EvilGrin

Forum Replies Created

Viewing 15 posts - 1 through 15 (of 227 total)
  • Author
    Posts
  • in reply to: Rice question… #83165

    EvilGrin
    Participant

    Botan or Kokuho Rose with the pink label are reasonably good for Korean use. Both are a Calrose variety. Technically there is no such thing as sushi rice. Some brands might have that on the label but there at least 3 varieties you will see used for sushi in Japan. All are a true short grain. Calrose is a short grain hybrid.

    Koshihikari…..excellent short grain rice. Exports from Japan are super expensive. There are a few grown in California too.

    Hitomebore is another excellent short grain

    Akita Otome or Akitakomachi

    Kagayaki Select or Tamaki Gold are very good domestic Koshihikari types.

  • in reply to: Jjamppong #82953

    EvilGrin
    Participant

    Gochujang will give it a different flavor because its sweet. Aleppo pepper would be a closer match but there is not a really good alternative to gochugaru. Korean pepper flakes are easy to find online but they do cost more online.

  • in reply to: Extra Extra Hot Kimchi #82681

    EvilGrin
    Participant

  • in reply to: Do you have any recommendations of fish sauce? #82449

    EvilGrin
    Participant

    3 Crabs is a very low end fish sauce.

    Ingredients
    Anchovy, extract, water, salt, fructose, hydrolysed wheat protein.

  • in reply to: Do you have any recommendations of fish sauce? #82341

    EvilGrin
    Participant

    The best is Redboat40n but its rather pricey for making kmichi. Fish sauce is made from anchovies.

    I like these for cheaper options

    MegaChef Premium fish sauce in the brown bottle if you can get it. (Thailand) http://www.megachefsauce.com/products_detail.aspx?id=2

    Chungjung One fish sauce from Korea. This is a surprisingly good cheap and natural fish sauce. They have 2 kinds so check ingredients. This one if just anchovy, salt and water.
    https://www.amazon.com/Premium-Anchovy-Fish-Sauce-Chung-Jung-One/dp/B00F0RDRW6?th=1

    New Town 60n is also very good but a bit more expensive. Very common at the better Asian markets too

  • in reply to: Vermicelli Cut Noodles #80933

    EvilGrin
    Participant

    Pre cook and use them like Lo Mein using pork and kimchi.

  • in reply to: Side Dishes #80769

    EvilGrin
    Participant

    I like sour sides with sweet main dishes like Bulgogi.

    I like sweet sides like danmuji or Gobo/Ueong Jorim (braised burdock root) to go with spicy and/or sour main dishes

    Both go well with plain rice or somewhat neutral main dishes.

    Radish sides with yukaejang. Radish goes good with beef.

  • in reply to: Does kimchi go bad? #80768

    EvilGrin
    Participant

    Just put it in a Mason jar in the fridge. I have not had any go bad yet once its sour. Bad bacteria pretty much wont grow in a low pH environment especially if there is minimal air space in the jar.

  • in reply to: Does kimchi go bad? #80683

    EvilGrin
    Participant

    Ive had lots of kimchi that was over 6 months old. I never had it spoil in the refrigerator as long as it was sour first. My market sells 2yr old kimchi sometimes. Very hard to find and expensive.

  • in reply to: Kimchi without green onions? #80578

    EvilGrin
    Participant

    Sure you can. Buddhist temple kimchi has no green onion or garlic in it.

    Onions, Garlic, Scallions, Chives and Leeks, “the five pungent spices” are forbidden for some sects. They’re said to lead to anger (raw) and passion (cooked), but the Buddhists add that their odors repel gods and attract hungry ghosts and demons.

  • in reply to: kimchi fermentation process #79965

    EvilGrin
    Participant

    I freeze left over paste.

  • in reply to: What is the most important tool in kimchi making? #79614

    EvilGrin
    Participant

    I can improvise on other stuff but a huge bowl is a must.

    My 2nd favorite item is a E-Jen type fermenter. It never fails to produce a great kimchi or fermented pepper mash.

    Perfect every time. Never spoils or gets mold on top.

  • in reply to: Korean Red Pepper Flakes/Powder #79587

    EvilGrin
    Participant

    At the cost of even really good gochugaru it just wasn’t worth me growing them again this year. It takes a bunch of plants to make 2kg of powder. I can buy it for way less than growing them.

    I got a better return on my investment this year growing Aleppo. Its really hard to find top shelf Aleppo powder from Syria these days but i managed to get isolated seeds from Syria. 4 plants from seeds yielded more powder than i will likely use in a year.

    The other plant i grew just for powder and paste is called Aji Panca. The powder is quite expensive. Over $10 for 4oz. My 1 test plant did good and the flavor is wonderful. The peppers though take my entire season to ripen.

    Of course neither of these peppers work very well for kimchi. The Aleppo is close if you like pretty spicy kimchi. Its excellent for spicy beef soups.

  • in reply to: Affordable supply of Nuruk #79577

    EvilGrin
    Participant

    Nuruk is more than just yeast. It also contains enzymes that convert carbs to sugars the yeast can eat.

    The closest substitution is Chinese yeast balls called Jiuqu or just Qu.

  • in reply to: What is the most important tool in kimchi making? #79574

    EvilGrin
    Participant

    Huge stainless steel bowl and a jumbo strainer.

Viewing 15 posts - 1 through 15 (of 227 total)