http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Thu, 23 May 2013 02:58:45 +0000 http://www.maangchi.com/talk/topic/homemade-soymilk-and-dubu#post-5734 Wed, 23 Nov 2011 03:12:45 +0000 mokpochica 5734@http://www.maangchi.com/talk/ <p>I received this soymilk maker for my birthday: <a href="http://www.amazon.com/Soyapower-Plus-Milk-Maker-Rice/dp/B001KT61P8/ref=sr_1_1?s=home-garden&#038;ie=UTF8&#038;qid=1322017157&#038;sr=1-1" rel="nofollow">http://www.amazon.com/Soyapower-Plus-Milk-Maker-Rice/dp/B001KT61P8/ref=sr_1_1?s=home-garden&#038;ie=UTF8&#038;qid=1322017157&#038;sr=1-1</a> I wanted to make homemade soymilk because it is so expensive at the store. $3 for a half gallon of organic soymilk. Wow! It really adds up. Also, I wanted to try making dubu myself after seeing someone else post about it on her blog. <a href="http://www.lafujimama.com/2009/09/how-to-make-tofu-no-fancy-equipment/" rel="nofollow">http://www.lafujimama.com/2009/09/how-to-make-tofu-no-fancy-equipment/</a></p> <p>So, I've made a few different kinds of soymilk now. Plain soymilk, milk made with half garbanzo beans and half soybeans and black soybean/black sesame seed soymilk (my favorite). I love how my homemade soymilk has less sugar than the store brands. My kids of course prefer the store brand because it is sweeter, so I am working on them still. I will probably just sweeten theirs with stevia.</p> <p>The dubu has turned out really well too. It is surprising to see how much whey is left once the soymilk coagulates. It takes like 4 batches of milk to make a block of dubu. But it tastes really good and fresh. I told my husband that now I can open up a booth at the farmer's market selling artisan dubu. </p> <p>Next on the agenda is to get some malt powder because it is supposed to make the soymilk taste more like the store brands. And then I want to make some almond milk because my soymilk maker can make all kinds of nut milks. So cool! </p> <p>The soymilk maker cost $120 and for me it is worth it. I make soymilk twice a week now and the ingredients are so cheap. We still buy dubu, because it is more labor intensive to make, but I'm not buying soy or nut milks anymore. </p> http://www.maangchi.com/talk/topic/roasted-seaweed-trader-joes#post-4898 Sat, 26 Mar 2011 15:32:21 +0000 valnaples 4898@http://www.maangchi.com/talk/ <p>Hi, mokpochica...we don't have TJ's here in Naples, FL but we do have Whole Foods...they sell "Sea's Gift" seaweed snacks in individual packs, too, for .99 also! The only thing I don't like about them is how much wasteful packaging there is. But I do love to snack on roasted nori which I buy in sheets now. Either way, great to add to anyone's diet! Peace. </p> http://www.maangchi.com/talk/topic/extra-healthy-bibimbap-%ec%98%81%ec%96%91%eb%b9%84%eb%b9%94%eb%b0%a5#post-4856 Fri, 18 Mar 2011 02:46:29 +0000 mokpochica 4856@http://www.maangchi.com/talk/ <p>When I lived in Korea I used to go to meet my husband (then boyfriend) for 영양비빔밥 on Fridays. It was served in a stone pot and it remains one of my favorite Korean dishes. I remember it having chestnuts and gingko (운행) in it. Maybe ginseng or doraji too? It seems like it had a different sauce than just gochu jang too. </p> <p>I made the bibimbap recipe last weekend and it was wonderful and it started me thinking about this wonderful kind of bibimbap. </p> http://www.maangchi.com/talk/topic/roasted-seaweed-trader-joes#post-4664 Tue, 22 Feb 2011 20:43:17 +0000 mokpochica 4664@http://www.maangchi.com/talk/ <p>I saw a smallish package of kim (billed as roasted seaweed) on sale for $0.99 at the Trader Joe's checkout today. Flipped it over and saw that it was marked product of Korea. Yay! Korean food is becoming more and more mainstream. </p> http://www.maangchi.com/talk/topic/frying-pan#post-4550 Tue, 01 Feb 2011 14:28:08 +0000 oksipak 4550@http://www.maangchi.com/talk/ <p>2/1/11 Tues.: For the past 3 weeks I've been researching pots and pans for ourselves. We are going to mix and match between copper, non-stick, and stainless steel. Whoever said you must have matching sets(?).