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

mzfarmer on "Spring is in the air"

mzfarmer — Fri, 02 Dec 2011 19:42:49 +0000

OMG!!! NICE FRIDGE!! If you have a big party, put all your bottles in the bath tub with ice & cold water! =D

stanford on "30th Annual Parade & Festival - NYC, Oct 2 2010"

stanford — Sat, 25 Sep 2010 16:33:09 +0000

So there will be a Korean parade in NYC Sat. Oct 2 2010, 38th Street to 27th street along 6th ave, from 12 to 2pm. There's also going to be an outdoor market from 9am to 6pm, on 32nd St btwn 5th & Broadway, with food, a singing contest, Korean drumming, a breakdancing competition, and a music festival starting at 1pm, headlined by Eugene Park. <a href="http://www.youtube.com/watch?v=MyALV4N-Oho" rel="nofollow">http://www.youtube.com/watch?v=MyALV4N-Oho</a>

dleehall on "30th Annual Parade & Festival - NYC, Oct 2 2010"

dleehall — Sat, 25 Sep 2010 09:55:39 +0000

30th Annual Parade & Festival Parade & Festival, Oct. 2 of the colorful festivals are held. Seoul and Busan, and community businesses, organizations, associations for the participation of the audience are ready for various events. In Seoul, "Seoul, South Korea, along with visits of the year" as part of the project to install 2 hongbobuseu character appeared hurt by the symbol of Seoul, visitors have fun the plans. Booths to visit Seoul this year, they notify the Office sojanghal lanterns get a chance to create your own reports. <a href="http://www.youtube.com/watch?v=WHAxeAoeS5E" rel="nofollow">http://www.youtube.com/watch?v=WHAxeAoeS5E</a>

dleehall on "Watermelon Gazpacho"

dleehall — Fri, 10 Sep 2010 14:26:06 +0000

Hi Everybody I saw this recipe and the first person I thought of was "The Hammer" Haha Hope you like it David Watermelon Gazpacho Is this gazpacho authentic? Probably not, but watermelon, basil oil, and cayenne salt add a summery twist to the classic cold soup. What to buy: Be sure not to use underripe tomatoes, as they will cause the soup to have a mealy consistency. Special equipment: Use a blender or an immersion blender in this recipe for a good consistency. TIME/SERVINGS Total Time: 45 mins Active Time: 25 mins Makes: 8 servings (about 12 cups) INGREDIENTS For the basil oil: 1 1/2 cups extra-virgin olive oil 1 1/2 cups packed basil leaves For the gazpacho: 3 cups cubed day-old country bread, crust removed 3 medium garlic cloves, coarsely chopped 1/4 cup coarsely chopped basil leaves 1/8 teaspoon cayenne pepper 1/2 teaspoon cumin seeds 1/4 teaspoon kosher salt 3 1/2 cups coarsely chopped tomatoes (about 1 1/2 pounds) 4 1/2 cups coarsely chopped watermelon (about 1 1/2 pounds) 2 small Kirby cucumbers, peeled and coarsely chopped (about 2 2/3 cups) 1/4 cup coarsely chopped red onion 1/4 cup extra-virgin olive oil 2 tablespoons sherry vinegar For the garnish: 1/4 teaspoon cayenne pepper 1 tablespoon kosher salt 1/2 cup minced watermelon 1/2 cup minced Kirby cucumber INSTRUCTIONS For the basil oil: 1. Blend olive oil and basil leaves together until smooth. Season with salt and freshly ground black pepper. Let mixture steep for about 15 minutes before using. For the gazpacho: 1. Place bread in a bowl, add water to cover (about 1/2 cup), and let soak for 5 to 10 minutes. Drain bread and squeeze out excess liquid. 2. Finely mince garlic, basil, cayenne, cumin, and salt to form a rough, sandy paste. 3. Place tomatoes, watermelon, cucumber, onion, soaked bread, and garlic paste in a large bowl and toss to mix. Let stand for about 15 minutes. 4. Working in four batches, place a quarter of the vegetable mixture in a blender (or use a hand blender), add 1 tablespoon of the olive oil and 2 tablespoons water, and process until smooth. Transfer the puréed soup to a large, nonreactive bowl and repeat the blending process with the remaining vegetable mixture. Whisk in vinegar and adjust seasoning to taste. For the garnish: 1. In a small bowl, mix cayenne pepper and salt until well combined. In a separate bowl, toss together watermelon and cucumber. To serve, top each bowl of gazpacho with 2 tablespoons of the watermelon and cucumber, sprinkle with cayenne salt, and drizzle with basil oil. Beverage pairing: This dish pairs well with a crisp white wine such as a Sauvignon Blanc or a Spanish Albariño. By Aida Mollenkamp

unchienne on "Pollack Roe"

unchienne — Tue, 31 Aug 2010 18:48:17 +0000

The Japanese sort of "adopted" salted pollock roe, though their version is slightly less spicy. They call it mentaiko (I think) and use it much in the same way, over rice. A few Japanese food blogs showed a sack or two steamed or broiled to firm the texture and eaten in slices. However, their most popular way of eating this is as a roe sauce for spaghetti. Break open the sack, scrape out the roe, put in a hot pan with melted butter, stir it around, then add some hot, cooked spaghetti, toss and eat as is or topped with finely minced perilla leaves.

