LuccaQ
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LuccaQParticipantThe ingredients for the bibimbap will be fine for 3-5 days in an airtight container in the fridge. I would make fresh rice though, as that may get hard.
LuccaQParticipantI made the same recipe about 1 1/2 weeks ago and it turned out pretty spicy. I used 2 cups of hot pepper flakes and mine is a much darker red color than yours.
It may be the brand of hot pepper flakes you used. Some brands make different levels of “heat.” I used “BW” this time but have used “Tae Kyung” and “Wang” in other recipes with similar results.
LuccaQParticipantYou can also try finding a milder red pepper powder. Some brands sell varying levels of spiciness. Also, spiciness varies from brand to brand. Perhaps you can use a larger amount of a milder one to get a “redder” color with out additional heat.
LuccaQParticipantThey are often both called red pepper powder. The flakes are called coarse red pepper powder and the “powder” is called fine red pepper powder. The coarse gochugaru is used more in everyday cooking while the fine gochugaru is sometimes used in kimchi and making gochujang. More info on them here:
LuccaQParticipantDangmyeon and somyeon, two types of commonly used Korean noodles, do not contain egg or soy.
August 17, 2012 at 12:17 am in reply to: What the difference of Hot Pepper Bean paste and hot pepper paste? #55388LuccaQParticipantSounds like it probably is gochujang which would look like -> 고추장 . Many brands actually have the romanized word “Gochujang” on the label. If it’s in a red tub and it’s Korean it’s probably gochujang.
Just be sure it’s Korean because there are other types of hot pepper paste. Namely the Chinese doubanjiang (豆瓣酱) which is made with beans and is not a substitute for gochujang.
Check out Maangchi’s gochujang page for pics of what some containers look like: https://www.maangchi.com/ingredients/hot-pepper-paste-gochujang .
LuccaQParticipantI don’t know about Swiss Chard but Maangchi has a recipe using “common” cabbage called Emergency Kimchi at https://www.maangchi.com/recipe/yangbaechu-kimchi .
August 16, 2012 at 12:27 pm in reply to: What the difference of Hot Pepper Bean paste and hot pepper paste? #55386LuccaQParticipantMaybe you could post a photo of the packaging so that it can be identified. Korean hot pepper paste does contain fermented soybean powder. Does it say gochujang on the label?
LuccaQParticipantLuccaQParticipantI just bought some cheonggukjang because I have wanted to make jjigae with it for a while now. I have found a few recipes online but wanted to see if anyone here has any suggestions. Particularly how much cheonggukjang to water (stock) to use. In addition, I saw a recipe that added some doenjang as well. Any thoughts?
LuccaQParticipantWhere do you buy your chrysanthemum seeds? I’m never sure what type to buy as there are types of chrysanthemum that can be toxic. I’ve never grown anything from seed so I’m trying to procure them early so that I’ll be prepared. Thanks!
LuccaQParticipantThat is great! Those are all of the things that make us love Maangchi. Very cute. A couple more to add is that Maangchi loves to taste her food when it’s very very hot but always says it’s “deeelicious.” Happy holidays to everyone!!
크리스마스 축하해요.
LuccaQParticipantSounds great! I’ll have to give it a try next time I make mandu.
LuccaQParticipantI was excited to try the soondae so I went ahead and tried it on its own with some chogochujang to dip it in. It was delicious! I wasn’t sure how I would like it, this is why I wanted to try it in a soup first. Soondae is a Korean type of sausage check out this article for more information: http://en.wikipedia.org/wiki/Sundae_(Korean_food) .
LuccaQParticipantLet us know how it tastes. I always see this at the market but am not sure how it is.
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