http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Thu, 23 May 2013 17:41:50 +0000 http://www.maangchi.com/talk/topic/diet-pantry#post-3666 Tue, 31 Aug 2010 19:11:53 +0000 unchienne 3666@http://www.maangchi.com/talk/ <p>Alex pretty much nailed the question on the head, but I thought I'd list my cooking staples as well:</p> <p>Garlic, fish sauce, green onions, hot pepper flakes, soy sauce, MSG (controversial as a lot of people don't use it), seasame oil, seasame seeds, seaweed (usually seasoned gim and kelp), tofu, kimchee, spicy and regular soy bean paste, kosher or sea salt, thai bird chillies, dried anchovy teabags, corn tea, beef dashida, rice. </p> <p>Most dishes require more ingredients, but these are the things that, if I didn't have an Asian Market nearby, would be what I'd stock up on to make most of my dishes. </p> http://www.maangchi.com/talk/topic/diet-pantry#post-3374 Sat, 10 Jul 2010 06:10:21 +0000 Buy Dog Treats 3374@http://www.maangchi.com/talk/ <p>My Uncle are the patient of Diabetes but they are fond of eating healthy food. What are the precaution for the use of their food? </p> http://www.maangchi.com/talk/topic/diet-pantry#post-3361 Thu, 08 Jul 2010 08:24:36 +0000 cherish 3361@http://www.maangchi.com/talk/ <p><a href="http://www.dvdprostore.com" rel="nofollow">http://www.dvdprostore.com</a> has so mzny good TV Shows.Such as Supernatual, True Blood,and so on. </p> http://www.maangchi.com/talk/topic/diet-pantry#post-3360 Thu, 08 Jul 2010 08:23:12 +0000 cherish 3360@http://www.maangchi.com/talk/ <p>[URL=http://www.dvdprostore.com/goods/22/The-Take-Season-1-DVD-Box-Set-dvdprostore-2273.html]The Take Season 1 DVD Box Set[/URL] is a 4 episode drama TV series on Sky 1 based upon the Martina Cole novel. Shooting for the show took place in Dublin.<br /> The show premiered on June 17 2009 and stars Tom Hardy, Brian Cox, Hayley Angel Wardle, Shaun Evans, Kierston Wareing and Charlotte Riley . The Region 2 DVD was on July 13 2009. </p> http://www.maangchi.com/talk/topic/diet-pantry#post-3358 Wed, 07 Jul 2010 23:40:33 +0000 wolvesinwinter 3358@http://www.maangchi.com/talk/ <p>Thanks, Alex! I thought if I prodded one more time I might get someone to revisit my question. </p> <p>I am a very curious person. :)</p> <p>I am always watching Korean dramas and they make me hungry. LOL! Hungry also to know about daily eating habits.</p> <p>I really wish we could banish fast food restaurants. :S </p> http://www.maangchi.com/talk/topic/diet-pantry#post-3237 Wed, 16 Jun 2010 22:31:45 +0000 Maangchi 3237@http://www.maangchi.com/talk/ <p>Alex, you are the best! Your answer is very clear and very right! Thank you very much for your time and effort! </p> http://www.maangchi.com/talk/topic/diet-pantry#post-3225 Mon, 14 Jun 2010 01:39:54 +0000 koralex90 3225@http://www.maangchi.com/talk/ <p>Recently, Korean people's diets have been very westernized. People usually have bread and milk, or cereal and fruit for breakfast and other meals. </p> <p>More traditionally, Koreans will eat something close to the following for each meal.</p> <p>Breakfast: Rice, side-dishes made previously the day before (like Spinach side dish, kimchi, radish side dish, perilla leaf kimchi, and young summer radish kimchi), and a soup to accompany the meal. Soups served in the morning are not too spicy, oily, or meat rich. Soups like soybean sprout soup, seaplant soup, bean paste soup, dried pollack soup, or cabbage bean paste soup are good choices. </p> <p>Lunch: It can be literally anything on Maangchi's recipe list. Rice, Kimchi and other side dishes (like fish cake side dish, egg side dish, bean sprout side dish, pan fried tofu, etc), are usually accompanied by a meat/fish entree such as bulgogi jungol. Spicy stews such as soft tofu stew, spicy fish stew, yukgaejang, bean paste soup, or kimchi stew may be accompanied with the meal. Additional food like Vegetable pancakes, squash pancakes may be ordered seperately.