Maangchi's Korean food and cooking forum » User Favorites: ryanct203

tastingkorea on "Does anybody use kochujang in their kimchi?"

tastingkorea — Tue, 08 Nov 2011 02:59:03 +0000

Kochujang is not really used for kimchi as it is a much less concentrated concoction of red pepper than flakes are, so it is less economical as a seasoning. Also, it contains fermented soybean powder which makes it oily, so it does not stick well to cabbage or other vegetables used for kimchi. Geotjeori or 겉절이 refers to vegetables that are pickled right before eating. This dish also uses red pepper flakes as gochujang is not really great for pickling.

tastingkorea on "Korean Radish"

tastingkorea — Tue, 08 Nov 2011 02:33:32 +0000

I have a post on mu if you are interested. <a href="http://tastingkorea.blogspot.com/2011/10/mu-is-not-daikon.html" rel="nofollow">http://tastingkorea.blogspot.com/2011/10/mu-is-not-daikon.html</a>

mokpochica on "Does anybody use kochujang in their kimchi?"

mokpochica — Mon, 05 Sep 2011 02:36:40 +0000

I think you are talking about geotjeori. You should be able to find recipes for it online. It is kind of an instant kimchi--like maangchi's emergency kimchi that is made with cabbage instead of napa cabbage.

delyaa on "Does anybody use kochujang in their kimchi?"

delyaa — Fri, 02 Sep 2011 11:46:12 +0000

My grandmother always left her kimchi outside by the back door for a few days before refrigerating it. And kimchi jigae is a perfect use for over fermented kimchi. Also, try frying up some kimchi with thin sheets of seaweed. Amazingly tasty and super simple. Even better – pork belly & kimchi stir fry<a href="http://www.swissrx.com">buy levitra online</a> or just <a href="http://www.bigpokerstar.com">bet on sports</a>

tastingkorea on "Does anybody use kochujang in their kimchi?"

tastingkorea — Sun, 28 Aug 2011 17:08:03 +0000

I think you have confused the red pepper flake paste with kochujang. Kochujang is never used when making kimchi.

Reinier on "Does anybody use kochujang in their kimchi?"

Reinier — Wed, 24 Aug 2011 16:07:37 +0000

Hi Ryan, i'll add some when i make Kimchi next time. A few tablespoons you say? Should i leave out some gochugaro not to make it like an inferno so hot?

Maangchi on "Korean Radish"

Maangchi — Wed, 24 Aug 2011 02:41:08 +0000

Yes, definitely radishes are more tasty in the fall: sweet and juicy. But If you are lucky, you can still get good quality radishes at a Korean grocery store all year round. <a href="http://www.maangchi.com/ingredients/korean-radish" rel="nofollow">http://www.maangchi.com/ingredients/korean-radish</a>

ryanct203 on "Does anybody use kochujang in their kimchi?"

ryanct203 — Tue, 23 Aug 2011 21:14:52 +0000

This is something I've always been curious about. Frequently, when I go to Korean restaurants, when the banchan comes out, they serve a napa cabbage kimchi or radish (gakdugi) kimchi that seems to have a generous amount of kochujang in it. I am thinking it is some kind of mak kimchi or instant kimchi. It has always been my favorite. Whenever I would make kimchi at home following traditional recipes, they would never come out with the flavor or the color of the kimchi that I would eat at the restaurants. That is, until I starting adding a few tablespoons of kochujang to my kimchi paste before I added it to either the cabbage, radish or cucumber. When I did this, I achieved the flavor color and heat I was looking for. I guess I'm wondering, 'Is this kimchi sacrilege?'. I know every family in Korea has their own variation on kimchi and so does every region. Or is this just a concoction that the restaurants came up with recently to make kimchi more quickly? Just curious to see if anyone else does this or has heard of it. Not too many of the recipes that I find for kimchi online ever use kochujang, but now if I don't use it, it just doesn't taste right to me. Of course, I happen to prefer my kimchi on the fresher side, not too aged and sour or thin. Thoughts anyone? ryan :)

ryanct203 on "Korean Radish"

ryanct203 — Tue, 23 Aug 2011 20:50:53 +0000

Hey guys, Whenever I go to the market lately, the Korean radish's (Mu) are not very good quality. They are too soft, with spongy interiors and bruises and scratches on the outside. I am wondering if this is because the grocer is not getting good quality ones or maybe they have just been sitting around for too long? Or is summer just not the good season for them? Maybe they are better in the fall? Just curious if anyone has been having the same problem... ryan :)

oksipak on "FYI: Kimchi Taco Truck to hit streets of Manhattan"

oksipak — Sun, 23 Jan 2011 23:20:10 +0000

Yeah, I heard about the Korean food truck on national news awhile back. That was cool news. I love Kimchi! But Kimchi Taco? Well, when I'm in NY... Last Saturday I tried my very first Kimchi Pancakes via Maangchi's easy-to-follow video. Well, I didn't have home-made Kimchi so I cheated and used the leftover store bought kimchi, and boy it was still delicious! I ate that whole plate in one sitting! See photo...

