Maangchi's Korean food and cooking forum » User Favorites: joeyng89

Maangchi's Korean food and cooking forum » User Favorites: joeyng89 http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Sat, 25 May 2013 08:17:20 +0000 joeyng89 on "The case of the Bitter Radish~" http://www.maangchi.com/talk/topic/the-case-of-the-bitter-radish#post-4649 Mon, 21 Feb 2011 09:34:02 +0000 joeyng89 4649@http://www.maangchi.com/talk/ @Tequila hahaha!! *high5* Malaysians!! yaa i simply "bantai" the radish..total heartache..coz when i had them in korean restaurants its totalllyy yums..but when i tried making it..oh God..well ended up becoming some pickled radish~ owhhh... Tequila on "The case of the Bitter Radish~" http://www.maangchi.com/talk/topic/the-case-of-the-bitter-radish#post-4530 Fri, 28 Jan 2011 07:47:28 +0000 Tequila 4530@http://www.maangchi.com/talk/ @vb38 Your so right! I tried experimenting with other types of radishes too. I guess next time I try tasting a small piece of raw radish before proceeding further. vb38 on "The case of the Bitter Radish~" http://www.maangchi.com/talk/topic/the-case-of-the-bitter-radish#post-4527 Fri, 28 Jan 2011 03:39:31 +0000 vb38 4527@http://www.maangchi.com/talk/ Just blame it on the stupid radish! Don't waste time/effort/money with such inferior product. Totally not worth the heartache! Tequila on "The case of the Bitter Radish~" http://www.maangchi.com/talk/topic/the-case-of-the-bitter-radish#post-4516 Thu, 27 Jan 2011 03:14:02 +0000 Tequila 4516@http://www.maangchi.com/talk/ @ joeyng89 ahahahaha.... u simply 'bantai', hah? (sorry, I don't know how to translate this word into English. :( p.s. I encountered this bitter taste problem too. So, I tried squeezing out the water from the radish stripes rather than cubes. 1st attempt seemed ok. But it lacks that juiciness from the vegetable. Also another bantai case. hehe... joeyng89 on "the case of cucumber strips in the slimy kimchi??" http://www.maangchi.com/talk/topic/the-case-of-cucumber-strips-in-the-slimy-kimchi#post-4512 Wed, 26 Jan 2011 20:05:53 +0000 joeyng89 4512@http://www.maangchi.com/talk/ Hey so here's the thing..a new friend of mine just recently gave me some kimchi that her mom made.. *so nice of her* well when i opened the box i found cucumber strips inside the kimchi?? and i tried eating it...it taste rather...weirddd...well i was seasoned enough because it was brown instead of red..so i added in more chili flakes..so wat's happening now is..the kimchi had become slimy.. =___= can i still eat it in this condition..slimy as in touch it and you'll feel something slimy and slippery on your fingers.. Advise on this! :) thanks!! joeyng89 on "The case of the Bitter Radish~" http://www.maangchi.com/talk/topic/the-case-of-the-bitter-radish#post-4511 Wed, 26 Jan 2011 20:00:17 +0000 joeyng89 4511@http://www.maangchi.com/talk/ thanks everyone for the advice :) well my Mu Saeng Chae ended up failing! and i think wat @vb38 say is quite true..the radish I have is exactly like you described! it smells and tasted yucky! :( problem is I don't see Korean Radish here..not even in huge marts..i ended up putting massive amounts of vinegar, sugar and also chili flakes to forcefully make if taste better..it turned out to be a pickle..well i still could eat it..but not too much though..ended up cooking it in my noodles and it turns out to be lovely.. :p STRANGEEE mokpochica on "The case of the Bitter Radish~" http://www.maangchi.com/talk/topic/the-case-of-the-bitter-radish#post-4494 Mon, 24 Jan 2011 03:16:42 +0000 mokpochica 4494@http://www.maangchi.com/talk/ I've had a bitter radish too when I made mu saeng chae. I think it was a little dried out, so looking for one with high water content makes sense. vb38 on "The case of the Bitter Radish~" http://www.maangchi.com/talk/topic/the-case-of-the-bitter-radish#post-4460 Tue, 18 Jan 2011 11:56:15 +0000 vb38 4460@http://www.maangchi.com/talk/ Oh, also other than weight, look for those that hv split alittle coz this means that it is super filled with a high water content. vb38 on "The case of the Bitter Radish~" http://www.maangchi.com/talk/topic/the-case-of-the-bitter-radish#post-4459 Tue, 18 Jan 2011 11:53:51 +0000 vb38 4459@http://www.maangchi.com/talk/ Fm my experience, I find that local radish (I live in HK), the long white type is usually YUKKY!!! It takes FOREVER to softe,n if it does, that is! And has a strong raw radish taste, no matter how long u hv cooked it and yes, at times, can hv a slight tinge of bitterness. However, local radish in winter, particularly at this time of the year is very good, minus all the unpleasant stuffs mentioned above. When choosing one, find one that is really HEAVY for its size even though u don't need so much radish since it is quite inexpensive, it really makes all the difference. U can cling wrap whatever u don't need and store in the refrigerator, it keeps well for a couple of days provided u don't wash it. The same goes for radish fm Japan. Korean radish is always good, it softens very fast and is never bitter fm my experience. But they are pretty expensive in HK so I only buy them during the other times of the year. Good luck! joeyng89 on "The case of the Bitter Radish~" http://www.maangchi.com/talk/topic/the-case-of-the-bitter-radish#post-4454 Mon, 17 Jan 2011 19:30:58 +0000 joeyng89 4454@http://www.maangchi.com/talk/ hey everyone here! assuming that everyone is a korean food fan I'm wondering if any of u made Mu Saeng Chae (무생채) before?? Its a type of Banchan available in Maangchi's recipes too~ I ate it in Korean Restaurants and fell in love with it..I tried making it myself tonight but it didn't turn out that good..:( the ones I had is sweet, spicy and very sour..I love sweet and sour food! but my Mu Saeng Chae turned out to be BITTER!! I have no idea why this happened..I used a Daikon radish.. :( any ideas or solutions to this?? THANKS IN ADVANCE KIND SOULS OUT THERE!!