Brian_Montoya
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- August 17, 2010 at 5:50 pm in reply to: Keeping the Kimchi smell out of the fridge and in the kimchi :) #54020
Brian_MontoyaParticipantI tried the coffee thing and it really worked it neutralized the smell form my last jar of kimchi. I just finished fermenting this new batch so im gonna wrap the plastic containers of it right now, thank you guys SO MUCH for your help!!
August 15, 2010 at 5:35 am in reply to: Keeping the Kimchi smell out of the fridge and in the kimchi :) #54016Brian_MontoyaParticipant@ Koralex90, thank you so much im going to try it right now I’ll let you know how iy goes!!
@dleehall thank you, but I dont really wanna spend that much money on a kimchi fridge, maybe when i marry rich lol ;)
Brian_MontoyaParticipantI think they’re called Kong ja ban or some call them Kong jang (maangchi has a recipe for that but she uses soy beans) for the black beans, I soak a pound of black beans for 8 hours, then I boil them for about half an hour (the water will reduce quite a bit then i will lower the heat alittle to a high simmer and let them go till they ar soft (you may need to add little water), then when they are soft, I add half a cup of soy sauce and 1/4 c. mulyeot or sugar and honey. They last for a couple of weeks and you can eat themm hot or cold, I always keep them onhand, theyre one of my fave banchan :)
Brian_MontoyaParticipantThat sounds really good! For the corn part, I would suggest using a frozen Posole (some times it goes under the Nahuatl word “Nixtamal”) if you can find it, it just seems to be the tastiest and best texture. alot of supermarkets carry them in their freezers, I always find them at King Supers.
Good Luck and tell me how it comes out!
Brian_MontoyaParticipantThat sounds good, Im going to add green onion to mine when I make it. thanks!!
Brian_MontoyaParticipantThat sounds interesting!! My family is New Mexican so I eat Posole ALL THE TIME but we just boil the pork and corn together and add chicken broth and a little red chile powder (posole differs from region to region, in Mexico, they serve it with lots of chilies and spices mixed in and they add lots of condiments to it, oh and they seem to use pigs feet in most mexican posoles) …I bet Kimchi and gochujang would be good in it!
Brian_MontoyaParticipantThank you!! What are the alterations you would make to it? i would add mustard greens..
Brian_MontoyaParticipantIf its gye ran mal yee she already posted it, hope this is it!!https://www.maangchi.com/recipe/egg-side-dishes
Brian_MontoyaParticipantThat does suck, I live in springs, is that where you have to go to for korean stuff? or go you just go to santa fe?
Brian_MontoyaParticipantI know exactly what you’re talking about!! I dont think the dish is actually korean, its more of a chinese take on korean food like how jjangjamyun and tangsuyuk are korean takes on chinese food!But ill try to find the recipe, if i find it I’ll post it cause i love it too!
Brian_MontoyaParticipantI dont think ive ever seen anything on gochujang (or gochugaru for that matter) that would indicate how hot it is. It seems to me that somebrands are hotter than others, one time i bought the wang brand in the glass jar and it want very hot, but this time i bought the assi brand in the plastic container and its really hot, i would suggest finding a brand you like.. good luck!
Brian_MontoyaParticipantIt was delicious! the only things I did differently were putting in caramelized onions and shredded chicken in with the mayonaisse. i would highly recomend it one of the tastiest sandwiches i’ve had in a while!!
Brian_MontoyaParticipantThis sounds absolutley delicious- im going to try making it right now!!
Brian_MontoyaParticipantThanks, you guys, and BxlSprout, if you make them tell me how that turns out, that sounds good!
Brian_MontoyaParticipantYum i know exactly what youre talking about, its called shin sul lo but i dont have a good recipe for it..
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