Maangchi's Korean food and cooking forum » Forum: - 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 "cutting ginger"

beehive — Thu, 09 Feb 2012 15:22:28 +0000

Hi, marise. I don't think there's an way to peel ginger without touching it, but you can grate ginger with the peel on. Alternatively, if you can get it peeled, you can grind the ginger in a food processor and keep in in a jar in the refrigerator. That way, you can use a teaspoon of it from the jar whenever you need it. By the way, freezing the filled jar first inhibits any growth in the jar so that it stays fresh longer. This is a great way to make large batches (I do this with garlic as well). You can store a bunch of small, pre-ground portions in the freezer until you need it. I only process it once or twice a year, and I can buy bulk ginger when there's nice, plump ginger at the store. I hope this helps!

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?

marise on "cutting ginger"

marise — Wed, 08 Feb 2012 23:08:47 +0000

Hi everyone, I thought this would be the right place to ask :) Is there any way to cut or grate ginger without holding it with your bare hands? Do you have any good ideas? I've tried plastic gloves, but it's not ideal. I want to know because I like to eat ginger but when I touch it, it burns my skin for the next 24h (I'm not allergic to ginger though). Thanks in advance, marise

Maangchi on "Haejung-Guk"

Maangchi — Wed, 08 Feb 2012 22:28:55 +0000

Dried pollack soup, check it out. <a href="http://www.maangchi.com/recipe/bugeoguk" rel="nofollow">http://www.maangchi.com/recipe/bugeoguk</a>

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>

Heidela on "Hello from the Puget Sound!"

Heidela — Tue, 07 Feb 2012 13:34:58 +0000

I am fortunate to live in an area with great Korean food! Restaurants, grocerys and friends who have helped me learn the art of cooking and eating Korean. However Maangchi has been great for demytsifying foods even my " traditional" Korean friends buy premade! This is truly a wonderful food! Real home style Kimchi is full of probiotics and when I am feeling out of sorts physically or mentally it is my go too along with a hardy soup or stew. 33 years since my first kimbab....and the beginning of a very healthy addiction to very beautiful friends and food! Maangchi is the icing on the cake for me! Thank you Maangchi!

Heidela on "On my weight loss journey, meal suggestions ?"

Heidela — Tue, 07 Feb 2012 13:23:57 +0000

Korean food in general is so healthy, lw sugar, lots of veggies, soups stews ect...One dish in particular has helped me loose weight and keep it off, leaves you feeling satisfied all day if you eat it for breakfast, lunch or dinner...is the ox bone soup= Seolleongtang (Use naturally raised beef if you can) and Maangchi has a video/recipe of how to make this wonderful dish! This is hearty and so good. I am fortunate there are places here that serve just this soup, so I can run in have a bubbling bowl with condiments and be back at work, or if I get up early enough breakfast! If you live in a community that has a large Korean population, this dish is a winner! It is a soup that requires more cooking time than most dishes but the broth and beef may be frozen in portions and heated before serving...so make a big batch! Good luck and hang in you are young and will find it a fun healthy creative journey if you really get in to home cooking

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>

Nay ZAkia on "just to introduce myself"

Nay ZAkia — Mon, 06 Feb 2012 17:42:22 +0000

Hey everybody! My name is Zakia, and i'm from Morocco, i'm 21 years old i like korean and asiatic kitchen, so that for im joining Maangchi website, to learn more and share also, i hope that it will be interesting for all. Thank you .

haguelady on "Seoul Garden (The Hague, Netherlands)"

haguelady — Wed, 01 Feb 2012 17:45:35 +0000

The only authentic Korean restaurant in The Hague, owned and run by a nice Korean family. They have a simple selection of six BBQ courses to choose from, which includes bulgogi, galbi, spicy pork & chicken, and marinated shrimp. All the main grilled entrees come with a pajun, soup, banchan, lettuce, kimchee and rice. At prices between around 15-18 euro for each menu, it's a pretty good deal considering that they refill everything (except the meat). My favorite is the shrimp, but the marinade for the bulgogi is also delicious. My husband loves the spicy pork. The kimchee is homemade and also very yummy. They also have bibimbap, dwenjang-jigae (amazing!), mae-un tang, and seafood pajun on the menu, but they can make other things by request such as japchae, golbengi, or ddukbokki. Overall it's a great (and only) place to get your Korean food fix in town, the decor is very cozy and not a bad place to take a date. The only thing is you should definitely make a reservation because there aren't a lot of tables! Also there's usually only one person waiting tables, so if it's busy be prepared to wait a little for things like drinks (food can arrive first). And bring cash, they also take credit cards but NOT debit/pincards. Bagijnestraat 8 2511 CK The Hague, Netherlands 070 3650602 <a href="https://www.facebook.com/seoulgarden.thehague" rel="nofollow">https://www.facebook.com/seoulgarden.thehague</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.

somi on "Hello from British Columbia, Canada"

somi — Mon, 30 Jan 2012 07:23:07 +0000

P.S. Tomorrow is my birthday. I think I should make maangchi's meok-guk for my birthday celebration!!!! xD

somi on "On my weight loss journey, meal suggestions ?"

somi — Mon, 30 Jan 2012 07:22:13 +0000

I suggest, switch to brown rice, and make lots of the pun-chun dishes. Also seaweed is really good for you, so meok-guk is a very good choice. And try to use fish base instead of meat base in soups. Congratulations you guys on losing your weight. I'm doing the same thing too. Honestly, when I cook Korean soups and stuff, I find that the calorie intake is lower, and I feel happier about it. I'm with you on your weight loss journey! GO US!!!! xD