Cutemom
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CutemomParticipantJust use either dakgangjeong sauce or yangnyom tong dark sauce + more chili peppers. I do it for my son.
I boil down gochujang+soy sauce and blended garlic in a pan then simply add mulyeot (corn syrup) or salyeot (rice syrup) to a squeeze bottle.
Sometimes I use anchovy broth flavored w/ leek or green onion + gochujang + corn syrup and use it as a condiment to eat fried eomuk or fish cake or fried tteok (like in teokpokki )CutemomParticipantHi, usually you add 2 tbs of it into milk. I am milk fat intolerant and mildly intolerant to lactose. So I take my misutgaru in my non dairy milk such as almond or cashew milk or in my smoothie in place of my protein powder. I also add it to powdered sugar for my doughnuts. I replicated Paris baguette’s soybean powder donuts.
CutemomParticipantHi, I live in a place where the room temp is between 77F to 95F. I usually let it sit in room temp overnight (about 80-81F) for 8 hrs then stick it in the fridge.
If you salted it enough, it won’t get mushy even if it’s over fermented a bit. I once over fermented my kimchi by letting it sit at room temp for 24 hrs. It went from fresh tasting along w/ all the sharpness of its seasonings to just plain ripe kimchi ( slightly sour and melded flavors) after that 24hrs. Even after I put it in the fridge, I had to finish it within the week or else it’d get too sour to eat. These days I only put out 1/4 to 1/2 cabbage worth of kimchi out to ferment so I can eat it or cook with it right away. Everything else go straight into the fridge where they can ferment slowly up to a whole year or more. But around here 10lbs kimchi won’t last more than 3 months as we eat a lot of it.Hope that helps
CutemomParticipantHi, how are you gonna add juice into it? Juice from older kimchi or from where?
What I would do if I were you is to press the kimchi down so that it’s submerged in whatever juice that’s left. Then let it sit in room temp overnight before putting it back in the fridge. It should help it ferment further and produce more juices to cover the cabbage.
Hope this helpCutemomParticipantHi, there are a number of things that could go wrong w/ ur kimchi:
1. You didn’t salt it enough
2. You didn’t let it sit at room temp at least 6-8 hrs before refrigerating
3. Your fridge not cold enough or too cold.
What you can do to check if it is still good to eat are:
1. Check the smell ( is it sour or off like rotten veg?)
2. Check the juices (is there any juice collects at the bottom of the jar? If so, is it cloudy or clear? Does it cover your kimchi aka submerge your kimchi in it?)
3. Finally check the taste. If it got moldy on top, remove all the top layer and toss. Then press down to make sure your kimchi is submerged in its juicesCutemomParticipantHi, the easiest way to do prep is cook rice ahead of time. You can cook it up to 3 days before you use it to make porridge and refrigerate it for up to 3 days or freeze up to 3 months. Then just cut the water by half when making porridge w/ it.
CutemomParticipantHi, you can also make bibimdangmyeon with it. It’s a bit like japchae but spicy. U can also add it to seollongtang and galbi jjim. What I like to add it to other than Korean food is crab curry with Thai red curry paste and coconut milk. Normally after my family finished the crabs I got so much sauce leftover. I hate wasting it as it still got crab flavors in it so I simply add the glass noodles into it and warm it up on the stove until it softens and soaked up all that sauce. It became a favorite dinner menu amongst my kids.
CutemomParticipant1st I let it sit in the sun on a tray covered by a hood that for food on the table. When it’s dried on the outside, I tie them w/ rice stalks and put clothes on them (I made bags from white organza) and tied the top. So they’re hanging like laundry.
I live in Indonesia so it’s super hot these days and the sun is strong. I hung them up on my porch away from direct sunlight. No problems w/ bugs of any kindCutemomParticipantHi, what kimchi base mix are you using? If you’re using the Japanese ones, it won’t taste the same.
Also, if the juice is clear it means you didn’t put enough gochugaru and didn’t use porridge. I’ve been trying all sorts of recipes online and found that maangchi’s is the best. Even my Korean friends order their kimchi from me. I made enough kimchi and failed enough times to know what went wrong when certain things happen.
Please try again from scratch using maangchi’s easy kimchi recipe. Be sure to taste your cabbage before and after rinsing to make sure that it’s salty enough. Also taste your paste before mixing. This way you’ll be sure to get awesome kimchi.CutemomParticipantHi, I think you should try it with gochu jangaji recipe. Add some green pepper that’s not so spicy if u can’t handle the heat as it lends a distinctive taste to your pickle. I usually use the recipe for chayote w/ a head of garlic and 5 shallots (the tiny ones)
CutemomParticipantMaangchi told us in one of her videos i cant remember which one. She said her daughter made the drawing.
May 11, 2016 at 9:34 am in reply to: What would you guys advice me to cook for my family as a first korean dish? #68086CutemomParticipantI would suggest bulgogi as a first introduction. It’s very easy to prepare and if you don’t to grill it individually on the table, you can always cook it on a nonstick pan with very little oil. You can use the leftovers to make bibimbap the following day with just soy or mung bean sprout side dish & spinach side dish.
I make those 2 vegetable side dishes all the time. I usually finish them within 24 hours, but sometime I go out to eat with my friend so I would end up with some leftovers. I just dump them all in a stainless steel bowl with some rice hot from the rice cooker + whatever meat side dish I made for my son or his leftover + gochujang+sesame oil & some crumbled seaweed. You got yourself a quick tasty lunch or dinner. My son also love to eat bibimbap in the same bowl as me. It’s a nice way to bond with you family too.
Ima
March 4, 2016 at 11:18 am in reply to: Finding Onggi in the US when you live in the North, Midwest, or South of the US #67037CutemomParticipantHi, I live in Indonesia where it is impossible to get onggi or hangari. So I ordered mine from eBay. They shipped them directly from South Korea.
I got my shipment in 2 weeks time.
Hope that helps.
Ima
CutemomParticipantYes, just add green tea powder to your hoddoek dough.
Ima
CutemomParticipantI don’t know about korean rice brand, but i like samyang ramyeon. Sometimes i just buy neoguri
Hope that help
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