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Cornelius B.

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Viewing 5 posts - 1 through 5 (of 5 total)
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  • September 5, 2018 at 7:03 am in reply to: Mandu Maker #78980
    Cornelius B.
    Participant

    Tried it out last week: sure worked fine, saved me time and effort, and spilling mandu filling, so I´m happy with it. Made some smaller Mandu for the Mandu Soup, and also bigger ones for frying.

    Didn´t make pics, though, as I had sticky hands from the flour and dough, but the Mandu looked like in the pic above.

    July 18, 2018 at 10:38 pm in reply to: Greetings from Den Bosch, the Netherlands #78576
    Cornelius B.
    Participant

    Hi, I lived in Den Bosch for 6 years, finished Grammar School there. Also practiced TaeKwon-Do in Yu-Song Kwan club: https://www.youtube.com/watch?v=GC3Nws-GLEg . Sorry, I´m not Korean, but I love Korean cooking.

    July 11, 2018 at 10:22 pm in reply to: GALICIAN STYLE OCTOPUS #78511
    Cornelius B.
    Participant

    Se ve delicioso! Lo he de probar algún día! Me encanta el pulpo, también en Sushi.

    June 11, 2018 at 9:49 am in reply to: Korean duck recipe #78041
    Cornelius B.
    Participant

    Thank you Sanne! And what dipping sauce do I use? Also Ssamjang, or another? And could I marinate the duck, like in Maekjeok or Bulgogi?

    March 13, 2018 at 1:48 pm in reply to: Onion, garlic, and ginger #77099
    Cornelius B.
    Participant

    Then I´d suggest you better don´t cook Korean, and find yourself a website where they cook without those ingredients. Hard to find, though: world´s best kitchens use at least two of the three mentioned: Chinese, Japanese, Indonesian, Indian, French, Italian, Greek, Spanish, Arab/North-African…

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Viewing 5 posts - 1 through 5 (of 5 total)