http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Mon, 20 May 2013 00:47:54 +0000 http://www.maangchi.com/talk/topic/plain-rice-cakes#post-6700 Thu, 17 Jan 2013 23:13:52 +0000 Maangchi 6700@http://www.maangchi.com/talk/ <p>My homemade rice cake called garaeddeok is online! <a href="http://www.maangchi.com/recipe/garaeddeok" rel="nofollow">http://www.maangchi.com/recipe/garaeddeok</a> </p> http://www.maangchi.com/talk/topic/dried-filefish-safe-to-eat-during-pregnancy#post-6156 Sat, 12 May 2012 12:56:05 +0000 LisaL 6156@http://www.maangchi.com/talk/ <p>Oh I was just going to freeze it and then eat it after giving birth heh. I'm due in August so it would be frozen for a couple of months.</p> <p>Yeah, think I'm just going to go without until after the little one is born.</p> <p>Thanks for the info! </p> http://www.maangchi.com/talk/topic/dried-filefish-safe-to-eat-during-pregnancy#post-6155 Sat, 12 May 2012 11:27:09 +0000 Maangchi 6155@http://www.maangchi.com/talk/ <p>Vibey, thank you so much for the answer. You are the best!<br /> Dried filefish is called "jwipo":쥐포 in Korean which is a delicious snack. Roast it before eating. <a href="http://grasige7.egloos.com/1636670" rel="nofollow">http://grasige7.egloos.com/1636670</a> </p> http://www.maangchi.com/talk/topic/dried-filefish-safe-to-eat-during-pregnancy#post-6153 Sat, 12 May 2012 05:31:15 +0000 Vibey 6153@http://www.maangchi.com/talk/ <p>I can only answer one part of your question. No suspect food is OK to eat after being frozen for a couple of months. Whatever bacteria is already there merely goes into dormancy or spore stage during freezing. When thawed out, bacteria "wakes up" and continues to multiply.</p> <p>That doesn't tell you much about tilefish, it's just applicable to anything that can harbour bacteria.</p> <p>I'd say "If in doubt, go without", but it's hard to withstand cravings when you're pregnant! You might find it easier to think or read about the nutritional properties of tilefish (because that's what your body is actually craving) and finding a similar food that is a little safer. </p> http://www.maangchi.com/talk/topic/dried-filefish-safe-to-eat-during-pregnancy#post-6152 Fri, 11 May 2012 16:36:22 +0000 LisaL 6152@http://www.maangchi.com/talk/ <p>Not sure what it's called in Korean, but it's those big flat fish jerky things you can buy at a Korean market.<br /> The fish is filefish, but I can't really find much info on it. I've been craving it, but don't want to eat any unless I know it's safe to eat while pregnant.</p> <p>If it's not OK... will it remain OK to eat after being frozen for a couple months? </p> http://www.maangchi.com/talk/topic/kimchi-pancakes-please#post-6052 Thu, 05 Apr 2012 13:42:05 +0000 Maangchi 6052@http://www.maangchi.com/talk/ <p>My kimchi pancake recipe is here: <a href="http://www.maangchi.com/recipe/kimchijeon" rel="nofollow">http://www.maangchi.com/recipe/kimchijeon</a> </p> http://www.maangchi.com/talk/topic/pickled-garlic-in-soy-sauce#post-5612 Sat, 17 Sep 2011 05:41:44 +0000 Lisa Rubi 5612@http://www.maangchi.com/talk/ <p>Can i use this recipe for pickled jalapeno? </p> http://www.maangchi.com/talk/topic/plain-rice-cakes#post-5459 Fri, 19 Aug 2011 04:09:58 +0000 Ashimi 5459@http://www.maangchi.com/talk/ <p>Here is a link to a recipe from Aeri's Kitchen for homemade rice cakes for doek kuk.</p> <p><a href="http://aeriskitchen.com/2010/04/homemade-sticy-rice-cakes-for-tteokbokki-and-tteokguk/" rel="nofollow">http://aeriskitchen.com/2010/04/homemade-sticy-rice-cakes-for-tteokbokki-and-tteokguk/</a></p> <p>It doesn't look that complicated. I think I might try it myself since I don't have a Korean market close by.