Maangchi's Korean food and cooking forum » Tag: pork - Recent Posts

JPo2006 on "Bo Ssam"

JPo2006 — Wed, 19 Dec 2012 00:09:24 +0000

Can you please show us how you would cook Bo Ssam and the sauces and side that come with it....I copied the one from the David Chang's restaurant Momofuku in New York but wondering your take on it. <a href="http://www.nytimes.com/2012/01/15/magazine/recipe-momofuku-bo-ssam.html" rel="nofollow">http://www.nytimes.com/2012/01/15/magazine/recipe-momofuku-bo-ssam.html</a> I'm from Seattle and a great fan of your blog and videos!!

Maangchi on "Jeyuk gui recipe"

Maangchi — Sun, 26 Aug 2012 13:39:24 +0000

Check out my jeyuk bokkeum (stir-fried spicy pork) recipe please. <a href="http://www.maangchi.com/recipe/doejibulgogi" rel="nofollow">http://www.maangchi.com/recipe/doejibulgogi</a>

Parkdaho on "Jeyuk gui recipe"

Parkdaho — Fri, 24 Aug 2012 20:52:20 +0000

I love having this pork dish. But cant seem to find a good recipe pls help.

powerplantop on "Bo Ssam (보쌈)"

powerplantop — Wed, 18 Jan 2012 13:12:07 +0000

I love Bossam I even cook it at home. We ordered some at a restaurant in Dallas this weekend. As to the bossam in the NYT I agree with this <a href="http://www.zenkimchi.com/FoodJournal/korean-food-101/clearing-some-bossam-myths/" rel="nofollow">http://www.zenkimchi.com/FoodJournal/korean-food-101/clearing-some-bossam-myths/</a>

juhee on "Bo Ssam (보쌈)"

juhee — Sat, 14 Jan 2012 03:23:16 +0000

World is ready for real Bo Ssam! Ever since Korean cuisine became hot touch to foodie's palates by the clever fusion food I couldn't have been more grateful by many chefs work that have been contributed to increase appreciation for Korean food in US. Right now, Korean food is noble item in many restaurant menu and it is slowly taking a certain identity that shapes stereotype as people recognize repetition of "something similar to Kimchi and Kalbi". My friends already find difficulty in distinguishing unique flavor and ingredients among other Asian food when we are sitting in a "Asian fusion restaurant" where the blinded taste is only guided by the marking of dish's nationality written on the menu. Bo Ssam is easy to eat because of its great taste but complex enough to understand how different ingredient come into a balance. The uniqueness in Korean cooking method and the combination of ingredients gathered from mountain, plain, and ocean is simply shocking to anyone who tries it for the first time. Who thought of eating raw oyster, boiled-to-lean pork, and fresh made Kimchi together? Whoever it is, I thank for his/her fine taste. Yes, I am ready for a bite, and may be share with some friends too. Please show us your way Maangchi Unni. This suggestion is inspired by reading about "a pork dish" that takes alias of Bo Ssam. <a href="http://www.nytimes.com/2012/01/15/magazine/the-bo-ssam-miracle.html?_r=1" rel="nofollow">http://www.nytimes.com/2012/01/15/magazine/the-bo-ssam-miracle.html?_r=1</a>

Maangchi on "Samgyeopsal"

Maangchi — Thu, 12 Jan 2012 18:57:01 +0000

Here you go! : ) <a href="http://www.maangchi.com/recipe/samgyeopsal-gui" rel="nofollow">http://www.maangchi.com/recipe/samgyeopsal-gui</a>

TDenham77 on "Samgyeopsal"

TDenham77 — Wed, 11 Jan 2012 21:27:58 +0000

I know that the cut of pork used is rather expensive, but do you have a recipe for samgyeopsal? I remember eating it at picnics when I was in Korea but didn't get to find out how it's made.

Xaikuro on "Dwaeji guk bap"

Xaikuro — Mon, 25 Jul 2011 20:19:30 +0000

Last year, my boyfriend went to South Korea and fell in love with the cuisine there. It was all he talked about when he came back. However, there is one dish he has not been able to find and I would love to make it for him: Dwaeji guk bap (Pork Soup). I've gone to numerous Korean restaurants, Korean markets, I've looked for anything on the internet, but I can't find anything. From what he tells me, it is native to Ulsan, S.K. Please, make a video of this, I would be eternally grateful. Kamsahamnida!!

Maangchi on "Stir - Fried Pork with Kimchi?"

