http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Wed, 19 Jun 2013 07:01:02 +0000 http://www.maangchi.com/talk/topic/seafood-in-kimchi#post-6650 Thu, 27 Dec 2012 15:59:17 +0000 powerplantop 6650@http://www.maangchi.com/talk/ <p>Salted Anchovies, Octopus, Pickled Oysters (Origuljot), Pickled Corbina (Choijot) are also traditional </p> <p>My wife tells me that on the Korean shows they use Tuna Sauce and Bonito flakes. </p> <p>There are also seafood kimchies. Dried Pollack Kimchi, Octopus Kimchi, Squid and Radish Kimchi, Whole Stuffed Cod Kimchi and Stuffed Crab Kimchi. </p> http://www.maangchi.com/talk/topic/seafood-in-kimchi#post-6646 Thu, 27 Dec 2012 03:56:36 +0000 Jeeyon 6646@http://www.maangchi.com/talk/ <p>I've been eating kimchi all my life and the only seafood I've ever seen in kimchi are raw oysters and raw squid. Of course, we often put in a very salty shrimp paste called saewoo jeot, but I wouldn't consider that "seafood" per se. You only need a tablespoon or so for 1-2 heads of napa.</p> <p><a href="http://www.maangchi.com/ingredients/salted-shrimp" rel="nofollow">http://www.maangchi.com/ingredients/salted-shrimp</a> </p> http://www.maangchi.com/talk/topic/seafood-in-kimchi#post-6591 Sun, 11 Nov 2012 20:54:55 +0000 soko2usa 6591@http://www.maangchi.com/talk/ <p>Hello!</p> <p>I know Maangchi has put different kinds of seafood in her kimchi over the years (raw oysters and squid come to mind), but what other kinds of seafood can you add? I've heard things about shrimp and jeotgal, but can anyone be more specific about names and amounts? I'd like very much to add seafood to my kimchi but I'm quite limited in what is available most of the time and don't know correct names the rest of the time.</p> <p>All help is much appreciated!</p> <p>&lt;3 Kerri </p> http://www.maangchi.com/talk/topic/recipe-request-gejang#post-6584 Thu, 08 Nov 2012 00:43:45 +0000 soko2usa 6584@http://www.maangchi.com/talk/ <p>I keep forgetting to put this in! </p> <p>My recipe request is to see Maangchi make gejang, or crabs marinated in soy sauce. I saw a little girl on a Korean variety show say that if she was good that day her parents would buy her gejang as a reward. She seemed to love that dish a lot, so I'm curious about it and what makes it something even a little girl would love to eat.</p> <p>Kerri </p> http://www.maangchi.com/talk/topic/mn-korean-cooks-norwegian#post-5085 Sat, 30 Apr 2011 02:59:58 +0000 leahangel 5085@http://www.maangchi.com/talk/ <p>That's so cool! Thanks for sharing :D </p> http://www.maangchi.com/talk/topic/mn-korean-cooks-norwegian#post-5059 Mon, 25 Apr 2011 05:19:14 +0000 soko2usa 5059@http://www.maangchi.com/talk/ <p><a href="http://minnesota.cbslocal.com/2011/04/24/finding-minnesota-korean-chef-makes-norwegian-diners-happy/" rel="nofollow">http://minnesota.cbslocal.com/2011/04/24/finding-minnesota-korean-chef-makes-norwegian-diners-happy/</a></p> <p>The above link is from a video (with article) about a Korean lady named Yong Sun who came to America when she married a American soldier overseas in Korea. She came to Minnesota and bought a small diner and now serves some of the best Norwegian food around! Her specialty is potato klub (pronounced 'cloob').</p> <p>It's so interesting as someone learning to cook Korean to see a Korean who's learned how to cook Norwegian! I wonder if she makes lefse...</p> <p>Hope you all enjoy! </p> http://www.maangchi.com/talk/topic/mailing-korean-food#post-2818 Thu, 08 Apr 2010 23:36:55 +0000 GraySocks 2818@http://www.maangchi.com/talk/ <p>I'm not sure about how this would be done if you HAD decided to do it. But all I'm sure of is that you should wait until it has fermented because I remember in my younger days when my mother made kimchi, she told me something about how "gases" get released during fermentation and if you shipped it in an air-tight/vacuum sealed bag it would spell disaster! </p> http://www.maangchi.com/talk/topic/mailing-korean-food#post-2720 Tue, 23 Mar 2010 08:30:33 +0000 soko2usa 2720@http://www.maangchi.com/talk/ <p>Thanks for your reply! I think I might just mail her some hot pepper flakes and a recipe instead, lol.</p> <p>Kerri </p> http://www.maangchi.com/talk/topic/mailing-korean-food#post-2710 Sun, 21 Mar 2010 16:48:56 +0000 powerplantop 2710@http://www.maangchi.com/talk/ <p>I did think of another point. Do you have a vaccum sealer? You could seal it up good in a vaccum sealed bad and overnight it. </p> http://www.maangchi.com/talk/topic/mailing-korean-food#post-2707 Sun, 21 Mar 2010 12:53:10 +0000 powerplantop 2707@http://www.maangchi.com/talk/ <p>I do know that some companies will mail kimchi. But I have not tried it, but this is what I would do. </p> <p>First: no glass, use a plastic or an acrilic container with a very strong seal that will not leak. One of the hard plastic type kimchi containers from the korean market. </p> <p>Second: find a source for dry ice. </p> <p>Third: find which company will let you ship dry ice and what are the rules, paperwork ect. </p> <p>Forth: pack it in some kind of insulated container likie a small hard ice chest. Tape it closed.</p> <p>Fith: ship it overnight. </p> <p>They should get it in good condition but it will be expensive. </p> http://www.maangchi.com/talk/topic/mailing-korean-food#post-2702 Sun, 21 Mar 2010 00:19:48 +0000 soko2usa 2702@http://www.maangchi.com/talk/ <p>Hey all.</p> <p>I've got a friend in Texas (I'm in MN) and I'd love to send her some of my homemade kimchi. I've got a jar all ready, but is this possible?</p> <p>Thank you for all advice in advance!</p> <p>Kerri </p>