jsp73's comments

"No answer, eh? I love your user name. It made me chuckle. Did you try the self-rising flour? I am VERY curious. The main ingredients in self-rising flour are all-purpose flour, salt, baking powder and baking soda (sodium bicarbonate). Those alkaline substances in the baking powder and soda would react violently with the lactic acid present in well-fermented kimchi (LOTS of bubbles but... also, the by-product of that chemical reaction is a form of salt). Sounds like it would make a very fluffy pancake! Please do attempt it and get back to me... if you aren't too lit :)"
in Kimchi pancake (Kimchijeon: 김치전) — Mar/21

"Thank you. Other than bossam and chicken, this was one of the few dishes that was delivered late at night when I lived in S. Korea. My wife and I both miss it. As usual, you came to our rescue."
in Jokbal (Braised Pig’s Trotters) 족발 — Mar/21

"THANK YOU SO MUCH FOR MORE STREET FOOD! That's one of the things I miss most, having lived in Gyeonggi-do for 10 years. Mmmmm.... nom nom nom. Street Toast recipe was amazing, too. I lived in Kangnam for a year and I would eat that for breakfast every morining. I really missed it. Thank you again!"
in Grilled cheese & rice cake skewers (Cheese-tteok-kkochi: 치즈떡꼬치) — May/20

"Again, PLEASE post more street food recipes. This toast recipe was the highlight of my day. I missed it so much!"
in Korean street toast (Gilgeori-toast: 길거리토스트) — Apr/20

"Aww... same as the previous poster. Quarantine so I can't get cabbage! I used to eat this toast every morning for breakfast when I lived in Kangnam! I want it! Thank you for posting this. More than anything else, I miss Korean STREET FOOD. Please post more street food recipes!"
in Korean street toast (Gilgeori-toast: 길거리토스트) — Apr/20

"That's a great tip! I should point out that, depending on the climate, perilla is very easy to grow. My local Korean market sells lots of seeds (radish, peppers, melon, zucchini and other hobak, etc). Perilla doesn't mind a little shade either. I've grown it successfully a few times. The one time it didn't grow so well was because the pot I used was too small (needs at least 5 gallons of soil) one plant can make 2 people happy easily. 2 plants is even better if one uses it for ssam a lot. If you need seeds, this company always has fresh seed https://www.kitazawaseed.com/seed_260-172.html I don't think the seeds I get from my local Korean market are always so fresh -- low germination rates."
in Dakgalbi (Spicy grilled chicken and vegetables) — Nov/19

"Thank you. Your compliment means a lot to me. ^^"
in Dakgalbi (Spicy grilled chicken and vegetables) — Nov/19

"Haha! Awesome! This turned out just like I remembered it in Korea (except I made mine spicier - with the hotter gochujang). I really disliked the food "trends" in Korea. 닭갈비 was big in Gyeonggi-do... so many 닭갈비 restaurants... then they mostly disappeared. The same was true with "Red Samgyupsal" (PLEASE post a recipe for that!) and Buldak (Hong Cho buldak - I made your recipe, but there was no comparison). They all disappeared. Anyhow, my massive 14 inch cast iron skillet worked just fine. I even doubled the recipe so my wife could have leftovers for lunch tomorrow. Deeee-licious! Thank you!"
in Dakgalbi (Spicy grilled chicken and vegetables) — Nov/19

"Sadly, I was unable to find fresh ginseng at the two Korean markets my wife and I know of here. All I could find was dried stuff for making samgyetang. Happily, one of the Korean markets DID sell a large packet of dried Chinese herbs. The packet stated, in Korean, AmNamu Baeksuk -- but there was a lot more in that packet than dried ginseng. My wife seemed to believe it contained the proper herbs, but I wish I knew what some of the other herbs were -- especially the ones that looked like big slices of wood. Any idea??? I tried to attach a picture of the package, but the site kept blocking me (some online security service)"
in Chicken & chicken soup (Yeonggye-baeksuk: 영계백숙) — Sep/19

"My Korean wife freezes and reheats them without a problem."
in Sweet pancakes with brown sugar syrup filling (Hotteok) — Aug/19

"Wow... this looks like quite a challenge. Do you know how to make chungukjang? Anyhow, when I lived around Migeum Yuk, there was a sweet old ajumma and her husband who ran a steak restaurant. She made the most delicious doenjang guk. She did use homemade doenjang, but I really want to know her secret. It was very bitter - in a good way. Bitter and savory. I really liked the bitterness - a very sharp flavor. She was always impressed because I would devour the stuff. Do you have any idea what her secret may have been?"
in Fermented soybean paste (Doenjang) — Aug/19

"My wife insists that I use small clams, not shrimp. With that in mind, do you think it would be okay if I made a huge quantity of this and froze most of it for later use? I don't know if doenjang chiggae freezes well. Any idea?"
in Doenjang-jjigae (Fermented soybean paste stew) — Aug/19

"Thank you for this. There aren't many good Korean restaurants where I live. Recently, one of my favorites took doenjang chiggae off of the menu. I asked why and I was told it wasn't very popular! WHAT????? I told the server that they must not be serving many Koreans! Ridiculous. Anyhow, thanks to you, I can now make it myself! My wife loves it, too. She requests it often and the ingredients aren't hard to find. Her mom sends homemade doenjang to us every year around Christmas time. Would that apron be considered Hanbok?"
in Doenjang-jjigae (Fermented soybean paste stew) — Aug/19

"I grew zucchini for the first time this year -- 4 plants was actually too many - very productive. Looking for ways to use it. This recipe is perfect. My Korean wife loves it! Thank you!"
in Squash pancakes (Hobakjeon) — Aug/19

"Milk works, but there are several ways to keep such a lean cut of chicken moist. Not all involve milk. My recommendation is brine, but you HAVE to be cautious or your chicken will become overly salty -- especially considering how small she cuts the chicken. Here's an overview of a few of the ways to keep breasts tender and moist - A. Milk, not common, but I can see how it works because milk DOES contain lactic acid and that will tenderize chicken. B. Buttermilk - many more acids and active cultures to tenderize chicken. This technique has been used in the Southern US for ages when making moist, delicious fried chicken. C. Yogurt - has been used for centuries in more than one country to tenderize chicken -- (tandoori, for example). Same principle as buttermilk. D. Some citrus - kiwi in particular, but I do not recommend this for this particular recipe because of the flavor and, finally, E. BRINING -- a classic technique. You will need to look it up to understand the chemistry. Basically, equal parts sugar and salt (or even honey and salt -- even Korean rice syrup and salt!) dissolved in water. Via osmosis, this changes the chemistry of the exterior of the meat (or all of it... if done too long... will turn meat into something that tastes like "ham" if you are not careful about brining time). Do a web search "BRINE CHICKEN". Breasts, especially when cut up, definitely don't need to be brined for more than an hour."
in Dakbokkeumtang (Spicy braised chicken breasts) 닭복음탕 — May/19