Maangchi's Korean food and cooking forum » User Favorites: hellokitty08

hellokitty08 on "shabu shabu recipe"

hellokitty08 — Tue, 07 May 2013 19:46:02 +0000

A lot of korean food is Japanese based. Chinese people eat shabu shabu as well. Except they call it hot pot.

rlyeh on "shabu shabu recipe"

rlyeh — Sun, 05 May 2013 19:00:53 +0000

shabu shabu is a Japanese dish.

hellokitty08 on "shabu shabu recipe"

hellokitty08 — Sun, 05 May 2013 03:17:52 +0000

I would love to know how to make shabu shabu at home!! :)

Maangchi on "So I tried the aeris kitchen doraji recipe..."

Maangchi — Wed, 15 Aug 2012 21:13:20 +0000

Dorajimuchim (Spicy bellflower roots side dish)! <a href="http://www.maangchi.com/recipe/dorajimuchim" rel="nofollow">http://www.maangchi.com/recipe/dorajimuchim</a>

Maangchi on "Anyone have the recipe for doraji muchim?"

Maangchi — Wed, 15 Aug 2012 21:12:40 +0000

My dorajimuchim recipe is online, thank you for your patience! <a href="http://www.maangchi.com/recipe/dorajimuchim" rel="nofollow">http://www.maangchi.com/recipe/dorajimuchim</a>

Maangchi on "side dish request"

Maangchi — Wed, 15 Aug 2012 21:09:30 +0000

My dorajimuchim recipe is online now. Thank you for your patience! <a href="http://www.maangchi.com/recipe/dorajimuchim" rel="nofollow">http://www.maangchi.com/recipe/dorajimuchim</a>

hellokitty08 on "korean fruit salad"

hellokitty08 — Thu, 02 Aug 2012 06:58:33 +0000

I would like to know how to make this, it has apples, I think potatoes, eggs and etc with mayonnaise in it.

Sali on "how to make rice in cuckoo rice cooker."

Sali — Thu, 07 Jun 2012 11:42:52 +0000

I just make rice in a regular pot because I don't have money to buy a rice cooker, but... Did you wash the rice before cooking it? Washing removes the excess starch, without washing the rice will be like sticky goop. Soaking time should be 30 minutes or longer, but I personally prefer to not soak it for longer than an hour. I wouldn't recommend rising the heat too much unless you specifically want burned rice. Sushi rice is supposed to have less moisture than regular rice, because it has to soak up the vinegar seasoning. Maybe you should try making rice again with the regular (glutinous) setting, but wash the rice carefully before soaking.

hellokitty08 on "how to make rice in cuckoo rice cooker."

hellokitty08 — Mon, 04 Jun 2012 00:42:49 +0000

Hello. I want to know what setting I'm supposed to use to make the rice. I've set it in the Glutinious setting with the heat and soak on level one. I had put the right amount of water and rice and the rice came out really sticky. Then I used it in the sushi setting and it didn't come out stick but I was told with the kind of rice I use I'm supposed to do it on the glutinous setting and not the sushi setting. So i tired to do it again in the glutinous setting with less water but the rice is a little dried and didn't seem all the way cooked. can someone tell me if i'm supposed to raise the level for soak and heat? This is the rice cooker I use <a href="http://kimchius.com/cuckoo-rice-cooker-crp-hl1055f.html" rel="nofollow">http://kimchius.com/cuckoo-rice-cooker-crp-hl1055f.html</a> and this is the rice I use <a href="http://www.hmart.com/shopnow/shopnow_newsub.asp?p=761898680773" rel="nofollow">http://www.hmart.com/shopnow/shopnow_newsub.asp?p=761898680773</a>

Maangchi on "rice wrapped in soy bean curd"

Maangchi — Thu, 05 Apr 2012 13:36:31 +0000

Yubuchobap recipe is here: <a href="http://www.maangchi.com/recipe/yubuchobap" rel="nofollow">http://www.maangchi.com/recipe/yubuchobap</a>

