Maangchi's Korean food and cooking forum » User Favorites: peachez916

Maangchi on "Cold Noodle Soup"

Maangchi — Fri, 22 Mar 2013 23:55:14 +0000

Peachez, galbitang recipe is here! <a href="http://www.maangchi.com/recipe/galbitang" rel="nofollow">http://www.maangchi.com/recipe/galbitang</a>

Maangchi on "Galbitang & Hot Sweet & Spicy Chicken Feet"

Maangchi — Fri, 22 Mar 2013 23:49:14 +0000

Galbitang recipe is here! <a href="http://www.maangchi.com/recipe/galbitang" rel="nofollow">http://www.maangchi.com/recipe/galbitang</a>

joyoon on "Hot Sweet & Spicy Chicken Feet (Dak Bal)"

joyoon — Wed, 06 Feb 2013 08:15:16 +0000

Most excellent recipe, tasted like those Chinese dim sum restaurants. Made it tonight in Tokyo. However, some adjustments I'd make to the recipe is that instead of simmering for 10 minutes, I simmered for two hours so that the flesh came off the bone with one bite, cleanly and easily, just like those dim sum restaurants. I also added more pepper to make it spicier.

martinez12 on "Hot Sweet & Spicy Chicken Feet (Dak Bal)"

martinez12 — Fri, 07 Dec 2012 09:45:38 +0000

I was looking for the same kind of recipe online but didn't found any thing. I came across your recipe and liked it very much. It looks delicious as well as tasty. Would love try it someday or other. Thanks a lot for sharing it online.

Maangchi on "Hot Sweet & Spicy Chicken Feet (Dak Bal)"

Maangchi — Thu, 19 Jul 2012 12:13:52 +0000

Thank you for sharing your delicious recipe with us! I will refer my other readers to it when they request chicken feet recipe.

Peachez on "Hot Sweet & Spicy Chicken Feet (Dak Bal)"

Peachez — Tue, 17 Jul 2012 15:57:00 +0000

Ingredients: •32 chicken feet (about 2 lbs.) •1/2 cup sake •1/3 cup water •6 large thin slices fresh ginger •1/3 cup soy sauce •1/4 cup Chinese yellow rock sugar (or 1/4 cup granulated sugar) •2 dried hot chiles, crushed •2 tablespoons oyster sauce •2 tablespoons hoisin sauce •2 star anise buds •1 cinnamon stick •1 cup scallion cut in 1-inch pieces •2 tablespoons minced scallion and 1t toasted sesame seeds for garnish Preparation: Rub chicken feet with kosher salt and let stand for 10 minutes, rinse in cold water. Place feet into a pot of rapidly boiling salted water, blanch for 5 minutes and drain well. Chicken feet can be set aside and refrigerated for a day until you need to cook further. Place a 14-inch saute pan over high heat. Add the chicken and dry-sear to lightly brown. Add the remaining ingredients (except the garnish) and bring to a simmer. Cook, covered, for about 10 minutes. Uncover, and simmer until pan is almost “dry,” tossing frequently to coat the feet as the sauce reduces. Serve, garnishing with scallion shavings and toasted sesame seeds.

Peachez on "Hot Sweet & Spicy Chicken Feet (Dak Bal)"

Peachez — Tue, 17 Jul 2012 15:56:20 +0000

Peachez on "Hot Sweet & Spicy Chicken Feet (Dak Bal)"

Peachez — Tue, 17 Jul 2012 15:52:12 +0000

Peachez on "Cold Noodle Soup"

Peachez — Fri, 07 May 2010 02:32:47 +0000

Yes it's me...thank you for the compliment. Also, thank you for your quick response to my question.. Looking forward to trying this version of the recipe for Naengmyeon. Oh and dont forget the one I'm waiting for Galbitang! I know it takes a while to prepare but I know your viewing audience will enjoy it and will want to make it as soon as the video comes out. Again, thank you so very much for the recipe. LOL

Maangchi on "Cold Noodle Soup"

Maangchi — Thu, 06 May 2010 14:41:39 +0000

More authentic broth for naengmyeon (cold noodle soup) is made with beef or chicken. Boil beef brisket for a long time until the broth is very delicious and the beef gets tender. Cool down the broth and add salt and vinegar and keep it in the fridge. When the broth gets cool, prepare your noodles by following the direction in the recipe. <a href="http://www.maangchi.com/recipe/naengmyeon" rel="nofollow">http://www.maangchi.com/recipe/naengmyeon</a> Remove solid fat floating on top of the broth before pouring it over your noodles in a bowl. Slice the cooked beef thinly and place it on top along with boiled egg, chopped kimchi (if you want), cucumber strips..etc oh, don't forget to add ice cubes! I will post this recipe someday in the future. BTW, is that you in the photo? You look so cute! You remind me of one of my Korean friends! : ) Let me know how your naengmyeon turns out if you make it. You can take a photo of your naengmyeon and upload it here so that my other readers will see it together.

Peachez on "Cold Noodle Soup"

Peachez — Tue, 04 May 2010 17:28:40 +0000

Weather here in New Orleans is beautiful, but it's geting kinda warm in the Mid 80's to Mid 90's. I would love to make Naenmyeon but it's difficult to find young summer radishes to make the yeolmu kimchi. So, what are my other options, since this is the base for the cold noodle soup. What can be substituted for the yeolmu mulkimchi? I'd like to know ASAP, the cold cucumber soup is very refreshing, but not very filling. I would like to try the Naenmyeon as well noodles always fill you up, and this is a new way for me to enjoy them...and I'm thinking it not a heavy dish, as with pasta dishes with the variou sauces. Anybody out there, and you too Maangchi have any suggestions?

