JulieVeg

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  • in reply to: Is Hot Pepper Powder same as flakes? #54372

    JulieVeg
    Member

    I use them both when making kimchi. I prefer powder because it is hotter so I use it more, but I like to add the flakes for texture and color.

  • in reply to: Vegetarian doenjangjjigae #53597

    JulieVeg
    Member

    I make vegan doenjang jjigae every two weeks. I just use extra garlic and a little soy sauce to replace the saltiness of the fish. It has always turned out excellent. I’ll have to try the kelp. I always use kelp and mushrooms when I make soft tofu jjigae so it should be good.

  • in reply to: How long can I keep kimchi? #52336

    JulieVeg
    Member

    I have been canning for years, but have never tried canning kimchi. I am not sure if it would work out because when you are canning you will be cooking the kimchi thus altering the taste and texture. I have never used a pressure cooker though, I only use a water bath canner so maybe it works differently. I have never seen kimchi unrefrigerated maybe because I don’t have a Safeway. I would test it out on one jar to see what happens. It would be interesting to hear the results. Sorry I can’t be of more help:)

  • in reply to: How long can I keep kimchi? #52332

    JulieVeg
    Member

    I have never had kimchi go bad. I usually make about 10 lbs of kimchi at a time and this lasts me about 3 months. Towards the end it gets really sour, but still good. I prefer it after the 1st month for, but my neice likes it really sour like around the 3 month.

  • in reply to: what can i add to ramen #54115

    JulieVeg
    Member

    For Korean Ramen I like to add broccoli, tofu (fried or unfried), kimchi, scallions and a little sesame oil. That way it is healthier and like a whole meal.

  • in reply to: Greetings + Photo Contest! #54069

    JulieVeg
    Member

    Very nice donuts and photos. Good for you for being an ambitious cook so young.

  • in reply to: How to tell when the ddukbokkie is bad #54064

    JulieVeg
    Member

    They usually last awhile, especially unopened. If they do go bad they usually have blue mold.

  • in reply to: How to make rainbow rice cake with dry rice flour #54036

    JulieVeg
    Member

    Thanks so much for the tip! It will be useful for when the Korean market runs out of frozen rice flour and I want to make mujigae ddeok.

  • in reply to: Extra kimchi porridge #53794

    JulieVeg
    Member

    Hi LisaL. I always freeze leftover porridge and have never had a problem. I just put it in the refridgerator the night before I want to make kimchi.

  • in reply to: Vegetarian alternative request #53711

    JulieVeg
    Member

    Hi Chodey! I am a vegan so I know what you mean. I usually use a veggie stock made with mushrooms and sea vegetables in place of meat stocks for Korean cooking. If it’s suppose to be an anchovy stock I always add soy sauce for the saltiness.

Viewing 10 posts - 1 through 10 (of 10 total)