</p> <p>Good luck! </p> http://www.maangchi.com/talk/topic/plain-rice-cakes#post-5454 Thu, 18 Aug 2011 02:57:37 +0000 Ashimi 5454@http://www.maangchi.com/talk/ <p>Here is a link to Aeri's Kitchen where she makes homemade rice cakes.</p> <p><a href="http://aeriskitchen.com/2010/04/homemade-sticy-rice-cakes-for-tteokbokki-and-tteokguk/#more-4509" rel="nofollow">http://aeriskitchen.com/2010/04/homemade-sticy-rice-cakes-for-tteokbokki-and-tteokguk/#more-4509</a></p> <p>The video has directions using a bread machine for kneading the dough. If you don't have a bread machine read down the page, and into the comments. Instructions are given there.</p> <p>This doesn't look that complicated. Think I will try it myself! </p> http://www.maangchi.com/talk/topic/plain-rice-cakes#post-5436 Mon, 15 Aug 2011 17:43:34 +0000 Maangchi 5436@http://www.maangchi.com/talk/ <p>My sweet rice cake recipe called injeolmi is online! Thank you for your request! <a href="http://www.maangchi.com/recipe/injeolmi" rel="nofollow">http://www.maangchi.com/recipe/injeolmi</a> </p> http://www.maangchi.com/talk/topic/pickled-garlic-in-soy-sauce#post-3675 Sat, 04 Sep 2010 03:10:44 +0000 DVDs 3675@http://www.maangchi.com/talk/ <p>Here is a nice website, you can find much you want.</p> <p><a href="http://www.dvdsuperdeal.com" rel="nofollow">http://www.dvdsuperdeal.com</a> </p> http://www.maangchi.com/talk/topic/take-kimchi-out-of-the-fridge-to-ferment#post-3427 Tue, 20 Jul 2010 08:35:23 +0000 Anonymous 3427@http://www.maangchi.com/talk/ <p>Jim Carrey has become one of the most recognized faces in the world —and it is precisely because of his face that he has achieved such fame. His rubbery look, and penchant for wild and extreme behavior has given him a notoriety he delights in.<br /> Born in New Market, Ontario, Canada on January 17th, 1962 to a working class family, growing up poor was tough for young Jim Carrey, While in his teens,<strong><a href="http://www.etruereligionjeans-store.com/">true religion clothing</a></strong> he had to take a job as a janitor when his father lost his job and he had to juggle both School and work. School eventually lost out and he dropped out. He describes himself as being very angry at this time in his life, <strong><a href="http://www.eluxurywow.net/">gucci watches</a></strong>yet one good thing came out of it. He developed a tremendous sense of humour to help him cope and to shield his anger from the world.<br /> He was a loner who claims he didn’t have any friends because he didn’t want any. Between school and work there just wasn’t much time for a childhood. At 15 though, he had enough time to start performing at Yuk Yuks,<strong><a href="http://www.eluxurywow.net/">chanel</a></strong> a famous Toronto comedy club where he began to perfect his shtick. He moved to LA and did the club circuit there. He soon came to the attention of Rodney and was put on his tour.<br /> Jim Carrey got his big break in 1990, when he landed a role on the hip new sketch comedy show In Living Color which boasted a cast of African-Americans and Carrey, the sole white guy. While there, Carrey perfected many characters, most notoriously “Fire Marshal Bill” who always went up in a blaze. <strong><a href="http://www.linksjewelleryin.com/rings/links-of-london-ring-1.html">links of london ring</a></strong>The sketch was yanked when critics claimed that it encouraged kids to play with fire. The controversy put Carrey’s name in the headlines for the first time.