http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Mon, 20 May 2013 18:52:04 +0000 http://www.maangchi.com/talk/topic/can-any-one-tell-me-plase-what-is-bujigaeni-namul#post-6716 Thu, 24 Jan 2013 00:58:54 +0000 Maangchi 6716@http://www.maangchi.com/talk/ <p>Hi Bruce,<br /> Bujikkaengi namul (부지깽이 나물) is a kind of edible vegetable which is usually grown in the mountains. Ulleung island is famous for this vegetable.<br /> <a href="http://gbci.en.ecplaza.net/dried-korean-aster-glehni-bugigangie--191307-1090065.html" rel="nofollow">http://gbci.en.ecplaza.net/dried-korean-aster-glehni-bugigangie--191307-1090065.html</a><br /> You can follow my chwinamul recipe to make this dish. <a href="http://www.maangchi.com/recipe/chwinamul" rel="nofollow">http://www.maangchi.com/recipe/chwinamul</a> </p> http://www.maangchi.com/talk/topic/can-any-one-tell-me-plase-what-is-bujigaeni-namul#post-6710 Tue, 22 Jan 2013 05:17:13 +0000 BruceDansker 6710@http://www.maangchi.com/talk/ <p>Hello, I ma new to korean cooking. I am also just learning the Korean Language and culture. I love Bibimbap, I have never made it myself before, though i have lots of korean cookbooks, I went to H-Mart and bought a package of dried ingredients , The package title in English reads Natural Flavored Dried Vegetablesfor Bibimbap. Product of Korea,<br /> I ingredients are listed in both English and Korean, I can not read the Korean as yet.<br /> I know the English ingrediences;<br /> all except Bujigaeni-Namul.<br /> the others are Bracken fern, bellflower root,fragrant mushrooms.<br /> Can some one please tell me what Bujigaeni-Namul.is?</p> <p>Thank you, Bruce </p> http://www.maangchi.com/talk/topic/pre-packaged-ingredients-for-stews-soups-etc#post-6670 Fri, 04 Jan 2013 01:45:41 +0000 Dan 6670@http://www.maangchi.com/talk/ <p>Maangchi, at the local H Mart, there are pre-packaged stews - big Styrofoam trays with all the produce, meat and sometimes sauces all gathered together and then covered over with plastic wrap. </p> <p>Is there a general rule on how to prepare them? Thanks! </p>