http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Thu, 23 May 2013 05:15:00 +0000 http://www.maangchi.com/talk/topic/mystery-banchan#post-8124 Thu, 11 Apr 2013 02:00:05 +0000 MeepKitty 8124@http://www.maangchi.com/talk/ <p>I think you would like Chawanmushi, a Japanese dish as well. It's delicious!! Very silky egg custard </p> http://www.maangchi.com/talk/topic/mystery-banchan#post-6675 Sat, 05 Jan 2013 02:52:54 +0000 Dan 6675@http://www.maangchi.com/talk/ <p>For the record, I did eventually find out that the side dish in question was steamed eggs. However, when I tried Maangchi's version, the texture was not the same. It was still delicious, but the restaurant's side dish was very soft and it was solid all the way through. Maangchi's was firmer and had bubbles throughout containing the broth.</p> <p>To achieve the very soft and solid texture, three things were necessary:</p> <p>1) Boil the water for the stock for a few minutes and bring it down completely to room temperature. This removes all of the air that is dissolved in the water (yes, water contains air and it forms bubbles like swiss cheese if you don't boil it out like this).</p> <p>2) When the lightly beaten eggs and broth are combined, pour them through a wire mesh strainer once or even twice to remove any bubbles remaining.</p> <p>3) Bring the steamer to a raging boil and then put the egg mixture in it, then turn immediately down to a medium heat and tilt the lid a bit so some of the steam can escape and the eggs aren't cooked too much.</p> <p>Three small details but they made all the difference in the world. Skipping any one leads to a product with bubbles in it and tougher than it should be.</p> <p>Basic recipe was:</p> <p>3 eggs (save the wide end of one eggshell)<br /> Dashida stock at room temperature, I like anchovy<br /> Fish sauce to taste</p> <p>Break the eggs and beat just to incorporate the whites and yolks completely. Use chopsticks as this will minimize the incorporation of air bubbles.</p> <p>Add the stock by using the half-eggshell as a ladle to measure out three portions of stock (one for each egg used).</p> <p>Add fish sauce to the stock to your liking, for me two teaspoons is about right.</p> <p>Add the stock/fish sauce to the beaten eggs and mix gently to thoroughly incorporate everything. Pour the mix through a strainer into another vessel to remove air bubbles. Rinse the bubbles out of the strainer under running water if necessary and repeat the process again or twice again if necessary to remove all air pockets.</p> <p>Pour the egg mixture into 1, 2, or 3 ramekins or other containers and put into the steamer, which should be going full bore.</p> <p>Put the lid on, reduce heat immediately to medium, and tilt the lid just a bit so some steam can get out. </p> <p>If you have them in multiple containers, then after about 15 minutes it should still be a little jiggly in the center and a toothpick in the center should cause a little broth to come out.</p> <p>If you're using one vessel, you may need to give it a few more minutes to heat through to the center.</p> <p>Remove from steam and allow to set for ten minutes or so. Either serve in the ramekins or cut into banchan-sized portions and get creative with garnish and whatever light sauce you want to add for seasoning. </p> http://www.maangchi.com/talk/topic/mystery-banchan#post-5417 Sun, 07 Aug 2011 04:20:42 +0000 Dan 5417@http://www.maangchi.com/talk/ <p>You're right, and I was planning on asking them anyway and posting the results here soon... but I thought it would be more fun to find out what people thought it might be... plus a good way to drum up new recipes. :)</p> <p>So, I will let everybody know when I find out but in the interim please make your wild guesses!! </p> http://www.maangchi.com/talk/topic/mystery-banchan#post-5416 Sun, 07 Aug 2011 03:45:53 +0000 tweewin 5416@http://www.maangchi.com/talk/ <p>There are literally hundreds and hundreds of styles of banchan with tons of different ingredients. Many people homemake them so it's not like the nationally known kimchi. You would have better luck calling the restaurant up and ask them what it is or wait until you dine there next time and ask (if that's easier). This is what I do when I like one of the side dishes. =) Good luck finding out! </p> http://www.maangchi.com/talk/topic/mystery-banchan#post-5413 Sun, 07 Aug 2011 03:33:06 +0000 Dan 5413@http://www.maangchi.com/talk/ <p>Please help! A few weeks ago, I had lunch at a neighborhood Korean restaurant and one of the side dishes was absolutely delicious. I have never seen it anywhere else and I would love to learn how to make it.</p> <p>My problem is that I don't know what it was! I originally thought it was a block of soft tofu, but it might have been a set egg dish, or a combination of both.