<br /> He broke into feature films, and into the collective unconscious of the world, in one single successful year, 1994. It was the Year of the Funny Face. First there was Ace Ventura: Pet Detective, a surprise hit that show Carrey’s now signature wacky style. Next came The Mask, a role that seemed tailor-made for him and was a hit with audiences. As if he hadn’t made an impression yet, there was still Dumb and Dumber which was released during the holiday season and ended up on top of the box office. Jim Carrey was in the limelight now and he hasn’t looked back since.<br /> Since that famous year Carrey has, dare we say it, slowed down a bit. His films have come out less often but have continued to make waves if not quite of the caliber as previously seen. There was Batman Forever, in which he inherited the role of The Riddler. Then there was a sequel to Ace Ventura: When Nature Calls which didn’t quite recapture the sparkle of the original. Next came Liar, Liar. The film was a tremendous success with crowds everywhere and put him back on top. It also brought his salary back up 20 million. Then came The Truman Show, a film which proved to the world that Jim Carrey was more than just a funny face.<br /> In fact, Jim was awarded a Golden Globe for his dramatic portrayal. When he was snubbed by the Oscars, there was a collective gasp heard around the world. Clearly the fans at least think Jim Carrey is golden.<br /> The future looks good for Jim Carrey, he has developed a legion of devoted fans who love his wild style of physical comedy. He has proven his ability to weather a storm and come out on top, important for any celebrity.<br /> Carrey has come a long way from his unhappy childhood and in fact seems to be living a second childhood now. Canada has been producing fine comedic talents for years, and Jim Carrey is definitely the best of the new breed. </p> http://www.maangchi.com/talk/topic/take-kimchi-out-of-the-fridge-to-ferment#post-3353 Wed, 07 Jul 2010 16:18:54 +0000 LisaL 3353@http://www.maangchi.com/talk/ <p>Okedoke, thank you! </p> http://www.maangchi.com/talk/topic/take-kimchi-out-of-the-fridge-to-ferment#post-3332 Sun, 04 Jul 2010 10:41:37 +0000 kumaxx 3332@http://www.maangchi.com/talk/ <p>yes, thats alright. fermenting needs a little warmth to start. check every couple of hours depending on how warm the ambient temperature is and leave the lid open. </p> http://www.maangchi.com/talk/topic/take-kimchi-out-of-the-fridge-to-ferment#post-3330 Sat, 03 Jul 2010 22:00:25 +0000 LisaL 3330@http://www.maangchi.com/talk/ <p>Just want to make sure this is ok before I do it.<br /> The kimchi in my fridge is still very fresh tasting, and I just want to make sure it's OK for me to take some out after it being in the fridge to put in a jar to ferment quicker? </p> http://www.maangchi.com/talk/topic/extra-kimchi-porridge#post-3329 Sat, 03 Jul 2010 21:54:57 +0000 LisaL 3329@http://www.maangchi.com/talk/ <p>Thanks :) I froze it as well. Looked up another kimchi recipe and the lady said you could freeze it :) </p> http://www.maangchi.com/talk/topic/kimchi-pancakes-please#post-3328 Sat, 03 Jul 2010 21:52:48 +0000 LisaL 3328@http://www.maangchi.com/talk/ <p>Alrighty, I just made georgia's recipe. I don't think my kimchi is fermented enough for pancakes just yet.. at least for my taste. And I think next time I'm going to use kimchi juice in place