Maangchi on "yukkae jjahng recipe"

Maangchi — Thu, 05 Apr 2012 13:32:43 +0000

My Yukgaejang recipe is here: <a href="http://www.maangchi.com/recipe/yukgaejang" rel="nofollow">http://www.maangchi.com/recipe/yukgaejang</a>

hellokitty08 on "does anyone else own a happy call diamond frying pan?"

hellokitty08 — Wed, 21 Mar 2012 18:52:06 +0000

Thank you :)

powerplantop on "does anyone else own a happy call diamond frying pan?"

powerplantop — Wed, 21 Mar 2012 13:09:35 +0000

I have not used that brand but basic tips for no stick cook ware: When cooking: Do not get them to hot without food inside of them. Only use soft things to stir your food, plastic, silicone or wood. No metal For cleaning: Let it cool down before adding cold water. Use soap and water and soft cleaning sponges etc. If something is stuck let it soak in warm water before removing. After you finish cleaning dry it of and put it away. (no oil) For storage: Do not store other items inside the pans. They can scratch the coating.

hellokitty08 on "does anyone else own a happy call diamond frying pan?"

hellokitty08 — Wed, 21 Mar 2012 10:17:56 +0000

I have the happy call diamond frying pan as well as the other pots that they have. This is the best set of NON STICK pots and pans I've ever used. Does anyone else own them? I would like to know how to clean and take care of them. I know I'm not supposed to scrub while cleaning and only use a sponge and not to use stainless steel against it while cooking. Do I clean it with soap or just wipe it down with oil? The frying pan I have is not good for use anymore because now everything sticks to it and the bottom has some kind of clear coating on it which now it's scrapped off. Also, the bottom will get 'stuff' on it from cooking and it will stick and I don't know how to prevent this and the only way to get this off is by scrubbing really hard. So if anyone can give me tips, that would be great :) thanks!

isvandervegt on "how long can you keep kimchi in the refridgerator?"

isvandervegt — Tue, 10 Jan 2012 13:45:36 +0000

HAllo, About 1 month ago, i made kimchi, i ate it everyday as my side dish. Yesterday, i also ate the kimchi, badly enough i tasted strange taste of gas. Didnt really tasted good. I was affraid that it may not good anymore so threw it away. How long can you keep in refrigerator then? When i put them at the first time i didnt smell anything strange, gradually, everytime i opened my refrigerator, i started to smell something strong from the kimchi. Please some advise. Greating from Holland, Indri

hellokitty08 on "how long can you keep kimchi in the refridgerator?"

hellokitty08 — Sun, 27 Nov 2011 11:49:25 +0000

kimchi jigae it is then! because it tastes way too sour to eat just out from the jar.

Cheonyong on "how long can you keep kimchi in the refridgerator?"

Cheonyong — Sun, 27 Nov 2011 11:10:49 +0000

Don't Throw it! just use it for Kimchi jiggae or Kimchi jeon, hehehe

vincerhane113 on "how long can you keep kimchi in the refridgerator?"

vincerhane113 — Sun, 27 Nov 2011 01:53:25 +0000

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hellokitty08 on "how long can you keep kimchi in the refridgerator?"

hellokitty08 — Sat, 26 Nov 2011 08:47:32 +0000

I've bought two big jars and finished one but the second jar seems to taste really sour. Does this mean I should throw it away? or is it just fermented too much?

hellokitty08 on "spinach soup"

hellokitty08 — Sun, 23 Oct 2011 07:30:11 +0000

thank you again. :)

georgia on "spinach soup"

georgia — Sat, 22 Oct 2011 11:28:28 +0000

Yes, of course you can make anchovy stock. Here is Maanchi's recipe. Just add another cup of water and a couple more anchovies. In a pan, pour 4 cups of water and add 7 large dried anchovies after removing their heads and intestines. Boil the water for 10 minutes over medium heat. <a href="http://www.maangchi.com/recipe/ddukbokkie" rel="nofollow">http://www.maangchi.com/recipe/ddukbokkie</a>

hellokitty08 on "spinach soup"

hellokitty08 — Sat, 22 Oct 2011 04:38:29 +0000

oh thank you! :) my mouth is watery now. can I use anchovy and remove them afterwards? how many do I need? thank you!

