GraceM
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GraceMParticipantThanks, Stanford!
I should have been more careful. The Chung Jung Won O’Food Organic was the worst, for sure. The two Wang types we tried were the next worst. But then the Chung Jung Won Sunchang was one of the best. All these companies make so many kinds!
GraceMParticipantNo, the worst was Wang! But thanks for posting this, I’d love to hear what other people think, especially because we didn’t try Sempio or Haioreum.
April 15, 2010 at 8:27 pm in reply to: ? Can U use Fresh Shrimp or Dried When Making the Easy Kimchi Recipe? #53521GraceMParticipantMy mom often uses fresh squid and/or shrimp in her kimchi. She chops it up really fine and it’s delicious, but she says it’s best in winter kimchi, when you want really deep flavors.
GraceMParticipantI think they do that just so they can easily replace the foil when it gets dirty and greasy and stay at the station, rather than carry away the pan and wash it.
GraceMParticipantIt’s definitely fish cake, sometimes called “odeng,” sometimes called “uhmoong.” It’s very easy to make. You can find the fish cake in sheets at Korean and Japanese grocery stores (probably Chinese, too). You cut it up, sautee in a pan, then add some soy sauce, sesame oil, garlic, green onions, and a bit of sugar, and hot peppers and onions if you like. The fish cakes are already cooked (like hot dogs) and a bit salty in and of themselves so you’re really just browning them and infusing them with flavor.
GraceMParticipantThe corn is definitely different. I don’t know what they’re called, but I’ve had similar corn in Latin America as well, where the kernels are a bit starchier and chewier.
Korean sweet potatoes are the same as ones labeled “Japanese sweet potatoes” at my local grocery store. Are those what you’re using? They have a dark purple skin and a pale interior, and taste more like chestnuts. American sweet potatoes are now common in Korea also and they’re called “squash sweet potatoes” because they taste more like winter squash.
GraceMParticipantI think “uja” is more commonly known by its Japanese name, yuzu, in the U.S. But I still don’t know where you can find a tree! What I would love to grow are some maesil plums…
GraceMParticipantThe restaurant may have invented their own version, but super-spicy galbijjim is a specialty of Daegu, a town in southeastern Korea. I’ve never had it, but perhaps that’s what you had?
GraceMParticipantI think you might be talking about dongchimi, which I think is traditionally North Korean. I’ve had an awful time trying to make it, adjusting the amount of salt that is needed when so much water is poured in. My mother says dongchimi is one of those kimchis that need to be made in large quantities to taste right.
Would love to hear what Maangchi thinks.
GraceMParticipantWhat’s really strange to me is that I’ve tasted manil-jjong, and they taste like garlic scapes, but they don’t look like them. Here is a picture of a Korean side dish I had made with them and some dried shrimp:
http://www.flickr.com/photos/applesister/3976400021/in/set-72157602004003926/
Anyway, you can see that even when cooked, they stay firm and crunchy, and they don’t behave like buchu. Now I’m totally confused. Does anyone else know if garlic stems and garlic scapes are related?
GraceMParticipantAre garlic stems what we in the northeast U.S. call garlic scapes? Looks like this:
http://www.cityfood.com/media/resampled/articleElement/137/resampled_garlic%20scapes.jpg
I don’t think they would wilt in the right way, though Koreans do make banchan with them. I think you’re better off with green onions/scallions for most recipes.
I’m definitely not an expert gardener, and the seed packet on perilla seeds would probably tell you more, but when I planted it in a container in NY, it started really sprouting in July and kept going until it just froze. It might have lasted longer if I’d brought it indoors.
GraceMParticipantI’ve never tried this, but I met a Korean American chef who told me that you can use large American turnips for kkaktugi-like kimchi as well. Perhaps dandelion greens could be a substitute for chrysanthemum greens? European chives definitely are not the same as Asian ones–they had more of a garlic flavor. You can sometimes find them labeled as “garlic chives.” In recipes like kimchi that call for buchu, I think scallions are a better alternative than European chives.
I live in New York and have trouble gardening, but if you have any land or space for some containers, you could try growing some of these vegetables. That’s what my friend did when she was living in Jackson Hole, Wyoming. I haven’t used this company, but they seem to have seeds for everything: http://www.kitazawaseed.com/index.html. Perilla leaves in particular grow REALLY well, like weeds. You don’t have to be an accomplished gardener to grow them!
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