BxlSprouts

Katharine Cunningham-Carlot
http://eurasianlocation.wordpress.com/
Brussels, Belgium
Joined May 23, 2010
Occupation: professor
Interests: Korean food! I was an exchange stdent @ Yondae for a year

Korean food lover in Brussels, Belgium.

BxlSprouts's comments

"Finally I've done it! :) Maangchi and friends, I've just put Maangchi's sauce over a batch of oven-roasted gluten (wheat meat) for an easier and lower-fat method than deep-frying produces. It smells heavenly. Replying now, a little early before trying the finished dish, as my little ones are napping :)

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in Seasoned fried chicken (Yangnyeom-tongdak) — Oct/12

"I didn't know it was a diet food--it's great when summer food is low in calories. My local Korean-Japanese store looks like it closed :( but I'll keep looking for acorn flour at the local Chinese-Asian shop. Thanks!

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in Seasoned acorn jelly (Dotorimuk-muchim) — Jun/12

"Thanks for including the vegetarian tips! Your sauce looks simply delicious.

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in Kongnamulbap (Soybean sprouts bibimbap) — Oct/11

"Hi Bourgijie, I'm eating my first bowl of naengmyun this year with ingredients bought yesterday from Shilla market in Overijse. They do sell Korean corn syrup there, sugar is a good substitute, or other sweet syrups sold in the mixed (alcoholic) drinks aisle at the general supermarkets Makro and Colruyt, for example. Hope this helps and you enjoy naengmyun! Katharine in Brussels

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in Mul-naengmyeon (Korean cold noodles in chilled broth) 물냉면 — Apr/11

"Hi Maangchi! I don't see this on your blog but I really hope you win the YouTube Next Up contest! I voted for you. Many many thanks for all of your dedicated hard work. No matter what happens, you're my favourite YouTube contributor. You won in my book :)

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in Some recent website improvements — Apr/11

"Hi Nikujaga, I'm not Maangchi but I have some ideas while she is away. A beer taste means the dough overproofed, I see you're in hot humid Singapore so all yeasted doughs will rise faster. It's a good idea to watch the dough, not the clock, and wait till it looks big and sponge-y like Maangchi's does. Experiment with using a pinch more salt to slow down the fermentation of the yeast. If that doesn't work, you could try reducing the yeast very slightly, combined with the slight increase in salt. When there is less baker's yeast, and particularly in a tropical environment, the dough will pick up wild yeasts in the air: not a bad thing, sourdoughs are wild yeasts too; but then check if your dough turns a funny colour (pinkish, say) or smells bad. If so, it picked up a 'bad' yeast and you should throw the batch out. If you use the baker's yeast amount in the recipe, though, there will be so much 'good' yeast fermenting the dough the 'bad' yeasts will be crowded out. That's why reduce fermentation time, then slightly increase salt, and only if those don't work use slightly less baker's yeast along with the salt increase. Don't worry though, it's a very unusual occurence to pick up a real 'bad' yeast--I lived in subtropical Asia 5 years and have been fermenting breads and tempeh for decades--be confident, try! Your nose will tell you if by very small chance you got a weird yeast. It wouldn't make you sick to eat it either, you'd try a bite and it would taste off and you'd throw it out. Relax and enjoy hoddeok in Singapore!

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in Sweet pancakes with brown sugar syrup filling (Hotteok) — Feb/11

"Have a wonderful trip with yuor daughter, and enjoy being food ambassadors :)

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in Leaving for Mexico — Feb/11

"What a good idea for the Super Bowl. Here in Belgium I forgot it was that time of year >-<

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in Seasoned fried chicken (Yangnyeom-tongdak) — Jan/11

"Maangchi has such a talent for de-mystifying Korean food. Thanks to her I eat Korean all week long! Keep exploring her recipes, they are wonderful.

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in Seasoned fried chicken (Yangnyeom-tongdak) — Jan/11

"Maangchi's chicken looks absolutely delicious! I know it would taste wonderful made with vegetarian chick'n or wheat gluten. Mmm! Thanks for perfecting and sharing your recipe.

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in Seasoned fried chicken (Yangnyeom-tongdak) — Jan/11

"Thanks for showing this recipe, I didn't know how to make it. Have you ever tried it with short grain sweet brown rice? Maybe it takes slightly longer to cook. The pine needle and nut garnish is beautiful. Does it leave a pine taste?

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in Pine nut porridge (Jatjuk) — Jan/11

"Very cool! It looks like a great movie too.

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in Today’s Special — Dec/10

"Mmmm, Maangchi! I remember matang so well. It's delicious. My family will love it!

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in Candied sweet potato (Matang) — Dec/10

"Maangchi ;)

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in Candied sweet potato (Matang) — Dec/10

"Your wife is lucky to have such a thoughtful husband.

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in Fermented squid side dish (Ojingeojeot) — Nov/10