Peachez

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  • in reply to: Cold Noodle Soup#53608
    Peachez
    Member

    Yes it’s me…thank you for the compliment. Also, thank you for your quick response to my question.. Looking forward to trying this version of the recipe for Naengmyeon. Oh and dont forget the one I’m waiting for Galbitang! I know it takes a while to prepare but I know your viewing audience will enjoy it and will want to make it as soon as the video comes out. Again, thank you so very much for the recipe. LOL

    in reply to: black bean noodles recipe suggestion#53450
    Peachez
    Member

    Okay guys…not buttin in, but the recipe is simply enough as demonstrated..why carmelize, I agree that the saute of all the vegetables and then the boil does the trick. This is definitely a very easy quick recipe to follow, (in other words) – if aint broke don’t fix it. Enough said!

    in reply to: Galbi Tang#51736
    Peachez
    Member

    Alright Maangchi,

    It’s been an entire year since Yichibann requested the recipe for this soup! I’ve tried practically most of your recipes on your website; as recent as yesterday, I actually made kimbop…and my friends seem to enjoy it; as oppose to the raw fish sushi…I made a sauce from soy and vineger with sugar and some scallions…for dippin, as well well as chilli sauce and even wasabi…I’m kinda proud of myself, if I must say so. I’ve always enjoyed trying new things. So I am taking this opportunity to thank you for your recipes. My mom even loves it when I prepare Korean meals.

    Now what about that galbi tang? I’ve found several recipes for it but would like you to do the video, so that we all have a share in preparing it. I understand that it’s traditionally served at weddings…but since I know that ship has already sailed for me (wink*)..I would very much like to see a demonstration of the recipe. Looking forward to it soon…please don’t let another year pass before we can experience this soup. It sounds so delicious, slow simmering to achieve that wonderful deep broth. Oh and BTW do you have to use Daigon radish, Korean radishes are hard to come by here in New Orleans, even ast Asian markets at times. What other vegatables can be used instead of the Korean/Japanese Daigon?

    in reply to: Korean Tin Pots#53060
    Peachez
    Member

    To: Powerplantop

    Thank you for the information of the Oriental Market on Transcontinental…checked with them, but they don’t carry abalone, in fact..he didn’t even know what it was. 8-( Oh well, back to the drawing board. I found some online it will ship from California…expensive S&H, and they only carried steaks (sliced very thin)..don’t think I could handle cleaning it without some instructions. I will find a vendor somewhere, I’m on a mission!

    in reply to: Korean Tin Pots#53059
    Peachez
    Member

    Yes, these are the ones I’ve been looking for. Can’t find them, as mentioned above. Let me know if there is a market that sells them, so I can either order online or phone to have them shipped to me. The Hong Kong Market, doesn’t carry them. They do carry cookware “pots” but not the thin ones needed to cook quick Korean meals. Thanks in advance.

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