http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Thu, 23 May 2013 14:03:42 +0000 http://www.maangchi.com/talk/topic/galbi-tang#post-7165 Fri, 22 Mar 2013 23:48:47 +0000 Maangchi 7165@http://www.maangchi.com/talk/ <p>Galbitang (beef short ribs soup) recipe is online now! Thank you for your patience! <a href="http://www.maangchi.com/recipe/galbitang" rel="nofollow">http://www.maangchi.com/recipe/galbitang</a> </p> http://www.maangchi.com/talk/topic/kimchi-seasoning-bulgogi-seasoning-garlic-ginger-stir-fry-seasoning#post-6643 Wed, 26 Dec 2012 20:25:45 +0000 Koreanborn 6643@http://www.maangchi.com/talk/ <p>Hi Everyone!<br /> I live in the Chicago area and love my Korean food. Unfortunately, we moved to the north burbs and the dining here is lacking, particularly in Korean food! I went to the Costco in Lincoln Park and found these new seasonings and bought them about 3 weeks ago and must share them with my fellow Korean food lovers! I've cooked with these seasonings and added them on food too (Bulgogi seasoning on veggie pizza and Kimchi seasoning on almost everything!) Seriously brings all the flavor without the trek to the Korean market miles away. The Stir Fry Seasoning is so good in soups and added to rice bowls.</p> <p>Anyway, thought I'd share with everyone cause it's a great find!</p> <p>(oh - the brand name is "Swagger") </p> http://www.maangchi.com/talk/topic/peel-garlic-quickly#post-6596 Sun, 18 Nov 2012 13:33:29 +0000 kch8cijka 6596@http://www.maangchi.com/talk/ <p>This is funny but very very useful video. Thanks for sharing.</p> <p><a href="http://touch-episodes.info/" rel="nofollow">http://touch-episodes.info/</a> , <a href="http://person-of-interest-episode.info/" rel="nofollow">http://person-of-interest-episode.info/</a> </p> http://www.maangchi.com/talk/topic/peel-garlic-quickly#post-6585 Fri, 09 Nov 2012 15:55:47 +0000 Andrea 6585@http://www.maangchi.com/talk/ <p>The first time I saw how to smash &amp; peel garlic the Maangchi way was actually on an arab tv. They also use lots of garlic and it was fun to watch the chef smashing the cloves with his knife. Now I always peel it like that ;-) </p> http://www.maangchi.com/talk/topic/peel-garlic-quickly#post-6577 Fri, 02 Nov 2012 17:50:33 +0000 ina78 6577@http://www.maangchi.com/talk/ <p>I've tried this before, and it's really work out, but my palm can't stand the pressure from crash that garlic.....hehehe.... </p> http://www.maangchi.com/talk/topic/galbi-tang#post-6168 Mon, 21 May 2012 23:38:18 +0000 jeansuki 6168@http://www.maangchi.com/talk/ <p>Hello pretty Maangchi. You are so smart and are such a good teacher; please give us a galbi tang recipe. Your loyal fans thank you! </p> http://www.maangchi.com/talk/topic/peel-garlic-quickly#post-5631 Sat, 01 Oct 2011 07:58:38 +0000 orangetkdgirl 5631@http://www.maangchi.com/talk/ <p>I love using fresh garlic in recipes, but it's always been a pain to peel it (especially when you need a lot of it, like in kimchi!!) The other day I found this video, and the technique works!!! Very fun and informative video. Enjoy :)</p> <p><a href="http://wimp.com/peelgarlic/" rel="nofollow">http://wimp.com/peelgarlic/</a> </p> http://www.maangchi.com/talk/topic/galbi-tang#post-5112 Tue, 03 May 2011 20:58:31 +0000 mizunakat 5112@http://www.maangchi.com/talk/ <p>Oh, yes, maangchi! Please please PLEASE! Galbi tang! Galbi tang! :D </p> http://www.maangchi.com/talk/topic/galbi-tang#post-5084 Sat, 30 Apr 2011 00:43:56 +0000 leahangel 5084@http://www.maangchi.com/talk/ <p>Have you guys seen this recipe? This guy makes it spicy for some reason, but you could leave out the spice. </p> <p><a href="http://korealifeandpeople.blogspot.com/2010/02/ooh-guh-jih-galbi-tang-galbi-beef-stew.html" rel="nofollow">http://korealifeandpeople.blogspot.com/2010/02/ooh-guh-jih-galbi-tang-galbi-beef-stew.html</a></p> <p>I know it's not Maangchi, but you could get your galbi tang fix at least ;) </p> http://www.maangchi.com/talk/topic/galbi-tang#post-4772 Sun, 06 Mar 2011 16:49:28 +0000 mokpochica 4772@http://www.maangchi.com/talk/ <p>I'd like to see a galbi tang recipe too. :) </p> http://www.maangchi.com/talk/topic/galbi-tang#post-4426 Tue, 11 Jan 2011 06:09:40 +0000 man0fsteel 4426@http://www.maangchi.com/talk/ <p>Peachez,</p> <p>I know it's been a year, but you can usually use Diakon (japanese white radish) in lieu of Korean mu. Of course there will be some differences in flavor when used fresh (the Korean variety seems to have a little more turnip-ish flavor/texture to me) but I often interchange the two when cooking them. Hope this helps! </p> http://www.maangchi.com/talk/topic/hello-from-england#post-3385 Mon, 12 Jul 2010 21:33:05 +0000 Pferdestarke 3385@http://www.maangchi.com/talk/ <p>Hi, I am Tom, a 29 year old male from Engalnd, UK. I love to cook and am an active poster on <a href="http://www.pistonheads.com/gassing/forum.asp?h=0&#038;f=192&#038;mid=140067" rel="nofollow">http://www.pistonheads.com/gassing/forum.asp?h=0&#038;f=192&#038;mid=140067</a> where you can see lots of pictures of tasty food from knowledgeable people.