EvilGrin

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Viewing 15 posts - 196 through 210 (of 262 total)
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  • in reply to: Kimchi fermentation #64949
    EvilGrin
    Participant

    Lately when my new kimchi gets dry, ive been adding bottled water. Just enough to cover the top. It appears to me this only happens when i put the kimchi in the fridge a little soon.

    The other option is unpasteurized Kraut juice with no preservatives added. It hard to find in stores but simple to make. Use it with caution because it can be salty.

    Try leaving it out another day. Fermentation slows down a lot in the fridge. Using the plastic fermenting containers with the inner lid seems to help too. Push it down tight against the kimchi.

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    in reply to: Vance Family Kimjang 2015 Part 1 #64908
    EvilGrin
    Participant

    Great looking nappa and your kimchi looks fantastic.

    EvilGrin
    Participant

    I use no salt added beef or chicken stock. Most of the other additions will have enough salt.

    Ive used these for seasonings:
    Fish sauce or low salt instant dashi powder.
    Thai Tom Yum soup paste
    Roasted seaweed flakes or wakame
    Kimchi with some juice
    Green Onion and Garlic chives
    Dark sesame oil
    Miso

    I also like to add:
    Fish balls or fish cakes
    An egg either whole or beaten
    Small shrimp
    Carrot strips (sliced thin)
    Bean sprouts
    Tree ear mushroom (dried and rehydrated) Fresh Enoki is good too and requires no prep time.

    The options are really endless and dependent on the flavor desired. Tom Yum paste with fish balls, green onion and seaweed flakes is really good if you like spicy. You could use dashi stock and some Korean pepper flakes as less spicy option.

    I usually cook my noodles and broth separately. Pour the prepared broth and other items over the cooked noodles. They turn out less mushy and the broth has less starch for the noodles.

    in reply to: Curry… #64491
    EvilGrin
    Participant

    This is one of my odd ways i like curry.

    Chicken curry pot pie.

    in reply to: Curry… #64482
    EvilGrin
    Participant

    The Ottogi medium curry was VERY similar to S&B Golden medium in heat. S&B offers a hot curry that is pretty spicy too. Flavor was also similar.

    I lived in Misawa for several years back in the late 60s and early 70s. Our maid got me hooked on curry. :D

    Thai curries vary in color due to peppers used and the use of turmeric. Green for instance uses a green chili and (i think) lime leaves in the paste. Massaman and Thai yellow curry has more turmeric added and less ground chilis but they can still be quite spicy. Ive had massaman that was pretty red and HOT. Most of them use coconut but not all. Jungle curry has none IIRC.

    If you like Thai curry, try Mae Ploy pastes. I love their panang curry with beef. I add a tiny bit of chunky peanut butter to mine.

    in reply to: I'm not sure what the name of this side dish is #64481
    EvilGrin
    Participant

    Jelly fish salad looks different although recipes may vary quite a bit. Let me look around a bit more and see what i can find but i think it is squid.
    https://en.wikipedia.org/wiki/Ojingeochae_bokkeum

    in reply to: Haemultang 해물누릉지탕 #64419
    EvilGrin
    Participant

    I love seafood soups/stews. One of my favorites is Jjamppong.

    in reply to: I'm not sure what the name of this side dish is #64400
    EvilGrin
    Participant
    in reply to: 찰빵 #64120
    EvilGrin
    Participant

    Clay bread maybe?

    in reply to: Curry in Korea #64025
    EvilGrin
    Participant

    I tried it with pork lastnite. Its not bad and very similar to S&B. The market had a sale on the large bag for $2.99. Cant go wrong at that price.

    I added a little bit of Korean pepper flakes and a little bit of fat free Half and Half. I replaced half the water with chicken stock also.

    in reply to: Curry in Korea #63973
    EvilGrin
    Participant

    I got some Ottogi medium curry powder to try. Thank you.

    in reply to: how does kimchi taste ? #63972
    EvilGrin
    Participant

    It tastes like medium spicy sauerkraut with garlic and onion.

    in reply to: Curry… #63971
    EvilGrin
    Participant

    I got a package of the Ottogi medium curry powder the other day. Sodium is very high but i will give it a try. Curry powder is very simple to make from scratch.

    Japanese curry is likely very similar to Korean. I normally get S&B Golden curry roux. It looks like a chocolate bar. You use it in a similar way. Cook meat and veggies first, add water or stock then add the curry near the end.

    It goes well with many types of rice. Short grain and Jasmine though are my favorites for curry rice.

    Coconut milk or powder also goes very well with curry instead of water or stock.

    in reply to: Marley Malt Powder- Gluten? #63799
    EvilGrin
    Participant

    Barley contains gluten so i would imagine malted barley also contains gluten.

    Malted rice maybe.

    Gluten Free Pepper paste
    http://whollyjang.com/collection/wholly-gochujang/

    in reply to: Can I sub anchovy sauce for fish sauce in Kimchi? #63696
    EvilGrin
    Participant

    I wonder if Korean dried anchovy powder would work. Ive even seen it in a tea bag form.

Viewing 15 posts - 196 through 210 (of 262 total)