Maangchi's Korean food and cooking forum » Recent Topics

powerplantop on "saveur.com contest"

powerplantop — Fri, 05 Mar 2010 13:05:04 +0000

Saveur.com is holding its first blog awards. Maangchi is one of the nominees in the video category. I voted for Maangchi.

nelicello on "부대찌개 and about how to make 전골"

nelicello — Fri, 12 Mar 2010 07:44:21 +0000

Hello! I'm Daniela,bulgarian woman living in Korea ^^. Dear Maangchi,your recipes help me too much for cooking at home.All the time I'm afride to amke some kind of 전골,think that will can not make good,can not mesure in right way the water.Can you teach some kind of 전골.And another request is -부대찌개. Thank you again in advance !!! best regards Daniela

koralex90 on "Korea, Inspiring!"

koralex90 — Thu, 11 Mar 2010 05:46:19 +0000

This is Korea's 3rd slogan in the last ten years. From "Dynamic Korea" to "Korea, Sparkling," "Korea, Inspiring" has become Korea's latest slogan. Many have claimed that the Korea, Sparkling slogan was not that effective and representative of Korea. Hopefully inspiring will be a better take. Check out the Korea Tourism Organization's new Korea Commercial! It surely is inspiring! <a href="http://www.youtube.com/watch?v=83fh6MVPHlc" rel="nofollow">http://www.youtube.com/watch?v=83fh6MVPHlc</a>

stanford on "Anthony Bourdain gets testy with food bloggers"

stanford — Thu, 11 Mar 2010 03:15:16 +0000

Anthony Bourdain's attitude often grates on my nerves. You're a tough guy and a wild man, I get it. But he is, so it's hard to fault him for it. In his recent No Reservations ep on food obsessives he takes the egullet guy to task for busting out the camera to photograph the food when it comes out. "It's like keeping a diary while you're having sex!" <a href="http://www.youtube.com/watch?v=vPVUL0x4K2k" rel="nofollow">http://www.youtube.com/watch?v=vPVUL0x4K2k</a> If you've ever spent any time with a food blogger, you'll know the feeling. Each meal must be properly documented and filed away first. For these people, eating it and enjoying it is not enough. And you can see it in Bourdain's face, he's kind of peeved as well. If course, he's also filming all this for a TV show. He has a crew, he never needs to bust out a camera himself, but it's all being documented. At the very least, he's a hypocrite; the truth of the matter is, food blogging obsessives are his progeny. He made them.

michael-in-england on "Hi from a not too warm England!!"

michael-in-england — Wed, 10 Mar 2010 20:34:49 +0000

Hi everyone i'm Michael from Leeds in England i'm very novice in the kitchen and have only just realised how enjoyable cooking can be! i found Korean cookery when i saw a chef called Judy Joo cooking Korean Fried Chicken on a cookery show in the U.K. Once i managed to source the ingredients i finally got round to making it and now i think i may be hooked!!! Now i have stumbled across your website Maangchi i will be soon attempting my second ever Korean dish i'm not sure what to do so have you got any Ideas?? Thanks Michael x

slyminx on "Quail egg dish"

slyminx — Wed, 10 Mar 2010 06:33:40 +0000

Maangchi, I live in South Korea and every store I go into, whether it be a small convenience grocery store or a large supermarket, they sell quail eggs. Could you post a recipe in a good way to use these in Korean food, or a dish that highlights them? Thanks!

OLDMAN71 on ""Yukhe" or "Jook Hae" Korean Steak Tartar Recipe"

OLDMAN71 — Wed, 10 Mar 2010 12:13:54 +0000

Please provide us with a detailed method for preparing Korean Steak Tartar at home. This is one of my favorite dishes and no Korean restaurant here will attempt it. I expect to use beef tenderloin or sirloin.