GraceM on "? Can U use Fresh Shrimp or Dried When Making the Easy Kimchi Recipe?"

GraceM — Thu, 15 Apr 2010 20:27:45 +0000

My mom often uses fresh squid and/or shrimp in her kimchi. She chops it up really fine and it's delicious, but she says it's best in winter kimchi, when you want really deep flavors.

samyoowell on "? Can U use Fresh Shrimp or Dried When Making the Easy Kimchi Recipe?"

samyoowell — Thu, 15 Apr 2010 15:20:41 +0000

I've never seen pieces of shrimp used in kimchi other than 새우 젓 (sae oo jeot). Its pretty much extremely salted baby shrimp. I personally think it tastes like crap if eaten by itself. Here are some pictures <a href="http://img.blog.yahoo.co.kr/ybi/1/0c/9e/yaggo_21/folder/2810511/img_2810511_1146596_4?1243866160.jpg" rel="nofollow">http://img.blog.yahoo.co.kr/ybi/1/0c/9e/yaggo_21/folder/2810511/img_2810511_1146596_4?1243866160.jpg</a> <a href="http://blog.joins.com/usr/n/y/nyslydia/139/새우젓.jpg" rel="nofollow">http://blog.joins.com/usr/n/y/nyslydia/139/새우젓.jpg</a> I remember as a kid I'd eat kimchi and see little black eyes looking at me. Always kinda freaked me out. haha. I don't know if adding normal sized shrimp would be advisable. Also, you don't have to add squid in your kimchi. It's just a certain style. I would suggest trying to using the sae oo jeot.

Peachez on "? Can U use Fresh Shrimp or Dried When Making the Easy Kimchi Recipe?"

Peachez — Wed, 14 Apr 2010 00:08:37 +0000

I was wondering if it is possible to use dried shrimp or fresh shrimp when making Kimchi? There is a brand I use when I run out of fresh kimchi, It's called Rita's and it is sooooo.....delicious! The ingredients read as: Napa Cabbage, Asian chives, onions, garlic, ginger, scallions, Korean radish, fish sauce, hot pepper flakes, hot pepper powder, sweet rice flour, salt and finally, shrimp. It doesn't stipulate dried or fresh so I was wondering, since I don't particularly like squid, except in soups or fried. There's no MSG thank goodness...it's much like your original recipe Maangchi, it's good and sour the way I've tried to get mine, but always never getting it quiet right. That could be because before it gets a chance to ferment, I usually eat it all up. I've shared with friends who also like it as well, so it's kind of hard to keep around the house. But, when I need a quick fix (kimchi junkie) I grab a couple of jars of Rita's and that seems to calm the cravings hehehe.....8-)

Maangchi on "Galbitang & Hot Sweet & Spicy Chicken Feet"

Maangchi — Sun, 11 Apr 2010 01:15:26 +0000

oops chicken feet? I don't know how to make it. galbitang recipe will be posted someday. I know you requested it, but I have so many different dishes requested by many different people through my different channels: YouTube, email, flickr, twitter,..and this forum. Anyway you must like my recipes. Thanks a lot. <a href="http://www.maangchi.com/talk/topic/galbi-tang" rel="nofollow">http://www.maangchi.com/talk/topic/galbi-tang</a>

admin on "Galbitang & Hot Sweet & Spicy Chicken Feet"

admin — Sun, 11 Apr 2010 01:05:49 +0000

Peachez on "Galbitang & Hot Sweet & Spicy Chicken Feet"

Peachez — Sat, 10 Apr 2010 20:07:59 +0000

Alright Maangchi, I have waited patiently for the recipes for these two meals. The last post for the Galbitang was my comment, looking forward to receiving the recipe via video, I understand that it takes at least five hours to prepare, it that the reason you haven't done it yet? Evenso, when you do, please also include the one for The Chicken Feet. I recently purchased some from the local Hong Kong Market, and I was a little surprise to see them but thankful as well. Would love the recipe for these two dishes. Thank you...

Peachez on "Ordering Korean Ingredients Online"

Peachez — Fri, 02 Apr 2010 02:01:07 +0000

I have had some good and bad experiences ordering via the internet. My favorite place to get what I need to prepare my Korean meals is from Koamart...they have somewhat of a variety of dried ingredients such as; Kelp, Roasted sea weed or sea plant as Maangchi calls it. I also can find condiments like soy bean paste, red pepper paste, black bean paste; and even dried fish, (i.e anchovies; file fish, cuddle fish, Squid etc); various noodles and the different kinds of rice. They even have section for refrigerated goods (kimchi, concentrated soy milk base for soup) Soy beans, etc. I've even been able to purchase kitchenware. The only thing that's disappointing is the actual sizes of the kitchenware...for instance I ordered an earthenware bowl (large) when it arrived, I saw that you couldn't even use it to cook a meal for two, like Maangchi does in her videos. So I had to order the next one Extra large...it came day before yesterday, now, you can only in my opinion, use this one for soup, barely...Does anyone know of a retailer who sells Korean Ingredients and kitchen ware online. When I go to the the Hong Kong Market..they also have a variety of pots and pans, but I still can't find the thin tin pots to cook with...very disappointing. I also have ordered from Hmart...I find them a little too pricey..but what can you do. Help...SOS...let me know if there is another place out there I can utilize. Thanks as lot in advance. LOL