Hi Maangchi,
Lately I've been interested in cooking Korean cuisine a lot. I'm actually Filipino-Chinese but I absolutely love Korean food and it's a good thing that there are a lot of Korean restaurants and grocery stores here in Manila. I was just wondering if you can post a recipe for Jellyfish salad and a soup called Songetang (I'm not sure if it's right- it's a milky white soup with beef in it) hahaha. I'm also wondering what brand of gochujang paste you usually use.
Thanks! :)
the dishes sounds delicious. would be interested in the recipe too.
It seems like you are talking about sullungtang.
http://sites.google.com/site/koreancooking/Home/recipes-1/seolleongtang
Here is a recipe - It doesn't seem too clear though. Make the most of it till Maangchi posts a real recipe >_<. Cellophane noodles refers to the noodles Maangchi uses for the jobchae recipe!
Thanks! :)
I've never had jellyfish before. I've seen the salted strips of jellyfish packed away in huge barrels to be purchased per pound at the Atlanta markets, but I was never bold enough to buy some. It has a very, very strong aroma in its salted state. I wonder if the finished product is as pungent or if the process of "cooking" eliminates the odor?
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