azndragon on "PAT Stores Toronto (GTA)"

azndragon — Tue, 09 Mar 2010 18:44:37 +0000

<a href="http://www.patmart.net" rel="nofollow">http://www.patmart.net</a> There are 5 stores across the GTA...best kimchi is at the Lawrence location; best meat at the downtown and Thornhill locations; Miss. has the best produce IMHO! Check them out! :0)

georgia on "Spicy Pork Bulgogi [Doeji-Bulgogi], Georgia’s Recipe"

georgia — Tue, 09 Mar 2010 20:08:31 +0000

This is very delicious and easy to make. The last time I made it, I used pork tenderloin. It was so good! Better than beef bulgogi. The spicy pork bulgogi is in the tray to the bottom left in the photo below. Spicy Pork Bulgogi [Doeji-Bulgogi], Georgia’s Recipe Mix these ingredients in a bowl. 1 pound lean pork, sliced very thin 5 green onions, cut into 2 inch peices 1 large cooking onion, sliced 1 tablespoon sesame seeds Mix marinade ingredients and add to bowl with meat. 2 tablespoon sugar 2 tablespoon mirin 1 tablespoon honey 1/2 teaspoon black pepper 1 tablespoon mild korean pepper flakes 1 tablespoon (gochu-jang) red pepper paste 1 tablespoon soybean paste (doen-jang) 4 tablespoon soy sauce 1 tablespoon sesame oil 1 tablespoon garlic, minced 1 teaspoon ginger, minced 1 small cooking onion, grated 1 korean pear Combine the sliced pork, onions and sesame seeds into a bowl. Blend together the rest of the ingredients. Pour the marinade over the meat and let rest a few hours or over night. Meat can be put into freezer bags and frozen for later. Cook on korean grill or fry in frypan, single layers. Serve with steamed rice, kimchi, panchan, lettuce.

erika1990 on "Vegetable Wrap With Meat"

erika1990 — Tue, 09 Mar 2010 23:05:28 +0000

I have seen it in the drama, but I am curious of what it is and I really want to try this. They put stuff in the big lettuce and put some meat, and stuff and then they open their mouth wide... om.. omm... I would like to try this food alot. Thanks Maangchi!!!!

wolvesinwinter on "Hi from Virginia!"

wolvesinwinter — Thu, 25 Feb 2010 05:44:29 +0000

Hi! My name is Lynn. I have been watching Maangchi's YouTube channel for a while now. I watch her making Korean food more than I make it myself. The reason for that is because I couldn't find the grocery items I needed. However, I am happy to say I found a Korean grocer locally. Items are a little pricey, but I can make stuff from time to time. :) I found Mung Bean Starch so I am going to make myself some Mung Bean Jelly. The only dish I have made so far (and is a favorite) is Bulgogi. :)

JoeBrews on "Kongnamul Kimchi"

JoeBrews — Tue, 09 Mar 2010 04:58:47 +0000

Hi Maangchi, I was wondering if you (or anyone else) could share a recipe for kongnamul kimchi. At least, I think that's what it's called. I'm referring to the spicy soy sprout banchan. I haven't had much luck finding a recipe. Thanks! Joe

wholebowlsalt on "hiya... from australia..."

wholebowlsalt — Wed, 10 Mar 2010 00:42:32 +0000

hiya.. i am a malaysian currently studying in australia. i am a korean drama craze, especially those about food.. which end up me hungry everytime after watching it and tryout to make the food in the drama.. haha..

georgia on "Kong namul, Bean Sprout Panchan"

georgia — Tue, 09 Mar 2010 19:41:25 +0000

Bean Sprout Panchan (Kong Namul), Georgia’s Recipe 1 pound fresh soy bean sprouts or mung bean sprouts 1 small carrot, shredded 3 green onions, finely chopped 3 garlic cloves, mashed 1 tablespoon sesame oil 1 tablespoon sesame seeds, toasted 1 tablespoon mild korean chili pepper flakes 2 tablespoon soy sauce 1 tablespoon raw can sugar or honey Wash bean sprouts. Bring a pan of lightly salted water to the boil, drop in the bean sprouts and return to the boil. Boil for 1 minute using mung beans, boil for 5 minutes for soy beans. The sprouts should be just tender, never overcooked. Drain at once and cool under cold water. Drain well. Combine all other ingredients for the dressing and toss with bean sprouts. Chill before serving.

