Maangchi's Korean food and cooking forum » User Favorites: unchienne

skeller1117 on "Good indoor grill"

skeller1117 — Fri, 30 Nov 2012 06:44:43 +0000

I am looking to build or get my mother one for her birthday. I don't know where to start to find the right one or how to make a table. I just read your post and was curious how the grill your purchased worked? do you know of anyone who has plans to make a traditional Korean grilling table?

stanford on "Finally...kimchi success!!!"

stanford — Fri, 02 Nov 2012 17:21:26 +0000

Apparently Kosher salt and sea salt have impurities that are hard to taste but are beneficial to fermentation. Were you using table salt all this time? That might have been contributing to the bleach-like taste.

jenjenq168 on "Korean cereal"

jenjenq168 — Wed, 24 Oct 2012 19:34:14 +0000

maybe something like this: <a href="http://www.hmart.com/shopnow/shopnow_newsub.asp?p=ML-010" rel="nofollow">http://www.hmart.com/shopnow/shopnow_newsub.asp?p=ML-010</a>

Knotan on "Finally...kimchi success!!!"

Knotan — Mon, 22 Oct 2012 21:44:03 +0000

Congratulations! After living in Japan and Korea ive trying to recreate the Kimchi I had when i lived abroad. Still no success . But I will keep on trying. :) !!

Vibey on "Finally...kimchi success!!!"

Vibey — Sun, 21 Oct 2012 10:50:02 +0000

Happy days! Congratulations! And interesting discussion about the fish sauce. When I go to the Asian grocer there are SO many brands of fish sauce that I usually just end up buying the one my eyes fall on first.

powerplantop on "Finally...kimchi success!!!"

powerplantop — Sun, 14 Oct 2012 22:57:00 +0000

I learned about it here. <a href="http://www.theravenouscouple.com/2011/05/red-boat-fish-sauce-nuoc-mam-nhi.html" rel="nofollow">http://www.theravenouscouple.com/2011/05/red-boat-fish-sauce-nuoc-mam-nhi.html</a> It is the only one my wife will use.

unchienne on "Finally...kimchi success!!!"

unchienne — Sun, 14 Oct 2012 14:56:25 +0000

Red Boat? I'll have to search for that next time I'm in Atlanta. I googled it...way fancy bottle. I'm intrigued.

powerplantop on "Finally...kimchi success!!!"

powerplantop — Sun, 14 Oct 2012 13:12:58 +0000

"I've been doing a happy dance all week long and shoving my kimchi into everyone's mouth, whether they want a piece or not." That is funny! Congratulations on getting it the way you like. My favorite fish sauce is red boat, hard to find expensive but worth it. Sea salt has other trace minerals in it. Some are good but some can have funny taste. Most salt is cubic crystals, kosher salt has a flat platelet shape. Kosher salt is designed to pull blood from meat. In kimchi making we want to pull water from vegetables. A flat pice of salt has more contact with the surface than a crystal.

unchienne on "Good indoor grill"

unchienne — Sun, 14 Oct 2012 03:58:17 +0000

Anyone have any recommendations for a good indoor (tabletop) electric grill pan? I have the little butane one but really want one that is electric as I don't have good ventilation in my home (I blame my lovely Korean mother who has stuffed our small abode with every stick of Korean furniture she could find until there aren't any windows visible). I tried the Zojirushi one but resold it as the slots weren't big enough and the meat tended to stew instead of grill. I've ordered an LG one that looks sort of like the Yakitori type used in Japanese restaurants, but I haven't gotten it in yet and am still looking around should that one not work out either.

unchienne on "Finally...kimchi success!!!"

unchienne — Sun, 14 Oct 2012 03:51:56 +0000

Perhaps it is a bit of an overkill to start a post just to brag that I finally made a good batch of baechu kimchi, but I've been trying for literally years and years. Either they come out tasting sort of bleach-like, too salty, or ferment weirdly (slimy and off-tasting instead of effervescent). I followed Maangchi's recipe again, omitted the rice flour (which, for me, seems to ferment the kimchi too quickly...but that could also be my lame fridge), put in leeks (I'd previously just used the green onions...and I don't have access to Korean chives), a combination of flakes and powder, a different brand of fish sauce (switched to Three Crab via a recommendation from one of my mom's friends...very mellow flavor), and added a tiny bit of julienned carrot and some pureed pear for sweetness...success! Mom claims it turned out well b/c I used Kosher salt this time. She says it has properties that are beneficial to kimchi making (though she says sea salt is best). I don't know if that's the reason why, but I've been doing a happy dance all week long and shoving my kimchi into everyone's mouth, whether they want a piece or not.