</p> <p>The Scanpan CTX Fry Pan looks promising, now searching for the best price. We've had no luck on non-stick lasting more than a year so we're unable to even recommend anything right now. </p> http://www.maangchi.com/talk/topic/frying-pan#post-4549 Tue, 01 Feb 2011 03:36:59 +0000 mokpochica 4549@http://www.maangchi.com/talk/ <p>So, my non-stick frying pan is losing its coating. This was a nice Calphalon pan that we daily (or several times a day) for more than a year. The packaging claimed that the pan could last up to 25 years with proper care. I know that I didn't follow all the rules but I did hope that the pan would last longer.</p> <p>I'm trying to decide which type of pan to buy now. Those of you who cook with your pans all the time, what do you recommend? Should I go with a cast iron skillet? One of the new "green" frying pans? Another hard anodized non stick pan? Stainless steel? We cook eggs quite often, so I thought that non stick was my only solution, but some google searches show that maybe I just need to learn to manage a pan well and I can use it to cook most anything. </p> <p>But realistically, I have 3 young kids and interruptions are a constant in my house... </p> http://www.maangchi.com/talk/topic/korean-cooking-class#post-4482 Fri, 21 Jan 2011 07:39:47 +0000 sliter 4482@http://www.maangchi.com/talk/ <p>start with the simpler salads 1st which should not take very.long to learn and get your aunts to teach you the rest fast.you can also look at cook books to help you.good luck</p> <p>------------------------------<br /> <a href="http://www.simplybarbeques.co.uk/" rel="nofollow">http://www.simplybarbeques.co.uk/</a> </p> http://www.maangchi.com/talk/topic/korean-cooking-class#post-4481 Fri, 21 Jan 2011 07:39:10 +0000 sliter 4481@http://www.maangchi.com/talk/ <p>start with the simpler salads 1st which should not take very.long to learn and get your aunts to teach you the rest fast.you can also look at cook books to help you.good luck</p> <p>------------------------------<br /> <a href="http://www.simplybarbeques.co.uk/" rel="nofollow">http://www.simplybarbeques.co.uk/</a> </p> http://www.maangchi.com/talk/topic/korean-cooking-class#post-4480 Fri, 21 Jan 2011 07:38:24 +0000 sliter 4480@http://www.maangchi.com/talk/ <p>start with the simpler salads 1st which should not take very.long to learn and get your aunts to teach you the rest fast.you can also look at cook books to help you.good luck </p> http://www.maangchi.com/talk/topic/korean-cooking-class#post-4479 Fri, 21 Jan 2011 07:36:00 +0000 sliter 4479@http://www.maangchi.com/talk/ <p>start with the simpler salads 1st which should not take very.long to learn and get your aunts to teach you the rest fast.you can also look at cook books to help you good luck.</p> <p>---------------------------<br /> <a href="http://www.simplybarbeques.co.uk/" rel="nofollow">http://www.simplybarbeques.co.uk/</a> </p> http://www.maangchi.com/talk/topic/korean-cooking-class#post-4478 Fri, 21 Jan 2011 07:35:26 +0000 sliter 4478@http://www.maangchi.com/talk/ <p>start with the simpler salads 1st which should not take very.long to learn and get your aunts to teach you the rest fast.you can also look at cook books to help you good luck.</p> <p>---------------------------<br /> <a href="http://www.simplybarbeques.co.uk/" rel="nofollow">http://www.simplybarbeques.co.uk/</a> </p> http://www.maangchi.com/talk/topic/korean-cooking-class#post-4477 Fri, 21 Jan 2011 07:34:44 +0000 sliter 4477@http://www.maangchi.com/talk/ <p>start with the simpler salads 1st which should not take very.long to learn and get your aunts to teach you the rest fast.you can also look at cook books to help you good luck.