JRTHiker

JRTHiker's comments

"My neighbor brought me some VERY old kimchi that was in her fridge for a long time. I made 2 batches of bindaetteok (one of my favorite Maangchi recipes!) and thought hey, I need to finally take the plunge and do 김치찌개. I made the broth from a high quality stock bag a Korean friend brought me, but supplemented with some more anchovies and kombu. Used pork belly (the other half of the belly went into the bindaetteok, ground up to a paste in the food processor...50/50 fat/lean made the best pancakes!) I also used some very special gochugaru hand made from a friend, more of a fruity flavor. Thank you Maangchi, this came out spectacularly well! Even my dog was pacing the kitchen loving the smell :)"
in Kimchi stew (Kimchi-jjigae) — Jul/20

"This is one of my many favorite recipes, I make it all the time! Tonight I used fresh king trumpets, cremini, shiitake, and a handful of dried mushroom mix from Costco, including porcini and black trumpet. I've used both rice flour and regular flour and prefer regular flour, gives it a creamier texture. Will serve it tonight Italian style, with grilled bread crostini on the side, drizzled with olive oil and sprinkled with sea salt. We live in Seattle and Abruzzo, Italy, and I finally found a good Korean market in Rome (it's by the Termini train station.)"
in Mushroom soup (Beoseot-deulkkae-tang: 버섯들깨탕) — Dec/19

"Spectacular recipe! I made these for a Korean friend of mine and she got very emotional....said her grandmother used to make them. There is a little learning curve, but once you figure it out and get the stove temp right, you can make them quickly. I also did not have sweet rice, so I substituted Italian Arborio rice (used for risotto). Came out perfectly, and after soaking all night ground to a paste with the mung beans with no problems. I will be making these regularly!"
in Mung Bean Pancakes (Bindaetteok) — Apr/18