EvilGrin

Forum Replies Created

Viewing 15 posts - 1 through 15 (of 235 total)
  • Author
    Posts
  • in reply to: Corn syrup substitute? #85288
    EvilGrin
    Participant

    I would use honey. It goes well with chicken and spicy.

    in reply to: Grinding hot pepper flakes to make hot pepper powder #85276
    EvilGrin
    Participant

    A cheap blade grinder made for coffee will grind peppers into a fine powder. Ive done it many times.

    Grind in small batches.
    Sift each batch through a strainer.
    The fine powder will fall through the strainer.
    Add anything still in the strainer back to the blade grinder.

    Dont grind for too long or the flakes get too hot.

    in reply to: Mountain Vegetables #85142
    EvilGrin
    Participant
    in reply to: “sesame oil” vs. “toasted sesame oil” #85041
    EvilGrin
    Participant

    Chung Jun One and Ottogi sesame oil is actually made in China. Get good Kadoya sesame oil from Japan. Kodoya has a nice strong flavor. Beksul brand is made in Korea if you really want Korean made.

    in reply to: Gochugaru pepper flakes #85040
    EvilGrin
    Participant

    Yes, i use that brand often but it is rather salty. Other brand have less salt but the Assi pepper flakes have a good flavor.

    in reply to: Postpartum Recipes #83864
    EvilGrin
    Participant
    in reply to: Korean Venison recipe/s #83739
    EvilGrin
    Participant

    Venison works very well for curry but it will require longer cooking. Venison bulgogi looks promising with a longer marinating time. If you can slice it thin while partially frozen normal marinating times might be enough for the better cuts.

    I would imagine a spicy venison yukgaejang would be just fine too.

    in reply to: Kimchi forgot rice porridge! #83723
    EvilGrin
    Participant

    I make kimchi all the time without the rice porridge. Works fine. I normally dont let mine sit out for longer than 3 days. Cooler room temperature will take longer. Then it goes in the fridge for at least a couple weeks before sampling it.

    Just make sure it smells sour before putting it in the fridge. After a month it starts getting much better but i like old kimchi best.

    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.

Viewing 15 posts - 1 through 15 (of 235 total)