http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Sun, 19 May 2013 15:18:42 +0000 http://www.maangchi.com/talk/topic/kimchi-soybean-sprout-eggs-with-tofu#post-5658 Thu, 20 Oct 2011 18:10:22 +0000 snoopcookie 5658@http://www.maangchi.com/talk/ <p>So I had some extra leftovers, and also a craving for Korean food this morning.I wound up making a Kimchi Soybean sprout omelet/frittata with tofu! It was really delicious and very easy to make. I apologize that there are no exact measurements!</p> <p>Heat your frying pan and add cooking oil/grease of choice (I used a little maple flavoured bacon grease).</p> <p>Add about 2oz of cubed firm tofu<br /> Add about 1/3 - 1/2 cup kimchi</p> <p>Stir fry for a couple of minutes</p> <p>Add a handful of washed, clean soybean spouts</p> <p>Stir fry for another minute</p> <p>Pour two scrambled eggs on top of ingredients. Let eggs set. Gently fold or flip to cook all of your egg, turn out onto a plate, garnish with fresh sliced green onion and maybe a couple more spouts, and enjoy! </p> http://www.maangchi.com/talk/topic/soondubu-leftovers#post-5624 Sun, 25 Sep 2011 15:01:37 +0000 Maangchi 5624@http://www.maangchi.com/talk/ <p>Thank you for sharing your cooking tips! Great! You must be a very creative cook! </p> http://www.maangchi.com/talk/topic/soondubu-leftovers#post-5619 Thu, 22 Sep 2011 21:35:45 +0000 snoopcookie 5619@http://www.maangchi.com/talk/ <p>Hello,</p> <p>I'm so glad I found your videos and website! I was able to make a passable mixed seafood Soondubu Jjigae very fast. I am surprised that it was actually better in some ways than the bowl of it I bought for lunch at my Asian market before shopping for ingredients. I don't think that the restaurant used a very flavorful stock. For some reason, It was bland and disappointing even though I asked for "spicy" and I almost changed my mind about cooking my own. </p> <p>I wish I had known the difference between "coarse" and "fine" Kochukaru though. I was surprised to find the Assi brand fine ground flakes I used did not seem spicy at all. Once I read the ingredients page here I realized my mistake! </p> <p>I suffered a shoulder injury a few days ago and my pain medication is making my stomach very upset. Today I took out my leftover Soondudu, and refreshed it with a little vegetable stock (I was cooking soup at the same time - I used the homemade anchovy stock the first time but I was out of it), a little more mixed seafood, added some Sambal Oelek chili paste to round out the spiciness and threw in some Duc Bok Ki. I also added a couple of tablespoons of Kimchi juice and about 1 teaspoon of black slab sugar. to the pot (I just felt like it was missing SOMETHING, can't quite figure out what). It was delicious stew, perfect for my stomach, especially the Duc Bok Ki. It was the first meal I have been able to enjoy and keep down for a few days.</p> <p>Long story short, thank you! I have never cooked Korean Food before, but I have been watching Korean Dramas like, "Gourmet" (Best Chef), "Pasta", "Dae Jang Guem" ("Jewel of the Palace") etc. so I have been very inspired to try some of the dishes and styles of Korean cooking I have seen. I am looking forward to trying out more of your recipes.</p> <p>Erika </p>