http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Wed, 19 Jun 2013 22:44:00 +0000 http://www.maangchi.com/talk/topic/pickled-side-dish-with-tofu-or-fish-cakes#post-6615 Wed, 05 Dec 2012 19:58:00 +0000 Maangchi 6615@http://www.maangchi.com/talk/ <p>Tofu pickles : <a href="http://www.maangchi.com/recipe/dubujangajji" rel="nofollow">http://www.maangchi.com/recipe/dubujangajji</a> </p> http://www.maangchi.com/talk/topic/watermelon-muchim#post-6375 Thu, 16 Aug 2012 21:09:28 +0000 ignite77 6375@http://www.maangchi.com/talk/ <p>Its so hot these days and at our house we tons of watermelon. I heard you can make a baanchan with the white part of the watermelon and I've tried unsuccessfully. Can you please post a recipe of this? </p> <p>Love your recipes! </p> http://www.maangchi.com/talk/topic/pickled-daikon-radish#post-5498 Wed, 31 Aug 2011 19:01:00 +0000 Tae Cha 5498@http://www.maangchi.com/talk/ <p>FOR THE YELLOW SWEET PICKLED DAIKON RADISH<br /> * 1 cup rice vinegar<br /> * 1 cup water<br /> * 1 cup sugar<br /> * 1/4 teaspoon turmeric<br /> * 1 pound daikon radish<br /> * 1/4 cup kosher salt</p> <p>Directions</p> <p>In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.</p> <p>Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks. </p> http://www.maangchi.com/talk/topic/pickled-daikon-radish#post-5497 Wed, 31 Aug 2011 18:58:53 +0000 Tae Cha 5497@http://www.maangchi.com/talk/ <p>I simply slice the radish, we use the large Korean radish, in very thin slices, I mean very thin. Place the radish in a bowl, add vinegar salt and sugar basically to taste. Mix well and occasionally. Let this sit overnight and it's ready to go.</p> <p>If you are talking about the sweet yellow pickled radish, that's a different story. </p> http://www.maangchi.com/talk/topic/pickled-daikon-radish#post-2688 Fri, 19 Mar 2010 13:43:48 +0000 Maangchi 2688@http://www.maangchi.com/talk/ <p>yes, it's "danmuji"<br /> <a href="http://www.maangchi.com/ingredients/dan-moo-ji" rel="nofollow">http://www.maangchi.com/ingredients/dan-moo-ji</a></p> <p>I have never made it, so I can't give you the good recipe. But I will keep your request in mind. </p> http://www.maangchi.com/talk/topic/pickled-daikon-radish#post-2685 Fri, 19 Mar 2010 04:37:01 +0000 Dynastydragons02 2685@http://www.maangchi.com/talk/ <p>I think we are thinking of the same thing. It's yellow in color and is a pickled daikon radish. You usually have it on the side with Chajang Myun noodles. I would also love to be able to make them. i usually buy them in the supermarket, but of course nothing is better than homemade. Maangchi could you help us? </p> http://www.maangchi.com/talk/topic/doraji-twigum#post-2147 Tue, 05 Jan 2010 15:30:43 +0000 Maangchi 2147@http://www.maangchi.com/talk/ <p>I have never tasted it, but it sounds like the recipe invented by someone brilliant! Check my dakkangjung recipe <a href="http://www.maangchi.com/recipe/dakkangjung" rel="nofollow">http://www.maangchi.com/recipe/dakkangjung</a></p> <p>It sounds like you can make it easily if you use the recipe but replace chicken with doriji (bell flower roots). </p> <p>Yes, I will include it to my list of upcoming video recipes. </p> <p>Thank you very much! </p> http://www.maangchi.com/talk/topic/doraji-twigum#post-2145 Tue, 05 Jan 2010 08:42:24 +0000 Jindodog 2145@http://www.maangchi.com/talk/ <p>At my school they sometimes make this side dish. It is sooooo good. It is doraji that has been battered and deep fried then covered in a bright red spicy sauce.</p> <p>Is this a normal side dish? I've never seen it anywhere except at my school? Do you have any idea how to make it? </p> http://www.maangchi.com/talk/topic/pickled-side-dish-with-tofu-or-fish-cakes#post-1629 Sun, 27 Sep 2009 22:24:39 +0000 MissElle 1629@http://www.maangchi.com/talk/ <p>Thanks, like I said the Miju that is there now was bought out, so I'm not sure if they still serve the previous owners recipe or not but it was really good! Thankyou also for taking the time to call! </p> http://www.maangchi.com/talk/topic/pickled-side-dish-with-tofu-or-fish-cakes#post-1611 Fri, 25 Sep 2009 22:21:08 +0000 Maangchi 1611@http://www.maangchi.com/talk/ <p>oh,I found the restaurant phone number on the internet and called them now. They say the side dish is made with fish cake, but they can't give me the recipe. : ) They might have thought I'm their competitor another restaurant owner next door! </p> <p>Miju restaurant :(미주식당)<br /> 220 King St. N #B. Waterloo ☎ 519-747-1078</p> <p>Check my fish cake recipe and create your own version of delicious fish cake. Without tasting it, I can't give you their fish cake side dish recipe, but it will be a very easy recipe.</p> <p>Let me know the result.<br /> <a href="http://www.maangchi.com/recipe/uhmook-bokkeum" rel="nofollow">http://www.maangchi.com/recipe/uhmook-bokkeum</a> </p> http://www.maangchi.com/talk/topic/pickled-side-dish-with-tofu-or-fish-cakes#post-1608 Fri, 25 Sep 2009 19:01:21 +0000 MissElle 1608@http://www.maangchi.com/talk/ <p>I really have no idea what it's called, and have had the hardest time finding any sort of recipe for it. I used to find this at my favorite local korean restaurant when I lived in Kitchener, Ontario at a lovely little place called Miju (until it was sold). They served a small side dish along with kimchee that was like pickled strips of tofu or fish cake. It had a slightly fishy taste to the clear sauce. I could not ever tell if it was tofu or fish cakes though. The recipe itself seemed simple enough (as it was light and refreshing and did not include much else except some sliced carrots) however I just can't find it! Being pregnant now I am craving that specific dish constantly and am going out of my mind searching for it. If you have any idea what this is and can either post a recipe or give me the name, you will be a godsend! </p> http://www.maangchi.com/talk/topic/pickled-daikon-radish#post-1298 Sun, 09 Aug 2009 05:28:55 +0000 koreanostalgist 1298@http://www.maangchi.com/talk/ <p>When I was in Korea, some dishes were served with very thinly sliced daikon radish on the side. I'm sure that it was pickled somehow. Can you make a video on this OR quickly jot down the ingredients?</p> <p>I love your podcast!!! </p>