powerplantop
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Salted Anchovies, Octopus, Pickled Oysters (Origuljot), Pickled Corbina (Choijot) are also traditional
My wife tells me that on the Korean shows they use Tuna Sauce and Bonito flakes.
There are also seafood kimchies. Dried Pollack Kimchi, Octopus Kimchi, Squid and Radish Kimchi, Whole Stuffed Cod Kimchi and Stuffed Crab Kimchi.
powerplantopParticipantSounds like Hoedeopbap without the rice.
powerplantopParticipantpowerplantopParticipantHave you tried this market?
powerplantopParticipantBoth versions look good But I think the new one looks closer to what we normally do. Of course we make it different every time.
powerplantopParticipantSimple answer is no. The kimchi pots used for a very long time in Korea were not even close to air tight.
Fermentation also creates gas which will create pressure in an air tight container. Then when you open it you could spray kimchi juice.
powerplantopParticipantFor the broth check this recipe out and see what you think.
http://mykoreankitchen.com/2006/11/01/shellfish-and-chewy-noodle-soup-bajirak-kalguksu-in-korean/
For the noodles this works good, make a double batch.
http://www.shinshine.com/my-blog/2010/07/dak-kalguksu.html
For noodles you could also use Maangchi’s Sujebi recipe.
powerplantopParticipantCan you have banana? My wife just tried this and she was happy with the result. If you do use a banana you can leave out the sugar.
powerplantopParticipantSounds like this one.
powerplantopParticipantAngler fish / Monk fish is an expensive fish.
powerplantopParticipantI suspect the Chinese market will have rice flour. Most Asian markets carry it. Some times it is in a box, sometimes it is in a plastic bag.
powerplantopParticipantI learned about it here. http://www.theravenouscouple.com/2011/05/red-boat-fish-sauce-nuoc-mam-nhi.html
It is the only one my wife will use.
powerplantopParticipantYesterday on a side road in West Virginia I saw a man beside the road with a sign Ginseng buyer. Looked like he was closing for the day. I will go back today to see if he is there.
I would kind of like to get some fresh ginseng to try with something. Not sure what.
powerplantopParticipant“I’ve been doing a happy dance all week long and shoving my kimchi into everyone’s mouth, whether they want a piece or not.”
That is funny! Congratulations on getting it the way you like.
My favorite fish sauce is red boat, hard to find expensive but worth it.
Sea salt has other trace minerals in it. Some are good but some can have funny taste.
Most salt is cubic crystals, kosher salt has a flat platelet shape. Kosher salt is designed to pull blood from meat. In kimchi making we want to pull water from vegetables. A flat pice of salt has more contact with the surface than a crystal.
powerplantopParticipantI was going to make a gig batch of soy sauce pickles this year but last time I was home for more than a day or two. Good cucumbers were in short supply. Hopefully when I go home this weekend I find some.
Your making me hungry talking about jokbal….
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