chirp

Canning should be avoided.

During the fermentation process, a lot of gas is produced,

making the kimchi jar, or plastic pack prone to explosions. (not joking,

In the 80’s when there was no gas absorbers, I heard a lot of store bought kimchi jars messed up peoples kitchens.)

This gas build up thingy made kimchi extremely hard for the big food processing companies to commercialize, until small packets of gas absorbers(usually CO2) were introduced and put into kimchi packs.(You’ll see one dangling on top of the pack)

These kind of kimchi packs do give the product a longer shelf life,

controlling CO2 & preventing kimchi explosions,

but at the end (about a month or so),

even the gas absorbers fail to control the gas build up.

So, conclusions………..

If you’re going to store kimchi for a long long time,

Try not to seal it up.

If you want to store kimchi for a long time,

Make sure you ease the gas pressure build up by opening the kimchi jar once in a while.

(Just like deliberately messing up fizzy beverages; just open it and close right back)

The potato dish seems to be this one or at least a variation.

https://www.maangchi.com/recipe/potato-side-dishes

The seaweed dish can differ by what kind of seaweed you put in.

https://www.maangchi.com/ingredients/miyeok-julgi

This seaweed will do,

& This recipe will do. Try to modify this recipe.

https://www.maangchi.com/recipe/musaengchae

Beansprouts…….

It could have been Soybean sprouts or Mungbean Sprouts

If they looked like “♩” these they were soybean sprouts

and the recipe is here.

https://www.maangchi.com/recipe/kongnamul-muchim

If they weren’t they were mungbean sprouts.

and you can go to aeriskitchen for this recipe.

http://www.youtube.com/watch?v=zhePRjKXknM

I think they aren’t ready for your use.

Let it ferment fully and I think you might get what you want.

It happens over here too, but not quite often.

In korea, some plastic packed kimchi’s are sold with instructions like.

“if you want it fresh chose the one with more expiration date left,

if you want it fully fermented, chose the one with less expiration date left”

and also they tell you the exact number, which unfortunately I dont have.

Maybe there aren’t any instructions written on the jars over there…

My suggestion? next time try to look for the one with less expiration date left,

and you’ll have a hell of a chamchi jjigae.

The name of korean folding dining table?

If they are

http://english.visitkorea.or.kr/enu/FO/1093949_1_5.jpg

these …… the name is Kyoja sang, or simply babsang.

If you’re going for a

simple modern plywood with steel legged one -> babsang 밥상

More antique, looking one -> kyoja sang, or gyoja sang 교자상

I found this one at google shopping

http://www.google.com/#sclient=psy&hl=en&biw=1209&bih=942&tbs=shop:1&q=korean+folding+table&aq=0&aqi=g1&aql=&oq=&gs_rfai=&pbx=1&fp=d9e35aad142da7f0

and this one

http://www.ivgstores.com/IVG2/Y/ProductID-66023-.htm

Just go for keywords Korean table or something and I think you’ll find plenty.

How to make it…

I think you’ll get an idea of how to make it, just by looking at the pictures

So, I’ll just go for the essential tips.

1. Chop the duck into bite size bits

Ducks need longer time to cook than chicken,

so it might take 1.5~ 2 times more time.

Duck bones are very tough, so be careful.

2. Put water in and boil(cook) it.(and take them out)

It’ll help you get rid of any unwanted odor.

(I think you should put some Cheongju at this point. there aren’t any instructions about when to put cheongju in in this recipe, but the mention of getting rid of odor might mean that a bit of cheongju at this point would be helpful)

3. Prepare the Taro stems by washing them.

(at this point, those taro stems seem to be dried ones…..)

4. Put the yangnyum sauce in the taro batch and mix them.

If you just put them in the duck pot, they will taste cottonish.(Sorry, I made a word up..)

5. Also prepare the Scallions and Water dropworts, minced garlic

6. Put water in a new pot (or wash the pot out) and put the duck bits

and some minced garlic, ginger & cloves of garlic and boil them.

7. When it seems to be done, put the seasoned Taro stems on the stew.

8. Put the perilla seed powder on the stew.

9. Finally, put the Scallions, Perilla leaves, and water dropwort

Done.

I hope this helps….

This is a very tricky question.

In short…… banchans(side dishes) are served closer or lower to room temp.

There are some exceptions(by item), but it’s usually served that way.

Hot meal(rice, soup) with cool side dishes …… usually make a good contrast.(I think…. he he…)

Exceptions?

Example 1

There are foods that can be the centerpiece of the meal….. or the side dish.

Kimchi pancakes can be served main dish(Drink snack;; Anju)

and side dish (Mini kimchi pancakes for your lunchbox etc…).

If served main dish …it should always be hot and crispy right out of the griddle.

If served side dish…. it is ok to be served cold and soggy but if they serve it right out of the griddle?(well the’re wont be many) extra points for the diner.

Example 2

If you order a Godeungeo Baekban (Meaning “The Mackrel Meal”)

Though the pan fried or grilled mackrel is a banchan, it should be served hot and sizzling.

Example 3

Threre are food that should be served cold like Jokbal (Pig trotters) although it’s the centerpiece of the meal. If the diner is out of cold jokbal they might apologise for the inconvenience or ask if it’s ok to serve it warm.

Likewise, Naengmyun (cold buckwheat noodles) is meal that should be served cold.

So…in short……. it differs case by case.

A bowl of steamed rice , (it’s the bread of korean diet)

soup(light soup, like bean sprout soup, light doenjang tofu soup)

(we don’t eat jjigae for breakfast. it’s for at least lunch or dinner )

with ordinary banchan right out of the frige.

(no to less meat. we usually don’t eat samgyupsal in the morning)

->that’s a traditional korean breakfast.

Takes more time and enthusiasm than cereal & milk

but it’s called “Mom’s Love”

Bacon just might do… if you do it the Budae Jjigae way.