Lynnjamin
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- June 2, 2016 at 7:20 am in reply to: Songyeon and flour types : Mochiko and Frozen Short Grain Rice Flour #68341
LynnjaminParticipantTotally different grains. That’s the way to think about the difference between sweet rice and short grain rice. Sweet rice is not sweet. It is just crazy-sticky from a high concentration of a glue-like compound in the grain itself. That compound is not so highly concentrated in short-grain rice.
LynnjaminParticipantThe package says samgyetang. Looks like you got a soup kit. And if that’s not ginseng, it’s the most authentic-looking replica I’ve ever seen :)
Have fun making your delicious soup!LynnjaminParticipantThank you for all you have done for us, Maangchi. You opened a world of food to us. The friendships I have made by cooking these dishes for people are precious to me.
LynnjaminParticipantHot pepper paste a complex fermented product made from peppers, among other things. Red pepper flakes are just dried, flaked peppers.
LynnjaminParticipantHere’s my opinion, from someone who tried to make it work without K-pepper flakes once: The variey of peppers used to make Korean hot pepper flakes have unique sweet earthy flavor with a hint of heat. Dried chili flakes are made from a different variety of peppers. They are mighty hot but they are missing the flavor profile that makes the food taste, well, Korean. The cost of K- pepper flakes is well worth it. Have fun!
LynnjaminParticipantHere’s my observation. What we know as “Korean Pancakes” encompasses a whole galaxy of entirely different dishes. Some are meant for eating with cold alcohol drinks. Others are designed as a complement to a seasonal dish. The words jeon or tteok are usually part of the name of the dish, but it seems to indicate just they are smallish, flattish, cake-ish items, exactly how in English we use the word cake to mean all manner of cake-ish things.
However, I have noticed that if I tell my Korean frieds that I am making them “Korean Pancakes”, they expect kimchi jeon above all other “pancakes”. Maybe just because those are what is common around here (New York, USA)
LynnjaminParticipantAnd the bottle of sauce you bought is some sort of chogochujang. Here is something that was discussed here, with a nice recipe too. It might be just what you are lookng for, raw fish salad with spicy sauce.
Restaurants are how many of us got our first taste of Korean food, but then it turns into a home-cooking obsession before long. Have fun!
LynnjaminParticipantHow do you like soymilk? Its easy to make, especially since you have a Korean market nearby to buy good soybeans. Misugaru would be so tasty mixed with thinned fresh soymilk. For proportions, I’ll leave that to others more qualified than me.
I have seen it used to coat sweet rice cakes, like the way Maangchi rolls geongdan in black sesame seeds or injeolmi in toasted soybean powder.
I have wanted to try making rice cakes with misugaru for so long, but I can’t bear to buy a whole bag. You spent some money on that bag, I bet.
LynnjaminParticipantHi! I did the exact same thing a few years ago when I was in your spot. The powder is not used very often in cooking, so here’s what I did so it would not go to waste. I went out and bought another bag, this time the right kind. Coarse flakes! All the kimchi I made for the next year got one half powder and one half flakes. The deep red color was very nice and the flavor was great. I also used it in all the seasoning sauces for fried tofu for that whole year too. It’s really good! Now that it is all used up, I might go buy some more. :)
February 17, 2016 at 6:30 pm in reply to: Kimchi taste question: green leaf part is fizzy and tart #66784LynnjaminParticipantI think you need to give it more time. It sounds like your kimchi is in the “crazy” stage between raw and ripe. You might notice how Maangchi eats her kimchi a little bit right away and then lets the some become “really well fermented”. Give it a few weeks and try it again. Tell us how it turns out. :)
LynnjaminParticipant@Oxide, thanks for the tips. This is exactly what I was hoping my post would generate. I will definitely order those non-GMO beans you suggest. I have been using the rest of soft tofu in smoothies with banana, almonds and cinnamon and it is delicious. I have a LOT of tofu to deal with right now :)
1) The skins came off easily before I made the smoothie, but I gave up trying to get them out of the bowl of beans. They just clung everywhere. Any suggestions on how to separate them out?
2) I used food-grade gypsum as a coagulant (2 1/2 tsp for 5 cups soymilk). It made ultra-tender curds. The book said they add a significant amount of calcium to the tofu. But I wished the tofu had a little more “bite”. I think nigari will do the trick.
LynnjaminParticipantSometimes some of the brine will freeze a bit, but its okay. Just let it thaw out and it will keep doing its thing. It happens to me all the time in my tiny mini fridge that I use for fermenting. Just think! Your kimchi went through what traditional kimchi surely experienced often during the centuries when it was stored outdoors in the bitter cold :)
LynnjaminParticipantIf you put a little water in it and while it is at a gentle boil, the burnt-on residue might lift off with a bit of scrubbing with a wooden spoon. Tell me if it works for you.
LynnjaminParticipantI think the beauty of Vegetable Pancakes is the flexibility of the ingredient list. Is it a vegetable? If yes, it goes in the pancake. If no, well, put it in anyway. American chives have a strong onion flavor, so perhaops cut back a bit on the grren or yellow onions to balance out the flavor. Buchu is very garlicky tasting, so perhaps add a bit more garlic to give your pancakes the right punch. Have fun!
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