mokpochica

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Viewing 15 posts - 1 through 15 (of 67 total)
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  • in reply to: Garlic stalk kimchi #52731
    mokpochica
    Participant

    I’d like this recipe too.

    in reply to: Nokdu Bindaetteok "Mung Bean Pancakes" #55169
    mokpochica
    Participant

    Great video. Thanks for posting! I’m doing a variation on these today and this was helpful.

    in reply to: A Korean Dessert I've Seen a lot recently #55380
    mokpochica
    Participant

    Must look this up. Any idea when it became popular or its origin?

    in reply to: Juk and other recipes in Crock Pot/Slow Cooker #55102
    mokpochica
    Participant

    My old Aroma rice cooker came with a recipe book that included juk. I don’t know if it was using the warm or low heat function. You could look up congee recipes. I found this one here: http://chinese.food.com/recipe/easy-rice-congee-76014 I think you can generally just take a recipe and stick it in the slow cooker on low and it will come out all right.

    in reply to: My 2011 New Year's Resolution… #54564
    mokpochica
    Participant

    Maangchi–Thanks for the comment about my 5K race. I’ve run 2 of them now. I think I’m going to try for a 10K in June, because I need a goal to work toward. These days I’ve been swimming too, but it is so hard!

    in reply to: My 2011 New Year's Resolution… #54563
    mokpochica
    Participant

    Hi oksipak! I was just thinking of you because I watched the mandu video. I’m going to either make mandu or jjimbbang mandu during my vacation from work. I’m also reminded by your post that I’ve been wanting to make bulgogi stew. I’ve been watching the Kimchi Chronicles (got the DVD for Christmas) and it was featured on there. And I think on Jamie Frater’s food fan page he said it was one of his best dishes, so I’ve been wanting to try it since then.

    All of your food looks fantastic. I just ate a big dinner, but it still is making my mouth water. I love chocolate cake like the one you made. I don’t think I’ve actually ever made a cake like that. I should put that on my list too. The mac and cheese with chili sounds awesome and I’m not usually that into mac and cheese.

    I definitely have gained a lot of confidence in my cooking skills over the past year. I know what you mean about “making Korean food without hesitation” I didn’t make Korean food for a long time after my husband thought I couldn’t even make ramen noodles well after an unfortunate overcooked ramen noodle incident, but I’m so glad that I finally gave it a real go. I still need to use a recipe for most of what I make, but I’ve even gotten to a point where I can make many simple panchan/ side dish recipes from memory.

    We’ve also been enjoying some delicious Korean food lately. We had braised chicken with vegetables last week and tonight we had kongnamulbap (soybean sprouts bibimbap). My hubby has taken over with the kimchi making for the most part, which has been nice. I have been making yogurt, homemade bread, and soymilk so we won’t have to buy any of those anymore and so we can eat less processed stuff. I also make tofu quite a bit.

    I’ve lost 25 pounds now, but I am stuck. One of my New Year’s Resolutions is to keep the house stocked with side dishes so I can eat Korean food more often. I’ve been eating so much salad lately and I’m tired of it. It was o.k. for a while, but especially as the weather has gotten cold, I need something heartier and warmer and Korean food is it for me. Satisfying and healthy.

    Happy New Year! Hope that you and your family will have good health and find happiness in all your endeavors this year. And I hope to keep up our online friendship. It’s been great reading your inspirational posts. I’ll try to post more pictures of my food in 2012. How’s that for a resolution? :)

    in reply to: My 2011 New Year's Resolution… #54553
    mokpochica
    Participant

    Hi oksipak. Hope all is well with you! Are you still harvesting veggies from your own garden? My latest adventure is making my own soymilk and tofu. I received a soymilk maker for my birthday. Today I made black bean and black sesame seed soymilk that tastes great. I still haven’t perfected the flavor of regular soybean soymilk–I think many people add malt to make it taste more like commercial brands, so that is my next idea. My husband says the tofu is much better than commercially produced tofu. The tofu takes so much soymilk to make though, so I’m not sure I’ll make it as often.

