http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Thu, 09 Feb 2012 19:29:19 +0000 http://www.maangchi.com/talk/topic/whats-in-your-fridge#post-4266 Wed, 08 Dec 2010 07:02:18 +0000 Mcmahon 4266@http://www.maangchi.com/talk/ <p>Thanks for sharing. i really appreciate great pictures that you shared with us </p> http://www.maangchi.com/talk/topic/whats-in-your-fridge#post-4243 Mon, 06 Dec 2010 04:15:37 +0000 Maangchi 4243@http://www.maangchi.com/talk/ <p>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!<br /> : ) </p> http://www.maangchi.com/talk/topic/whats-in-your-fridge#post-4222 Mon, 29 Nov 2010 20:49:16 +0000 unchienne 4222@http://www.maangchi.com/talk/ <p>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. </p> <p>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.</p> <p>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.</p> <p>Here's mine (both fridge and freezer):</p> <p>Side door is stocked with spices and sauces. Hot pepper, dashida, soba sauce, and kewpie mayo just to name a few.</p> <p><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></p> <p>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.</p> <p><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></p> <p>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. </p> <p><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></p> <p>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.</p> <p><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> </p> http://www.maangchi.com/talk/topic/salted-radish#post-3985 Sun, 24 Oct 2010 04:41:04 +0000 unchienne 3985@http://www.maangchi.com/talk/ <p>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. </p> <p>Now I know what you're thinking: why not ask your mother for the recipe?</p> <p>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. :(</p> <p>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. </p> http://www.maangchi.com/talk/topic/korean-cereal#post-3725 Sun, 12 Sep 2010 19:04:40 +0000 unchienne 3725@http://www.maangchi.com/talk/ <p>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. </p> http://www.maangchi.com/talk/topic/korean-lunchboxes#post-3658 Tue, 31 Aug 2010 00:07:50 +0000 unchienne 3658@http://www.maangchi.com/talk/ <p>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 &amp; 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? </p> http://www.maangchi.com/talk/topic/how-do-they-cook-it-to-be-so-firm#post-2485 Wed, 17 Feb 2010 22:21:17 +0000 koralex90 2485@http://www.maangchi.com/talk/ <p>The firm meat served with blood sausage is pork liver. If you steam it, it will be firm just like the stores. </p> http://www.maangchi.com/talk/topic/how-do-they-cook-it-to-be-so-firm#post-2481 Wed, 17 Feb 2010 13:26:24 +0000 GraceM 2481@http://www.maangchi.com/talk/ <p>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. </p> <p>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. </p> http://www.maangchi.com/talk/topic/ground-beef-mixed-with-miso-and-hot-pepper-paste#post-2471 Tue, 16 Feb 2010 15:49:48 +0000 unchienne 2471@http://www.maangchi.com/talk/ <p>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.</p> <p>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. </p> <p>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. </p> <p>Anyone recognize what I'm talking about? </p> http://www.maangchi.com/talk/topic/how-do-they-cook-it-to-be-so-firm#post-2470 Tue, 16 Feb 2010 15:30:28 +0000 unchienne 2470@http://www.maangchi.com/talk/ <p>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.</p> <p>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?</p> <p>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. </p> http://www.maangchi.com/talk/topic/seasoned-fernbracken-and-sweet-potato-stems#post-2469 Tue, 16 Feb 2010 15:24:25 +0000 unchienne 2469@http://www.maangchi.com/talk/ <p>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. </p> <p>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.</p> <p>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. </p> <p>Also fitting into this category are platycodon or burdock root. </p>