jsp73's comments

"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

"I had broccoli as banchan many times in Korea (between 2003 and 2012). It wasn't too uncommon in Gyeonggi-do. However, what I do remember was that it was almost always bland and unseasoned (if anything, it was served with a strip or carrot or two). I'm anxious to try it with your seasoning. Thanks! I'm cooking your dakbokkeumtang tonight and I feel obligated to serve a green veggie. Broccoli is all I really have. Anything I can do with frozen green peas?"
in Korean style steamed broccoli salad — Feb/19

"Maybe my memory is not good, but I swear I remember eating this with carrots in it at different points in time when I lived in Korea. Are there any subtle differences that have to do with the name of the dish??? (I always asked for dakdoritang). Is that unusual?"
in Traditional-style spicy braised chicken (Dakbokkeumtang: 닭볶음탕) — Feb/19

"Upvoted! ...would be great to have a "print" option. However, that might not be great in terms of book sales. I did buy one of her cookbooks, and it is great (amazon kindle format). It's totally worth it if you love her recipes. https://www.maangchi.com/real Highly recommended."
in Doenjang-jjigae (Fermented soybean paste stew) — Jan/19

"Thank you for this! When I lived in SK, there were several restaurants I ate at that served very sweet dongchimi. Too many recipes call for lemon-lime soda (... Chilsung Cider) or sugar. Your recipe suits my tastes perfectly (my Korean wife's tastes, as well). I can't wait to try it. I'm growing a bunch of chonggak in my garden right not, but not all are forming bulbs. Their greens are going into your donchimi recipe!"
in Dongchimi (radish water kimchi) — Nov/17

"BTW, I haven't tried this recipe, but I have made your old recipe many many times. It was AWESOME! I quadruple it these days (sometimes more) because it freezes very very well. I used to add some homemade beef bouillon to it (no salt -- made from bones) to give it a stronger beef flavor. I also added a lot of cayenne (thinking about trying Korean capsaicin sauce this time -- the stuff often used in buldak to make it extremely hot). Can you provide a link to the old recipe so I can compare and contrast the two? Please? It's getting cooler -- perfect time for this dish or dak komtang, seolleongtang, galbitang, samgyetang... etc."
in Spicy beef and vegetable soup (Yukgaejang: 육개장) — Oct/17