http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Wed, 22 May 2013 22:05:11 +0000 http://www.maangchi.com/talk/topic/gosari-or-kosari-namul-%ea%b3%a0%ec%82%ac%eb%a6%ac#post-5867 Fri, 20 Jan 2012 11:35:17 +0000 powerplantop 5867@http://www.maangchi.com/talk/ <p>I am still surprised at how much the stuff grows when you soak it! </p> http://www.maangchi.com/talk/topic/gosari-or-kosari-namul-%ea%b3%a0%ec%82%ac%eb%a6%ac#post-5866 Fri, 20 Jan 2012 03:39:10 +0000 Maangchi 5866@http://www.maangchi.com/talk/ <p>Thank you very much for uploading this video! Yummy!<br /> Kosari or gosari, Fernbrake in English looks like this. <a href="http://www.maangchi.com/ingredients/kosari" rel="nofollow">http://www.maangchi.com/ingredients/kosari</a> </p> http://www.maangchi.com/talk/topic/gosari-or-kosari-namul-%ea%b3%a0%ec%82%ac%eb%a6%ac#post-5865 Fri, 20 Jan 2012 02:32:17 +0000 powerplantop 5865@http://www.maangchi.com/talk/ <p>This is how I make Kosari Namul</p> <p>First I start with a 100 gram pack of dried Kosari. I soak it over night in a large bowl of water. It will grow a lot so use a large bowl.</p> <p>Then I give it a good rinse. Put it in a big pot of cold water when it comes to a boil I let it boil for 30 minutes. Pour off all of the water and rise really good with cold water. </p> <p>It is now good using in Bindaetteok where you want to use it plain. </p> <p>For Namul I separate it into 3 batches and chop it up into 2 inch lengths. </p> <p>For each batch I use<br /> 1 Tablespoon oil<br /> 1/2 teaspoon ginger<br /> 1 teaspoon garlic<br /> Some Green Onion<br /> 2 teaspoons Brown Sugar<br /> 1 Tablespoon Soy Sauce<br /> Sesame Seeds<br /> 1 teaspoon Sesame oil</p> <p>All of that gets sauteed 2 minutes with one batch of Kosari </p> <p><a href="http://www.youtube.com/watch?v=jqXPqYl-gUo" rel="nofollow">http://www.youtube.com/watch?v=jqXPqYl-gUo</a> </p> http://www.maangchi.com/talk/topic/hello-from-michigan-1#post-3541 Thu, 12 Aug 2010 08:38:10 +0000 lokomoko 3541@http://www.maangchi.com/talk/ <p>I am new here too. So glad to be here y'all!<br /> I am a big fan of korean food and so far<br /> the dishes that I have tasted were bibimbap,<br /> kimbap, and beef stew..Ooh, I love kimchi too! </p> http://www.maangchi.com/talk/topic/hello-from-michigan-1#post-3476 Wed, 04 Aug 2010 04:31:02 +0000 mokpochica 3476@http://www.maangchi.com/talk/ <p>I've been a fan of Korean food for a long time and became especially attached to it when I lived in Korea (teaching English) in 2000-2001 and again in 2002-2003. I met my husband while teaching in Korea and we were married in 2004. For a long time he was the cook in our house...I even remember a conversation where he told me "Don't worry, I'll make the Korean food and you can just make American food" after a failed attempt at making doenjang chigae or something. </p> <p>Over time I started trying different recipes and having more success in the kitchen. When my kids were born, I had a renewed interest in making Korean food, but didn't have so much time so I didn't make much progress. My kids all love Korean food and eat it better than most any other food, so this summer I set out to try and make a bunch of new recipes while I am off work from teaching school. </p> <p>I've made several kimchis, lots of namul and am working my way through some main dishes. Everyone is happily eating my food and I am having lots of fun in the kitchen and am having fun deciding what to make next. I think it took my husband completely by surprise that I have started making so many new dishes and he is really happy and thankful. Thanks to this site and some others I've found while shopping around for recipes, I am putting yummy food in everyone's tummies and smiles on their faces...and hopefully teaching us all good eating habits. Yay veggies! </p>