EvilGrin
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EvilGrinParticipantI like to use contrasting flavors such as:
Cabbage kimchi or spicy pickled veggies with Bulgogi or any main dish with a hint of sweetness.
Danmuji or sweet pickled veggies with a Spicy Jjigae.
My dipping sauce for kimchi dumplings is mostly sweet soy and mirin because they are already fairly spicy. My dipping sauce for pork dumplings has more heat.
Main dishes may also include something almost neutral such as a mild cucumber and onion salad, water kimchi or a beansprout side dish. I cant claim its very traditional but it works for me. Its been so long since i was in Korea i just dont remember.
EvilGrinParticipantWhile i do prefer glass, many larger glass containers dont fit well in my fridge. These fermenters are made in Korea from food grade polypropylene combined with a small amount of clay. They are offered in round or square in various sizes.
I ferment wines all the time in a food grade plastic pail and a plastic carboy. I have a batch of rice wine in one right now.
EvilGrinParticipantI would have to say kimchi jjigae although ive altered the recipe a tiny bit. At the restaurant jjigae is one of the most expensive dishes and i love it. Im not paying over $10 per bowl so i had to find a good recipe i could easily make at home.
Ive also saved a small fortune making kimchi from scratch and i think mine taste better than store bought.
EvilGrinParticipantI get some crazy looks when i go to our Korean market. They cant get over i make kimchi and danmuji from scratch. Its one of the few places that sells reasonably good mirin without salt or corn syrup added.
They had huge smiles when i bought some nuruk the last time.
EvilGrinParticipantInner seal and vent
EvilGrinParticipantUse brown or red rice to lower the carbs. Basmatti is the lowest on the glycemic index but im not very fond of it with Korean food. Jasmine is one of the the highest at over 100 on the GI.
Use Rice Bran Oil. I buy King brand. Its very healthy for you compared to other oils and fats. It also has a very high smoke point. Olive oil is also good but be careful not to get it too hot. Unrefined coconut oil is also good for you in limited amounts. High in fat but it also contains a lot of the “good cholesterol”.
Uncooked kimchi is one of the healthiest foods you can easily make. Store bought kimchi has usually been pasteurized and contains way more salt than is needed. Try making kimchi from red cabbage. Its delicious and its one of the best vegetables for you.
I use a lot of the leaner cuts of pork for Korean dishes. Country style ribs still have a fair amount of fat but far less than pork belly. I also use pork loin roast. Its often cheaper and very lean. Sliced thin they both work very well for Jjigae.
June 20, 2015 at 4:45 pm in reply to: How much does one cup of Korean hot pepper flakes weight? #62540EvilGrinParticipantI really like these Assi brand coarse flakes. I use it for tons of stuff. Its mild enough that if you use a little too much it wont light your head on fire and ruin the dish.
I just used some today mixed with a roasted pineapple sauce on country style ribs.
EvilGrinParticipantCorrect, i should have said rice wine instead of sake. Either can be used to break down the starch into sugar. Many people just use yeast balls which contain both the “enzymes” and the yeast also.
Im curious which one is used to make Korean Cheongui.
EvilGrinParticipantThank you so much for the link. Finally authentic Korean Perilla and not Japanese shiso.
EvilGrinParticipantIve grown Birdseye in the past but these are a Thai chili and cayenne hybrid. There are supposed to have slightly less heat than a Birdseye.
The Korean market sells Korean pepper flakes so cheap i dont bother growing them either. At $8/2lbs for Assi brand pepper flakes its not worth my garden space. I use way more fresh jalapenos and hot wax.
Global Foods has culantro sometimes but they run out all the time. Same with Holy Basil and it always happens when i need it right away. Its very aggravating because the owner is from Thailand. :D
EvilGrinParticipantThe main Asian or expensive ingredients i grow are.
Lemon Grass, its so easy to grow from cuttings
Dragon chili peppers…cayenne Thai hybrid.
Shallots…at upto $5lb in stores i cant afford to buy them. I can turn that $5 worth into $30+ worth easily. They keep very well also.
Garlic Chives…super easy to grow also and i use them instead of green onion in a few recipes.
Culantro…Cilantro is easy to get but culantro is far less common around here. You cant have a good Pho Bo soup without some fresh culantro leaves.
Im lucky to have two large specialty markets fairly close. Some stuff just takes up to much space and its cheap enough at the market.
EvilGrinParticipantI found this about the Soul Trading Company Sunshine Moonlight sushi rice available here in the USA. Its actually……
http://www.hmart.com/shopnow/shopnow_newsub.asp?p=761898653692
AKITAKOMACHI
Akitakomachi is a high-end, short-grain rice from Akita prefecture, similar to koshihikari but slightly less sticky. It was cross-bred in Akita prefecture in 1975 from strains from Fukui prefecture. Because its water content is high, its grain stays plump; Akitakomachi is especially favored for sushi, for mochi (where a bit of chewiness is required), and portable foods like onigiri (where the grains cling together even when cold).
Hmmm now i must go find some to try. Sounds tasty.
EvilGrinParticipantIve never seen Phoenix sushi rice here. I did find this at the Costco UK website.
http://warehouses.costco.co.uk/webdocs/pdf/prodfeat/153876_productDetails.pdf
Origin: USA/Spain/Argentina
Im guessing since you are in the UK, it likely comes from Spain and i know very little about the quality of their rice.
At the moment both of my local Costco stores dont have any good rice varieties except for Basmatti and Jasmine. They have been out of Kokuho Rose and Botan for months. Jasmine is very high on the glycemic index (over 100) so i dont eat it as often.
EvilGrinParticipantDynasty brand is available almost anywhere including common grocery chains.
Golden Phoenix is ranked very high but it was no better than others ive tried.
The main thing is make sure its grown in Thailand. North Eastern areas are considered the best. Texas grown Jasmine is bland IMO.
See the green seal in the lower left? That means its 92% or higher fragrant Jasmine.
Its my opinion that Tamaki Gold is the best Koshihikari grown in the USA. Kagayaki Select is also very good and far more available to me. These two stand out from the rest IMHO in flavor and aroma.
Kagayaki also has a Select grade of brown Koshihikari that is outstanding if you like brown rice.
EvilGrinParticipantI love love love good Jasmine rice with curry. Nothing smells like Jasmine. I also like Jasmine for fried rice. Ive tried the brand you got and it is just fine.
I would guess that most Koshihikari is going to be better than Kokuho Rose. Sometimes though cooking technique will trump variety.
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