http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Mon, 20 May 2013 04:34:11 +0000 http://www.maangchi.com/talk/topic/big-question-on-kimchi-swiss-chard-leaves#post-6373 Thu, 16 Aug 2012 12:38:56 +0000 LuccaQ 6373@http://www.maangchi.com/talk/ <p>I don't know about Swiss Chard but Maangchi has a recipe using "common" cabbage called Emergency Kimchi at <a href="http://www.maangchi.com/recipe/yangbaechu-kimchi" rel="nofollow">http://www.maangchi.com/recipe/yangbaechu-kimchi</a> . </p> http://www.maangchi.com/talk/topic/big-question-on-kimchi-swiss-chard-leaves#post-6339 Tue, 07 Aug 2012 09:43:20 +0000 star1812 6339@http://www.maangchi.com/talk/ <p>As I live in Israel, and we don't have Nappa cabbage regularly, can I make Kimchi from Swiss Chard leaves too? like Bok Choi? This is very important for me, as I have found out I cannot leave without Kimchi!!!</p> <p>Is there a recipe that I can use for Swiss Chard? or if I don't have Bok Choy and Nappa cabbage, which cabbage can I use?</p> <p>Thanks </p> http://www.maangchi.com/talk/topic/nice-to-meet-you-all#post-5021 Mon, 18 Apr 2011 09:35:11 +0000 vickyes 5021@http://www.maangchi.com/talk/ <p>Hi, I just moved to Israel from New York and am desperately trying to find a Korean restaurant in Israel. </p> <p>Could you tell me where this restaurant is? </p> <p>Thanks a million! </p> http://www.maangchi.com/talk/topic/nice-to-meet-you-all#post-4585 Thu, 10 Feb 2011 07:52:25 +0000 star1812 4585@http://www.maangchi.com/talk/ <p>My name is Iffat and I'm from Israel. I also have my Korean name which is: 성하은.<br /> I study Korean in Israel, as I am about to travel to Korea to visit many of my friends.<br /> In Israel we have one Korean restaurant called DE JANG GEUM, it's an amazing restaurant and each week I eat there after class.</p> <p>I have fallen in love with the Korean kitchen, and I'm already cooking at home Korean food.<br /> The only problem that in Israel we cannot find all the Korean ingredients, so I'm asking for example instead Soy bean paste, what can I use for the jjigae that I make, like the Doenjang jjigae that I ate yesterday. People are not yet familiar with the amazing, incredible taste of the Korean foods/dishes and I need to prepare this at home, so what about a replacement for the bean paste?</p> <p>Thanks a lot. </p>