powerplantop on "FYI: Kimchi Taco Truck to hit streets of Manhattan"

powerplantop — Thu, 20 Jan 2011 19:09:44 +0000

Thank you. We do have a kimchi refrigerator so sometimes we do have old kimchi but not very often.

powerplantop on "FYI: Kimchi Taco Truck to hit streets of Manhattan"

powerplantop — Thu, 20 Jan 2011 19:07:58 +0000

Thank you. We do have a kimchi refrigerator so sometimes we do have old kimchi but not very often.

ryanct203 on "FYI: Kimchi Taco Truck to hit streets of Manhattan"

ryanct203 — Thu, 20 Jan 2011 17:30:46 +0000

Wow, looks great! Nice plate too! I have to admit, I usually end up eating the kimchi before it ages for very long. I should let it go for longer. Do you have a separate kimchi refrigerator? I just got my brother a crock pot for Christmas, I should have him make this! Btw, I just ate at Del Posto last night. It was amazing! If you are ever in the city, you should check it out. <a href="http://www.delposto.com" rel="nofollow">http://www.delposto.com</a>

powerplantop on "FYI: Kimchi Taco Truck to hit streets of Manhattan"

powerplantop — Thu, 20 Jan 2011 11:41:47 +0000

Kimchi that has been stored for a long time at cold temps and really cold temps can be really good. When we have kimchi that is over one year old I like to make Kimchi Jjim 김치찜. I do it in the crock pot using kimchi, country style ribs and potatoes. Let it cook on low for about 8 hours...

ryanct203 on "FYI: Kimchi Taco Truck to hit streets of Manhattan"

ryanct203 — Tue, 18 Jan 2011 17:53:52 +0000

Hehe... I bet we could find the 'kimchee facility' if we just followed our noses... Hope the neighbors like kimchee! I did hear about the kimchi shortage in Korea... I also heard about contaminated kimchi coming from China (surprise, surprise). You are right, we probably could make a couple of Won, hehe... Although, I don't know what that would be in dollars...

powerplantop on "FYI: Kimchi Taco Truck to hit streets of Manhattan"

powerplantop — Mon, 17 Jan 2011 23:46:27 +0000

You know I know a guy, can't say who but he know where the 'kimchee facility' is. You do know that there is a Kimchi shortage in the old country... Perhaps we can make a few Won.... Sorry I could not help it. LOL

ryanct203 on "FYI: Kimchi Taco Truck to hit streets of Manhattan"

ryanct203 — Fri, 14 Jan 2011 21:35:59 +0000

Just the latest in the the 'food truck craze'... Sounds interesting though! I'll have to check it out. Let me know if anyone has a sighting of this truck! It will be serving kimcheesteaks, as well as kimchee rice balls, kimchee ramen and kimchee fried rice. The kimchee is going to be 'extra aged' for eight months in a special climate-controlled 'kimchee facility' in Brooklyn. You can follow on Twitter if you want more info. <a href="http://newyork.grubstreet.com/2011/01/first_look_at_the_kimchi_taco.html?e=grubstreet--20110114" rel="nofollow">http://newyork.grubstreet.com/2011/01/first_look_at_the_kimchi_taco.html?e=grubstreet--20110114</a> ryan :) P.S. - I attached the menu below, if you want to take a look.

ryanct203 on "Translation Please..."

ryanct203 — Sun, 19 Dec 2010 02:42:29 +0000

Thanks for the translation kumaxx! Yes, and they are right, it does taste better! This is my favorite brand, SunChang. I get the extra hot one! It is the best! Thanks again! ryan :)

kumaxx on "Translation Please..."

kumaxx — Sun, 19 Dec 2010 01:22:53 +0000

it states about the quality of the product. they use only rice, NO! corn or wheat flower thats the reason it tastes good it is better for your health it is better to cook with

ryanct203 on "Translation Please..."

ryanct203 — Sun, 19 Dec 2010 00:46:20 +0000

Hey guys, I always get a kick out of this when I open up the container of kochujang. I just find it funny that there is a giant 'NO' written there, but then no other English words. Wouldn't it be more helpful if it also said in English what you are not supposed to be doing? Or is it just there for the Korean's? In that case, wouldn't it be better to write the giant 'No' in Korean instead? Anyway, if someone could translate this for me that would be great. I am interested to know what it is telling you to not do. Thanks! ryan ( ^_^)/

ryanct203 on "Barley Tea"

ryanct203 — Tue, 02 Nov 2010 00:51:57 +0000

Hey Maangchi, I know this isn't really a recipe, but I bought a box of barley tea recently and I want to make it, but all of the directions are in Korean. I know it is really easy. If I just knew how many cups of water to put for each tea bag and how long to simmer it for, that would be great! Also, I know some people make it from scratch with whole barley and they toast it themselves. Is it worth it to make it this way or are the bags good enough? Thanks! You are awesome! ryan :)