 09 Feb 2012 06:58:39 +0000

Hi Everyone, I am desperately looking for gluten free doenjang so I can make jigae. Does anyone know of a manufacturer?

Maangchi on "can u make hanjaguk"

Maangchi — Wed, 08 Feb 2012 22:27:19 +0000

another recipe for hangover cure soup: dried pollack soup <a href="http://www.maangchi.com/recipe/bugeoguk" rel="nofollow">http://www.maangchi.com/recipe/bugeoguk</a>

Maangchi on "Mochi"

Maangchi — Tue, 07 Feb 2012 12:55:20 +0000

Here you go! I posted Korean style mochi called chapssalddeok recipe yesterday! <a href="http://www.maangchi.com/recipe/chapssalddeok" rel="nofollow">http://www.maangchi.com/recipe/chapssalddeok</a>

Water Sound on "Bibim Guksu!"

Water Sound — Mon, 30 Jan 2012 21:35:48 +0000

I don't know if my first post sent. I was raised on Northern Italian food, and now cook more Italian Fusion food, using what ever is around the house when I cook -- which now includes many Korean items. Until I was in my 50's I ALWAYS rinsed noodles until I read someone who said: "Why rise them? They have just come out of a huge pot of boiling water!" -- and that made sense to me. When I stopped rinsing them, they tasted better - more 'full' flavored. I was just doing what my Italian Grandmother and her mother taught me. It was 'Tradition'. When I was part owner of a restaurant that specialized in Italian noodles (different kinds of pastas) we had to rinse them in VERY cold water to stop the cooking, and then put olive oil on them to keep them from sticking together until they were ordered -- usually about an hour or so. Then we would put a serving in a wire basket, put it into one of the pots of boiling water we had going on the end of the huge stove to finish cooking, and then we would shake them dry, put them on the plate and add the sauce. At home the noodles don't sit around, they go right from the water to a plate or bowl where the sauce goes on them right away. And the pasta DOES have a 'fuller' flavor to it, which changes very slightly the flavor of the dish, but always to the better. Is there a reason why Asian or Korean noodles need to be rinsed when they come out of the water if you are cooking them at home? Or is it just a 'tradition' like I learned? I thank you in advance for an answer.

Maangchi on "Bibim Guksu!"

Maangchi — Sun, 29 Jan 2012 14:50:23 +0000

My bibimguksu video is online! Thank you for your patience!

MariskaLim on "Jumullok/Jumulleok"

MariskaLim — Fri, 27 Jan 2012 10:47:59 +0000

Ow! Yes I am :D~~ just check it a while ago. so excited. I don't have a spare time these week for shooting another video. T-T I hope i can upload it next week. Okay~ I will post it there :D

Maangchi on "Jumullok/Jumulleok"

Maangchi — Tue, 24 Jan 2012 23:54:44 +0000

Mariska, oh you already have 17 subscribers! Congratulations! I know how you feel! Jumuleok is nothing special. It's kind of bulgogi. ok, I will keep it in mind though. Please consider posting your video for sambal paste on the "readers' recipes" section. <a href="http://www.maangchi.com/talk/forum/reader-recipes" rel="nofollow">http://www.maangchi.com/talk/forum/reader-recipes</a>

MariskaLim on "Jumullok/Jumulleok"

MariskaLim — Fri, 20 Jan 2012 19:21:08 +0000

Hi Maangchi~ First, Thank you for your support~ <3 I'm waiting for you critics as well XD.. mm... My friend message me couple days ago (she study aboard to Seoul) that she currently falling in love with Jumullok. She said it's spicy pork stew/soup. I search in google and i barely see the picture of it. so I don't have any image about the dish. so far I know from her, It's DAEBAK, specialy during cold days she said. :D Can you share the recipe? please~~ *wink* *wink* ;D~ Thank You~ <3

me on "**ALCOHOL DDEOK DESSERT"

me — Sun, 15 Jan 2012 01:24:44 +0000

:'( I miss this so much, it woul be AWESOME if you could make this. It has a tangy taste that no other dessert has~ Thank you~:)

Michie_lee on "Street Food called gim-mah-ree"

Michie_lee — Sat, 14 Jan 2012 06:58:18 +0000

Me too! I would love to know how to make this!

juhee on "Bo Ssam (보쌈)"

juhee — Sat, 14 Jan 2012 03:23:16 +0000

World is ready for real Bo Ssam! Ever since Korean cuisine became hot touch to foodie's palates by the clever fusion food I couldn't have been more grateful by many chefs work that have been contributed to increase appreciation for Korean food in US. Right now, Korean food is noble item in many restaurant menu and it is slowly taking a certain identity that shapes stereotype as people recognize repetition of "something similar to Kimchi and Kalbi". My friends already find difficulty in distinguishing unique flavor and ingredients among other Asian food when we are sitting in a "Asian fusion restaurant" where the blinded taste is only guided by the marking of dish's nationality written on the menu. Bo Ssam is easy to eat because of its great taste but complex enough to understand how different ingredient come into a balance. The uniqueness in Korean cooking method and the combination of ingredients gathered from mountain, plain, and ocean is simply shocking to anyone who tries it for the first time. Who thought of eating raw oyster, boiled-to-lean pork, and fresh made Kimchi together? Whoever it is, I thank for his/her fine taste. Yes, I am ready for a bite, and may be share with some friends too. Please show us your way Maangchi Unni. This suggestion is inspired by reading about "a pork dish" that takes alias of Bo Ssam. <a href="http://www.nytimes.com/2012/01/15/magazine/the-bo-ssam-miracle.html?_r=1" rel="nofollow">http://www.nytimes.com/2012/01/15/magazine/the-bo-ssam-miracle.html?_r=1</a>

Maangchi on "Dumpling TwoGim & Dumpling Guk"

Maangchi — Thu, 12 Jan 2012 19:00:46 +0000

Check this out, please! Happy cooking! <a href="http://www.maangchi.com/recipe/mandu" rel="nofollow">http://www.maangchi.com/recipe/mandu</a>

Maangchi on "Jab Gok Bap -- mixed grains"

Maangchi — Thu, 12 Jan 2012 18:58:37 +0000

Check this out please. <a href="http://www.maangchi.com/talk/topic/korean-multigrain-rice" rel="nofollow">http://www.maangchi.com/talk/topic/korean-multigrain-rice</a>

Maangchi's Korean food and cooking forum » Forum: Recipe requests - Recent Posts

Mikura on "GLUTEN FREE Doenjang"

beehive on "GLUTEN FREE Doenjang"

sinys427 on "GLUTEN FREE Doenjang"

Maangchi on "can u make hanjaguk"

Maangchi on "Mochi"

Water Sound on "Bibim Guksu!"

Maangchi on "Bibim Guksu!"

MariskaLim on "Jumullok/Jumulleok"

Maangchi on "Jumullok/Jumulleok"

MariskaLim on "Jumullok/Jumulleok"

me on "******ALCOHOL DDEOK DESSERT****"

Michie_lee on "Street Food called gim-mah-ree"

juhee on "Bo Ssam (보쌈)"

Maangchi on "Dumpling TwoGim & Dumpling Guk"

Maangchi on "Jab Gok Bap -- mixed grains"

me on "**ALCOHOL DDEOK DESSERT"