of some of the water just to give it extra flavor. Still, it tasted pretty similar to what I remember, but I think w/ a bit more fermented kimchi, it'll taste even better :) </p> http://www.maangchi.com/talk/topic/kimchi-pancakes-please#post-3326 Sat, 03 Jul 2010 14:34:40 +0000 LisaL 3326@http://www.maangchi.com/talk/ <p>Thanks georgia. I'll try it out soon! :D </p> http://www.maangchi.com/talk/topic/kimchi-pancakes-please#post-3325 Fri, 02 Jul 2010 17:36:39 +0000 georgia 3325@http://www.maangchi.com/talk/ <p>Here is the recipe that I use when craving kimchi pancakes. </p> <p>Kimchi Pancakes</p> <p>Dipping sauce<br /> 2 teaspoons rice vinegar<br /> 6 teaspoons soy sauce<br /> 1 teaspoons sesame seeds<br /> 1 teaspoons korean pepper flakes </p> <p>Pancake<br /> 3/4 cup flour<br /> 1/4 cup water<br /> 1 egg<br /> 1 green and 1 red chili, deseeded and sliced lengthwise into fine shreds (optional)<br /> 1 green onion, minced<br /> 1 cup cabbage kimchi, chopped<br /> 1 tbsp. white sesame seeds, lightly dry-roasted in a pan until fragrant<br /> 3 tbsps. olive oil</p> <p>Make vinegar soy dipping sauce recipe by combining all ingredients and mixing well. Set aside. </p> <p>Place flour in a bowl and make a well in the centre. Add egg and whisk well, gradually adding water until desired consistency. Stir in red and green chilies, green onion, kimchi and sesame seeds, mixing well.</p> <p>Heat 1/2 tbsp. olive oil in nonstick skillet over medium-high heat. Make small pancakes as you would regular pancakes. Gently panfry each pancake for 2 minutes on each side until light brown, pressing pancake flat after turning. Repeat until the mixture is used up. Serve with dipping sauce on the side. </p> http://www.maangchi.com/talk/topic/kimchi-pancakes-please#post-3324 Fri, 02 Jul 2010 16:51:19 +0000 LisaL 3324@http://www.maangchi.com/talk/ <p>I am craving these and the kimchi I made with your recipe is just screaming at me to be used in it lol.<br /> I remember having this as a child, and I would love to be able to make some now. </p> http://www.maangchi.com/talk/topic/extra-kimchi-porridge#post-3288 Thu, 24 Jun 2010 21:57:07 +0000 JulieVeg 3288@http://www.maangchi.com/talk/ <p>Hi LisaL. I always freeze leftover porridge and have never had a problem. I just put it in the refridgerator the night before I want to make kimchi. </p> http://www.maangchi.com/talk/topic/extra-kimchi-porridge#post-3287 Thu, 24 Jun 2010 20:32:10 +0000 LisaL 3287@http://www.maangchi.com/talk/ <p>Can you save extra kimchi porridge?<br /> I'm making some right now, and there is A LOT more porridge than I need and I don't want to waste it if I can save it for future use.<br /> So could I save it? Like freeze it, or does this stuff not keep at all? </p> http://www.maangchi.com/talk/topic/cucumber-kimchi-question#post-3245 Fri, 18 Jun 2010 20:47:47 +0000 LisaL 3245@http://www.maangchi.com/talk/ <p>I've made it twice so far, and both times, the day after making it, there is a ton of water in the bottle of the container.<br /> Should I pour that out?<br /> If it really doesn't matter, te would just keeping the cucumbers w/ the watery juice cause them to get softer quicker? </p> http://www.maangchi.com/talk/topic/pickled-garlic-in-soy-sauce#post-3227 Mon, 14 Jun 2010 23:44:16 +0000 georgia 3227@http://www.maangchi.com/talk/ <p>Here is a recipe that looks good. </p> <p><a href="http://koreanfood.about.com/od/sidedishesbanchan/r/Pickledgarlic.htm" rel="nofollow">http://koreanfood.about.com/od/sidedishesbanchan/r/Pickledgarlic.htm</a></p> <p>Korean Pickled Garlic (Manul Changachi) Recipe</p> <p>Manul Changachi (Korean pickled garlic) is crunchy, salty, and a little bit spicy. It's not the flashiest banchan (side dish), but it's almost universally loved among Koreans. You can also slice the cloves into thin discs and use them as a way to flavor rice and noodle dishes.