http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Wed, 22 May 2013 19:11:33 +0000 http://www.maangchi.com/talk/topic/korean-fish-sauce#post-6547 Sun, 21 Oct 2012 10:57:01 +0000 Vibey 6547@http://www.maangchi.com/talk/ <p>By the way, the first recipe I ever saw of Maangchi's (which I tried straight away and got me addicted!) is a really good example of using fish sauce as a seasoning without fishy taste. It goes spectacularly well with eggs. Give it a go, it's delicious and so quick and easy! <a href="http://www.maangchi.com/recipe/ttukbaegi-gyeranjjim" rel="nofollow">http://www.maangchi.com/recipe/ttukbaegi-gyeranjjim</a> </p> http://www.maangchi.com/talk/topic/korean-fish-sauce#post-6546 Sun, 21 Oct 2012 10:53:49 +0000 Vibey 6546@http://www.maangchi.com/talk/ <p>I agree with Unchienne about it being a salty, umami seasoning rather than a fishy one. You can add it to all kinds of things and no one would ever suspect the savoury flavour is from fish sauce.</p> <p>Many years ago a friend gave me a recipe for a tomato red lentil dhal that was seasoned with fish sauce, and I haven't seasoned dhal with salt since! (Well, maybe a couple of times when I've been catering for vegetarians.) It brings out earthy flavours so well. </p> http://www.maangchi.com/talk/topic/korean-fish-sauce#post-6535 Mon, 15 Oct 2012 05:14:19 +0000 Shian 6535@http://www.maangchi.com/talk/ <p>Hi bigoledude, here in SE asia we LOVE seafood too! and we only know about adding chicken broth / coconut milk to rice! I will definitely try adding it to rice next time! Thank you so much for the suggestion! :D</p> <p>Hi unchienne, I find it strange that after I put the fish sauce in the fridge, the smell is not that overpowering anymore. and since my last brush with fish sauce was two years ago (when my first attempt of kimchi failed terribly and i didnt have the courage to try until recently) i tasted the fish sauce and it was way too salty! I substitute soy sauce with fish sauce for my kimchi stew just now and it really add a whole new taste to it! and true to your words, no fishy taste! pretty amazing and definitely delicious! thank you so much for your advise! :D </p> http://www.maangchi.com/talk/topic/korean-fish-sauce#post-6520 Sun, 14 Oct 2012 03:40:16 +0000 unchienne 6520@http://www.maangchi.com/talk/ <p>You can utilize the fish sauce as a salt component. To me, it's not really "fishy" and more salty with lots of umami. Maangchi uses it in her cold cucumber soup recipe, and despite the ingredients being rather bland (in a good way), I can't detect any real fish flavor when I add the stuff to it. Rather, it's just a good savory taste. I've put it in kimchi, soups, and even chicken dishes.</p> <p>On a side note, my favorite brand (mellow and very flavorful) is the Three Crab brand. Can't say enough about it. I finally made a really good batch of kimchi, and I totally give all the credit to this sauce. </p> http://www.maangchi.com/talk/topic/salting-process-of-kimchi-making-kimchi-gone-bad#post-6515 Sat, 13 Oct 2012 15:50:58 +0000 Shian 6515@http://www.maangchi.com/talk/ <p>Hi poweplantop, thanks for explaining! :) I had bad experience of overly salty kimchi so this time round I went pretty easy on the salt. I put it in the fridge immediately in hope to store it longer since it may not be salted enough. I did add a small spoonful of salt inside ytd as my bf commented its not salty enough.. So far the kimchi still taste good but I do wonder does adding salt after making the kimchi helps in any ways for my case (where stem may not be salted enough) hope you can enlighten me on this! TIA! </p> http://www.maangchi.com/talk/topic/salting-process-of-kimchi-making-kimchi-gone-bad#post-6508 Sat, 13 Oct 2012 14:01:23 +0000 powerplantop 6508@http://www.maangchi.com/talk/ <p>Salting does two things it helps to pull the moisture out of the vegetables and makes them crisper. It also makes the surface a bad place for the growth of Leuconostoc mesenteroides. This allows Lactobacillus plantarum to dominate the surface. Lactobacillus plantarum produces lactic acid which lowers the PH. The lower PH is what pickles the vegetables and prevents them from spoiling. </p> <p>If you left it out over night now would be a good time to put it into the refrigerator. Use this batch within a few days. If you do not like the steams cut that part out of your kimchi throw them away and just keep the leaves. </p> <p>On the next batch be sure to salt your steams real good. </p> http://www.maangchi.com/talk/topic/korean-fish-sauce#post-6507 Sat, 13 Oct 2012 06:55:40 +0000 bigoledude 6507@http://www.maangchi.com/talk/ <p>I just did a Google search with "recipes with fish sauce" and got many links to great recipes. Here in SE Louisiana, we eat alot of rice with our seafood. Things like gumbo, jambalaya and etouffes. Whenever I make rice for eating with seafood, I add fish sauce to the water and rice while cooking. I treat fish sauce as though I were adding "essence of fish" into dishes. </p> http://www.maangchi.com/talk/topic/salting-process-of-kimchi-making-kimchi-gone-bad#post-6505 Fri, 12 Oct 2012 03:59:42 +0000 Shian 6505@http://www.maangchi.com/talk/ <p>Hey guys, just want to check, whether the salting process is to force water out of the cabbage? I'm afraid I did not force out enough water out of the stem and it taste abit weird now (I fermented it overnight) but the leaves are alright. Anyway to determine if the pot of kimchi is still edible? :( </p> http://www.maangchi.com/talk/topic/korean-fish-sauce#post-6499 Wed, 10 Oct 2012 16:01:35 +0000 Shian 6499@http://www.maangchi.com/talk/ <p>Hey guys! I just bought a huge bottle (they ran out of small bottles) of Korean fish sauce for kimchi making and am eager to start making my kimchi. However, my worry is that the kimchi I made is only for 2-3 people and I'm afraid I can't finish using the whole big bottle of fish sauce. Is there any other dishes which can use the Korean fish sauce on? (The one i got is much pungent and saltier than Thai fish sauce.) </p>