unchienne on "Spicy chicken with fermented shrimp"

unchienne — Sun, 14 Oct 2012 03:17:22 +0000

@Mikura It's called Practical Korean Cooking by Noh Chin-hwa (the binding says Hollym). It was first published in 1985...which isn't super long ago but is pretty nifty as Korean cooking wasn't as widely known back then...but has been reprinted since the 2000's. The photos are a bit dated and some of the dishes are unfamiliar, but it has lots of prep visual aids.

powerplantop on "Spicy chicken with fermented shrimp"

powerplantop — Sat, 13 Oct 2012 14:33:15 +0000

This sounds really good and it so simple. I will have to try this.

Tequila on "Spicy chicken with fermented shrimp"

Tequila — Wed, 10 Oct 2012 11:18:07 +0000

Hi~ Back home in Malaysia we have a nyonya dish almost similar to the method you used which is using shrimp paste to cook with meat. Personally, I prefer my dish super hot so I use birds eye chillies, slices big onions, freshly cubed tomatoes, a little garlic, long beans & pork belly block. I love the salty, spicy & slightly sour taste. Oops~ Nearly forgot... add sugar to taste!

Mikura on "Spicy chicken with fermented shrimp"

Mikura — Mon, 08 Oct 2012 21:22:38 +0000

Sounds simple but delicious. What book did you get it out of just out of curiosity? I personally love looking at old school cookbooks and relearning what kinds of things people used to eat.

unchienne on "Spicy chicken with fermented shrimp"

unchienne — Mon, 08 Oct 2012 10:03:45 +0000

Found a Korean recipe in a book printed long ago...it has chicken pieces being stir-fried with fermented salted shrimp (the small krill-like pink stuff that some Koreans like to use in their kimchi). I changed the recipe a bit, and now I have it as a weekly staple in my fridge. I take a package of drumsticks (but you can use whole chicken...I just prefer dark meat) and use a cleaver to cut each leg into three sections (you can use boneless chunks though). I stirfry in a pot with half a minced onion and about 4 minced jalapenos. When veggies have cooked down a bit, I add a teaspoon of the fermented shrimp, stir, and cover to cook until done. You don't have to have as much pepper in yours and can even sub a non-spicy version (like anaheim or bell) if you don't want any heat. My mother loves her foods hot, so I always kick up the spice for her. I prefer it super spicy as well. Some tips: 1. Don't use any additional salt. The salted shrimp is very salty and usually is enough on its own. 2. Be careful after you have put in the peppers (if you're going spicy). Don't allow the fumes/steam from the peppers to reach your eyes or breath them in as it's not a good experience. Trust me; I know of what I speak.

unchienne on "Ganjang Gejang"

unchienne — Thu, 31 May 2012 22:50:09 +0000

I use to hate this dish as a child, but I've grown to love it as an adult. I have a pretty good recipe for the spicy version from the Zenkimchi site, but I still haven't managed to perfect the soy sauce version of this "rice stealing" dish. Mouth watering just thinking about hot rice in a sauce filled shell.

unchienne on "Kang Nam on Buford Hwy Atlanta"

unchienne — Mon, 28 May 2012 18:07:14 +0000

One of my mom and my favorite Korean sushi restaurants. Excellent prices and lots of food. One warning...the food is Korean level spicy. I took a friend there once, and the spicy tuna roll just about knocked her out and had her in tears. Great sashimi, fantastic banchan, and really good pumpkin porridge. Here's some pics from our last dinner:

Mcmahon on "What's in your fridge?"

Mcmahon — Wed, 08 Dec 2010 07:02:18 +0000

Thanks for sharing. i really appreciate great pictures that you shared with us

Maangchi on "What's in your fridge?"