<br /> Usually there is no desert, but if there is, it is usually fruit cut into bite size pieces (apple, pear, persimmon, etc.), or a small serving of shikhae or sujungwa. Lunch can also be a simple bowl of noodles like jajangmyun, sujebi, jajangmyun.</p> <p>Dinner: Usually considered the largest meal of the day, menu is usually the same as lunch. However, noodles are not as popular for dinner. Dinner tends to be a more formal meal to Koreans with more side dishes and varieties of food rather than a simple bowl of noodles. </p> <p>Most important ingredients you will always need to cook basic Korean food:<br /> Garlic, Kimchi, Red pepper flakes, red pepper paste, sesame oil, dried anchovies, soy sauce, &amp; soy bean paste.</p> <p>Secondary ingredients: Roasted sesame seeds, tofu, fish sauce (mainly for maangchi's recipes), green chili peppers, green onions, dried shitake mushrooms, dried kelp, onions, etc. </p> <p>If there is anything else you are curious about, please ask! :) </p> http://www.maangchi.com/talk/topic/diet-pantry#post-3220 Sun, 13 Jun 2010 20:06:26 +0000 wolvesinwinter 3220@http://www.maangchi.com/talk/ <p>Anyone willing to share? :) </p> http://www.maangchi.com/talk/topic/diet-pantry#post-2974 Fri, 30 Apr 2010 17:58:03 +0000 wolvesinwinter 2974@http://www.maangchi.com/talk/ <p>The first question is for any native or living abroad Korean men or women.</p> <p>Can you describe the typical Korean way of eating from breakfast to dinner?</p> <p>Secondly, the next question concerns Maangchi or any other person who likes to cook Korean food regularly or even everyday. What are your stock items for your pantry that you keep on a consistent basis and what are the occasional items you buy?</p> <p>Thanks,</p> <p>Lynn </p> http://www.maangchi.com/talk/topic/hi-from-virginia#post-2973 Fri, 30 Apr 2010 17:10:12 +0000 wolvesinwinter 2973@http://www.maangchi.com/talk/ <p>Hi Mrseum,</p> <p>I live in Richmond. Yes, Youngbin Kwan is the Korean grocer at which I found my mung bean starch.</p> <p>I was intimidated to visit. I don't think many non Koreans visit the store.</p> <p>I have yet to eat at the restaurant since they re-located to the former location of Red Lobster. I plan to go soon. </p> <p>I have gone to the other Korean restaurant nearby. I got my food to go because I was too shy to eat inside.</p> <p>I know, that must sound lame. However, I think the majority of their customers are Koreans. They seemed surprised to see me there. </p> http://www.maangchi.com/talk/topic/hi-from-virginia#post-2673 Wed, 17 Mar 2010 23:15:28 +0000 mrseum 2673@http://www.maangchi.com/talk/ <p>Hi Lynn~<br /> Where are you located?? If you are around Midlothian There is Youngbin Kwan. There are two others, although I'm not sure exactly where they are. I can ask my husband.<br /> Also, there is an H mart, or another big Korean market like that in NoVa/Washington DC. you can find ANYTHING you need there! </p> http://www.maangchi.com/talk/topic/hi-from-virginia#post-2620 Wed, 10 Mar 2010 01:05:39 +0000 Maangchi 2620@http://www.maangchi.com/talk/ <p>I hope your mungbean jelly turned out delicious! </p> http://www.maangchi.com/talk/topic/sort-of-a-video-request#post-2544 Fri, 26 Feb 2010 10:56:28 +0000 kumaxx 2544@http://www.maangchi.com/talk/ <p>i still remember when i was but a small kid, i loved green jelly. and there it was... a big bowl of green jelly, all shiny and wonderful, just for me. as the youngest, i always had to fight for my treats but this time, i was the first to discover it and i wasn't gonna share with nobody.</p> <p>but alas... i should have known that it was just to good to be true. no way, i could discover such treasure before my siblings. there had to be a reason, no one touched it!