http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Sat, 25 May 2013 02:11:52 +0000 http://www.maangchi.com/talk/topic/purple-rice#post-4236 Sat, 04 Dec 2010 02:42:16 +0000 samyoowell 4236@http://www.maangchi.com/talk/ <p>its' called 'heuk mee bap' (흑미밥)</p> <p>you just buy 흑미 (heuk-me-black rice) and mix it with normal sucrose rice. depending on the ratio between the black rice and the normal rice it will be darker purple (more black rice) or lighter purple (less black rice)</p> <p>you can add a lot of beans to rice as well but make sure to soak the beans in water over night and then put them in with your normal rice. if you dont' soak them in water then they won't cook all the way and will be hard.</p> <p>my family has mixed normal rice with glutinous rice before to give it chewier and fluffier feel in your mouth.</p> <p>you can also just use brown rice (make sure to add a little more water than you normally would for normal white rice) or you can mix the two. </p> http://www.maangchi.com/talk/topic/help-seollangtang-isnt-milky#post-4211 Sat, 27 Nov 2010 03:39:28 +0000 tonydung 4211@http://www.maangchi.com/talk/ <p><a href="http://ds-b.jp/">ホームページ製作</a><br /> <a href="http://ds-b.jp/">ホームページ制作</a><br /> <a href="http://ds-b.jp/">ホームページ作成</a><br /> <a href="http://ds-b.jp/">ホームページ作成ソフト</a><br /> <a href="http://ds-b.jp/">ホームページセミナー</a><br /> <a href="http://ds-b.jp/">CMS</a><br /> <a href="http://ds-b.jp/">ビジネスブログ</a> </p> http://www.maangchi.com/talk/topic/help-seollangtang-isnt-milky#post-4203 Fri, 26 Nov 2010 13:11:29 +0000 powerplantop 4203@http://www.maangchi.com/talk/ <p>This has been a crazy few day at my house as well. It seams to me that some bones will make soup very quickly and some will take a long time. </p> <p>When me or the wife make soup we always use a lot of bones and make a big batch. If we are going to spen all day making soup why not make a lot? After we cool it down we put small batches in frezzer bags. Then when we want soup we just heat it up. It is also a a great base for other soups. </p> http://www.maangchi.com/talk/topic/help-seollangtang-isnt-milky#post-4202 Fri, 26 Nov 2010 03:41:58 +0000 ec_washington 4202@http://www.maangchi.com/talk/ <p>I did!! I soaked them for about 30 minutes in cold water, then boiled for 20 and dumped the water, cleaned the pot and started with new boiling. </p> <p>And yes, I've mostly been running it at a hard boil. I went out and bought some more oxtails, and after seeing a video (it might have been yours...) that used beef feet, I grabbed some of those too. </p> <p>It's been stop and go (since it's Thanksgiving) but I think I've boiled about a total of 8 or 9 hours so far, and it's finally turning white and milky, hooray!! 9-12 hours is closer to what I have seen in other recipes. </p> <p>I think maybe I did not have enough bones? I started with about 3 lbs. and now have maybe 10 or 12 split in 2 pots. </p> http://www.maangchi.com/talk/topic/help-seollangtang-isnt-milky#post-4201 Thu, 25 Nov 2010 23:45:40 +0000 powerplantop 4201@http://www.maangchi.com/talk/ <p>Two questions.<br /> 1, did you boil for a short time then dump the water? You need to get rid of the blood. </p> <p>2, Are you simmering or boiling the bones. Boiling helps to pull the calcium from the bones. The calcium is what gives the milky color. </p> http://www.maangchi.com/talk/topic/purple-rice#post-4199 Thu, 25 Nov 2010 06:06:03 +0000 ec_washington 4199@http://www.maangchi.com/talk/ <p>Maangchi, could you post a video showing about how to make "purple" Korean rice? I had it many times, both in my host house and in restaurants. I have been told to "buy grains and mix" but I have no idea what grains will turn the rice purple, and how much to use!! </p> http://www.maangchi.com/talk/topic/hello-from-st-paul#post-4197 Thu, 25 Nov 2010 05:56:36 +0000 ec_washington 4197@http://www.maangchi.com/talk/ <p>Hi Maangchi! I have been following your site for a little more than a year now, but have only recently joined the community. </p> <p>I am an adoptee in St. Paul. I lived in Korea a few years ago and learned some cooking from an ajumma at the unwed birth mothers' home. </p> <p>For me, cooking is a way to connect with Korea. I love to cook Korean, but I swear, there are some tricks only the ajummas know about! Your videos are incredibly helpful and I have learned so much! </p> <p>I blog about all of my cooking here, <a href="http://kitchendreamer.blogspot.com/" rel="nofollow">http://kitchendreamer.blogspot.com/</a> </p> http://www.maangchi.com/talk/topic/help-seollangtang-isnt-milky#post-4195 Thu, 25 Nov 2010 03:52:43 +0000 ec_washington 4195@http://www.maangchi.com/talk/ <p>I'm trying to make Maangchi's seolleongtang and after 3 hours of boiling the beef, bones and radish, my broth is still clear and brown, instead of milky. Any ideas of what has gone wrong? </p>