Maangchi — Mon, 06 Dec 2010 04:15:37 +0000

Thank you very much for showing us what you have in your refrigerator. The stuff in your freezer reminds me of what's in my freezer. My friends also like to look in my refrigerator! : )

unchienne on "What's in your fridge?"

unchienne — Mon, 29 Nov 2010 20:49:16 +0000

Someone asked what banchans I made recently, which got me thinking about what's in my fridge. I know that when non-Asian friends come over, they always go straight to my fridge first, blurting out "what do you have in your fridge?" while walking towards it. Then they just stand there for a few minutes, browsing all the foreign ingredients like a kid in a candy store. Which is not to say that I don't do the same to them. I do. Baking fascinates me, and I find it a constant marvel that they have endless amounts of dairy products in their fridges...none of which taste like kimchi. I'll happily nosh away on a piece of cheddar in the same way my friend will munch on some anchovies from my fridge, all the while peering towards the back to see what treasures remain yet to be discovered. So that got me thinking about what's in your fridges as well. We have such a diverse group. It'd be interesting to see what lies in refridgerators from other countries or lifestyles. So if you want to, post pictures or (preferably, so we don't clog Maanchi's website) links and show us what you got. Here's mine (both fridge and freezer): Side door is stocked with spices and sauces. Hot pepper, dashida, soba sauce, and kewpie mayo just to name a few. <a href="http://i712.photobucket.com/albums/ww126/unchienne/Everything%20else/009.jpg" rel="nofollow">http://i712.photobucket.com/albums/ww126/unchienne/Everything%20else/009.jpg</a> Freezer section holds the bulk of what I cook with. Mostly seafood and frozen prepared items. My one weakness (MC chicken pot pie) is shown here: so good but soooo fattening. Big ziplock holds blanched cabbage that I dole out for various miso soups. Two containers to the bottom right hold some brisket and turnip soup and soybean soup. Right now I'm stocked full with seafood. Frozen sea snail, crab, pompano, salted croaker, and shrimp make up the bulk of it, though the occasional chicken will pop up, and I always keep some beef brisket on hand. <a href="http://i712.photobucket.com/albums/ww126/unchienne/Everything%20else/012.jpg" rel="nofollow">http://i712.photobucket.com/albums/ww126/unchienne/Everything%20else/012.jpg</a> long-term storage of spices are done in the freezer. Some homemade hot pepper flakes my mom recently bought for me, my anchovy teabags, dried anchovy, and supply of thai bird chilies (which freeze very well). And that lone little box of baking soda that struggles in vain to keep everything from smelling like kimchi. <a href="http://i712.photobucket.com/albums/ww126/unchienne/Everything%20else/014.jpg" rel="nofollow">http://i712.photobucket.com/albums/ww126/unchienne/Everything%20else/014.jpg</a> Bottom shelf: miso pastes, tofu, and eggs. Middle shelf: kimchi, stir-fries, black bean paste, and a couple of banchan. The cotton mesh bag holds kirby cucumbers, which I plan on making into Korean salt pickles, using Maangchi's recipe. Top shelf: corn tea, the bulk of my banchans and some more kimchi. <a href="http://i712.photobucket.com/albums/ww126/unchienne/Everything%20else/016.jpg" rel="nofollow">http://i712.photobucket.com/albums/ww126/unchienne/Everything%20else/016.jpg</a>

unchienne on "Salted radish"

unchienne — Sun, 24 Oct 2010 04:41:04 +0000

My mother use to put whole or quartered Korean radish in a plastic container with salt and water and let it ferment. She'd skim the scum off the top every now and then, but after a while, she'd fish one out and serve it sliced, similar to the way you serve cold cucumber soup...sans fish sauce. Now I know what you're thinking: why not ask your mother for the recipe? She made it ages ago, and had to get the recipe from a co-worker of hers. She doesn't remember the quantities of salt, if there were other ingredients, or how long to ferment. :( I've since seen these offered as kimchi in some Asian stores...usually floating in water flavored by the juices of the radish and a tablespoon of gochu powder that tints the juice (very slightly) red. Still, it's a four hour drive to that Asian market, and I'd much rather be able to make it at home.

