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

Maangchi on "Korean Spicy Braised Chicken and Potatoes (Taktoritang)"

Maangchi — Tue, 13 Sep 2011 13:21:12 +0000

My new video recipe for braised chicken with vegetables is posted. A spicy version will be posted later, Thank you!

Maangchi on "Korean Spicy Braised Chicken and Potatoes (Taktoritang)"

Maangchi — Mon, 12 Sep 2011 00:50:23 +0000

Thank you very much for the recipe! I also use less spicy hot pepper flakes. Cheers! : )

georgia on "Korean Spicy Braised Chicken and Potatoes (Taktoritang)"

georgia — Sat, 10 Sep 2011 15:27:03 +0000

Updated recipe. The black pepper should be 1/4 teaspoon instead of 1/4 tablespoon. Korean Spicy Braised Chicken and Potatoes (Taktoritang) 1 whole chicken, chopped, or whatever chicken pieces you prefer 2 cups onions, chopped 2 cups potatoes, chopped into big pieces 1 cup carrots, chopped into big pieces 2 tablespoons minced garlic 1 1/2 cups water 2 tablespoons red pepper paste (gochujang) 4 tablespoons rep pepper flakes (gochugaru) 1 tablespoon korean soybean paste (doenjang) 2 tablespoons soy sauce 1 tablespoon cooking wine 1 tablespoon honey 1 tablespoon sesame seeds 1 tablespoon sesame oil 1/4 teaspoon black pepper green onions, chopped, for garnish Place all the above ingredients in a pot, except for the green onions. Bring to a boil, then lower the heat to low and simmer for about 45 minutes, stir occasionally while simmering. Serve in individual bowls, garnish with green onions, a sprinkle of sesame seeds and a splash of sesame oil. Serve with steamed rice and kimchi. Adjust the spiciness of the dish by adding more or less red pepper paste (gochujang). <a href="http://www.maangchi.com/ingredients/hot-pepper-paste-gochujang" rel="nofollow">http://www.maangchi.com/ingredients/hot-pepper-paste-gochujang</a> <a href="http://www.maangchi.com/ingredients/hot-pepper-flakes" rel="nofollow">http://www.maangchi.com/ingredients/hot-pepper-flakes</a> (I use the less spicy pepper flakes. They are not hot but full of flavor. Maewoon gochugaru (매운 고추가루): spicy hot pepper flakes  Deol Maewoon gochugaru (덜매운 고추가루): less spicy hot pepper flakes)

georgia on "Korean Spicy Braised Chicken and Potatoes (Taktoritang)"

georgia — Wed, 02 Mar 2011 11:52:54 +0000

"Does this recipe make the right amount to do it in an earthenware pot? It sounds really good and I would like to try it." I don't know. I make it in a regular pot. It is really good and so easy to make. You could try to make it in a earthenware pot and see if the ingredients will fit, and if not, then jut put it into a regular pot. I guess you would need the largest size earthenware pot? <a href="http://www.maangchi.com/kitchenware/earthenware-bowl" rel="nofollow">http://www.maangchi.com/kitchenware/earthenware-bowl</a>

JamieF on "Korean Spicy Braised Chicken and Potatoes (Taktoritang)"

JamieF — Tue, 01 Mar 2011 18:29:27 +0000

Does this recipe make the right amount to do it in an earthenware pot? It sounds really good and I would like to try it.

Annie from Fremantle on "Korean Spicy Braised Chicken and Potatoes (Taktoritang)"

Annie from Fremantle — Tue, 01 Mar 2011 13:45:08 +0000

sounds great.. will have to go over to the Korean food store that's about 20 mins away from my house and get those ingredients :) Thanks

georgia on "Korean food may be the next Thai, says foodie during survey of 2011 trends"