</p> <p>Basically it was a block about the color of tofu, about two inches on each side, with a sweet/savory sauce over it. </p> <p>I know this is not much to go on but I wanted to see if anybody knows what this is? Thanks!! </p> http://www.maangchi.com/talk/topic/quail-egg-dish#post-2678 Thu, 18 Mar 2010 15:35:11 +0000 cat76 2678@http://www.maangchi.com/talk/ <p>You can also braise like 'Jangjorim' but without the meat as well. I think jangjorim is pretty much the only time Koreans use quail eggs besides just snaking. </p> http://www.maangchi.com/talk/topic/quail-egg-dish#post-2648 Mon, 15 Mar 2010 00:33:18 +0000 unchienne 2648@http://www.maangchi.com/talk/ <p>I second Maangchi's suggestion. I prefer using quail eggs in my jangjorim because they look adorable and have all the flavors in one little bite. We don't have fresh quail eggs where I live (lucky you) but for the janjorim, I use canned eggs. They're a little rubbery, I admit, but the pickling in soy makes even fresh eggs just a bit more chewy, so it doesn't turn out to be a drastic difference. However, if I lived in an area that provided fresh, I'd definitely choose those over the canned version. </p> http://www.maangchi.com/talk/topic/quail-egg-dish#post-2630 Wed, 10 Mar 2010 17:22:08 +0000 powerplantop 2630@http://www.maangchi.com/talk/ <p>When I was in the Philippines I saw them at bus stations simply boiled and served with salt. Quite tasty! </p> http://www.maangchi.com/talk/topic/quail-egg-dish#post-2625 Wed, 10 Mar 2010 16:22:17 +0000 Maangchi 2625@http://www.maangchi.com/talk/ <p>oh, check my jangjorim recipe. I used eggs instead of quail eggs in the video. You can modify the recipe a little because quail eggs are much smaller than eggs.<br /> <a href="http://www.maangchi.com/recipe/jangjorim" rel="nofollow">http://www.maangchi.com/recipe/jangjorim</a> </p> http://www.maangchi.com/talk/topic/quail-egg-dish#post-2621 Wed, 10 Mar 2010 06:33:40 +0000 slyminx 2621@http://www.maangchi.com/talk/ <p>Maangchi,</p> <p>I live in South Korea and every store I go into, whether it be a small convenience grocery store or a large supermarket, they sell quail eggs. Could you post a recipe in a good way to use these in Korean food, or a dish that highlights them? Thanks! </p> http://www.maangchi.com/talk/topic/zucchini-egg-side-dish#post-1195 Wed, 22 Jul 2009 15:48:07 +0000 Maangchi 1195@http://www.maangchi.com/talk/ <p>all purpose flour! Beat an egg with a pinch of salt. </p> http://www.maangchi.com/talk/topic/zucchini-egg-side-dish#post-1190 Wed, 22 Jul 2009 03:38:53 +0000 Becky 1190@http://www.maangchi.com/talk/ <p>I kind of have an idea how to make this but i wanted to make sure.<br /> You cut the zucchini into thin slices and dip it into flour and then an egg mixture right?<br /> what kind of flour should i use? and is the egg mixture that you use for gyeranmalyee (without the onions) okay for this recipe too?<br /> Please help~ </p> http://www.maangchi.com/talk/topic/seafood-pajeon-and-the-mysterious-side-dishes#post-757 Fri, 27 Mar 2009 03:04:46 +0000 Maangchi 757@http://www.maangchi.com/talk/ <p>Becky,<br /> pajeon is delicious! : )<br /> I am going to post Pajeon (green onion pancake with seafood) recipe someday. Meanwhile check this out: <a href="http://www.maangchi.com/recipes/ya-chae-jeon" rel="nofollow">http://www.maangchi.com/recipes/ya-chae-jeon</a><br /> You can modify the recipe by using all green onions and seafood. Korean style potato salad recipe will be posted, too.<br /> Thank you! </p> http://www.maangchi.com/talk/topic/seafood-pajeon-and-the-mysterious-side-dishes#post-755 Thu, 26 Mar 2009 04:50:27 +0000 Becky 755@http://www.maangchi.com/talk/ <p>Maangchiiiii~<br /> i would really like to see how to make a good pajeon! (egg and green onion pancake) what fillers are usually used for it? I've only had the seafood kind and i tastes sooo good. and i was wondering if you know how to make that potato salad-like side dish and the zucchini-egg side dish (i really like that one) </p> http://www.maangchi.com/talk/topic/kimchi-rice#post-583 Tue, 03 Feb 2009 23:15:26 +0000 tweemoonie 583@http://www.maangchi.com/talk/ <p>Hey Jordan! </p> <p>If it is kimchi fried rice, then it sounds like the dish you are describing is kimchi bokkumbap.</p> <p>However, if it is just white short grain rice with many ingredients, such as fried egg, carrot, mountain fern, spinach, meat, then it's what Ron Paul mentioned, bibimbap.</p> <p>The best part of both dishes - they are served with a fried egg! YUM! </p> http://www.maangchi.com/talk/topic/kimchi-rice#post-579 Tue, 03 Feb 2009 05:04:44 +0000 RonPaul 579@http://www.maangchi.com/talk/ <p>Oh, THAT San Gabriel, CA USA restaurant?? USA right? </p> <p>Are you 9?</p> <p>Bibimbop is a very common rice dish that is topped off with an egg, most often favored by non-koreans. It's comfort food that easily translates across palates. It has many ingredients, but no kimchi. </p> http://www.maangchi.com/talk/topic/kimchi-rice#post-566 Sat, 31 Jan 2009 10:15:45 +0000 SGVBaller5 566@http://www.maangchi.com/talk/ <p>the entree...kimchi rice (at one restaurant in San Gabriel CA USA served with egg on top) does anyone know what the korean name/title for the dish is please, thanks much!</p> <p>-Jordan </p>