    Hope all is well with you and you are relaxing and eating yummy food this fall weekend! I completed my first 5K in 10 years last weekend. It felt great!

    in reply to: Hanmiri Restaurant – Part 2 #55048
    mokpochica
    Participant

    Really enjoying your photos and descriptions. Ahhh! 2 hours of eating Korean food–so wonderful. So sad that I haven’t had any songpyeon this year for Chuseok. Now that I see your photos I’m planning to send my kids out to pick pine needles this coming Saturday and make some. Everything looks delicious. I remember eating bibimbap on a Korean air flight once. Definitely the best airline food I’ve ever had.

    Keep enjoying yourself and keep the posts coming!

    in reply to: Does anybody use kochujang in their kimchi? #54999
    mokpochica
    Participant

    I think you are talking about geotjeori. You should be able to find recipes for it online. It is kind of an instant kimchi–like maangchi’s emergency kimchi that is made with cabbage instead of napa cabbage.

    in reply to: Leaving For Korea #55018
    mokpochica
    Participant

    Excited to read your posts and see your pictures. I love Dae Jang Geum too. My husband and I watched all those episodes together. What were there…like 80? Have you watched Pasta? Not Korean food, but it is a great drama in which food features largely as well. I love the male lead. He’s great in Coffee Prince as well. Bon Voyage. Eat some kamja tang and Cheonju tak kalbi for me! Those are the foods I miss eating the most at restaurants in Korea.

    in reply to: Korean for "Bonito Flakes" #55021
    mokpochica
    Participant

    I think the closest thing to bonito flakes is dashida (anchovy stock)

    http://www.seriouseats.com/2011/03/seriously-asian-anchovy-stock-korean-seafood-soup-base.html

    in reply to: Asian Gardening #53873
    mokpochica
    Participant

    I really wish I had braved the inquisitive hands of my children and planted a container garden on my patio this summer. Maybe I will still go for some lettuce and spinach. So envious of your beautiful, fresh, organic and local vegetables! And as evidenced with your photos, the fruits of your labor are absolutely mouth-wateringly delicious!

    in reply to: My 2011 New Year's Resolution… #54552
    mokpochica
    Participant

    I love mae-un tang. I’ve been jones-ing for it since we had it in Chicago back in the winter. I need to get on it and make some already! I did make the mackerel/radish side dish that maangchi just posted and it is awesome. That has always been one of my husband’s faves and mine too. So good! We all gobbled it up, even the kids. We rarely hear that something is too spicy anymore–and even Haneul who used to complain that kimchi was too spicy, eats kimchi without complaint now. We’ve indoctrinated the children well. ;)

    Love that you used rabbit turds for the garden. Do you have a rabbit or several? Natural fertilizer is best. And all that organic produce! I am so jealous. Has your minari come up yet? I need to get my husband to write out his minari recipe. It is delicious. He makes it with squid and red pepper paste among other things and it is served cold. It is delicious. Minari is also good with nabak kimchi (water kimchi). I know that people use it in soup that has fish too. I’m really sad for you that your perilla leaves didn’t make it this year. Our local grocer has been selling perilla leaves that they grow themselves. It’s $2 for a pack of about 40 leaves and they are organic (yu-gi nong). Whenever I see produce labeled that way at our Korean market, I know that means that they grew it in their back yard. :)

    I made kimchi today and shared it with our Korean friends. They have a 6 year old, 19 month old and 2 month old. Obviously the mom has very little time to make food, let alone kimchi, so they were happy to receive it. They brought us pat jook (red bean porridge) that the husband had made. They are really lovely people. I’m really glad to have met them—the husband is the same age as my hubby and they have become fast friends. I had the soybean sprout side dish, spinach side dish and perilla leaf kimchi on hand, along with the mak kimchi and mackerel side dish, so it made for a tasty meal. I’m sure my husband would say that we needed some soup to make a complete meal, but nothing was lacking for me. I’ve been serving all the side dishes with brown rice and it has gone over well with the kids. The girls say they like it better because it is chewy. I don’t think my husband will ever prefer it, but he will eat it.