</p> <p>as i scooped up a big spoon of this green delight, i was expecting an explosion of sweet sugary sourness. but it was just then, when all my hopes betrayed me, when i discovered, it was acorn jelly!!!</p> <p>what a cruel fate for a young boy to have his sweet childhood dreams of green jelly crushed. henceforth, i became suspicious of all foods, never being able to just trust, but always smelling everything before tasting. </p> <p>this day, the world became a little bit more frightening when a young boy became a little bit less innocent... </p> http://www.maangchi.com/talk/topic/sort-of-a-video-request#post-2542 Fri, 26 Feb 2010 00:17:03 +0000 powerplantop 2542@http://www.maangchi.com/talk/ <p>kumaxx, I am not sure how you feel about acorn jelly! LOL </p> http://www.maangchi.com/talk/topic/sort-of-a-video-request#post-2540 Thu, 25 Feb 2010 15:22:42 +0000 kumaxx 2540@http://www.maangchi.com/talk/ <p>acorn jelly... YUCK!!!</p> <p>1) as long as it tastes and smells good.<br /> 2) pastes... they keep as long as they taste and smell good. and since they are all pasteurized and most bacterias are being killed off, you can keep those forever. i just used a container of doenjjang i found in my fridge. it must have been there for several years because my market didnt have this kind of doenjang for years in stock now.<br /> 3) anchovies stock.. just throw a couple of anchovies in a pot with salted water and let it cook for several minutes. how to clean anchovies? take the head off and gut them with your fingernail... as nike says... just do it. its not like anchovies are rare. </p> http://www.maangchi.com/talk/topic/sort-of-a-video-request#post-2538 Thu, 25 Feb 2010 13:15:45 +0000 powerplantop 2538@http://www.maangchi.com/talk/ <p>Here is an older thread on Acorn Jelly<br /> <a href="http://www.maangchi.com/talk/topic/acorn-jelly-%eb%8f%84%ed%86%a0%eb%a6%ac-%eb%ac%b5" rel="nofollow">http://www.maangchi.com/talk/topic/acorn-jelly-%eb%8f%84%ed%86%a0%eb%a6%ac-%eb%ac%b5</a></p> <p>You may also see Mung Bean Jelly for some good ideas on that:<br /> <a href="http://www.maangchi.com/recipe/cheongpomuk-muchim" rel="nofollow">http://www.maangchi.com/recipe/cheongpomuk-muchim</a></p> <p>I love the small molded shapes! </p> http://www.maangchi.com/talk/topic/sort-of-a-video-request#post-2533 Thu, 25 Feb 2010 05:52:38 +0000 wolvesinwinter 2533@http://www.maangchi.com/talk/ <p>Maangchi,</p> <p>I am a long time follower of your YouTube channel. I wanted to request if you could make video talking about </p> <p>1) How long to keep Korean food dishes?<br /> 2) How long to keep food ingredients? Like, I just bought a container of Red Pepper Paste. I know to refrigerate after I open it, but how long will it keep? Can you take about common ingredients and how long we can keep them?<br /> 3) Could you get a close up of how to prepare dried achovy for stock? It seems simple, but I feel unsure how to do it.</p> <p>Thank you! BTW, do you think you do a video about how to use Acorn Starch? I saw this at the Korean grocery that I finally have found in my local area. I am curious as to how it is used? Can you make Acorn Jelly?</p> <p>I know your busy, but I hope you might address one or more of these questions in the future. :)</p> <p>Thanks! I think you are awesome!!!!!!! </p> http://www.maangchi.com/talk/topic/hi-from-virginia#post-2532 Thu, 25 Feb 2010 05:44:29 +0000 wolvesinwinter 2532@http://www.maangchi.com/talk/ <p>Hi! My name is Lynn. I have been watching Maangchi's YouTube channel for a while now. </p> <p>I watch her making Korean food more than I make it myself. The reason for that is because I couldn't find the grocery items I needed.</p> <p>However, I am happy to say I found a Korean grocer locally. Items are a little pricey, but I can make stuff from time to time. :)</p> <p>I found Mung Bean Starch so I am going to make myself some Mung Bean Jelly. </p> <p>The only dish I have made so far (and is a favorite) is Bulgogi. :) </p>