georgia — Mon, 27 Dec 2010 19:40:25 +0000

Korean food may be the next Thai, says foodie during survey of 2011 trends By: Judy Creighton, The Canadian Press Chinese, Japanese and Thai foods have long been popular in Canada, but now it seems that Korean cuisine is the new rising star, according to foodies predicting trends for the upcoming year. “I think Korean could become the next Thai food craze,” says Alison Fryer, manager of Toronto’s Cookbook Store, a magnet for cooking fans. “There is enough immigration from that country to support it and the food is inexpensive, and if you spent $12 you would have a feast.” Lucy Waverman agrees. In November, the Toronto-based author, editor, columnist and teacher travelled on a cultural exchange to the G20 meeting held in Seoul, South Korea. She notes that most Korean restaurants in Canada are “cheap and cheerful places; there aren't many sophisticated eateries," but she says that is beginning to change. One example of an upscale Korean dining experience is Celadon, located in Whistler, B.C. “Authentic Korean food is bold with rich flavours,” says the restaurant’s co-owner and chef Sonny Huh. “I don't think Canadians expected this because most eat their ‘Korean fix’ either at establishments with only grills or at fast-food-esque style restaurants, not in a formalized dining setting.” Waverman says Korean is a very "specialized food and their barbecue is huge." “For example, many specialize in short ribs so diners can cook their meal on a grill in the middle of the table so they can create their own barbecue.” Diners may be treated to a relatively new phenomenon called the pop-up restaurant. Huh and his sister Maggie, who co-owns Celadon, are proponents of the mysterious dining venues and plan to introduce some in unexpected locales during their off-season next year, including a book store in Vancouver. Pop-up restaurants have caught on in cities such as New York and London and are often opened in eateries that are shuttered for the off-season. The venues run for a limited time and then close. Knowledge of these rather secretive spaces tends to spread via word of mouth, which adds to their popularity as people clamour to try them before they shut their doors. Fryer says that Scandinavian cuisine is really resonating in the food world. Last summer, she visited Noma, a now famous restaurant in Copenhagan. In 2010 it was chosen the best restaurant in the world by Restaurant Magazine for its unique take on Nordic cuisine. She says we can relate to Rene Redzepi, the talented chef and co-owner of the Michelin-starred Noma, “because we learn from him what to eat locally in February.” There is a resurgence of interest in homemade or bakery pies, breads and cookies “and the panini is really big now,” Fryer says. She notes that over the past two years she has seen a growing interest in acquiring basic home cooking skills among teenagers shopping for cookbooks at the store. “There has been a general interest in serious cooking and in basic theory,” she says. Pondering that suggestion, Waverman, who trained at the Cordon Bleu in Paris and owned a school devoted to the teaching of good cooking, says it might be time television took on the task of airing shows teaching culinary skills. “Julia Child taught a lot of people to cook on her television shows and Biba Caggiano did the basic stuff,” she says. Caggiano's show “Biba’s Italian Kitchen” ran for years on cable networks in the U.S. and Canada and finally on Public Broadcasting in the U.S. “Its time that TV networks recognized the need for basic information cooking shows as opposed to the current reality shows,” says Waverman. For home chefs who want to try their hand at preparing Korean food, The Cookbook Store's Fryer says the two most popular Korean cookbooks carried at the moment are "Dok Suni: Recipes From My Mother's Korean Kitchen" by Jenny Kwak and "The Complete Book of Korean Cooking" by Young Jin Song. <a href="http://www.winnipegfreepress.com/life/home_family/korean-food-may-be-the-next-thai-says-foodie-during-survey-of-2011-trends-112499374.html" rel="nofollow">http://www.winnipegfreepress.com/life/home_family/korean-food-may-be-the-next-thai-says-foodie-during-survey-of-2011-trends-112499374.html</a>

georgia on "Korean Spicy Braised Chicken and Potatoes (Taktoritang)"

georgia — Sun, 17 Oct 2010 15:54:43 +0000

I forgot to include to add 1 tablespoon of korean soybean paste into this recipe. <a href="http://www.maangchi.com/ingredients/doenjang" rel="nofollow">http://www.maangchi.com/ingredients/doenjang</a> Korean Spicy Braised Chicken and Potatoes (Taktoritang) 1 whole chicken, chopped, or whatever chicken pieces you prefer 2 cups onions, chopped 2 cups potatoes, chopped into big pieces 1 cup carrots, chopped into big pieces 2 tablespoons minced garlic 1 1/2 cups water 2 tablespoons red pepper paste (gochujang) 4 tablespoons rep pepper flakes (gochugaru) 1 tablespoon korean soybean paste (doenjang) 2 tablespoons soy sauce 1 tablespoon cooking wine 1 tablespoon honey 1 tablespoon sesame seeds 1 tablespoon sesame oil 1/4 tablespoon black pepper green onions, chopped, for garnish Place all the above ingredients in a pot, except for the green onions. Bring to a boil, then lower the heat to low and simmer for about 45 minutes, stir occasionally while simmering. Serve in individual bowls, garnish with green onions, a sprinkle of sesame seeds and a splash of sesame oil. Serve with steamed rice and kimchi. Adjust the spiciness of the dish by adding more or less red pepper paste (gochujang). <a href="http://www.maangchi.com/ingredients/hot-pepper-paste-gochujang" rel="nofollow">http://www.maangchi.com/ingredients/hot-pepper-paste-gochujang</a> <a href="http://www.maangchi.com/ingredients/hot-pepper-flakes" rel="nofollow">http://www.maangchi.com/ingredients/hot-pepper-flakes</a> (I use the less spicy pepper flakes. They are not hot but full of flavor. Maewoon gochugaru (매운 고추가루): spicy hot pepper flakes  Deol Maewoon gochugaru (덜매운 고추가루): less spicy hot pepper flakes)

