http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Tue, 21 May 2013 11:47:21 +0000 http://www.maangchi.com/talk/topic/kimchi-with-oyster-recipe#post-5986 Sun, 11 Mar 2012 20:05:59 +0000 kellywu 5986@http://www.maangchi.com/talk/ <p>Thanks for letting me know this video :)) I will make it in one day. Thanks Rayginmalkor </p> http://www.maangchi.com/talk/topic/kimchi-with-oyster-recipe#post-5983 Sun, 11 Mar 2012 03:30:05 +0000 rayginmalkor 5983@http://www.maangchi.com/talk/ <p>she already did .. this may not be what your loooking for though<br /> <a href="http://www.maangchi.com/recipe/kimchi-kaktugi" rel="nofollow">http://www.maangchi.com/recipe/kimchi-kaktugi</a> </p> http://www.maangchi.com/talk/topic/kimchi-with-oyster-recipe#post-5981 Sat, 10 Mar 2012 23:32:28 +0000 kellywu 5981@http://www.maangchi.com/talk/ <p>Hi Maangchi, My name is Kelly, I really love Korean food. After I watched the show named "Invincible Youth 2", I really want to make Kimchi with Oysters. It looks so tasty, that why I created this topic :)). Can you make a video how to make it, please? or just show me the ingredient and the step how to make, it will be fine. I hope to see your response soon. 감사합니다 </p> http://www.maangchi.com/talk/topic/3-kimchi-questions#post-4959 Thu, 07 Apr 2011 04:57:33 +0000 Brian_Montoya 4959@http://www.maangchi.com/talk/ <p>Hey Mark n Pete!<br /> Nice to see you on here! I make kimchi almost monthly now so heres what i think :<br /> I would like to add that the color could very well be the type of gochugaru you used, it could be the amount you used or simply it isnt a very high quality. and when it comes to teh kind i like, i prefer the crushed to finely ground, the finely ground makes the kimchi brine thicker, but the crushed some times leaves lovely little feremented chili flakes in your teeth that i find my self picking out of my teeth for a while lol. </p> http://www.maangchi.com/talk/topic/3-kimchi-questions#post-4958 Thu, 07 Apr 2011 00:34:24 +0000 le_mignon_havre 4958@http://www.maangchi.com/talk/ <p>Hi Mark n Pete!</p> <p>I know! There are sooo many types and brands of powder. I opted to use a finely ground powder that was "middle grade" (the price was in the middle and not the cheapest or the most expensive), and it's worked great for my kimchi. </p> <p>As for your salty batch of kimchi, all's not lost! Just don't use it as a side dish. You should definitely keep it and let it age longer - then, you can use it in kimchi-based receipes like kimchi stew or kimchi pancake! It'll add so much flavour and you'll end up using less salt as a result!</p> <p>Hope this helps!</p> <p>~Jay </p> http://www.maangchi.com/talk/topic/3-kimchi-questions#post-4952 Wed, 06 Apr 2011 03:52:00 +0000 Mark n Pete 4952@http://www.maangchi.com/talk/ <p>1. The Korean market has many kinds and brands of red pepper powder. Which should we buy for Kim Chi? The people at the market when we were there did not know. </p> <p>2. One batch of our radish Kim Chi turned out darker, almost brown, instead of beautiful red. What happened? Why brown instead of red?</p> <p>3. Another batch of Kim Chi outcome was too salty. Is there any remedy to save this batch? What can we do now with this batch? </p> http://www.maangchi.com/talk/topic/i-love-the-korean-family-who-runs-the-oriential-supermarket#post-3717 Sun, 12 Sep 2010 02:27:50 +0000 bullcitybob 3717@http://www.maangchi.com/talk/ <p>I have been going to the Oriental Supermarket (Durham, NC) run by a Korean family for 20 years. I feel like they are my family too. Over the years, I have learned to make Kim chi, rice cake soup, etc.</p> <p>I would like to know if you have a Korean recipe for fruit Kim chi. I made the one from the book Wild Fermentation and loved it. I just would like to see how it compares to an authentic Korean recipe.</p> <p>I love your site. You have worked very hard to make it an enjoyable, fun place to visit! Thank You! </p> http://www.maangchi.com/talk/topic/low-sodium-kimchi#post-2596 Mon, 08 Mar 2010 08:34:46 +0000 samyoowell 2596@http://www.maangchi.com/talk/ <p>my suggestion is to wash the kimchi before you eat it. </p> <p>why not just stick of mool kimchis? </p> http://www.maangchi.com/talk/topic/low-sodium-kimchi#post-2583 Sat, 06 Mar 2010 21:24:10 +0000 kumaxx 2583@http://www.maangchi.com/talk/ <p>i think you are out of luck... but there is fabricated low sodium kimchi to buy... never tried it though </p> http://www.maangchi.com/talk/topic/low-sodium-kimchi#post-2578 Sat, 06 Mar 2010 06:07:50 +0000 powerplantop 2578@http://www.maangchi.com/talk/ <p>The salt process creates an unhealty environment for bad bacteria. Keep that in mind. </p> http://www.maangchi.com/talk/topic/low-sodium-kimchi#post-2575 Fri, 05 Mar 2010 18:49:00 +0000 JayFromMN 2575@http://www.maangchi.com/talk/ <p>Hi,<br /> I'm new here and this may have been discussed before, but suspect not. I'm a longtime Kimchi fan and we have several varieties in the house which I make more or less continuously. </p> <p>I need to reduce my salt intake. No matter how well drained, removing the liquid from the veggies by brining almost certainly leaves an unacceptably high soldium level. Salt substitutes (potassium based, usually) aren't acceptable either.</p> <p>Does anyone know of another way to de-water the veggies without using salt (a heresy, I know)? Quick blanche in boiling water? A few seconds in the microwave? Nuclear weapons?</p> <p>Any ideas MUCH appreciated by both myself and my cardiologist.<br /> JayFromMN </p>