unchienne on "Can I get the 411 on "Soup soy sauce""

unchienne — Tue, 31 Aug 2010 18:42:39 +0000

I've got some right now, and I was tempted to subsitute with it once I ran out of traditional soy, but the taste is very different (imo). I believe soup soy sauce has some kind of broth added in...at least mine tastes like that. The flavor reminds me of a soy sauce/anchovy broth combo or perhaps beef dashida. Mom loves putting this on a bowl of mandu-gook, and I've seen recipes call for it, but if you do buy a bottle, get a relatively small one because you won't use it near as often as you do regular soy sauce. Mine's been sitting around for a year now, and you can barely tell it's been used.

mokpochica on "Pozole Korean Fusion"

mokpochica — Thu, 26 Aug 2010 02:16:31 +0000

Oh my mouth is watering¡

Brian_Montoya on "Pozole Korean Fusion"

Brian_Montoya — Tue, 10 Aug 2010 05:29:24 +0000

That sounds really good! For the corn part, I would suggest using a frozen Posole (some times it goes under the Nahuatl word "Nixtamal") if you can find it, it just seems to be the tastiest and best texture. alot of supermarkets carry them in their freezers, I always find them at King Supers. Good Luck and tell me how it comes out!

dleehall on "Pozole Korean Fusion"

dleehall — Tue, 10 Aug 2010 05:15:36 +0000

Boo-Ya Thats What I'm talken about. Pork belly and fried Kimchi so good makes me want to smack my momma. Pork and Kimchi just work so well together cant miss. Thanks Brian (I think i'll go with Pork neck meat and bone) I really like the technique Maangchi has taught me of soaking bones/meat and then a 5-10 min boil dump the water rinse the bones/meat wash the pot. It gets rid of all the scummy foam & fat. For my 1st experiment I plan to buy White Posole from the Mexican restaurant and melt in some of my Home-made Ssamjang. As for condiments; Green onion, chunks of Korean radish,shaved Napa cabbage,a few small dried anchovies,sesame seeds, sesame oil,and cracked black pepper. Photos to follow Experiment 2 I will buy a can of Goya Posole and six pack of beer ask one of the Mexican cooks that happen to work in the Korean restaurant i frequent to add the posole to my Kimchi-jjigae. (the beer for the cook) Photos to follow as always ideas and comments are welcomed. David From Goya'site Hominy An essential ingredient in Mexican Pozole, Hominy is traditionally prepared by treating large white corn kernels with a softening solution of powdered lime until the skins slip off. The kernels are then further simmered until they open up like a flower. But why go through all the effort when Goya has done it for you? For a delicious short cut, simply add a can of Goya Hominy to your favorite stew or soup, and enjoy!

Brian_Montoya on "Pozole Korean Fusion"

Brian_Montoya — Tue, 10 Aug 2010 00:35:18 +0000

That sounds interesting!! My family is New Mexican so I eat Posole ALL THE TIME but we just boil the pork and corn together and add chicken broth and a little red chile powder (posole differs from region to region, in Mexico, they serve it with lots of chilies and spices mixed in and they add lots of condiments to it, oh and they seem to use pigs feet in most mexican posoles) ...I bet Kimchi and gochujang would be good in it!

dleehall on "Pozole Korean Fusion"

dleehall — Mon, 09 Aug 2010 18:26:34 +0000

Hi Maangchi and Foodies Last week My family and I went to a traditional Mexican Restaurant. I had a dish call Pozole (it a soup/stew) made with dried corn,(pork or chicken) and Chile peppers. Pozole reminded me of a Korean soup. O boy was it good. Knowing that you like Mexican food I was wondering if you had ever tried it. I plan to make a Korean version K-ozole. any ideas ..... David <a href="http://www.youtube.com/watch?v=iVtaM7r08Sc" rel="nofollow">http://www.youtube.com/watch?v=iVtaM7r08Sc</a>

dleehall on "Can I get the 411 on "Soup soy sauce""

dleehall — Sat, 07 Aug 2010 00:22:15 +0000

kimchi toki Thank you so much!! I really appreciate your help and knowledge. I'm so glad you started posting. Now you need to post some of your Korean food photos. *^^* David

kimchi toki on "Can I get the 411 on "Soup soy sauce""

kimchi toki — Fri, 06 Aug 2010 23:11:52 +0000

Soup soy sauce aka 국(soup)간장(soy sauce) is fermented less than traditional soy sauce. It's flavor is less intense and color is not as dark. It will be labeled 국간장. This type of soy sauce is used to be added in soups and broths since the flavor is not as intense. I recommend Sempio. If you are not too particular I would recommend using traditional soy sauce, but maybe a little less since its flavor is more intense.

dleehall on "Can I get the 411 on "Soup soy sauce""

dleehall — Fri, 06 Aug 2010 03:42:14 +0000

Hi Maangchi & everybody I came across a few recipes calling for "soup soy sauce". I'm not clear on what it is. My guess is like a dark soy sauce and fish sauce mixed .... Please Do you have a favorite brand, I can check out. Thanks David

LuccaQ on "Pollack Roe"

LuccaQ — Mon, 26 Jul 2010 21:11:17 +0000

Mmmm...sounds delicious! I've had a soup made with cod roe before called "ahl tang." I prefer my fish roe eaten simply so I can enjoy the flavor. Just like you said, mixed with rice or in a kimbap type of dish sounds best.