Viking on "Chili powder versus Red Pepper Powder or flakes"

Viking — Mon, 21 Dec 2009 17:34:31 +0000

I was looking at the video Maangchi has up on making KimChi and a viewer had asked a question on the suitability of Chili powder as a substitute for Red Pepper Powder or Flakes. I can answer that question. Absolutely not. Chili powder is a mix of many different spices, and is not even similar to Red Pepper flakes. The closest thing we have in North America would be crushed chilis, which would then have to be ground into powder (or Cayenne Pepper) and either of these would lose a pungency that exists in the Red Pepper Flakes or Powder of Korean variety. Both ground crushed chilis and cayenne pepper make a reasonable substitute if the proper flakes/powder are not available, but both flavour and the red color would suffer. I hope this helps someone to not ruin a batch of KimChi with Chili Powder. The Viking Oh, by the way. Excellent video and excellent recipe for KimChi, Maangchi, but you knew that, right?

jagusti on "Locate a Honolulu Korean Food products"

jagusti — Tue, 09 Mar 2010 07:35:16 +0000

I want to know of a Korean Food product store here in Honolulu that has the majority or basic Korean food ingredients/recipe.

HarryH on "Korean BBQ in table"

HarryH — Tue, 09 Mar 2010 03:40:54 +0000

I would like to buy the gas BBQ that goes in the table - as per the Korean BBQ Restaurants. The brand I saw was GEO SONG but I cannot locate it any where.

rhealities on "Anyeong Haseyo! from Mississauga, ON Canada"

rhealities — Sun, 07 Mar 2010 15:42:15 +0000

Anyeong Haseyo Everyone and Most Especially to Maangchi!!! I have been cooking a lot of korean dishes lately due to my addiction to the korean drama "Boys Over Flowers". I found a lot of websites that introduces korean cuisine, but nothing like Maangchi's Site. I love this site and I tried and cooked a lot of dishes from this site. to Maangchi: Kamsahamnida for your great efforts in teaching me and everyone how to cook korean cuisine. =)

trixy85 on "Park's bbq (L.A, CA)"

trixy85 — Mon, 08 Mar 2010 21:44:36 +0000

this is a really good place for the lovers of korean bbq, it's located close to downtown in L.A (korean district), you can check out their website to get more info: <a href="http://www.parksbbq.com/" rel="nofollow">http://www.parksbbq.com/</a>

PnutButterNjelly on "Eun Dae Gu Jorim!"

PnutButterNjelly — Mon, 11 May 2009 23:36:57 +0000

I can't find a recipe anywhere! I would love to see a video for this-- my favorite Korean food! (besides mool naeng myun.. hehe)

JayFromMN on "Low sodium Kimchi"

JayFromMN — Fri, 05 Mar 2010 18:49:00 +0000

Hi, I'm new here and this may have been discussed before, but suspect not. I'm a longtime Kimchi fan and we have several varieties in the house which I make more or less continuously. I need to reduce my salt intake. No matter how well drained, removing the liquid from the veggies by brining almost certainly leaves an unacceptably high soldium level. Salt substitutes (potassium based, usually) aren't acceptable either. Does anyone know of another way to de-water the veggies without using salt (a heresy, I know)? Quick blanche in boiling water? A few seconds in the microwave? Nuclear weapons? Any ideas MUCH appreciated by both myself and my cardiologist. JayFromMN

rXcanadensis on "Keeping ingredients."

rXcanadensis — Sat, 06 Mar 2010 23:06:59 +0000

I was wondering something. If I want to keep the dried anchovies and hot pepper flakes for a longer time, can I put them as is in the freezer? I bought a 1 pound bag of flakes and I noticed the bb date is in a few months and I will never be able to use it all by then.

nabiya on "What is necessary to bring from Korea?"

nabiya — Sun, 07 Mar 2010 11:58:52 +0000

I'm in Korea now, and will move back to the States soon. Korean husband already there and eating just ramyun. I need to know what ingredients are necessary to buy in Korea. Is "dulgae" available there? Where can I buy perilla seeds if I am going to need to grow it? Any other seeds available like minari, ssuk? Anyone have any practical advice on what I need to bring for establishing a real Korean kitchen in America? Thanks in advance.

michellejhahm on "닭도리탕"

michellejhahm — Fri, 05 Mar 2010 23:53:37 +0000

I'm still waiting for this recipe !

some1unknown on "Favorited Music"

some1unknown — Sun, 07 Mar 2010 06:17:13 +0000

Hi every one Just wondering what type of music do you guys like Me i like rock and punk but also a hint of classical in my genres (just guessing) Me thinks Maangchi likes smooth jazz and a little classical What do you guys like???