TrSlsMan

TrSlsMan's comments

"I find that the soaking part is kinda tricky. Try chewing a couple of pieces before you drain it. You want it pretty firm, as that's part of the joy in eating the finished dish. I also have seen several brands that might each absorb moisture at different rates. In Northern CA, I am lucky to have a Costco-size market called Koreana Plaza in Sacramento, so I have a great selection. Maangchi, can you recommend a brand?"
in Mumallaengi-muchim (Seasoned dried radish strips) — Oct/16

"The thing that hit me first when I first made this was the smell when I opened the Radish. IT WAS SO GOOD! I wanted to sit down and just enjoy the smell."
in Mumallaengi-muchim (Seasoned dried radish strips) — Oct/16

"I have been successful using White Karo Syrup since I have very little actual sugar around, and it seemed fine."
in Mumallaengi-muchim (Seasoned dried radish strips) — Oct/16

"@ Kathi: I use Oyster Sauce in stir-fry Vegies. Yummo! It's a basic Chinese condiment for lots of stuff."
in Oyster sauce — May/13