TaraMaiden

TaraMaiden's comments

"1lb total is around 500grammes. So use 250g of white fish, 125g each of prawns and squid. As long as you don't mix grammes and ounces/lbs, you will be fine."
in Fish cakes (Eomuk) — Jul/20

"You can buy cornstarch and make this lots of times because it is sooo delicious!"
in Fish cakes (Eomuk) — Jul/20

"I would say not. It's too fibrous and obviously a different colour. You need a good, solid meaty white fish. You can try tuna, but I think it will be too fibrous....Experiment. That's what cooking is all about. Trying something new!"
in Fish cakes (Eomuk) — Jul/20

"As long as it's a good, firm meaty white fish, that will be great. Monkfish would also be good, but that's quite expensive...And you must cut off the membrane, or it goes really tough. But yes, any good, solid white meaty fish will do."
in Fish cakes (Eomuk) — Jul/20

"Ooops! Sorry, I don't know why the reply to the post above yours has appeared again! Ignore that! If you're allergic to prawns, just add more squid.. and maybe slightly more potato starch."
in Fish cakes (Eomuk) — Jul/20

"Cassava is fibrous, as it's a root vegetable, not a grain; so yes, it's going to make the cakes a little tougher when fried... No worries though, I'm sure it's absolutely delicious anyway...!"
in Fish cakes (Eomuk) — Jul/20

"Cassava is fibrous, as it's a root vegetable, not a grain; so yes, it's going to make the cakes a little tougher when fried... No worries though, I'm sure it's absolutely delicious anyway...!"
in Fish cakes (Eomuk) — Jul/20

"Maangchi, if we eat it the next day, what's the best way? re-heat, or eat cold? I think cold, don't you? Re-heating could spoil the texture...!"
in Crispy crunchy Korean fried chicken (Dakgangjeong) — May/18

"Oh my goodness me! Maangchi is right - you will never taste better fish cakes! I just made these - I used an ice-cream scoop to make the fish balls - and oh my word, they are phenomenally GOOD!! Delicious! I am going to slice one or two finely, once they are cold, and add them to my Mul-naengmyeon! Yes, I made that too! Can't wait to try everything together!"
in Fish cakes (Eomuk) — May/18

"Found your recipe for soy milk noodle soup (2009) and there are loads of requests for you to make a new video!! Could you consider it, please, Maangchi...?"
in Mul-naengmyeon (Korean cold noodles in chilled broth) 물냉면 — Apr/18

"Hi Maangchi, it's me - again! I want to make some gluten-free dumplings for a friend who is celiac, so I guess I can use glutinous rice flour, yes? I would mix it with a little potato starch. I guess they would definitely change flavour and texture; maybe using this kind of dough, they're called something else completely! will using the glutinous rice flour and cornstarch be enough, or should I add another (gluten-free) medium? Do you already have such a recipe? You're such a wonderful lady; so patient with those of us who ask and ask and ask so many questions, over and over again! Thank you for everything you do for us, and have done for so long!"
in Dumpling Wrappers (Mandu-pi) — Apr/18

"Oooh, I am so stupid. I used ordinary glutinous rice flour, not frozen. I will buy some short-grain sushi rice, and make my own rice flour to keep in the freezer! Silly me!!"
in Garaetteok (cylinder-shaped rice cakes for tteokguk or tteokbokki) — Apr/18

"Maangchi either cooks everything in real time, or tells you as the video goes along, how long to simmer, steam, soak, brine or boil things for. So add up the times she gives you, and then add the time of the video. That will give you a pretty accurate idea."
in Garaetteok (cylinder-shaped rice cakes for tteokguk or tteokbokki) — Apr/18

"well, I tried...! Used 2 cups of glutinous rice flour, but then, 3/4 cup of water was absolutely not enough - I actually had to add 1 and 3/4 cups - but to be honest, I forgot that it had to be boiled water, and added cold water instead (maybe that's what the problem was...?!) then, I did a total of 4 minutes in the microwave, as you did, (mixing in between) and it eventually came out of the microwave very translucent. It was also really too rubbery to roll! I had to break it into sections, and pull and squeeze it into approximate cylinder shapes - but they look very lumpy and uneven. I carefully put them into a plastic ziplock bag (even with a coating of sesame oil, they insisted on sticking together if they touched!) and now they are in the freezer. Any ideas where I could improve - ?! :D"
in Garaetteok (cylinder-shaped rice cakes for tteokguk or tteokbokki) — Apr/18

"@aarambh, yes I am sure you could; I found a recipe that uses a whole green apple (peeled, cored, finely sliced) and light soy sauce, instead of the fish sauce and squid. Just substitute those ingredients instead. It works well."
in Easy kimchi — Apr/18