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

miguk girl on "Kale Salad"

miguk girl — Sat, 10 Mar 2012 20:47:33 +0000

Hey Cooking mom! Great modification of an already great recipe. You do the same thing I do. For many years I used to pester my mom to "tell" me recipes, but she never was very good at it. Eventually, I guessed at it. And then I arrived at my own conclusion: Make Korean food by using the ingredients I have access to. Cooking Korean doesn't just have to be specific recipes, but cooking "Korean style" as well, using Korean seasonings and cooking methods. Like you I am a fan of Kale, and though I haven't yet done it, I also thought to make this modification.... Kudos!

Damien_1977 on "A coupla South-East Asian recipes"

Damien_1977 — Wed, 20 Apr 2011 14:17:04 +0000

Wow, they look great! Hey, and thanks a bunch for the post about the Red Pepper Paste! ( <a href="http://www.maangchi.com/talk/topic/you-wanna-introduce-yourself/page/5" rel="nofollow">http://www.maangchi.com/talk/topic/you-wanna-introduce-yourself/page/5</a> @Damien_1977. I believe you want the recipe for Gochujang (고추장). .... Damien_1977, did you ever find a recipe for red pepper paste? Posted 1 month ago; # ...) Thank you very much, that will be my next big cooking project!

arale1402 on "A coupla South-East Asian recipes"

arale1402 — Fri, 25 Feb 2011 10:25:29 +0000

Hello :) Maangchi kindly asked me to post a few recipes of food I cooked recently, so here it goes: Hot and fresh papaya and shrimp salad - Som Dtum Ingredients for 4 persons: 1 large vegetable papaya (see vegetable section) 3-5 fresh chili peppers 1 handful of dried shrimps 1 handful of peanuts 8 tbs of liquid palm sugar (how to get it liquid, see step 1); alternatively use soft brown sugar 3-4 tomatoes 4 tbs lime juice 4 tbs fishsauce long, green Thai beans 3 cloves of garlic additionally you can add: black, salty crabs A spicy yet refreshing salad for hot days 1. Melt 2 pieces or 4 tbs solid palm sugar in a small pan at low or medium heat, adding 4-5 tbs of water. The liquid should be a shiny and thick syrup.This procedure makes it easier to mix the sugar with the salad. 2. Peel the papaya, shred it with a shredder to thin stripes and soak them in cold water for the time you prepare the rest of the salad. This makes the papaya crunchier. 3. Cut the beans in one inch pieces. Throw away the endings.Take the chilis, beans and garlic and give them a good bash with mortar and pessel. 4. Add the shrimps and the peanuts and continue pounding. 5. Add the palm sugar, tomatoes, lime juice and fishsauce and continue bashing/grinding. 6. Last but not least add the shredded papaya and continue bashing. Use a bigger table spoon as a support tool. That way you can shift the salad in the mortar around a bit and it doesn't fall out while bashing. >>Extra tip: 1. If you cannot get any vegetable papayas, it also works well with carrots and colrabi. I would recommend coarse grinding most of the carrots and the rest cut to strips for extra crunch. 2. If your mortar doesn't have enough space for the whole papaya, just pound one handful, then take out the papaya and put it on a big plate or salad bowl, but leave the juice and other ingredients in. Then take another handful to pound, and so on, until the whole of the shredded papaya is used up. Pour over the rest of juices and ingredients from the mortar and mix well with the papaya salad. 3. If you can find black salted crab in a Thai super market, then add them to the salad. This makes the dish even more original. However, they are hard to find and the Som Dtum salad also tastes fantastic without them! 4. For vegetarians: Use light soy sauce instead of fish sauce and leave out the dried shrimps! <a href="http://www.flickr.com/photos/hanabira_hitomi/5467565985/" title="Thai carrot salad - Som Dtum by hanabira_hitomi, on Flickr"><img src="http://farm6.static.flickr.com/5215/5467565985_4f9ef31533_m.jpg" width="240" height="160" alt="Thai carrot salad - Som Dtum" /></a> ************************ Vietnamese inspired salad with pork belly Pork belly Handful of Thai holy basil (Bai horahpah) Chinese napa cabbage Handful of Coriander Handful of Spring onions 5 Black pepper corns crushed/grind 3 Tbs Fish sauce 1 Tbs Sesame oil 1 Tbs Dark Soysauce 1/2 cucumber 1. In a deep pan bring 1 litre of water and 2 teaspoons of salt and pork belly to a boil. Then simmer for an hour. When finished take out the belly and let cool. This can be made a day before or anytime really. Cut lengthwise into 2 inch/ 4cm thick pieces. You can freeze the remaining cuts and use later. 2. Take one piece and cut into 3mm thick slices. Roughly chop a handful of coriander and Thai basil, crush pepper with mortar. Put all ingredients into a freezing bag, add the sesame oil fish sauce and soy sauce. Push out all air and seal bag. Give a good shake so that all pork is covered with the marinade. Leave in the fridge for a couple of hours, the longer the better. 3. Put pork belly and marinade into a bowl. Heat a pan but don't add any oil. With chop sticks or a tongue or fork take out each piece of pork belly and place individually into the hot pan. fry from both sides until brown and crisp outside. Place pieces onto chopping board and cut into strips. Put them back into the bowl with marinade. 4. Cut up spring onions into diagonal slices. Chop up some more Thai basil and coriander.Cut cucumber to sticks 2 inches long and about 3mm thick, and chop cabbage into 3mm thick slices. 5. Mix all well together with meat and marinade. Serve with hot Jasmin rice. For those who like it hot and spicy, chop 2 or more birds eye chilis and mix in well with the ingredients. <a href="http://www.flickr.com/photos/hanabira_hitomi/5468160522/" title="Vietnamese inspired salad... by hanabira_hitomi, on Flickr"><img src="http://farm6.static.flickr.com/5094/5468160522_8d958c2b0c_m.jpg" width="240" height="160" alt="Vietnamese inspired salad..." /></a> ******************* Thai-style roast chicken drums 3 Tbs Fishsauce 1 Tbs Dark say sauce 1 Tbs Sesame oil 1 Tbs ground coriander 1 teaspoon paprika 1/2 teaspoon cinnamon 1 star anis 1/2 cumin Handful coriander chopped coarsely up to 10 chicken drums 1. Put all ingredients in a freezing bag, seal air tight. leave to marinade in fridge for several hours. Same rule applies: the longer the better. 2. Preheat oven at 200 degrees celsius. Place chicken and marinade in a baking tray and put in the oven at 180ish degrees C for about 45 minutes. Check if cooked through by piercing into flesh with skewer or long thin knife. if juices are clear i.e. not bloody, then its ready to serve. 3. Serve with Jasmin rice and sweet Chili sauce for chicken (Nam Djim Gai). <a href="http://www.flickr.com/photos/hanabira_hitomi/5467561575/" title="Spicy roast chicken drums by hanabira_hitomi, on Flickr"><img src="http://farm6.static.flickr.com/5293/5467561575_ea7ce29731_m.jpg" width="240" height="160" alt="Spicy roast chicken drums" /></a> Tastes great with the Carrot or Papaya salad. YUMM I am hungry now!! Bon appetit xxx

