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ddnorman

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Viewing 15 posts - 1 through 15 (of 62 total)
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  • July 12, 2018 at 9:19 pm in reply to: Korean Fried Chicken Tenders? #78515
    ddnorman
    Participant

    Hi SungHero03,

    I have to imagine it would work just fine. I would suspect you just have to alter the cooking time based on the size of the tenders and the fact that there is no bone. When I was in Korea last year, I had some real KFC and they were tenders. Or at least they didn’t have any bones!

    Cheers!
    Dave

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    September 21, 2016 at 11:00 pm in reply to: Where to buy Korean 'mu' radish online? #69725
    ddnorman
    Participant

    Hi Jamielee~

    I’m a little late to the party but I would suggest you get some seed and grow your own. I have had real good luck with seeds from the Kitazawa Seed Co. which you can order online. They are hearty plants and produce large radishes!

    Did you already find a source?

    Cheers!
    Dave

    Attachments:
    August 16, 2016 at 7:59 pm in reply to: Bulgogi marinade #69364
    ddnorman
    Participant

    Hi Nhattuanueb!

    Did you solve the problem with the marinading meat? I wish I could help you more. I think the sauce you saw another chef put on must be different than Maangchi’s as bulgogi and kalbi must marinate. Only thicker sauces can you put on as you are grilling like American style BBQ sauce. Then you pit them on near the end of cooking and they stick to the surface of the meat. But it wouldnt taste Korean style then :-/

    I’m sorry I couldnt help more. The only answer I have is to find room to marinate. It only needs 30 minutes.

    Cheers!
    Dave

    July 28, 2016 at 3:50 pm in reply to: Editing our posts? #69134
    ddnorman
    Participant

    Thanks tn_ank! That works perfectly!

    July 28, 2016 at 2:45 pm in reply to: How are gochu (peppers) used when not dried? #69133
    ddnorman
    Participant

    Hi veeta! Maangchi has a great page describing the green chili and lists many recipes to use it in here:

    Green chili peppers (Cheong-gochu)

    At my favorite local Korean restaurant (Shira Kiku, Nashua NH USA) they make a dish called Gochu Japchae. It is japchae with lots of sliced green chili peppers! I love this one!

    Cheers!
    Dave

    July 28, 2016 at 2:34 pm in reply to: Bulgogi marinade #69131
    ddnorman
    Participant

    Hi Nhattuanueb! You can baste the meat with a marinade when you are cooking but it doesnt have long enough time to get the flavor into the meat. It’s better to let it sit in the marinade for at least an hour.

    Only when I make pulled pork or beef brisket in the smoker, then I baste with a marinade every 30 minutes. But in that case the meat will cook for minimum 6 hours!

    Cheers!
    Dave

    Attachments:
    December 24, 2015 at 10:30 am in reply to: Red bean soup (동지 팥죽) #65942
    ddnorman
    Participant

    Hi Hyunju!
    You will surely succeed with Maangchi’s recipe! I made it on the solstice and it turned out delicious!
    Good luck!
    Dave

    November 28, 2015 at 3:11 pm in reply to: hi everyone #65634
    ddnorman
    Participant

    Hi delicioza!

    Welcome to Maangchi’s awesome website! Have you had Korean food before? If not, you are in for a treat!

    Cheers!
    Dave

    November 28, 2015 at 2:56 pm in reply to: Kimchi making #65633
    ddnorman
    Participant

    Hi FANtasy121!

    Can you get sea salt? That will work fine. And in a pinch (no pun intended), I suppose you could use table salt as well.

    Cheers!
    Dave

    June 18, 2015 at 6:29 pm in reply to: Growing ingredients (seeds/varieties) #62518
    ddnorman
    Participant

    Hi Oxide!

    I also get my seeds from Kitazawa! I have had good success with them. That reminds me~ I need to order more kkatnip (Korean Perilla) and Korean radish.

    Cheers!
    Dave

    June 17, 2015 at 10:05 pm in reply to: Growing ingredients (seeds/varieties) #62510
    ddnorman
    Participant

    EvilGrin,

    I have done lemon grass in the past. Also Vietnamese coriander/rau ram. Currently doing Thai chili and garlic chives as well. Never tried culantro though. We can seem to get it in the local Asian markets. We are lucky to have several pan Asian, Vietnamese and Korean markets including HMart nearby.

    Cheers!
    Dave

    June 16, 2015 at 5:57 pm in reply to: Growing ingredients (seeds/varieties) #62462
    ddnorman
    Participant

    Hi Maangchi!

    It’s that time of year again! The garden is in and doing well! The usual suspects are in there… Napa cabbage, Korean radish, Korean cucumber, Korean pepper and Perilla along with other peppers, cabbage, kale, swiss chard, lettuce, beans, green onions and tomatoes.

    I can’t wait to make kimchi, kkakdugi and oi sobagi using my veggies and your recipes!

    Cheers!
    Dave

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    February 12, 2015 at 12:48 pm in reply to: Yay! I finally got a Kimchi fridge!! #59187
    ddnorman
    Participant

    Radam씨는 안녕하세요!

    Haha! Very nice! You are not alone! There’s another white guy out there with a kimchi fridge! In my case it’s a “do it yourself” version!

    Kimchi Refrigerator!

    Cheers!
    Dave

    January 1, 2015 at 12:47 pm in reply to: Growing ingredients (seeds/varieties) #58233
    ddnorman
    Participant

    Here is some of my garden harvest! It includes Korean radish, Korean cucumber and kkatnip!

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    August 8, 2014 at 12:51 am in reply to: Growing ingredients (seeds/varieties) #51212
    ddnorman
    Participant

    Hi Maangchi!

    Here is my latest garden update! I had some trouble with slugs eating my baechu, but I think they are making a comeback! The radishes, peppers, kkatnip, leeks and cucumbers are doing pretty good! I'miss hoping I get enough cucumbers and "passion altieri" (that's what Kitazawa Seed Co. calls them) radishes to make cucumber kimchi and ponytail radish kimchi along with baechu kimchi and kkakdugi!

    Cheers,
    Dave

    PS the last one is a picture of our front yard. My veggie garden is on the right.

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