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  • in reply to: 쫄뱅이 JJOLBAENGI #55385

    It’s called JJol myun, (쫄면). A wheat version of so called “pressed starch noodles; like naengmyun noodles”. They say that a Naengmyun factory near Incheon, accidentally put wheat flour instead of starch in the machine and came out with this noodle. LOL

    All you’ll need is the noodles, cause they are the main ingredient of this dish, some vegetables chopped thinly, some gochujang, sugar and vinegar. That probably sums it up.

    Comparing the sauce to Bibim naengmyun and Bibim gooksu, it is more similar to Bibim gookso, meaning it should be lighter and tangier,

    in reply to: Ginseng #55353

    We sometimes have it as a side dish,especially baby ginseng, but not frequently. And you’ve got it right. Kind of like doraji.

    in reply to: More Red Color #55361

    I think it is good! Colors differs by the style of kimchi people prefer. Northern Kimchi is generally a bit pale and tastes simple & delicate, while Southern Kimchi looks more intense in color and intense in flavor (more saltier, more spicy pepper, and packed with more umami I shall say. cause they generally put a lot of fish sauce and seafood in it ).

    If you like it, I think it is good enough.

    Ask your Korean Students where they are from and ask them to find you a proper recipe from where they come from.

    in reply to: Taro Stems (dried) #55368

    You can use them for a soup ingredient, soup such as “Yukgejang”

    or you can use them for making “Namul” such as “토란 줄기 무침”. Google it and you’ll get an idea.

    in reply to: Types of Soup Stock #55331

    Yes and No. Some need that specific stock, but some don’t. For instance, Miyeokguk can be based on beef, or mussels (Honghap) or anchovies or even Fxxx chicken(like they do on the ROK army). But you can never use anchovies on Yukgejang or any “Should be meat based” soup.

    in reply to: Cooking with Marinating Sauce #55317

    You can do it both ways. If you want more intense sauce flavor than meat, put the sauce in first and evaporate a bit and put it with the meat. If you want to taste the meat more than the sauce, throw the sauce away or use it to fry your rice with.

    in reply to: Kimchi on Toast #55337


    Try Fried Kimchi toppled on with Mozzarella.

    Bagels will give you an almost perfect base.

    Adding some roasted or fried Gim flakes are going to be good too.

    in reply to: All of you: Your little advice..please! #55364

    It looks quite nice . Well balanced I think. But I thkink the tomatoes might make it a bit watery and sloppy.

    How about simplifying it? Going with the beef gochujang garlic onion base, with sesame leafs as topping or garnish with lemon balm perhaps?

    Or maybe a pork version? cause gochujang goes well with pork?

    If you want to have something very light and refreshing, try out the Tomato-Gim Jaban combo with some soft cheese(mozzarella etc). It’s full of umami and very subtle and light. Also there’s some texture difference to it too (crunchy fried Jaban with soft and juicy tomatoe)

    in reply to: haepari kimchi? #55373

    The use of Jellyfish is quite low in Korea except for some fancy food. Never heard someone put Jellyfish in their Kimchi, but you can try. LOL

    in reply to: Typical Korean Food Day #55374

    Personally, I don’t think they eat healthy food enough these days(there are plenty of fat sugar high food over here too), but rather they eat small proportions frequently. And this actually helps.


    Anna_N is right. There are some halal food shops over Itaewon in Korea, but I’m not sure they sell it it worldwide.

    in reply to: A Korean Dessert I've Seen a lot recently #55378

    I think it is (Subak;Watermelon) Hwachae.

    in reply to: Cold Korean Soup Sold as a "street food" #55383

    Korean cold street food soup. I don’t think there is any….

    Soup, there are plenty

    Streetfood Soup, Odeng Tang (Fishcake soup) might be the only one.

    You can count Gukbab(Rice already in soup) kind of things in , cause they were traditionally and originally “Streetfood” (not that you stand up and eat but rather kind of in a fast food way.)

    Cold soup, there are plenty, from cucumbers, egg plant to cold chicken soup(kind of a speciality).

    in reply to: Salted Seaweed #54858

    There are a ton of brands and varieties of Gim, and I don’t know what they sell over there,
    So this is going to be a general guide on chosing Gim.

    1. The Variety of Gim

    A. Ordinary Gim
    which looks like thin black paper with a purple hue,
    and slightly changes to green when it’s roasted or fried

    B. Dol Gim (Stone Gim)
    which looks like a sheet of thin felt, almost coming apart.
    (look at the first photo)

    Has a subtle aroma,
    more Crunchy & slightly Fibrous in texture,
    and melts apart easily when you put it in your mouth or when it touches water.
    Usually a bit more expensive

    C. Parae Gim (Sea Lettuce Gim)
    which looks way greener than the other two,
    (look at the attached file)
    Usually a mix of Gim (laver ) and Parae(Sea lettuce)
    this one has a distinct flavor and aroma
    Personally I think Parae Gim is the best.

    2. Oil

    A. Perilla seed Oil (들깨기름)
    These have a wonderful strong aroma,
    and is usually used on ordinary gim.
    not used with Parae Gim or Dolgim.

    B. Anything other than Perilla seed Oil
    Just ordinary oil from soya oil , canola, to olive oil
    you chose what you want. It almost doesn’t matter.

    3. Salt

    A. MSG included Salt
    You don’t need MSG salted on your Gim. It already has some umami, so try to avoid,

    B. Ordinary Salt
    Just simple plain salt. Beware of the sodium intake.

    C. Speciality Salt
    Baked Salts, Pan Salt, Natural Salt , you name it,
    These are definitely the better ones.
    They taste better, and are lower in sodium.
    Making it the perfect salt for Gim.

    So whatever there’s out there,
    Go for what you like~!

    in reply to: Haemultang #54917

    Haemultang literally means seafood stew/soup.

    So the ingredients, except the veggies are all seafood.

    The emphasis is on the variety of the ingredients.

    Almost looks like a seafood plata in a hot spicy stew ….

    (Crabs, Shrimps, Octopuses, Some sea squirts, etc, Usually Crustaceans & Molluscs)

    Maeuntang literally means Hot stew/soup,

    but it is used when the stew/soup ‘s main ingredient (usually the thing that has most meat) is “Fishy”(fish , mussels you name it).

    So the emphasis is on the “main ingredient”

    Usually, Maeuntang is made of freshwater fish,

    but as the emphasis is on the main ingredient,

    you can use anything fishy and call it Maeuntang

    Some korean encyclopedias do not bother to differ the two,

    but I think there is a difference

    In short.

    Freshwater fish spicy stew : Maeuntang (Carp, Catfish, Snakehead etc)

    Only one main fish item spicy stew : Maeuntang (Snapper, Belthead, etc )

    and you call it, Snapper Maeuntang, Catfish Maeuntang,

    Just like what Maangchi made.

    Rather a simple, humble looking dish.

    Seafood Plata in a spicy stew : Haemultang

    A bunch of Crustaceans & Molluscs in a spicy stew : Haemultang

    and you just call it Haemultang.

    A dish that is somewhat very fancy and flamboyant.

    There are some exceptions , for instance

    Crab Maeuntang, Crab Haemultang both are OK.

    Crab Maeuntang might be a simple crab stew,

    whilst, Crab Haemultang is a simple emphasis on the ingredient(Crab),

    meaning just plain haemultang.

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