DevorahTF

DevorahTF's comments

"I have been making these kimchi pancakes and veggie pancakes for my family for months now. My family ask for them regularly. My only concern about making them so much was the oil...they are basically fried. We try to limit oil in our diet, and we are vegetarians, very health-conscious. So I am always modifying recipes, trying out ways to make them just a little healthier. Yesterday I decided to try baking kimchi and veggie pancakes. I thought they would probably be ok..edible, but not crunchy like they are when fried. Well, I was totally shocked! They came out of the oven crunchy, and tasted pretty much the same as when fried in the skillet. This is how we will make them from now on, and I think they may become an almost daily food for us, since we don’t need to worry about the oil. I baked them at 400 degrees on a cookie sheet lined with parchment paper. I made them into 6” diameter pancakes. So individual size. I don’t know how long I baked them. It was probably nearly an hour."
in Kimchi pancake (Kimchijeon: 김치전) — Jun/20

"Actually...thinking of it, if you are kneading it without kids standing there making it very inefficient, you might want to knead for about 5-10 minutes. My kids interrupt me, want to “help,” etc, I was thinking about it, and realized that if you full-on knead for 15 minutes you would probably be really overdoing it."
in Bread Rolls — May/20

"Hi! I bake some type of bread or rolls almost every day. What I have learned over time is that all ingredients should be measured precisely except for the flour. What I do, is that I measure the flour into the cups with a spoon. I do not scoop it out of the bag with the measuring cup, because that will give you too much flour, resulting in dough that is packed down and very hard to work with. If you scoop it into the cups, it will result in a much too wet dough that you add flour to as you knead it. I usually have one of my kids with me while I knead the dough. They stand there with a bag of flour and as I am kneading it I will say, “ok! Add some!” And they will add a small handful of flour. I knead that in, and when it gets sticky again, I say, “Ok! Add some more!” And they add more...this goes in for the full time I knead the dough, which I usually do for about 15-20 minutes the first time, regardless of instructions. (I don’t know what Maangchi said about kneading time because I usually do it until it feels right, which is about 15-20 minutes, adding flour the whole time.After the first kneading, I still add flour to it as I go, but I don’t knead as long...usually just maybe 5 minutes or so, adding flour as it becomes wet, and then when it is kind of smooth and firm I allow it to rise. I hope this helps! Remember: all the other measurements should stay exactly as they are! Only add flour as you go..."
in Bread Rolls — May/20

"I love to make Tteokbokki, and it is a favorite in my house. I started making my own rice cakes because with the pandemic, I can’t get the frozen ones. Must be some kind of a supply chain issue... Anyway, tomorrow night start Passover. My family is Jewish and we are getting ready. Today for dinner I decided to make Tteokbokki as an easy meal that everyone can just eat as they go while we do our cleaning and preparations. I had three jars of Gefilte fish, but for our meals I will only need two. I was simmering the Tteokbokki when it occurred to me: I could use this for the fish cakes! Ha! We are vegetarians, so I never get fish cakes. But for Passover we always eat this special fish. I tried it and it was fantastic! It is pretty much the same thing if you just slice it like I did in this picture. So if you see Gefilte Fish in your grocery store on sale after Passover, you could try this! Maangchi, I hope you would approve!"
in Hot and spicy rice cake (Tteokbokki) — Apr/20

"My husband and I devoured these. Even my teenage daughter thought this was awesome. She was surprised because I had to convince her to try it, and then she loved it. New lunch in our house! We raise chickens, ducks and geese. Normally we sell the eggs, but right now we are under quarantine so we haven’t been. We have been trying to eat up eggs, and this was a great recipe to do that with. I don’t eat dairy because of my asthma. So we use the Country Crock plant butter, and it worked great. I also use sweet potato instead of carrot because I had one partially used in the fridge. I don’t think this made it taste any different. We were a little leery of the catsup and mustard. But man. It really does it. I also thought my first couple of bites were ok...and then it was like the aftertaste took over and it was magical. I made three of these, so I tripled the recipe. Then I scooped a heaping cup for each one and it was perfect. I got better at flipping them. I found leaving them on the burner for about five minutes helped with this, but that meant they were more darkly cooked and crispy that Maangchi’s in the video. It didn’t affect the taste. It was awesome. Also, I cleaned the plan after making each one. I think this is important. Otherwise you could get some kind of burnt taste and the butter might start tasting off. Thank you Maangchi!"
in Korean street toast (Gilgeori-toast: 길거리토스트) — Apr/20

"Cabbage!"
in Korean street toast (Gilgeori-toast: 길거리토스트) — Apr/20

"I got a cabbage! My friend found this huge, fresh cabbage for me! I was so surprised when she brought it. Making this for my husband for lunch right now! I will tell you what we think. ❤️"
in Korean street toast (Gilgeori-toast: 길거리토스트) — Apr/20

"I would try some scrambled egg. That would be tasty!"
in King-size kimchi dumplings (Kimchi-wangmandu) — Apr/20

"We are vegetarians so we decided to try using the new pea protein meat replacement (some stuff Beyond Burgers are made of). It turned out great! I also minced 1/4 sweet potato just to make it a little more healthy. For my wraps, I used 1/4 cup of the flour as whole wheat also to make it a little more healthy. The texture was unaffected. I added a tbsp of water and let the dough sit for a full half hour in the bag before kneading and rolling them out. I agree with Maangchi that the steamed dumplings are better than fried. I think this is because the wraps are freshly made....so the texture is just amazing. I will never bother to fry these again, steaming is easier, tastier, and healthier. So so delicious. Thank you Maangchi! My family was very happy with our dinner tonight!!!"
in King-size kimchi dumplings (Kimchi-wangmandu) — Apr/20

"To clarify, I mean 1/4 of your flour can be whole wheat. I usually double this recipe because I have a big family—four kids, plus my husband and me! So that means I use 4 cups of flour, with 1 cup being whole wheat, and then I use 2 tbsp of extra water."
in Dumpling Wrappers (Mandu-pi) — Apr/20

"I use 1/4 whole wheat flour when I make mine, to make it a tiny bit healthier. I have found this works. I think more than this could start to become a problem, though. It would change the texture. When you use whole wheat, you also need to add about 1tbsp of water, and let it sit out for longer in the plastic bag. I usually let mine sit for a full 30 minutes. Whole wheat takes longer to soften up and soak up the moisture."
in Dumpling Wrappers (Mandu-pi) — Apr/20

"We are in quarantine so I can’t get cabbage right now. But a friend is shopping tomorrow and I will add cabbage to the list of food she will bring us! I can’t wait to have this for dinner tomorrow night! This looks amazing!!!"
in Korean street toast (Gilgeori-toast: 길거리토스트) — Apr/20

"Hi! She is using standard American cup and spoon measurements. It’s not a red cup thing...it is that all of our measuring cups and spoons are this size, regardless of color. You can convert cups and spoons to metric here: https://foodconverter.com/cups-spoons-to-grams-and-ounces-conversion-for-common-baking-ingredients/ Hope this helps!"
in Easy kimchi — Mar/20