</p> <p>---------------------------<br /> <a href="http://www.simplybarbeques.co.uk/" rel="nofollow">http://www.simplybarbeques.co.uk/</a> </p> http://www.maangchi.com/talk/topic/korean-cooking-class#post-4476 Fri, 21 Jan 2011 03:44:10 +0000 mokpochica 4476@http://www.maangchi.com/talk/ <p>I wish I had thought to take photos, but I guess I was too busy trying to help and coordinate everything. It is exciting to be the person who introduced Korean food to them. </p> <p>My colleague reminded me yesterday of the time (about 7 years ago) when my husband told me "You just make American food, I'll make Korean food." I think this was after I overcooked ramyun noodles. I've come a long way! Thanks so much for all the work you do--your site has really inspired and motivated me to cook more. </p> http://www.maangchi.com/talk/topic/korean-cooking-class#post-4468 Thu, 20 Jan 2011 11:16:20 +0000 Maangchi 4468@http://www.maangchi.com/talk/ <p>That's great news! Congratulations! Now you can not only make Korean food at home but also teach a Korean cooking class! </p> <p>"Several of the students hadn't had Korean food before and are now fans."<br /> Isn't it cool they will remember you forever as the person who introduced Korean food to them for the first time in their lives. Post some photos if you have. </p> http://www.maangchi.com/talk/topic/korean-cooking-class#post-4466 Thu, 20 Jan 2011 02:03:21 +0000 mokpochica 4466@http://www.maangchi.com/talk/ <p>I taught a Korean cooking class today--15 high school students from my school came. I helped them make kimchi chigae and kongnamul muchim with the recipes from maangchi's site. We also made oi muchim, even though it's winter and I think of it as a summer dish.</p> <p>Several of the students hadn't had Korean food before and are now fans. There were hardly any leftovers--always a good sign. :) I took the leftovers home and my kids made short work of them. Yum! </p> http://www.maangchi.com/talk/topic/kot-jeori#post-4418 Sun, 09 Jan 2011 03:26:19 +0000 mokpochica 4418@http://www.maangchi.com/talk/ <p>겉절이 kimchi-- I would love a recipe for this special kimchi we eat at our local Korean restaurant. It is so good! I wonder if it is very different from the mak kimchi recipe? I know that keotjori uses oysters </p> http://www.maangchi.com/talk/topic/oyster-sauce#post-3855 Tue, 05 Oct 2010 03:12:35 +0000 mokpochica 3855@http://www.maangchi.com/talk/ <p>I bought some oyster sauce to make jjamppong and it turned out great. I want to find other uses for the oyster sauce now. Any ideas? </p> http://www.maangchi.com/talk/topic/hello-from-michigan-1#post-3541 Thu, 12 Aug 2010 08:38:10 +0000 lokomoko 3541@http://www.maangchi.com/talk/ <p>I am new here too. So glad to be here y'all!<br /> I am a big fan of korean food and so far<br /> the dishes that I have tasted were bibimbap,<br /> kimbap, and beef stew..Ooh, I love kimchi too! </p> http://www.maangchi.com/talk/topic/hello-from-michigan-1#post-3476 Wed, 04 Aug 2010 04:31:02 +0000 mokpochica 3476@http://www.maangchi.com/talk/ <p>I've been a fan of Korean food for a long time and became especially attached to it when I lived in Korea (teaching English) in 2000-2001 and again in 2002-2003. I met my husband while teaching in Korea and we were married in 2004. For a long time he was the cook in our house...I even remember a conversation where he told me "Don't worry, I'll make the Korean food and you can just make American food" after a failed attempt at making doenjang chigae or something. </p> <p>Over time I started trying different recipes and having more success in the kitchen. When my kids were born, I had a renewed interest in making Korean food, but didn't have so much time so I didn't make much progress. My kids all love Korean food and eat it better than most any other food, so this summer I set out to try and make a bunch of new recipes while I am off work from teaching school. </p> <p>I've made several kimchis, lots of namul and am working my way through some main dishes. Everyone is happily eating my food and I am having lots of fun in the kitchen and am having fun deciding what to make next. I think it took my husband completely by surprise that I have started making so many new dishes and he is really happy and thankful. Thanks to this site and some others I've found while shopping around for recipes, I am putting yummy food in everyone's tummies and smiles on their faces...and hopefully teaching us all good eating habits. Yay veggies! </p>