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MTZero
MTZero's comments
"Those two will absolutely work. Dashi kombu 出し昆布 is what you're looking for when choosing a Japanese variety of kelp (kombu) meant specifically for soup stock (dashi), and that's exactly what the left package is. As for the one on the right, the Chinese characters on the gold label (海帶片) literally translate to "kelp sheets." They may not taste exactly like the Korean varieties Maangchi uses—or each other, for that matter—but the differences should be negligible."
in Kelp (Dasima) — Jun/20
"If you can find shiro ("white"/light brown) miso (白味噌), use it instead. You'll probably have and easier time finding it.
Two caveats: The texture will be different, since miso is smooth and doenjang is (usually?) not, and since the miso could be more subtle in flavor, you may need to use more of it.
If you want a stronger, deeper flavor, try aka ("red"/dark brown) miso (赤味噌)."
in Ssamjang (Korean spicy dipping sauce) — May/13
"I've made this dish at least 4 times since it was posted, and I've thoroughly enjoyed it each time (and as I'm typing this, I'm craving it again). It's a great spicy-sweet-savory combination of flavors.
Here's what I've done with the dish:
- I don't use sesame oil because I don't like it very much. I like sesame seeds, however, and add them when I can remember to do so.
- I add thinly sliced carrots to it for extra sweetness and color.
- I used a red onion (instead of the white onion) a couple of times for the same reason.
- On one occasion, I stir-fried some cold leftover rice with the gochujang and corn syrup until the rice was soft and hot.
- Another time, I cooked about 1/4 of a large pack of dangmyeon and stirred that in with the gochujang/corn syrup mixture."
in Spicy stir-fried fish cakes (Eomuk-bokkeum) — Jun/10
MTZero on the forum
Re: Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving
"@Everyone: I think I’ll make a decision around November 11 (i.e. two weeks before Thanksgiving), but for the benefit of others, don’t hes…" — Sep/10Re: Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving
"Sujeonggwa actually sounds like a great idea. A sweet drink with warm cinnamon and ginger sounds like a great complement to the rest of the desserts …" — Sep/10Re: Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving
"Those are all good suggestions. I love shikhye and ginger-flavored cookies, though I’ve never made them. I think most, if not all, of these rec…" — Sep/10Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving
"I’m looking for a Korean dessert recipe that: • would serve about 12-15 people, • is not too complicated or expensive, • would mesh well with t…" — Sep/10Re: Kochujang and doenjang.. do they contain ALCOHOL??
"Some brands do contain small amounts of ethyl alcohol as a preservative. For example, the Haechandle brand of gochujang and the doenjang from Singson…" — Jun/10