Brian_Montoya

Katara, hola! Que ciudad vives? Unas de mis amigas era una estudiante de intercambio de Colombia, ella vive en Cali y alguna vez en Bogota. Pues ella me dijo que hay muchas restaurantes japonesas y chinas en Colombia especialmente en Bogota y creo que seria una idea buena para pedir los propetarios de unas de las restaurantes chinas donde compren cosas como salsa de soya,aceite de ajonjolin,chile molido,pasta de chile,y pasta de soya porque son esenciales para hacer comida coreana y no hay un sustituto.

Bibimbap: kosari no es necesario… con bibmimbap puedes usar mas o menos cualquier verdura que quieres.

Kimchi: buscar para baechu, otra nombres para baechu so repollo chino, repollo de napa, o repollo de apio. los calamares son opcional. no uso calamares cuando hago kimchi, uso salsa de pesca (puedes substituir salsa de soya) si no puedes encontrar el baechu hace emergency kimchi (se usa repollo normal) la receta es en este sitio :)

Mandu: Usa cualquier typo de champinones que puedes encontrar.Puedes usar mas carne en lugar de tofu.

Kimbap: Danmuji no es necisario, es algo tradicional, pero puedes hacer kimbap con muchas cosas diferentes. Kim es necesario, pero oyi que algunas personas hagan kimbap con hojas de huevo, hagan un omlette y las usen en vez de seaweed.

Tangsuyuk: usa maizena y cualquier champinon que tienes.

Miyuk guk: No puedes hacerla sin miyuk. Busca para miyuk en tiendas asiaticas, hay un nobre diferente que usen alguna vez, wakame seaweed…

Jajangmyun: puedes usar spaghetti noodles, pero necicites salsa de frijol negro.

Mujigae ddeok : puedes substituir con food coloring (lo siento no se la palabra buena en espanol).

Buena suerte!

Gim is actually really easy to make and it tastes better than anything you can buy, all you need is plain untoasted laver seaweed sheets and what ever oil you like I always use sesame oil but perilla oil or olive oil would be good too. then what I do is I pour a little oil in a small bowl and I use my fingers to coat the whole sheet front and back. I find that using a brush makes the sheets too oily. then I sprinkle salt and sesame seeds on both sides. Put a griddle or a big pan on medium low heat and toast the gim untill its turned to a green color. use a spatula to press on it so it will cook better. cut the sheet in to smaller sheets that will fit in your mouth :)

here’s how i do it, obviously wash the rice till the water is clear in cold water, the use equal amounts of water and rice PLUS an extra 1/4c. of water. bring to a boil in a pan on meduim high and boil untill the water is like 1/4 of an inch from the rice. stir once to gett the stuff stuck on the bottom of the pan then cover. reduce to low and let simmer 20 min. dont peek and remove from the heat and let steam 10 more min. the bottom of the pan will have the crunchy bits (nooroongji)

Its called Japchae, she has a recipe for it on the site too :)

I like Just_Tina’s idea to salt the kimchi in a water bath, i often do that too, I have made kimchi monthly for over a year now and i like that method the best. another recipe take 1/2 gallon of water and mix the salt (1c.) in the water instead of putting it directly on the cabbage, then i pour the salt water over the cabbages and turn them over every now and again so everything gets evenly salted.. you still should wash it atleast 3 times, and squeeze well, i do this very slowly and carefully so my kimchi comes out just right, it takes me a good 20 minutes.

I also recomend adding both saewoojeot and aekjeot, in a half and half ratio, it just tastes amazing!

oh, finally, ust be carefull with the salt, it actually has nothing to do with the fermentation process, rather it preserves the kimchi and keeps it from going bad. I use really any salt i have on hand, i prefer course sea salt or kosher salt, the only thing you shouldnt use is iodized salt (table salt) it kills the good bacteria you need to get your kimchi to ferment, i have heard your kimchi may eventually spoil if you use table salt and you let your kimchi sit at room temp for a few days ..

Sugar is actually what makes kimchi ferment, bacteria feeds off sugar which forms lactic acid, giving kimchi that unique sour taste

Go to aeriskichen.com she has a recipe for the tubular rice cakes (ddeok) all they are is sweet rice flour and water(chapssal garu). good luck!!

¡Que interesante! ¿Hay restaurantes y tiendas coreanas en las cuidades grandes Españolas? Yo quiero estudiar la idioma español en España para mejorar mi gramática despues de graduarme del segundario, pero me encanto comida coreana y yo cocinar comida coreana muy frequentemente :)

It depends on the restaurant must yangnyum gochujang sauces have things like soy sauce and sesame oil to thin it out because straightup gochujang is really thick and kindasticky.If the gochujang is really liquidy i would guess thatit has some kind of inexpenisve liquid filer like soy sauce, water or vinegar or something to make it go further..

I like the Assi brand,the label is in both english and korean :)