    Still living more healthfully and have lost 15 pounds since mid July. I’m jogging now too and am aiming to run a 5K race in October. I have fantasies of my husband and children at the finish line smiling and yelling “Yay Mommy!” The race will be in an apple orchard, so it should be fun and hopefully not hilly.

    Summer is over. Michigan apples are already in the stores and I hope to go to an orchard and pick some fresh tomorrow. In Michigan we love to have apple cider and donuts together.

    What are your favorite fall foods? I love anything pumpkin. I really love hobak jook (pumpkin porridge) and I have some butternut squash that would love me to make it into hobak jook tomorrow or Monday. We are supposed to have 65 degree temps on Monday, so I think it would be a great Memorial Day treat.

    Enjoy your 3 day weekend!

    in reply to: Fast Korean meals? #54892
    mokpochica
    Participant

    If you can make panchan-side dishes on the weekend and have rice on hand, then you just need to make soup. Someone posted in another thread about how they make soup and freeze it, which I think is a fantastic idea. I’m not such a great planner, so I make several of my soups with the “quick and dirty” method. I’m sure they are not as good as maangchi’s more well thought out recipes, but they work in a pinch. Some of my stand-bys are sun tubu chigae (I use packaged beef broth and don’t use bother with the beef). I also make a quick mi-yuk gook and twayn jang chigae. I can write up my quick and dirty recipes one of these days, but I bet you can come up with your own that work to your taste from maangchi’s recipes. Another of maangchi’s soups that cooks up fast is the beef/radish soup that is posted with her oi sobaegi recipe.

    in reply to: My 2011 New Year's Resolution… #54547
    mokpochica
    Participant

    Yum Yum! Your chonggak kimchi and hobak jeon look fantastic! I’ve never eaten a flower and I really want to reach into the screen and eat that beautiful mum.

    I did hear that Korea won the bid for Olympics, but I hadn’t really looked into it, so I just assumed it was the summer Olympics and had no idea what city it would be in. I should know this–shame on me! I would love to be at the Olympics in 2018. I think we will be in Korea next year one way or another. My husband graduates from law school in Dec. and takes the Bar in Feb. and we will move in June. Top choices now are New York/New Jersey area or Seoul. It will be hard to leave my job here, because it is stable and pays well, but I am excited for him.

    Well, the good news is that I am down 13 pounds/6 kilos. I haven’t gotten on an all Korean diet yet, but I am eating a lot of Korean food.

    We had a dinner party a week ago Saturday and hubby and I made tons of Korean food. I took a picture of the spread, which I will post here later. I made: mak kimchi, perilla leaf kimchi, kkakdugi, spinach namul, soybean sprout namul, the potato side dish (kamja jorim), and shikhye (rice punch). Hubby made a mushroom side dish, kimbap, and doenjang guk (soybean paste soup). The food went over very well and impressed both American and Korean guests alike. We also had homemade pat bing su that day, but I didn’t make enough to share with guests, so dessert was store-bought apple pie. The apple pie and marinated chicken and pork were the only things that weren’t Korean. It was a Korean cooking fest and we just finished the last of the leftovers!

    I am trying to spread my love of Korean food. This is the 2nd time I’ve cooked Korean for friends this summer. Not surprisingly, everyone loves it. Speaking of spreading the word about Korean food…I just checked to see if kimchi chronicles will come to the PBS station in my area, and sadly it won’t. I guess I will have to wait for the DVD arrival in December. Or hope that someone will upload it to youtube, but of course that would be illegal.

    And now I am madly working on curriculum and grad coursework to get ready for school to start after labor day. I was chastised by one of my co-workers for not having much done so far, so I guess I’d better get back to it.

    Kristi

Viewing 15 posts - 1 through 15 (of 67 total)