unchienne on "Korean cereal"

unchienne — Sun, 12 Sep 2010 19:04:40 +0000

On my last trip the Asian market, I noticed a huge section of what was advertised as breakfast cereal. Looked to be some sort of gruel or porridge but that is all I could make out about it. It is apparently so popular that I even saw kits that included little shakers and such. Anyone know more about this?I tried asking but the Asian markets are hard to get help in b/c of the language barrier.

unchienne on "Korean lunchboxes"

unchienne — Tue, 31 Aug 2010 00:07:50 +0000

I use to have a large Japanese bento box collection, and I still have some that I use, but I'm curious as to what Koreans carry their lunches in (both modern and hard-core traditional). I've seen Maangchi put her lunches in a glass lock & lock container, but is there a Korean "bento" or "lunchbox" that is commonly used? An internet search pulled up only a handful of stainless steel lined children's lunchboxes highly decorated with Hello Kitty and the like, and the only other results I got were restaurant offerings of Korean lunch specials. Only one picture really intrigued me...it was depicting what it called a traditional Korean lunchbox and was a picture of a small basket-like container that resembled some Japanese boxes but had a more reed-like construction. Anyone familiar enough with Korean history to maybe elaborate on this, or other, boxes?

koralex90 on "How do they cook it to be so firm?"

koralex90 — Wed, 17 Feb 2010 22:21:17 +0000

The firm meat served with blood sausage is pork liver. If you steam it, it will be firm just like the stores.

GraceM on "How do they cook it to be so firm?"

GraceM — Wed, 17 Feb 2010 13:26:24 +0000

The corn is definitely different. I don't know what they're called, but I've had similar corn in Latin America as well, where the kernels are a bit starchier and chewier. Korean sweet potatoes are the same as ones labeled "Japanese sweet potatoes" at my local grocery store. Are those what you're using? They have a dark purple skin and a pale interior, and taste more like chestnuts. American sweet potatoes are now common in Korea also and they're called "squash sweet potatoes" because they taste more like winter squash.

unchienne on "ground beef mixed with miso and hot pepper paste?"

unchienne — Tue, 16 Feb 2010 15:49:48 +0000

I don't know what the name of it is, but I remember seeing this recipe in a Korean cookbook at one time, and I've seen the commerical versions sold in Asian stores, though they taste outright nasty. It's ground beef (seen chopped snail used too) and it's mixed with miso, maybe hot pepper paste, green onions, sesame oil, and who knows what else. I think it's kept in the fridge and just served as is over rice, but I can't be 100 percent sure. Haven't had it in decades, so I'm just guessing here. Anyone recognize what I'm talking about?

unchienne on "How do they cook it to be so firm?"

unchienne — Tue, 16 Feb 2010 15:30:28 +0000

I've tried recreating some of the stuff I've seen in the snack section of Asian markets and each time it came out awful. The ones that elude me are the sweet potatoes, corn, and mixed meat. Their sweet potatoes and corn are so firm and sweet. I've tried steaming, but my corn just tastes like regular corn. Is there a specific type that's used? Also the mixed meat dish...can't figure out how they cook it. Usually it's served with Korean blood sausage but it contains a mix of beef tongue, pork jowls, and pig ears. It's so nice and firm. Bought some tongue once and tried boiling it (recommended by the butcher) and it didn't turn out well at all. Thought about steaming, but it's so large, I couldn't figure out how to do it and didn't know if that was how it's done.

unchienne on "seasoned fernbracken and sweet potato stems"

unchienne — Tue, 16 Feb 2010 15:24:25 +0000

One thing I love about Korean food is the variety and convenience of it. I spend the weekend making a variety of banchan and then only have to worry about a soup or meat dish during the week. The reason I'm requesting these two recipes is that the ingredients and preparation are very similar (if not exactly the same)and the dried versions are easy to purchase and store. Besides that, they're absolutely delicious. For those living away from a large Asian market, these items are usually available in even the smallest Asian stores or can be bought in bulk during those long forays into a smaller town and kept until needed. They're also readily available online and easily and inexpensively shipped. Also fitting into this category are platycodon or burdock root.