http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Wed, 22 May 2013 13:35:39 +0000 http://www.maangchi.com/talk/topic/kal-guk-su-with-joegae#post-6668 Thu, 03 Jan 2013 06:02:31 +0000 Jeeyon 6668@http://www.maangchi.com/talk/ <p>My mom usually makes kalgooksoo with oxtail broth (rather than anchovy broth or some other beef broth) that has been defatted and strained. But sometimes she uses a combo of both oxtail and anchovy broth (about a 1:1 ratio). The oxtail broth is extremely rich and should have a jello-like consistency when refrigerated.</p> <p>She then adds the noodles and seafood, lets it simmer for a few minutes, then adds the beaten eggs and green onion to garnish. We season it at the table with yangnyum soy sauce (soy sauce seasoned with garlic, green onion, hot green pepper, red pepper flakes, and sesame oil) and crushed nori. One of my favorite dishes of all time. </p> http://www.maangchi.com/talk/topic/kal-guk-su-with-joegae#post-6569 Wed, 31 Oct 2012 23:01:54 +0000 powerplantop 6569@http://www.maangchi.com/talk/ <p>For the broth check this recipe out and see what you think.<br /> <a href="http://mykoreankitchen.com/2006/11/01/shellfish-and-chewy-noodle-soup-bajirak-kalguksu-in-korean/" rel="nofollow">http://mykoreankitchen.com/2006/11/01/shellfish-and-chewy-noodle-soup-bajirak-kalguksu-in-korean/</a></p> <p>For the noodles this works good, make a double batch.<br /> <a href="http://www.shinshine.com/my-blog/2010/07/dak-kalguksu.html" rel="nofollow">http://www.shinshine.com/my-blog/2010/07/dak-kalguksu.html</a></p> <p>For noodles you could also use Maangchi's Sujebi recipe.<br /> <a href="http://www.maangchi.com/recipe/sujebi" rel="nofollow">http://www.maangchi.com/recipe/sujebi</a> </p> http://www.maangchi.com/talk/topic/kal-guk-su-with-joegae#post-6568 Wed, 31 Oct 2012 21:08:17 +0000 leesooyun 6568@http://www.maangchi.com/talk/ <p>I have been trying to figure out how to make this recipe for almost 9 years! I would absolutely love this recipe! :)<br /> I grew up with my family until I was 6 and was adopted at 7. About 9 yrs ago I found my long lost brothers almost exactly 20 yrs later! I went to Korea while I was pregnant with my first born son and my husband for a big family reunion<br /> That's when I had my first taste of Kalguksu and loved it! It brought alot of memories back! :) Please post the recipe! :) </p> http://www.maangchi.com/talk/topic/jokbal-3#post-6457 Tue, 25 Sep 2012 19:25:48 +0000 powerplantop 6457@http://www.maangchi.com/talk/ <p><a href="http://www.maangchi.com/talk/topic/chok-pal" rel="nofollow">http://www.maangchi.com/talk/topic/chok-pal</a> </p> http://www.maangchi.com/talk/topic/kal-guk-su-with-joegae#post-6426 Tue, 11 Sep 2012 00:38:42 +0000 Soup 6426@http://www.maangchi.com/talk/ <p>Hello,<br /> I love kal guk su. Had some fantastic kal guk su in korea and it was made with clams (probably had other things in it). Would appreciate the recipe please. </p> <p>Soup </p> http://www.maangchi.com/talk/topic/jokbal-3#post-6425 Tue, 11 Sep 2012 00:32:25 +0000 Soup 6425@http://www.maangchi.com/talk/ <p>I love Jokbal and would love to learn how to make it and the shrimp sauce that goes with it (sewoo jut). </p> http://www.maangchi.com/talk/topic/recipe-for-lesser-parts-of-cow-and-pig#post-3957 Tue, 19 Oct 2010 14:03:23 +0000 smccarthy71 3957@http://www.maangchi.com/talk/ <p>Ingredients :<br /> 2 1/2 lb honeycomb trip<br /> 1 lb beef bones<br /> 1 pkg oxtail</p> <p>Boiling water, as needed<br /> 2 x green onions chopped<br /> Salt to taste<br /> Freshly-ground black pepper to taste</p> <p>How to cook :</p> <p>Wash the tripe and beef.<br /> Place in a deep saucepan.<br /> Pour in enough boiling water to cover, and continue to boil over high heat.<br /> When the surface is almost covered with scum, drain completely.<br /> Pour in enough fresh boiling water to cover, and cook over medium heat about 2 hours, skimming thorougly.<br /> Continue to cook over low heat about another hour, skimming occasionally.<br /> When the broth turns milky white, remove the bones.<br /> When a skewer or fork slides easily into the tripe, remove from the broth.<br /> Slice and return to the pot.<br /> Reheat to a boil before serving.<br /> Serve with chopped green onions, salt and pepper.<br /> This recipe yields 8 servings. </p> http://www.maangchi.com/talk/topic/recipe-for-lesser-parts-of-cow-and-pig#post-3956 Tue, 19 Oct 2010 14:00:38 +0000 smccarthy71 3956@http://www.maangchi.com/talk/ <p>Ingredients :<br /> 2 1/2 lb honeycomb trip<br /> 1 lb beef bones<br /> 1 pkg oxtail</p> <p>Boiling water, as needed<br /> 2 x green onions chopped<br /> Salt to taste<br /> Freshly-ground black pepper to taste</p> <p>How to cook :</p> <p>Wash the tripe and beef.<br /> Place in a deep saucepan.<br /> Pour in enough boiling water to cover, and continue to boil over high heat.<br /> When the surface is almost covered with scum, drain completely.<br /> Pour in enough fresh boiling water to cover, and cook over medium heat about 2 hours, skimming thorougly.<br /> Continue to cook over low heat about another hour, skimming occasionally.<br /> When the broth turns milky white, remove the bones.<br /> When a skewer or fork slides easily into the tripe, remove from the broth.<br /> Slice and return to the pot.<br /> Reheat to a boil before serving.<br /> Serve with chopped green onions, salt and pepper.<br /> This recipe yields 8 servings. </p> http://www.maangchi.com/talk/topic/recipe-for-lesser-parts-of-cow-and-pig#post-3806 Mon, 27 Sep 2010 21:12:41 +0000 Soup 3806@http://www.maangchi.com/talk/ <p>Would appreciate korean recipes involving organ meat or lesser cuts. </p> <p>Kopchang (small intestines)<br /> tripe (my mom used to make a soup with tripe that was out of this world but no recipe)<br /> heart<br /> liver<br /> tongue<br /> pig's feet </p>