</p> <p>Check out this thread and I will post some on here from time to time. Can't wait to try the crispy chicken wings!!</p> <p><a href="http://www.pistonheads.com/gassing/topic.asp?h=0&#038;f=192&#038;t=596564&#038;mid=140067&#038;nmt=Photo%20of%20your%20Dinner" rel="nofollow">http://www.pistonheads.com/gassing/topic.asp?h=0&#038;f=192&#038;t=596564&#038;mid=140067&#038;nmt=Photo%20of%20your%20Dinner</a> </p> http://www.maangchi.com/talk/topic/maneuljong-jangajji#post-2831 Sat, 10 Apr 2010 03:32:54 +0000 SSG Johns 2831@http://www.maangchi.com/talk/ <p>My absolute favorite kimchi is the one made from garlic stalks, but I can't find a recipe for it. Got any ideas? </p> http://www.maangchi.com/talk/topic/galbi-tang#post-2777 Fri, 02 Apr 2010 01:27:05 +0000 Peachez 2777@http://www.maangchi.com/talk/ <p>Alright Maangchi,</p> <p>It's been an entire year since Yichibann requested the recipe for this soup! I've tried practically most of your recipes on your website; as recent as yesterday, I actually made kimbop...and my friends seem to enjoy it; as oppose to the raw fish sushi...I made a sauce from soy and vineger with sugar and some scallions...for dippin, as well well as chilli sauce and even wasabi...I'm kinda proud of myself, if I must say so. I've always enjoyed trying new things. So I am taking this opportunity to thank you for your recipes. My mom even loves it when I prepare Korean meals. </p> <p>Now what about that galbi tang? I've found several recipes for it but would like you to do the video, so that we all have a share in preparing it. I understand that it's traditionally served at weddings...but since I know that ship has already sailed for me (wink*)..I would very much like to see a demonstration of the recipe. Looking forward to it soon...please don't let another year pass before we can experience this soup. It sounds so delicious, slow simmering to achieve that wonderful deep broth. Oh and BTW do you have to use Daigon radish, Korean radishes are hard to come by here in New Orleans, even ast Asian markets at times. What other vegatables can be used instead of the Korean/Japanese Daigon? </p> http://www.maangchi.com/talk/topic/garlic-stalk-kimchi#post-1626 Sun, 27 Sep 2009 15:15:32 +0000 powerplantop 1626@http://www.maangchi.com/talk/ <p>M,<br /> I love garlic steam kimchi in the winter. I will have to keep my eyes open for garlic steams. </p> http://www.maangchi.com/talk/topic/garlic-stalk-kimchi#post-1624 Sun, 27 Sep 2009 14:36:42 +0000 Maangchi 1624@http://www.maangchi.com/talk/ <p>Hi, Davie,<br /> yes, I will post some recipes using garlic stems.<br /> Garlic stalk or garlic stem jangajji (pickled and seasoned) is delicious. </p> http://www.maangchi.com/talk/topic/garlic-stalk-kimchi#post-1622 Sun, 27 Sep 2009 09:55:04 +0000 tylwyth 1622@http://www.maangchi.com/talk/ <p>Hello Maangchi! I love your website, and you've got some great recipes. Thank you for sharing them with the web community. I was wondering if you know a good recipe for garlic scape (stalk) kimchi. I had it at a Korean restaurant once, and I loved it. I haven't seen it at the Korean supermarket though. </p> <p>Thanks!<br /> David </p> http://www.maangchi.com/talk/topic/cutting-garlic#post-1442 Thu, 27 Aug 2009 18:15:05 +0000 Andrea 1442@http://www.maangchi.com/talk/ <p>Dear Maangchi,<br /> I always love to see your videos, and I'd like to ask you a question.<br /> Is there a reason why you cut garlic with the knife? I ask you this because we use the garlic press, though I must say that garlic press actually crushes garlic, instead of cutting it, and the juice comes out.<br /> Maybe I answered the question on my own...?<br /> Love from Italy<br /> Andrea </p> http://www.maangchi.com/talk/topic/galbi-tang#post-456 Fri, 19 Dec 2008 06:00:12 +0000 Maangchi 456@http://www.maangchi.com/talk/ <p>yichibann,<br /> galbi tang is usually not spicy. I think the restaurant serves some spicy sauce that they make. Sure your request galbitang recipe will be posted someday later. Thank you! </p> http://www.maangchi.com/talk/topic/galbi-tang#post-455 Thu, 18 Dec 2008 23:12:07 +0000 yichibann 455@http://www.maangchi.com/talk/ <p>Hi, first of all, thank you for all your recipes!<br /> this is one of my favorite soups! I always get it at the korean restaurant i go to! they make it very spicy =D I can't seem to find a good recipe anywhere on the internet so i was hoping maybe you have one? </p>