Jellyfish Salad and beef soup
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- This topic has 5 replies, 5 voices, and was last updated 5 years ago by Maangchi.
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- May 21, 2010 at 9:29 am #49511brinie42Participant
Hi Maangchi,
Lately I’ve been interested in cooking Korean cuisine a lot. I’m actually Filipino-Chinese but I absolutely love Korean food and it’s a good thing that there are a lot of Korean restaurants and grocery stores here in Manila. I was just wondering if you can post a recipe for Jellyfish salad and a soup called Songetang (I’m not sure if it’s right- it’s a milky white soup with beef in it) hahaha. I’m also wondering what brand of gochujang paste you usually use.
Thanks! :)
- May 24, 2010 at 6:24 pm #53643kellyMember
the dishes sounds delicious. would be interested in the recipe too.
- May 25, 2010 at 3:28 am #53644koralex90Participant
It seems like you are talking about sullungtang.
http://sites.google.com/site/koreancooking/Home/recipes-1/seolleongtang
Here is a recipe – It doesn’t seem too clear though. Make the most of it till Maangchi posts a real recipe >_<. Cellophane noodles refers to the noodles Maangchi uses for the jobchae recipe!
- June 5, 2010 at 5:19 am #53645brinie42Participant
Thanks! :)
- June 5, 2010 at 10:56 am #53646unchienneParticipant
I’ve never had jellyfish before. I’ve seen the salted strips of jellyfish packed away in huge barrels to be purchased per pound at the Atlanta markets, but I was never bold enough to buy some. It has a very, very strong aroma in its salted state. I wonder if the finished product is as pungent or if the process of “cooking” eliminates the odor?
- March 30, 2019 at 11:01 am #81403MaangchiKeymaster
Check out my jellyfish salad recipe (“Haepari-naengchae” in Korean) here! https://www.maangchi.com/recipe/haepari-naengchae
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