georgia on "Korean Spicy Braised Chicken and Potatoes (Taktoritang)"

georgia — Sat, 16 Oct 2010 12:47:45 +0000

This recipe is very easy to make and is very delicious! Korean Spicy Braised Chicken and Potatoes (Taktoritang) 1 whole chicken, chopped, or whatever chicken pieces you prefer 2 cups onions, chopped 2 cups potatoes, chopped into big pieces 1 cup carrots, chopped into big pieces 2 tablespoons minced garlic 1 1/2 cups water 2 tablespoons red pepper paste (gochujang) 4 tablespoons rep pepper flakes (gochugaru) 2 tablespoons soy sauce 1 tablespoon cooking wine 1 tablespoon honey 1 tablespoon sesame seeds 1 tablespoon sesame oil 1/4 tablespoon black pepper green onions, chopped, for garnish Place all the above ingredients in a pot, except for the green onions. Bring to a boil, then lower the heat to low and simmer for about 45 minutes, stir occasionally while simmering. Serve in individual bowls, garnish with green onions, a sprinkle of sesame seeds and a splash of sesame oil. Serve with steamed rice and kimchi. Adjust the spiciness of the dish by adding more or less red pepper paste (gochujang). <a href="http://www.maangchi.com/ingredients/hot-pepper-paste-gochujang" rel="nofollow">http://www.maangchi.com/ingredients/hot-pepper-paste-gochujang</a> <a href="http://www.maangchi.com/ingredients/hot-pepper-flakes" rel="nofollow">http://www.maangchi.com/ingredients/hot-pepper-flakes</a> (I use the less spicy pepper flakes. They are not hot but full of flavor. Maewoon gochugaru (매운 고추가루): spicy hot pepper flakes  Deol Maewoon gochugaru (덜매운 고추가루): less spicy hot pepper flakes)

Maangchi on "Spicy Pork Bulgogi [Doeji-Bulgogi], Georgia’s Recipe"

Maangchi — Wed, 10 Mar 2010 16:25:45 +0000

It looks great! Thank you very much!

georgia on "Spicy Pork Bulgogi [Doeji-Bulgogi], Georgia’s Recipe"

georgia — Tue, 09 Mar 2010 20:08:31 +0000

This is very delicious and easy to make. The last time I made it, I used pork tenderloin. It was so good! Better than beef bulgogi. The spicy pork bulgogi is in the tray to the bottom left in the photo below. Spicy Pork Bulgogi [Doeji-Bulgogi], Georgia’s Recipe Mix these ingredients in a bowl. 1 pound lean pork, sliced very thin 5 green onions, cut into 2 inch peices 1 large cooking onion, sliced 1 tablespoon sesame seeds Mix marinade ingredients and add to bowl with meat. 2 tablespoon sugar 2 tablespoon mirin 1 tablespoon honey 1/2 teaspoon black pepper 1 tablespoon mild korean pepper flakes 1 tablespoon (gochu-jang) red pepper paste 1 tablespoon soybean paste (doen-jang) 4 tablespoon soy sauce 1 tablespoon sesame oil 1 tablespoon garlic, minced 1 teaspoon ginger, minced 1 small cooking onion, grated 1 korean pear Combine the sliced pork, onions and sesame seeds into a bowl. Blend together the rest of the ingredients. Pour the marinade over the meat and let rest a few hours or over night. Meat can be put into freezer bags and frozen for later. Cook on korean grill or fry in frypan, single layers. Serve with steamed rice, kimchi, panchan, lettuce.

georgia on "Kong namul, Bean Sprout Panchan"

georgia — Tue, 09 Mar 2010 19:41:25 +0000

Bean Sprout Panchan (Kong Namul), Georgia’s Recipe 1 pound fresh soy bean sprouts or mung bean sprouts 1 small carrot, shredded 3 green onions, finely chopped 3 garlic cloves, mashed 1 tablespoon sesame oil 1 tablespoon sesame seeds, toasted 1 tablespoon mild korean chili pepper flakes 2 tablespoon soy sauce 1 tablespoon raw can sugar or honey Wash bean sprouts. Bring a pan of lightly salted water to the boil, drop in the bean sprouts and return to the boil. Boil for 1 minute using mung beans, boil for 5 minutes for soy beans. The sprouts should be just tender, never overcooked. Drain at once and cool under cold water. Drain well. Combine all other ingredients for the dressing and toss with bean sprouts. Chill before serving.