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

LuccaQ on "Traditional / Natural Gochujang"

LuccaQ — Thu, 23 Aug 2012 13:10:32 +0000

I've been looking for a brand of gochujang that does not contain corn or rice syrup and came across two varieties on hmart.com . The first one is called "Chongga Traditioanl Red Pepper Paste" and the other is "Mcgguroom Hot Pepper Paste." They are both refrigerated and contain similar ingredients. Has anyone tried either of these brands or any similar type of gochujang? How do they compare to the kind with corn/rice syrup (which is just about every other commercially available brand).

LuccaQ on "New Year's Celebrations..."

LuccaQ — Sat, 01 Jan 2011 01:19:59 +0000

What is everyone out there doing for the New Year? I decided to incorporate Korean cuisine into my celebration this year. I just finished making a big pot of tteokguk. I heard it is good luck to eat rice cakes for the New Year in Korea. Yummy chewy rice cakes! Happy New Year's to all!!!

powerplantop on "Soon Dae Guk (순대국)"

powerplantop — Sun, 07 Nov 2010 18:40:37 +0000

LuccaQ, This should get you close <a href="http://forums.egullet.org/index.php?/topic/112471-sundaeguk/" rel="nofollow">http://forums.egullet.org/index.php?/topic/112471-sundaeguk/</a> I might try that when I get home.

powerplantop on "Soon Dae Guk (순대국)"

powerplantop — Sun, 07 Nov 2010 18:34:04 +0000

SunsaeGuk can have different types of broth. Put 순대국 into google images. I prefer the kind of brown one. This is how I like it to look. <a href="http://nakada98.tistory.com/602" rel="nofollow">http://nakada98.tistory.com/602</a> I do plan to learn how to make it but have not started my research yet.

LuccaQ on "Soon Dae Guk (순대국)"

LuccaQ — Sun, 07 Nov 2010 13:45:52 +0000

I was excited to try the soondae so I went ahead and tried it on its own with some chogochujang to dip it in. It was delicious! I wasn't sure how I would like it, this is why I wanted to try it in a soup first. Soondae is a Korean type of sausage check out this article for more information: <a href="http://en.wikipedia.org/wiki/Sundae_(Korean_food)" rel="nofollow">http://en.wikipedia.org/wiki/Sundae_(Korean_food)</a> .

LuccaQ on "Soon Dae Guk (순대국)"

LuccaQ — Sat, 06 Nov 2010 19:08:20 +0000

I found some frozen soondae (also spelled sundae) at my local Korean market. I know I can eat it as it is but I would like to try it in a soup I've heard of first, SoonDae Guk. Does anyone know of a recipe for this? If not, what kind of broth is used and what other things are in it. Thanks!

LuccaQ on "Squash (Zucchini) Blossom Stew"

LuccaQ — Sat, 04 Sep 2010 16:12:38 +0000

I just finished reading a great book called "The Calligrapher's Daughter" by Eugenia Kim. In it they sometimes talk about cooking and mentioned a "squash blossom" stew. I see zucchini blossom's at the market. Does anyone know what this stew/soup is called so I can find a recipe? Thanks!! PS- This is a great book about a girl's (and later woman's) life growing up in Korea during the Japanese occupation.

sirdanilot on "Calabash (조롱박) & Bitter Melon"

sirdanilot — Sun, 15 Aug 2010 12:02:33 +0000

Here is a nice video from cooking with dog on a dish with bitter melon. Personally I never tasted it though: <a href="http://www.youtube.com/watch?v=bp-a5y8rY28" rel="nofollow">http://www.youtube.com/watch?v=bp-a5y8rY28</a> As for the squash: I suppose you can do with it whatever you do with other types of squash, though perhaps someone has a special recipe for it.

LuccaQ on "Calabash (조롱박) & Bitter Melon"

LuccaQ — Sun, 15 Aug 2010 00:12:37 +0000

I went to a Chinese market today to see what interesting things they may have. I saw lots of diffrent types of herbs, fruits & vegetables that I had no idea what they were. I picked up a calabash (aka opo squash, bottle gourd, & jorongbak 조롱박) and a bitter melon. Does anyone have any experience with these? Any names of dishes I could try (Korean or otherwise)? Thanks!

LuccaQ on "Mystery banchan...help me identify please."

LuccaQ — Sun, 08 Aug 2010 12:01:23 +0000

Great! Thank you so much. I guess the shape in which it was cut/prepared threw me off. I have some fish cakes in the freezer that I'll have to make. Thanks again!

koralex90 on "Mystery banchan...help me identify please."

koralex90 — Sun, 08 Aug 2010 02:25:58 +0000

Hi there^_^ This dish is stir fried fish cake^_^~ Here is the recipe! <a href="http://www.maangchi.com/recipe/uhmook-bokkeum" rel="nofollow">http://www.maangchi.com/recipe/uhmook-bokkeum</a> . Maangchi's recipe is a bit spicier as she uses hot pepper paste instead of soy sauce for the seasoning but it is just as good! :) Hope that helped Lucca^____________^~

LuccaQ on "Mystery banchan...help me identify please."

LuccaQ — Sun, 08 Aug 2010 01:05:04 +0000

I haven't been to my usual Korean take-out restaurant lately (I have been cooking it all at home!). However, yesterday I was dead tired after doing a double shift and stopped by for some bibimbap. One of the banchan I had never had before and it was very tasty. It looked and tasted like dubu (tofu) somewhat but had a more chewy texture. I tasted soy sauce, maybe some fish sauce, sesame oil, sesame seeds, onion & carrot. Can anyone identify this for me? Thanks!

LuccaQ on "Young Radish Kimchi..."

LuccaQ — Sun, 18 Jul 2010 14:16:54 +0000

I made some kimchi using young radishes (chongkak I think they're called) I found at the Korean market a little over a week ago. I took one out last night to try. Wow was it bitter! I love radishes and most bitter vegetables for that matter but this was strong. Are the young radishes supposed to be bitter? I've never had them before. Thanks!

LuccaQ on "Rediscovering Korean Cuisine"

LuccaQ — Sun, 04 Jul 2010 13:07:01 +0000

Hi fellow Korean-foodies! When I was a kid one of my best friend's was Korean and her mother used to make delicious Korean food for us all of the time. Unfortunately, they moved back to Korea in middle school and I haven't had much Korean food since then. Over the past few months I have been trying to recreate some of these great dishes as well as some new ones and have found myself cooking Korean food just about every day of the week thanks to Maangchi. Just a little about me- I live in Buffalo, NY; I'm 26 years old; I'm a nurse; I'm going back to school for Linguistics; I love all things Korean (Movies, TV and of course FOOD).