</p> <p>I like garlic in almost any form, but if you are new to popping whole cloves of garlic in your mouth, then it's best to start with the youngest garlic cloves for pickling.</p> <p>Prep Time: 15 minutes</p> <p>Total Time: 15 minutes</p> <p>Ingredients:</p> <p>Garlic cloves, peeled and washed<br /> Sugar<br /> Rice wine vinegar<br /> Soy sauce<br /> Preparation:</p> <p>Place garlic in a glass jar.</p> <p>Fill jar with water until water reaches covers about 2/3 of the garlic cloves.</p> <p>Pour out water and measure it. That's the amount of soy sauce you need.</p> <p>Use 3 parts soy sauce to 1 part vinegar and 1 part sugar. (So if you need 1 cup of soy sauce, then you need 1/3 cup of vinegar and 1/3 cup of sugar).</p> <p>Bring soy sauce, vinegar, and sugar mixture to a boil and simmer for about 10 minutes.</p> <p>When the sauce has cooled, pour over garlic in glass jar. Make sure garlic cloves are completely covered, using a small stone or bowl to weigh them down if necessary.</p> <p>Store at room temperature for at least 3 weeks.</p> <p>After opening, store in refrigerator. </p> http://www.maangchi.com/talk/topic/pickled-garlic-in-soy-sauce#post-3215 Fri, 11 Jun 2010 19:42:21 +0000 LisaL 3215@http://www.maangchi.com/talk/ <p>Okedoke! Thanks a ton! Can't wait to make some! </p> http://www.maangchi.com/talk/topic/pickled-garlic-in-soy-sauce#post-3209 Fri, 11 Jun 2010 07:27:14 +0000 powerplantop 3209@http://www.maangchi.com/talk/ <p>They expand just a little but not much. </p> http://www.maangchi.com/talk/topic/pickled-garlic-in-soy-sauce#post-3206 Thu, 10 Jun 2010 20:13:39 +0000 LisaL 3206@http://www.maangchi.com/talk/ <p>Thanks powerplant.<br /> Would it be ok to just pack the jar w/ the garlic bulbs, or do they expand while in the vinegar so I'd have to leave some room for that? </p> http://www.maangchi.com/talk/topic/pickled-garlic-in-soy-sauce#post-3202 Wed, 09 Jun 2010 07:55:24 +0000 someone1225 3202@http://www.maangchi.com/talk/ <p><a href="http://www.dvdprostore.com" rel="nofollow">http://www.dvdprostore.com</a> </p> http://www.maangchi.com/talk/topic/pickled-garlic-in-soy-sauce#post-3200 Wed, 09 Jun 2010 06:31:59 +0000 powerplantop 3200@http://www.maangchi.com/talk/ <p>This is what I do.</p> <p>Ingredients: Garlic, Rice wine vinegar, dried chili peppers, Soy Sauce, Sugar. Peel garlic and trim ends. Put Garlic and chili peppers in jar cover with rice wine vinegar. Place in cool dark place for two weeks (minimum 10 days). Remove 2/3 of the vinegar (save for other uses). Mix sugar with soy sauce and pour over garlic. You can boil soy sauce first to make sure sugar dissolves (cool before adding to garlic). After two weeks in the fridge it is ready to serve. </p> http://www.maangchi.com/talk/topic/pickled-garlic-in-soy-sauce#post-3192 Tue, 08 Jun 2010 20:24:35 +0000 LisaL 3192@http://www.maangchi.com/talk/ <p>I love it love it love it! The Korean store only have those small packets of them though w/ maybe 10 cloves in them.<br /> I would LOVE to fill a huge jar with nothing but this so I could snack on it whenever I wanted, but I have no idea where to even start other than garlic and soy sauce lol. </p>