lemarrexclaims on "Bi Bim Guksu"

lemarrexclaims — Thu, 06 Jan 2011 02:00:53 +0000

Hi Maangchi. I love your site. I was wondering if you could show how to make Bi Bim Guksu? and the sauce that goes with it? i know its different from bibimbap sauce.

adohrfarms on ""Sarada Ppang""

adohrfarms — Sun, 02 Jan 2011 00:02:26 +0000

I've had these in Korean Bakeries (I think) in LA Koreatown. I remember them as a sandwich roll stuffed with coleslaw. I'd like to make this but I was not successful with google searches of "Korean Coleslaw Sandwich" "Sarada Sandwich" etc. Can anyone help me out? Thanks!

Cookingmom on "Kale Salad"

Cookingmom — Sat, 23 Oct 2010 19:40:05 +0000

I modified a favorite Korean spinach side dish and changed it to kale because I like the chewy texture and the flavor of this salad especially when added to udon or just as a topping for rice...I call it my Savory Iron Fix. Blanched Kale, about 3 minutes in boiling water then ice bath. Squeeze water out in handfuls then chop. Add to chopped scallion, sesame seeds, chopped fresh garlic, 1 tsp sugar, cayenne pepper, and sesame oil and salt to taste....Yum

cobugi on "Gamja Salad"

cobugi — Thu, 20 May 2010 18:52:36 +0000

I am looking for a recipe for this as well. Will you please update us if you've found a good one? :)

stanford on "Dancing with Bulgogi Bibim-Bab & Kimchi Salad"

stanford — Tue, 27 Apr 2010 22:32:38 +0000

That's the best kind of bibimbap - the bibimbap that makes itself!

showjm on "Dancing with Bulgogi Bibim-Bab & Kimchi Salad"

showjm — Tue, 27 Apr 2010 16:17:23 +0000

Dancing with Bulgogi Bibim-Bab & Kimchi Salad How to make korean food ! <a href="http://www.youtube.com/watch?v=16zfuXQaKCU" rel="nofollow">http://www.youtube.com/watch?v=16zfuXQaKCU</a>

kumaxx on "Deceptive recipes kept secret by korean cooks :)"

kumaxx — Sat, 05 Dec 2009 16:37:03 +0000

well.. you can prepare bok choy or choy sam really simple: little oil and butter in a pan, put bok choy or choy sam in, onions, oyster sauce, sesame oil. little pepper, salt, this is the basic. after that, you can put anything in you would like, but oyster sauce and sesame oil is really essential. but what exactly is your question? and although i am a carnivour, i find it surprising, that bok choy is really hearty and a great substitute for meat.

windfall on "Deceptive recipes kept secret by korean cooks :)"

windfall — Sat, 05 Dec 2009 07:26:28 +0000

There is a Teriyaki restaurant in town that has been owned by the same Korean family for many years. The hostess, a very kind and polite individual, will share foods that are delicious, but will not tell me what is in it. I should say, she will tell me enough, but not the exacts. These are the items I was told are in it, or that I could identify: Cabbage Hearts ( She said Napa or Bok Choy, but it is the center core) Onions Jalapeno I want to say Vinegar maybe? it was sweet, sour, and had a nice kick. Soy Sauce Maybe a fish sauce. I couldn't get her to tell me exactly what it was called, she just smiled and asked me if I enjoyed it. Of course, it was delicious. Was prepared simply by chopping the onion, slicing the jalapeno, and the cabbage heart, was just quartered. I think it might be a salad or a side dish? Any ideas? Thanks

shaiomei on "Gamja Salad"

shaiomei — Fri, 14 Aug 2009 08:24:28 +0000

oops here is a picture of it

shaiomei on "Gamja Salad"

shaiomei — Fri, 14 Aug 2009 08:23:39 +0000

shaiomei on "Gamja Salad"

shaiomei — Fri, 14 Aug 2009 08:16:00 +0000

does anyone know hot to make Gamja salad (potato salad)? its usually served as a side dish. the salad looks like shredded potato and a mayonaise sauce. sometimes there is cucumber and carrots? this is one of my FAVORITE korean panchan. if you know how to make it, i would LOVE to learn how to make it! thank you so much, and hope to hear some replies! ~shaiomei