Korean cooking forum topics
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Your children are so darn cute on Flicker. Your Korean food photos look great too, of course. I know, when I start out, I’m not very hungry but when I see the photos and read the ingredients, I have the urge to make the dish!
You’re daughter is growing up and it’s so nice that she wants to learn and help cook. THAT’S FAMILY QUALITY TIME WELL SPENT!
I know what you mean about the kimchi or whatever pancakes you make. The kimchi pancakes I used to buy regularly at the Korean Market (Asiana Market in Cotati, CA), they were not crunchy either but I truly enjoyed the flavor. I would like to see if I can make them “crunchy” too. My husband likes crunchy stuff so if I can perfect them, he would eat them frequently. I on the other hand eat it no matter what!
The Soondubu is so delicious. I had some for lunch over rice today (April 18, 2011, Monday) and now there’s only one more serving left—what a bummer!
My 3rd batch of kimchi turned out just as great as the 2nd batch. I think the more you make kimchi the better one gets, what do you think?
I’m so grateful of the computer generation (in the 80’s it was the information-age) and now I call it the internet-generation-age. Don’t know how accurate that is but without computers, I would have never found Maangchi’s Recipes. I am enjoying the Korean food traditions that I have longed for and always wondered what ingredients were in the recipes. Now I know. Wiping tears from my eyes.
Have a great week. Rain on Wednesday and then it’s all sun. It’s funny…we expect a freeze on Wednesday though. Glad I didn’t transplant my Asian seedlings over the weekend yet. :)
Weekending 4/24/11: It’s Saturday, 4/23/11 and I just had to post a picture of my blue cover glass jar filled with kimchi. It’ pretty, huh? Also today I ordered via online dried eggplant because we are still unable to buy fresh eggplants in our grocery stores (I just don’t get it!).
OK, no snow arrived the past week; however, we did get some drizzles but I truly think the time has come for summer. I can’t wait for summer so that my Asian plants can give me some fresh vegetables. :)
yes, it looks adorable! : )
It does look pretty. I love those kinds of jars. Reminds me of my paternal grandparents who gardened and canned foods into their late 80s. Not kimchi though ;)
Spending time cooking together really is family time well spent. My kids enjoy cooking so much–I think they already know more about cooking that I did when I was 12! They impress me with their imaginative kitchen play. They really know their ingredients and say things like, “Stop! That needs more fish sauce!”
I agree that kimchi gets better with more practice. And the process goes so much faster too. I wish I had known that making kimchi and cooking Korean food was so much easier than I thought because I would have been making it long ago. My chonggak kimchi turned out quite well after fermenting. I will just make kaktugi next time because it is easier, but I am glad to have tried chonggak kimchi and I’ll make it again.
I didn’t have time to cook over the weekend, so I’ve been making most of my food during the week. My good news is that my miyuk gook turned out great. I started using the 3 crabs fish sauce and now it tastes the way it should. I’m excited to make kimchi with this fish sauce now and see if it makes my delicious kimchi even tastier.
That is great looking kimchi. I do think kimchi improves as you learn more about making it. The process seems to go faster each time too. We still have chonggak kimchi left, but no mak kimchi. I guess I will have to make kimchi during the week–or buy it.
I made a bunch of Korean food over the weekend. My miyuk gook turned out great. Using the 3 crabs fish sauce did the trick and made it taste much better. I am excited to see how the flavor of my kimchi might change since I’ve never made it with 3 crabs. I should have known to buy that fish sauce a long time ago because the ajuma at the Korean market recommended it for making pa kimchi years ago. And then I saw it is maangchi’s favorite too.
I also made kongnamul gook, kong jorim, kosari namul, uhmook bokkeum, roasted seaweed (pare), the 2 dubu side dishes and shikhye again. Nothing new this week, but a lot of crowd pleasers.
I hope that you will have lots of delicious Asian plants in your garden this year. I wish I could get kkenip to grow in my container garden, but I’ve never had much luck. Plus, now I have a son who would sabotage my efforts. Maybe we’ll try for some tomato and pepper plants though. We’ve had good luck with those.
It’s Monday, 5/2/11 and I was too busy over the past weekend to really cook, got the red beans ready for the rice cakes though. Saturday and Sunday we got to enjoy our very first sunny and beautiful weekend by hiking with our dog (the rain and cold weather finally ended). Planted some Perilla, Burdock, Korean Radish, Thai Peppers, Chinese Leeks, Cilantro too. There’s more to plant during the week.
So weekending 5/1/11 (May Day), I made some Rice cake soup / 떡국 / Ddeokguk and eating the fantastic kimchi over hot rice along with some fried mandu.
When I came home for lunch today, an H-Mart package was at my doorstep, oh I was so excited! My dried eggplants are now soaking in water! I’m going to try to make Eggplant sidedish / 가지나물 / Gaji namul with it. :)
P.S. Thanks Maangchi for your support. :) :) :)
Weekending 5/8/11, Sunday: When I visited our local Asian market, I inquired as to which fish sauce was the best. The one shopper recommended the bottle that had a photo of the three crabs on it. So I hope it made a difference in your recipes after that change Kim.
This past week consisted of Gaji Namul, Kimchi Fried Rice and some kind of Soy Bean soup. They were all delicious. The dried eggplant didn't work out so great for the Gaji Namul, but just as I got the dried eggplant shipment, our local grocery store started supplying the fresh eggplants so I made another batch from them. Nothing beats fresh eggplants!