georgia on "spinach soup"

georgia — Fri, 21 Oct 2011 15:42:37 +0000

Here is a recipe that you can try while we wait for Maangchi's. Spinach Clam Soup Recipe (Jogae Sigumchi Gook) 20 littleneck clams (less if you are using large clams), rinsed and scrubbed 1 pound fresh spinach, rinsed with thick stems trimmed. Chop coarsely or keep leaves intact 5 cups water 4 Tbsp daenjang (soybean paste) 1 tsp myulchi karu (anchovy powder, myeolchi garu)* 1 bunch scallions, chopped 2 Tbsp minced garlic 1. Blanch spinach for 30 seconds in boiling water. 2. Drain spinach. 3. Put 5 cups of water into large pot over high heat. 4. Add bean paste to water gradually, using a whisk to dissolve if necessary. 5. Add anchovy powder*, garlic, and scallions to broth and bring to a boil. 6. Add spinach and clams and cook until clams open. Remove from heat. (Serves 4). *If you don't have or can't find anchovy powder, then you can also use a traditional Korean anchovy broth1 instead of the water. If you don't have the ingredients for that broth either, you can substitute beef broth. <a href="http://koreanfood.about.com/od/soupsandstews/r/Spinach-Clam-Soup-Recipe-Jogae-Sigumchi-Gook.htm?p=1" rel="nofollow">http://koreanfood.about.com/od/soupsandstews/r/Spinach-Clam-Soup-Recipe-Jogae-Sigumchi-Gook.htm?p=1</a>

hellokitty08 on "spinach soup"

hellokitty08 — Fri, 21 Oct 2011 15:16:51 +0000

I used to eat this but I do not know what it's called in Korean. It's spinach soup made with soy bean paste I think... and the soup is like a light brown color. Can you post this recipe if you can? :) thank you

hellokitty08 on "Crab stew"

hellokitty08 — Tue, 11 Oct 2011 05:38:09 +0000

I would like to know how to make this in the non spicy version. :)

holyfood on "chicken recipe?"

holyfood — Thu, 15 Sep 2011 16:51:47 +0000

i like to eat chicken piece...it is very tasty .

Maangchi on "chicken recipe?"

Maangchi — Tue, 13 Sep 2011 13:22:29 +0000

Another chicken recipe is here! <a href="http://www.maangchi.com/recipe/dakjjim" rel="nofollow">http://www.maangchi.com/recipe/dakjjim</a>

susannevh on "chicken recipe?"

susannevh — Fri, 02 Sep 2011 08:16:29 +0000

Yeah I know now the Name : Andong Chicken - Jim Dak...I hope the recipe will be published soon, Would be lovely

Brian_Montoya on "Salted Seaweed"

Brian_Montoya — Sun, 26 Jun 2011 06:32:36 +0000

Gim is actually really easy to make and it tastes better than anything you can buy, all you need is plain untoasted laver seaweed sheets and what ever oil you like I always use sesame oil but perilla oil or olive oil would be good too. then what I do is I pour a little oil in a small bowl and I use my fingers to coat the whole sheet front and back. I find that using a brush makes the sheets too oily. then I sprinkle salt and sesame seeds on both sides. Put a griddle or a big pan on medium low heat and toast the gim untill its turned to a green color. use a spatula to press on it so it will cook better. cut the sheet in to smaller sheets that will fit in your mouth :)

hellokitty08 on "Salted Seaweed"

hellokitty08 — Sun, 26 Jun 2011 00:38:32 +0000

Thank you!