chieko's comments

"I can't find Korean fermented shrimp so use the Cincalok. When I opened mine, it was fizzing which meant it was still fermenting! Perfect! Like to eat it on hot rice with some green onion and hot chilis and of course to make kimchi!"
in Salted fermented shrimp (Saeujeot) — Jul/18

"I grow my own sprouts and love making sprout salad! It can be made so many ways, too! Growing up, my mother used to stir-fry pork, onions, and bean sprouts served with hot rice. One of my favorites; I still make it. If you've never grown mung bean sprouts, it's very easy and you should try it! Thanks for this!!!!"
in Soybean sprout side dish (Kongnamul-muchim) — Sep/17

"I make fermented squid the Japanese way, ika no shiokara. Just salted but I like to eat it tossed with chili peppers and green onion, sometimes fish sauce or vinegar. My American friends think it's disgusting. Yey, more for me!!!! I make it once a week because it's versatile for use in recipes and it's great just eating it alone or with hot rice much like Ojingeojeot without all the seasoning. When making a soup like this recipe, I rinse the fermented squid, toss with scallions, fresh hot chili peppers, and a little fish sauce to marinate. Since the squid is somewhat "cooked" from being in brine, I add it at the last minute, stirring it through the soup to warm it then serving immediately. The squid flavor is imparted to the soup and it's so tender!!! Just be sure to use enough because it will shrink when it hits the hot soup!. Love this recipe. I think I will try using Ojingeojeot next time, adding it right before serving. Will make for a spicy soup! Thanks for the recipe!!!!!"
in Squid soup (Ojingeo-guk) — Dec/14

"Those look amazing. I love blue crabs, I love raw seafood. Can't wait to make some! Thanks for sharing!!!!"
in Ganjang-gejang (Raw crab marinated in soy sauce) — Dec/14