It's sunny and the Asian plants are soaking up the sun. Yeah! :) By the way, what is "kkenip?" I tried searching via Internet but was unsuccessful.
kkenip is perilla leaf (sometimes called sesame leaf too I think). That was my best effort at romanization of how it sounds to me. :) I love perilla leaf. My favorite kimbap is when they put perilla leaf in. I also love the flavor when eating Korean barbecue and in kamja tang. And kkenip kimchi is awesome. It is a very strong flavor. Are you going to grow it in your garden this year? What are you growing?
Kimchi bokkeumbap looks great. My son goes crazy for kimchi bokkeumbap. I should make some tonight, but I am out of kimchi! I actually made emergency kimchi last week (양배추김치). It turned out well. I didn’t have napa cabbage and didn’t feel like taking the kids out to the Korean market, so I just bought some cheap cabbage at the grocery on the way home. My husband really enjoyed it.
I’ve been making the same things quite a bit lately, but I did finally make ginger cookies 매작과. I made them with my kids, which ended up taking a really long time, but they turned out really well. I didn’t put enough ginger in them though. Next time I will add quite a bit more because I love the flavor of ginger with cinnamon.
I almost made gyungdan, but we were out of town for Mother’s Day. My daughters watched the video with me and want to make them, so probably next weekend we will make them.
Great! Your family love yangbaechu kimchi! When my kimchi runs out, but don’t have time to go shopping to a Korean store, I make emergency kimchi as you did. Cheers!
Weekending 5/15/11: Today is Saturday and after spending several hours gardening before the rain comes, I am whooped!
In April the Perilla Leaves were planted along with Chinese Leeks; Korean Radish (TWO KINDS); Korean Minari – Flamingo Water Dropwort; Japanese Mugwort; Chrysanthemum Greens; Thai Peppers; Fushimi Green Peppers; Yardlong Bean, Purple; Oriental Spinach; Oriental Spinach; Chinese Chives; Chinese Coriander.
Today the Gigantic Pumpkins, Chinese Snow Peas, Dill, and some other herbs (can’t remember because I’m so exhausted from planting, digging, watering, and weeding all day PLUS I stink like manure).
The Korean Rat Radishes are coming up so I’m quite excited as Radish Kimchi is in the future unless it gets consumed right out of the garden! ;)
HAPPY BELATED MOTHER’S DAY! HOPE YOUR FAMILY SPOILED YOU ROTTEN! :)
Weekending 5/22/11, Sunday: My Asian plants are peeking through the ground nicely. The Korean Rat Radish and other radish varieties were the first to peek, beans and peas are the second plants to break through the dirt, Perilla leaves have sprout leaves, can’t wait but slow to burst. Burdock looks promising. Chinese Leeks and Chinese Chives are so so. It’s been sunny so far so I think we’ll have a better garden season this year.
During the week I made Spicy fish soup Maeuntang (매운탕), Kimchi, Kimchi Pancakes, and Japchae. DELICIOUS!
Oh–I am so jealous that you will have perilla leaves and minari! I’ll have to get my husband to tell me his recipe for minari. It is delicious and has a gochujang and vinegar base and he puts fresh squid with it.
I really hope you post pictures of your plants. There are a lot of names I don’t know. I’m excited to see what you make with all of them too. I can taste the perilla leaf kimchi now. YUM!
I’m hungry after reading the dishes you’ve recently made. I LOVE maeuntang. I had something similar to maeuntang at a market in Chicago in February. It was awesome and even had the fish eggs in it (cod eggs I think).
I made gochujeon this week. Finally¡ It was so good. I’m planning on making it again today or tomorrow. One of my daughters ate it happily with me and the kids all tried it. I think if I make it a few more times they will all be eating it. I also made maejagwa again (the ginger/cinnamon cookies). Those are a hit with everyone. I want to make gyungdan, but my husband says he likes maejagwa better.
Other than that, the old standard side dishes…mak kimchi, kakdugi kimchi, roasted seaweed (parae style), soybean sprouts, kosari namul. I did make miyuk naeng guk (instead of oi naengguk) though–finally we’re having some warmer weather.
As soon as school is out for summer, there are some blue crabs at the Korean market with my name on them. The kids go crazy at the Korean market looking at those crabs and I have been wanting to make ggotgaetang for a while now. And now a patbingsoo recipe is upcoming. Whoo hoo!
In other news, I taught a Korean lesson to my Spanish students for World Cultures week last week. They loved it. I present them with hangul and the sounds and have them try to match up English words spelled in hangul with the actual English word, type up all of their names in Korean, watch a funny video that has funny Korean phrases (I love you, etc.) and watch a Pororo video (the little penguin show that is very popular with the 3 year old set). I always have a few who say, “Why are we learning Korean?” and then they leave saying, “I wish that Korean was offered here.” I love it! I’ve had a few students (one was a Korean adoptee) who kept on studying Korean on their own online.
Weekendng 6/5/11: Saturday 6/4/11…Been so busy just trying to get this season's gardening going that I've been remiss on cooking Korean (just eating the kimchi). To make up for that the garden is 90% Asian. Hehehe.
So glad your school is open to cultural events and teachings. I sure do miss that here in our tiny town. 100,000+ tourists arrive every year and despite that the town (the locals, that does not include me) is just so non-cultured! Oh well. :)
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