http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Wed, 22 May 2013 09:00:13 +0000 http://www.maangchi.com/talk/topic/porgy-recipes#post-3834 Thu, 30 Sep 2010 16:22:42 +0000 unchienne 3834@http://www.maangchi.com/talk/ <p>It has a mild flavor, so I would recommend using it for jeon, grilling, or steaming. I recently cooked some fish Chinese-style, and I really enjoyed it. I used a fish that wasn't really well suited for steaming as it was slightly oily (should have grilled or fried it instead), but the method is very simple, the ingredients minimal, and the results are tasty and can be quite entertaining too. You finish by pouring hot oil on top to wilt the scallions...makes your guests "ooh" and "aaah." </p> http://www.maangchi.com/talk/topic/porgy-recipes#post-3756 Thu, 16 Sep 2010 15:08:53 +0000 Casey 3756@http://www.maangchi.com/talk/ <p>Porgy is frequently on sale at the Hmart where I shop. Does anyone know how it is best prepared? Can I use it in a stew or just broil it or what. Any ideas? </p> http://www.maangchi.com/talk/topic/deodeok#post-2896 Sun, 18 Apr 2010 20:32:43 +0000 another_adam 2896@http://www.maangchi.com/talk/ <p>The English name I've usually seen it sold under is "bellflower", but that can be ambiguous, because doraji is also a kind of bellflower. Deodeok is a little bit, um, more fibrous and stronger tasting, slightly ginseng-ish even, maybe. So, I wouldn't trust the label "bellflower" without looking at the Korean to see whether it's actually deodeok or doraji... </p> http://www.maangchi.com/talk/topic/deodeok#post-2893 Sun, 18 Apr 2010 14:29:42 +0000 Casey 2893@http://www.maangchi.com/talk/ <p>Yay. It tastes really meaty. I had it at Hangawi in NYC. It was excellent. I would love to make it at home and experiment with it. </p> http://www.maangchi.com/talk/topic/deodeok#post-2892 Sun, 18 Apr 2010 12:12:11 +0000 sirdanilot 2892@http://www.maangchi.com/talk/ <p>Wow that sounds really exotic: this plant doesn't even have an English name, and there seems to be absolutely no equivalent to it at all. I wonder how it would taste... I am always curious about unknown stuff. </p> http://www.maangchi.com/talk/topic/deodeok#post-2891 Sun, 18 Apr 2010 11:25:48 +0000 Maangchi 2891@http://www.maangchi.com/talk/ <p>Deodeok(더덕) is "Codonopsis lanceolata" (I don't know how to pronounce it though. ^^ )<br /> <a href="http://en.wikipedia.org/wiki/Codonopsis_lanceolata" rel="nofollow">http://en.wikipedia.org/wiki/Codonopsis_lanceolata</a></p> <p>I found the recipe for you on the internet.<br /> The recipe provider calls this "todok"! lol<br /> I will post mine later. </p> <p><a href="http://keyingredient.com/recipes/616/broiled-todok-todok-kui/" rel="nofollow">http://keyingredient.com/recipes/616/broiled-todok-todok-kui/</a> </p> http://www.maangchi.com/talk/topic/deodeok#post-2890 Sun, 18 Apr 2010 07:45:32 +0000 powerplantop 2890@http://www.maangchi.com/talk/ <p>Is this what they looked like?</p> <p><a href="http://www.maangchi.com/ingredients/rice-cake" rel="nofollow">http://www.maangchi.com/ingredients/rice-cake</a> </p> http://www.maangchi.com/talk/topic/deodeok#post-2889 Sun, 18 Apr 2010 02:07:19 +0000 Casey 2889@http://www.maangchi.com/talk/ <p>Or maybe toduk? I had this grilled at restaurant and would love to make it at home, but I don't even know what it looks like unprepared at the store. It would be really awesome if you made it. :D </p> http://www.maangchi.com/talk/topic/cooking-rice-in-dolsot#post-2882 Fri, 16 Apr 2010 14:52:59 +0000 Casey 2882@http://www.maangchi.com/talk/ <p>Ooh...sorry I put this in the wrong section. </p> http://www.maangchi.com/talk/topic/cooking-rice-in-dolsot#post-2880 Fri, 16 Apr 2010 04:02:22 +0000 Casey 2880@http://www.maangchi.com/talk/ <p>I just purchased a dolsot and I was wondering about steaming rice in it. Is it even meant for that? Should I bring it to a boil and then lower the light? </p>