EvilGrin
Forum Replies Created
- AuthorPosts
EvilGrinParticipantAll vinegar is made from fermented products. White vinegar is made from fermented grain. Any vinegar should be Halal.
EvilGrinParticipantShould be safe. Ive eaten kimchi that was 2yr old. Its makes fantastic stew. I even make 2 jars and hide one in the back of the fridge just for “old kimchi stew”.
EvilGrinParticipantKorean pepper flakes are normally much milder than crushed red pepper you see at most markets. Aleppo pepper would be close but it can be hotter too.
EvilGrinParticipantIf you like Thai/Malay/Indo style curries just add some fish sauce to Korean style curry too. Ive used it with some coconut milk when using the Ottogi curry powders.
I use it in kimchi stews, noodle soups and ramyun sometimes also. A lot depends on the brand of fish sauce. I only buy good fish sauce like Redboat, New Town 60n and MegaChef.
Redboat and New Town are great for almost anything but expensive. Megachef is sweeter but works depending on the food. Its more of a Thai style fish sauce.
Cheap fish sauce i only use in kimchi and only when im low on good fish sauce.
EvilGrinParticipantIf you mean Chicken Moo, the only difference is i stain mine with turmeric. Otherwise the recipe is super similar.
Make a common sweet pickle brine and let it cool. Just add a couple dried chile peppers to it. You could use gochugaru if you dont mind the color it will add.
Fill your jar with the cubed radish. I like to weep mine first in a 50/50 salt/sugar to draw out some liquid. Discard the liquid.
Pour the brine over it and place the sealed jar in the fridge for a several days….its really simple.
EvilGrinParticipantAlmost the same recipe but i heat my brine first and let it cool. Just add pepper flakes and you got spicy sweet pickled radish.
EvilGrinParticipantI make it often, Its simple. Just a standard sweet pickle recipe (cold packed) but i use rice wine vinegar and a little turmeric for color.
Its more of less Maangchi’s Chicken Moo recipe with a couple subtle changes like the turmeric. You dont add it to the brine, you just stain the radish with it while it weeps in a mix of salt and sugar.
EvilGrinParticipantYou can buy gochujang in different spicy levels. Its often listed right on the tub. Milder ones are also sometimes sweeter too.
EvilGrinParticipantThe green gochu at my market are also sold ripe. They are much milder and larger than the peppers i grew for making flakes/powder.
EvilGrinParticipantSiraegi-guk
Fresh Radish Greens or Siraegi – 2 stalks
Anchovy-Kelp Broth – 5 cups
Doenjang paste – 2 Tablespoons
Tofu – 250 grams
Minced garlic – 1 Tablespoon
Green onion – 2 Tablespoons
Salt – 1 teaspoon
Siraegi-gukGive the radish greens an initial rinse. Then bring a pot of water up to boil. When boiling, put the radish greens in (put them in stem-side first). Blanche them (with lid on) for 2-3 minutes.
Put blanched greens through a strainer. Wash them under cold water. Then give them 2-3 good squeezes and take out the excess water. Chop the radish greens into small bite-sized pieces. Set aside
Put 5 cups of anchovy-kelp broth into a large pot. Bring it up to a boil. Once the broth is boiling, place in 2T of deonjang paste. Then put the diced radish greens in. Place lid on. Once broth starts to boil again, start your timer for 7 minutes.
In the meanwhile, chop up the green onion into small pieces. And cut tofu into small cubes.
After 7 minutes, place in 1T minced garlic into the soup. Place lid back on and let it boil for 2 minutes so the garlic can infuse into the broth.
After 2 minutes, place the tofu pieces in. Let it cook for a final 2-3 minutes (or until the radish greens turn soft).
Finally, use a soup ladle and skim the bubbles off the top. Give it a taste – if slightly bland, place in about 1 teaspoon of salt. Finish off with some green onions.EvilGrinParticipantI use it as a regular chile powder for things like plain old American or Mexican chilli con carne. Pretty much anything you make that calls for a semi hot pepper powder.
If you want to get creative you can use it to make a “kimchi themed” hot sauce. Most hot sauce is not much more than chile peppers, salt and vinegar. Add some kimchi to the mix and blend it well. The Kimchi by itself wont be hot enough to make a sauce but by adding hot fine pepper powder it works. Ive done it and the kimchi hot sauce is really good on noodles.
EvilGrinParticipantWhen in doubt weigh your salt. Cabbage only needs 2% salt by weight to ferment. I do it all the time. By the time you add pepper flakes and some fish sauce you will be over 2%. Both contain some salt. Pay attention to the labels on bags of Korean pepper flakes. Some are quite salty.
If you really want to speed up a ferment start with non chlorinated water. Such as bottled water with a lower pH. Tap water has chlorine and it usually high pH so it wont rust your plumbing. If you boil tap water first and let it set overnight most of the chlorine will be gone.
Another option is use a culture starter like Caldwells or 1-2 TBS of kimchi juice from a previous batch.
EvilGrinParticipantI never use any malt in kkaktugi.
Where are you seeing malt as part of the recipe?
EvilGrinParticipantAnd what is wrong with a good oil? Several oils are good such as rice bran oil and avocado oil. Both are great high temp frying oils too.
EvilGrinParticipantTo be honest Amazon is pretty expensive on some specialty items. I get gochugaru locally for about 1/3rd the price just as one example.
A simple ramen powder mix would be something like a dashi/dashida stock powder, pepper powder, onion powder, garlic powder and dehydrated green onion which is crazy expensive. You can make your own really cheap. Very easy to grow and dry green onions.
Assi seafood stock powder isnt too bad. Not quite a dashi powder but a little less sodium. They only have the clam stock atm on Amazon.
Assi beef stock powder
Better Than Bullion is another option. The beef and chicken are quite good. They do have a seafood flavor or two. Must refrigerate after opening but it will keep a long time.
https://www.amazon.com/stores/page/7C2DB778-FFA1-4B83-9E3D-BBA9E94472F6?ingress=2&visitId=6787f4ff-82ae-4aaf-8fe4-257a640faa88&ref_=ast_bln- AuthorPosts
