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

powerplantop on "Kinchi in West Virginia"

powerplantop — Thu, 18 Oct 2012 14:11:00 +0000

I suspect the Chinese market will have rice flour. Most Asian markets carry it. Some times it is in a box, sometimes it is in a plastic bag.

jrowley on "Kinchi in West Virginia"

jrowley — Thu, 18 Oct 2012 10:47:48 +0000

Uh oh, I forgot to mention that I did salt the cabbage :) It's a good two weeks old now and the cabbage is still nice and crunchy, but very sour (which is the way I like it) and tastes a lot more spicy than when it was fresh. I might have to check that place out, I know there's a few differences between Chinese and Korean cooking, but the ingredients are usually quite similar. Lynchburg is a good 4 hour drive from me, plus it's in a place I have no reason to go to. I'll have to research for ones between Charleston, WV and Cleveland, Ohio. I have reasons to go to Cleveland on occasion (family) Or I could even have them pick stuff up and bring it down to me. Until then, I'll continue to improvise.. Though I am hoping I can find rice flour soon, to make those delicious looking cakes Maangchi makes.. Especially the Baekseolgiddeok from the most recent video.

powerplantop on "Kinchi in West Virginia"

powerplantop — Sat, 13 Oct 2012 14:18:12 +0000

Other than the vinegar it sounds good. But without salting the cabbage it will get mushy. That just means you have to eat it faster. In Korea is is common to see anchovies, shrimp and other small fish sold in a salt brine. These get used in making kimchi. You could check this place: Asian Market 226 7th Avenue, South Charleston, WV from Googles street view it looks Chinese but lots of small town Asian stores carry a bit of everything including fish sauce from vietnam The one in my home town does. Its not close but: Liberty Korean Market Alleghany Avenue Lynchburg, VA 24501‎

jrowley on "Kinchi in West Virginia"

jrowley — Thu, 11 Oct 2012 16:30:00 +0000

Not too long ago, I messaged Maangchi and told her about how I make kimchi here in West Virginia. She just messaged me back and suggested that I share my information with the community here. I have to say, in my opinion, it's an odd recipe for kimchi. About 5 pounds of green cabbage, cut into about 1 inch chunks 2 onions, cut into large pieces 12 cloves garlic, minced 4 bell peppers cut into one inch by 1/4th inch strips, any color will do. I used orange, yellow and red. About 8oz red pepper powder - Unless I order online, flakes are impossible to get around here. A little bit of vinegar - I used to speed up the souring process. Maangchi told me to skip it next time to see how it turns out, and I plan on doing so. 8oz can of anchovies.. That's right. Anchovies. I had to get these with a pizza order (they sell cans separate if you ask) I used the oil as a substitute for fish sauce and the meat itself as a substitute for squid, or other meat that you might want to use. I diced the anchovies up. Oh, and a small package of baby carrots, diced. To make the red pepper sauce, I combined the powder with the vinegar and entire can of anchovies, and mixed until it was an even consistency. Then, all of that got poured onto the cabbage and mixed evenly. Fresh, it was already incredibly delicious. Now, about a week later, I can't even begin to explain how good it is. It is also incredibly spice. It is so spicy that I'm the only one around here who can even stand the smell of the heat - much less taste it. If anyone knows where I can find authentic Korean ingredients in the Charleston, WV area, let me know. I would love to try this with the real deal instead of having to make things up as I go. I'll enclose a picture of it. If you see the big chunk of anchovy, rest assured that didn't last long after the picture. I would dig in to the kimchi itself if I didn't just eat breakfast. Little tidbit of information about me and my obsession with spicy food - we have a chicken wing joint called Quaker Steak and Lube here, which has places nationwide. They are renowned for having a wing sauce so hot, you have to sign a medical release form to eat anything with it. I can handle it without breaking a sweat. I just love spicy food with a passion.

jrowley on "Hello, everyone!"

jrowley — Fri, 05 Oct 2012 05:18:36 +0000

I'm James, from West Virginia in USA. I have a general love of food and cooking, with a particular interest in all things Asian, especially Korean type because it is incredibly spicy. I don't have access to much of the same ingredients Maangchi uses, the local Wal-Mart doesn't even stock half of the ingredients sometimes, however I find it easy to improvise with my knowledge of traditional American cooking of what can be substituted and what can't. Kimchi is my absolute favorite dish. The hardest part about it, in my opinion, is waiting for it to ferment just right. I love it sour as much as I do spicy. I make mine using all the colors of bell pepper, lots of garlic, green cabbage (I can't find Chinese cabbage no matter where I look) onions and red pepper powder mixed with vinegar to make a very sour red pepper sauce (can't find flakes anywhere.) I also use anchovies as my source of fish sauce. Probably an odd recipe, I know, but again, there isn't much world culture where I live. I am always experimenting in the kitchen. I've managed to cook some stuff that no one around here has ever even heard of before. In fact, my mom just tried Kimchi for the first time ever today.. She couldn't handle it.. I made it too spicy for her. (But I love it) About me personally, I'm a computer geek by education but a security guard by profession. I'm the type of person who could go outside, tear down and rebuild a car, but come inside and do the same with a computer. I'm what is locally known as a high tech redneck. I'll finish by giving a big thank you to Maangchi for sharing her amazing food and culture with the entire world. You've given me a lot of amazing information, and I'm always waiting for the next video or site update. :D