Maangchi's Korean food and cooking forum » User Favorites: 3lliott

JulieVeg on "Greetings + Photo Contest!"

JulieVeg — Sun, 29 Aug 2010 10:33:07 +0000

Very nice donuts and photos. Good for you for being an ambitious cook so young.

3lliott on "Greetings + Photo Contest!"

3lliott — Sat, 28 Aug 2010 11:41:10 +0000

Hi there! So my name is Elliott, i'm 17 and share a huge passion for cooking and especially asian cuisine! Lately I have been interested in Korean cooking because it's so different from other Asian foods. The other day I just made some korean donuts/doughnuts! I was thinking of sharing my pictures on the photo contest because I took some shots, however because the entries are restricted to recipes used only on Maangchi's website (which I totally understand) I can't! So i thought I would head over to Ye Ol' Forum and start a wee discussion letting people who I am (because I just joined the site) and to share my photographs of my lovely Twisted Donuts! Here are the two photographs I would have submitted. The first one is of the raw dough, waiting to be fired. This is an Un Edited image and all the lighting is natural. The Second photograph is edited. I have given it a slight blur to increase the focus onto the product and draw attention away from my messy bench. I have also played with some exposure, contrast and lighting to make the less pinguid. Not to say the the doughnuts were greasy at all from being fried.

3lliott on "Pickled Daikon"

3lliott — Sat, 21 Aug 2010 09:28:04 +0000

I would love to see a tutorial on how to make and preserve Pickled Daikon. I tried this when I went to a korean restaurant in Auckland, New Zealand (where I live) on my birthday! That was the very first time I had bee to a korean restaurant. There was one particular side dish that we all noticed and discussed. It was the Pickled Daikon! Served first with ground beef (we call it mince in NZ) and sesame or lettuce leaf which we would wrap up (apparently it is a famous starter dish in Korea) and eat it, this dish was called 'Bulgogi-Ssam'! The second dish to come out was again Pickled Daikon wrapped around vegetables like bean sprouts & capsicum, and it was served with peanut butter on the side. An interesting but surprising delicious combination! Later when our side condiments came out to go nicely with our raw meats, ready to BBQ, the Pickled Daikon arrived. I found it very delicious because of its sweet and tart flavour which I would love to make for myself! I am not a good researcher and I haven't found much on the internet to make this so I would love to see a recipe or tutorial on how to make this thinly sliced, vinegarish, vegetable! Please note this is not a yellow radish but it was white in colour and thinly sliced. It would be at least 7cm/2.7'' in diameter and was used mainly to wrap up meat within a lettuce leaf!