Maangchi — Sat, 20 Mar 2010 12:35:19 +0000

That's a very easy recipe. stir-fried pork with kimchi. It's one of my upcoming video recipes. thanks

pimm on "Stir - Fried Pork with Kimchi?"

pimm — Sat, 20 Mar 2010 10:54:45 +0000

Hi, i dont know what's the name for the recipe. Its kinda a stir-fried dish with pork and kimchi, served in a hot sizzling plate. i had it when i was in Korea, it was sooooooo good with rice. Yummmmm :D So, i'm just wondering if you could teach us how to make it. Thank you so much looking forward for the recipe xx

Maangchi on "Gamjatang!"

Maangchi — Tue, 12 May 2009 16:18:32 +0000

gamjatang recipe is posted! <a href="http://www.maangchi.com/talk/topic/can-you-provide-a-authetic-traditional-gamjatang-pork-bone-soup-recipe" rel="nofollow">http://www.maangchi.com/talk/topic/can-you-provide-a-authetic-traditional-gamjatang-pork-bone-soup-recipe</a>

Maangchi on "Gamjatang!"

Maangchi — Wed, 11 Feb 2009 20:11:31 +0000

sorry about late reply, yes, I know how to make gamjatang, It's one of requested Korean dishes by others, too. I am going to post the recipe someday in the future, thank you very much for your patience,

gamjatang on "Gamjatang!"

gamjatang — Fri, 16 Jan 2009 20:54:11 +0000

Anyone know how to make this?

gamjatang on "Gamjatang!"

gamjatang — Fri, 09 Jan 2009 19:05:46 +0000

Please post video and recipe for Gamjatang (from Ka Chi)! The pork bone soup from Ka Chi is the best. Do you know how to make it taste the same? Please Please Please POST! The one from MyKoreanKitchen.com is not the same. <a href="http://mykoreankitchen.com/2007/01/31/pork-bone-and-potato-soup-gamjatang/" rel="nofollow">http://mykoreankitchen.com/2007/01/31/pork-bone-and-potato-soup-gamjatang/</a> Also I found these two recipes, but they are also not the same taste. One of them is in Korean and I cannot read it. <a href="http://korean-cuisine.blogspot.com/2008/06/gamja-tang.html" rel="nofollow">http://korean-cuisine.blogspot.com/2008/06/gamja-tang.html</a> <a href="http://cafe.naver.com/jaynjoy.cafe?iframe_url=/ArticleRead.nhn%3Farticleid=20746" rel="nofollow">http://cafe.naver.com/jaynjoy.cafe?iframe_url=/ArticleRead.nhn%3Farticleid=20746</a> <a href="http://fredferg.blogs.com/cooking/2008/05/fast-and-easy-g.html" rel="nofollow">http://fredferg.blogs.com/cooking/2008/05/fast-and-easy-g.html</a> I have been looking for years for this recipe. Thank you!

hopish on "Pressed pork with radish and oysters"

hopish — Sat, 18 Oct 2008 17:29:26 +0000

mm... i dont believe its pressed. I love that! Its so delicious! Its basically a chunk of pork thats been boiled in some water with a touch of soybean paste and some salt maybe. then cut of course (; The spicy radish is easy to make! Just gotta julianne slice some radishes, put some salt on it, let it sit for like 30 min, and make the kimchi sauce. Oysters; you can buy the sushi quality in the freezer section of a Korean supermarket. its in a clear package with dark blue in it. It should say "I.Q.F. Oyster" on it :] AH i want to eat it... *growling stomach*

unchienne on "Pressed pork with radish and oysters"

unchienne — Thu, 16 Oct 2008 22:17:29 +0000

Anyone know of a dish that's made with some type of pressed pork served with spicy radish mixed with raw oysters? Most of the time it's also wrapped in nappa cabbage that looks and tastes like it's been salted: very limp and slightly briney.

Maangchi on "Sahm Gyup Sahl (steamed pork)"

Maangchi — Sat, 27 Sep 2008 03:31:52 +0000

Jeanne, Yes, it's called "bossam" (보쌈) in Korean. I'm going to post the recipe with video later. Thanks for letting me know your success in making dakgangjung and pajeon!

Jeanne on "Sahm Gyup Sahl (steamed pork)"

Jeanne — Sat, 27 Sep 2008 01:41:38 +0000

Maangchi, I recently made dak gan jung and haemul pah jeon from your site. Both was a success!! I was wondering if you can show us how to make sahm gyup sahl? I'm not sure if that's what you call it, but my mom boils the pork and then cuts it into thin slices and then you can eat with seh woo jyut or ssahm jang. Do you know which dish this is? I cannot learn from my mom because she's in Chicago and I'm in Texas so, I've been using your site to make Korean dishes. I love your site and my husband loves the food I make from here!!