http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Wed, 19 Jun 2013 16:31:27 +0000 http://www.maangchi.com/talk/topic/trying-to-find-out-what-this-recipe-was-i-had-in-south-korea-many-years-ago#post-761 Sun, 29 Mar 2009 05:06:43 +0000 Nicole 761@http://www.maangchi.com/talk/ <p>Try rubbing/washing the roots with coarse salt before cooking them. That should take the bitterness away :) </p> http://www.maangchi.com/talk/topic/trying-to-find-out-what-this-recipe-was-i-had-in-south-korea-many-years-ago#post-700 Fri, 06 Mar 2009 04:20:06 +0000 unchienne 700@http://www.maangchi.com/talk/ <p>I've tried cooking with Bellflower roots before, but mine always turn out bitter. I must be doing something wrong as the store-bought versions don't have this bitter aftertaste. </p> http://www.maangchi.com/talk/topic/trying-to-find-out-what-this-recipe-was-i-had-in-south-korea-many-years-ago#post-605 Mon, 09 Feb 2009 17:46:30 +0000 Maangchi 605@http://www.maangchi.com/talk/ <p>Hi,<br /> Check this out,<br /> <a href="http://pendule-vegetable.blogspot.com/2008/02/bellflower-root.html" rel="nofollow">http://pendule-vegetable.blogspot.com/2008/02/bellflower-root.html</a></p> <p>I found this recipe on the internet<br /> This dish is called "doraji bokkeum". Bokkeum is saute in Korean. </p> <p><a href="http://www.menupan.com/Cook/CookBoard/CookBoard_View.asp?ID=17564" rel="nofollow">http://www.menupan.com/Cook/CookBoard/CookBoard_View.asp?ID=17564</a></p> <p>I think that's what you tasted, but it's cooked dish. The taste is like still raw even though it's cooked. </p> <p>Doraji bokkeum is already included in the list of my upcoming video recipes. </p> http://www.maangchi.com/talk/topic/trying-to-find-out-what-this-recipe-was-i-had-in-south-korea-many-years-ago#post-604 Sun, 08 Feb 2009 23:33:40 +0000 bareofmc 604@http://www.maangchi.com/talk/ <p>I was in South Korea 15 or so years ago and a friend took me to this little small restaurant in Seoul. There was one side dish I have been trying to find since then, but so far no luck.</p> <p>It was some kind of vegetable that was made or cut up into rather long like squarish type pieces (would resembe large spaghetti kind of) and it was laying in a clearish type liquid substance with a very light flavor of some kind. The square vegetable strings were crunchy and I believed they were raw, not cooked at all, and the broth was just room temperature. The broth was very watery like with possibly a slight yellowish coloring to it. I really liked this side dish, but at the time I did not try to ask what it was and have regretted it ever since.</p> <p>I would love to know what this was because it was very good. Not spicy, but good. At any rate thought I would try to describe this to you to see if you might know what vegetable that might could have been used.</p> <p>I would also like to know what tool or whatever was used to cut or make those long type squarish string pieces. They were not quite 1/4 inch squarish, but about maybe 9 to 10 inches long I think.</p> <p>This is the closest possibility I have found so far to what this might have been, but still not sure.</p> <p>Korean Dishes</p> <p>Platy Codon</p> <p>Platycodon is doraji in Korean.</p> <p>The picture didn't paste over here, I tried! LOL</p> <p>OK, if anyone has any ideas regarding my quest it would be greatly apprecated.</p> <p>bareofmc </p>