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

Maangchi's Korean food and cooking forum » User Favorites: kumakko http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Sat, 25 May 2013 08:38:27 +0000 samyoowell on "Menu to please?" http://www.maangchi.com/talk/topic/menu-to-please#post-4303 Thu, 16 Dec 2010 06:56:43 +0000 samyoowell 4303@http://www.maangchi.com/talk/ oh ok this changes things drastically: BANCHAN: one of the 'easiest' ways to impress people is the amount of banchan you make AND specifically which ones you make. banchan that costs more and takes a lot of preparation is always major props. on top of that, knowing how to properly serve each of the banchan. such as: 장조림, 전 (여러가지), specific 김치 like 포기 and 깍뚜기 (no reason not to have two types), 파산적, etc. i could go on forever. mix it in with the more normal banchan as well. make sure you have a wide arrange of color; in korean food presentation color is an important factor. trust me if the women say "넘 이쁘다!!!!!" its a good thing :D RICE: don't serve just plain white rice. make 자곡밥. part of being a host/hostess isn't only making sure that their tongues are satisfied but that you're making an effort to show that you care about their health. adding a healthier rice definitely helps. SOUP: generally, if you have main dish like a big fish or 길비찜 you want a lighter soup like 콩나물무국, or 미역국 and if you don't have such a strong main dish then make the soup bigger. like 갈비우거지국, 유게장, 매운탕 etc. DESSERT: have a bunch of fruit (apples, asian pears, persimmons) and coffee. although this isn't a specific menu it is a genearl guideline. Kumakko on "Menu to please?" http://www.maangchi.com/talk/topic/menu-to-please#post-4299 Wed, 15 Dec 2010 15:57:06 +0000 Kumakko 4299@http://www.maangchi.com/talk/ Thank you~. Yes, they are Korean, so I was planning on a more authentic menu. hehe samyoowell on "Menu to please?" http://www.maangchi.com/talk/topic/menu-to-please#post-4298 Wed, 15 Dec 2010 05:41:26 +0000 samyoowell 4298@http://www.maangchi.com/talk/ are these people korean? i think it 'd be great to do Korean BBQ (with bulgogi, dwejibulgogi and/or just unmarinated meats) with a bunch of banchan (side dishes) and like a tofu stew. if they are korean, i feel like there would need to be a little more refinement on your menu choice. korean bbq might not be a good choice. Kumakko on "Menu to please?" http://www.maangchi.com/talk/topic/menu-to-please#post-4297 Wed, 15 Dec 2010 00:31:44 +0000 Kumakko 4297@http://www.maangchi.com/talk/ I want to know a Korean menu that will impress older people (for a formal meal setting).Also one that will appeal to the younger generation. Finding ingredients isn't a problem as their are Korean and other Asian stores nearby. ^_^ Thank you Kumakko on "Sweet kimchi and folding tables" http://www.maangchi.com/talk/topic/sweet-kimchi-and-folding-tables#post-4251 Mon, 06 Dec 2010 17:37:00 +0000 Kumakko 4251@http://www.maangchi.com/talk/ Thanks chirp! The jar I have has no expiration date or instructions. I just took it out of the fridge. I guess I'll let it sit on the table for a while. hehe And thanks for the table info! I'd really like to invest in one. chirp on "Sweet kimchi and folding tables" http://www.maangchi.com/talk/topic/sweet-kimchi-and-folding-tables#post-4250 Mon, 06 Dec 2010 16:21:55 +0000 chirp 4250@http://www.maangchi.com/talk/ I think they aren't ready for your use. Let it ferment fully and I think you might get what you want. It happens over here too, but not quite often. In korea, some plastic packed kimchi's are sold with instructions like. "if you want it fresh chose the one with more expiration date left, if you want it fully fermented, chose the one with less expiration date left" and also they tell you the exact number, which unfortunately I dont have. Maybe there aren't any instructions written on the jars over there... My suggestion? next time try to look for the one with less expiration date left, and you'll have a hell of a chamchi jjigae. The name of korean folding dining table? If they are <a href="http://english.visitkorea.or.kr/enu/FO/1093949_1_5.jpg" rel="nofollow">http://english.visitkorea.or.kr/enu/FO/1093949_1_5.jpg</a> these ...... the name is Kyoja sang, or simply babsang. If you're going for a simple modern plywood with steel legged one -> babsang 밥상 More antique, looking one -> kyoja sang, or gyoja sang 교자상 I found this one at google shopping <a href="http://www.google.com/#sclient=psy&hl=en&biw=1209&bih=942&tbs=shop:1&q=korean+folding+table&aq=0&aqi=g1&aql=&oq=&gs_rfai=&pbx=1&fp=d9e35aad142da7f0" rel="nofollow">http://www.google.com/#sclient=psy&hl=en&biw=1209&bih=942&tbs=shop:1&q=korean+folding+table&aq=0&aqi=g1&aql=&oq=&gs_rfai=&pbx=1&fp=d9e35aad142da7f0</a> and this one <a href="http://www.ivgstores.com/IVG2/Y/ProductID-66023-.htm" rel="nofollow">http://www.ivgstores.com/IVG2/Y/ProductID-66023-.htm</a> Just go for keywords Korean table or something and I think you'll find plenty. Kumakko on "Sweet kimchi and folding tables" http://www.maangchi.com/talk/topic/sweet-kimchi-and-folding-tables#post-4248 Mon, 06 Dec 2010 10:33:23 +0000 Kumakko 4248@http://www.maangchi.com/talk/ I recently bought some jarred kimchi from the same brand I usually get, just a different store. It seems very sweet. Does this mean it's newer? I really like my kimchi sour. Should I leave it out of the fridge for a while? I made chamchi kimchi jjigae yesterday and I had to add some rice vinegar to make it taste right. Has this happened to anyone else before? Does anyone here like sweeter kimchi? I plan on making my own kimchi in the future, but for now the jarred one is better than nothing. Also, what is the name of the Korean folding dining tables? I would really like to buy one online, but I can't seem to find a place that ships overseas. I know about Japanese chabudai, but they are usually round, which is not what I want. I tried g-market, but every seller that had the table I was looking for didn't ship overseas. If anyone knows of a place, please share! Thank you!