Pure_Hapa

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Viewing 15 posts - 1 through 15 (of 55 total)
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  • in reply to: Hello from the Road #53497
    Pure_Hapa
    Member

    Cool! One of my friends takes kochujang with her when she goes on cruises!

    in reply to: hot bean paste vs. gochujang #53474
    Pure_Hapa
    Member

    Where do you get this other paste? Is it Korean, Chinese? What’s the name of it?

    The Chinese pastes are not the same as the Korean ones and therefore are not interchangeable with them. Also, the saltiness of one paste may be much different than another, so be careful. Chinese pastes and sauces tend to be more salty.

    But if you want to fusion-ize your recipes and it turns out tasty, go for it! (Then let us know.)

    in reply to: Hi from a not too warm England!! #53390
    Pure_Hapa
    Member

    Hi Michael from cold UK! Can you get ingredients for Maangchi’s recipes? Do you like spicy food?

    in reply to: Anthony Bourdain gets testy with food bloggers #53392
    Pure_Hapa
    Member

    Love this! Love Tony! Love his books.

    Guy can’t eat hamburgers anymore but takes Tony to watch him eat one. Poor miserable schlep.

    Too many boring bloggers. Blogging is the perfect realm for compulsive people. Not that all bloggers are compulsive types. I think the worst are narcissistic compulsives. Some of whom you see in this video. Everyone is a food critic now.

    “I used to make $400,000 as a lawyer…” (Rolling my eyes…)

    “Frustrated sexual impulses” LOL!

    Thanks for posting this – it’s classic.

    in reply to: saveur.com contest #53354
    Pure_Hapa
    Member

    Me too! Registering is free.

    in reply to: Keeping ingredients. #53362
    Pure_Hapa
    Member

    I freeze the anchovies but not the flakes. I suppose the flakes can go in there too – I keep whole dried chipotles and anchos in there.

    in reply to: I'm a fan! #53324
    Pure_Hapa
    Member

    Hey Maangchi! Please connect me to my fan page – it’s under “Gina” – https://www.maangchi.com/fans/gina. You can change it to Pure Hapa. I’m a fan too!

    in reply to: The Art of Korean Cooking #53330
    Pure_Hapa
    Member

    Cool – thanks for the link. When my Korean mom came to the states she had to learn how to cook “American” food in the 60s – oh dear! Canned vegetables every day, pot roasts, limp spaghetti and meat balls. Thank goodness when we moved somewhere and she could actually find some Korean ingredients. I preferred eating Miyuk guk and rice and kimchi for lunch rather than Sloppy Joes, LOL!

    in reply to: Question about soy bean paste.. #53315
    Pure_Hapa
    Member

    Sorry, I posted too soon. If you have narrowed it down to soybean pastes “toenjjang”, there are different brands and somewhat different applications. There are smoother pastes, and some “chunky” ones with more pieces of bean. The lighter ones are more used for soups, and the darker ones for stews. But there are no hard and fast rules. Adding to the confusion – many Korean marts also sell Japanese misos.

    in reply to: Question about soy bean paste.. #53314
    Pure_Hapa
    Member

    You are referring to some brand’s package colors. Some other brand may use different colors for the same products. In the Korean marts, there are many brands of pastes, making shopping more challenging.

    What are the descriptions on the packages?

    The main pastes are kochu-jjang (red-pepper paste) and toen-jjang (soybean paste, similar but NOT the same as Japanese “miso”). There is also jja-jjang, the blackish-brown paste used almost exclusively for jja-jjang-myun. The three are totally different in taste and usage and are NOT inter-changeable.

    If you get to know Maangchi’s recipes, you will become most familiar with kochu-jjang and toenjjang.

    But just like American products, there are differences in the tastes of these major pastes between the different brands. Some may be more sweet, some more salty, etc.

    in reply to: What is this dish? #53304
    Pure_Hapa
    Member

    It’s uh-mook bokkeum – sauteed fishcakes. Maangchi’s recipes are here:

    Spicy stir-fried fish cakes (Eomuk-bokkeum)

    The fishcakes come in different shapes, thicknesses and sizes, so Maangchi’s pictures look different that the pic above. You can choose whatever shape you like or mix shapes.

    Yes the ice-cream scoop-shaped item is Korean-style potato salad. Looks like it WAS scooped with an ice-cream scooper!

    in reply to: Ewww garlic fingers #53311
    Pure_Hapa
    Member

    Try rubbing citrus like a piece of lemon or lime on your fingers. I’ve read about rubbing the back of a stainless steel spoon on your fingers but I’ve never tried that.

    in reply to: is maangchi going to stop uploading videos?! #53308
    Pure_Hapa
    Member

    Read the blog section – Maangchi was in Boston, then on to Costa Rica. Back soon I think.

    in reply to: Dinner tonight Gomtang #52673
    Pure_Hapa
    Member

    Gori gomtang! Yummo. I make this a few times a year. Oxtails make the best beef stock also. Guess what? Costco has the best oxtails. But they probably don’t have them in all stores since Americans don’t eat these. I’ve never made them with soup bones – just the oxtails. What’s the purpose of this James?

    in reply to: Half Korean in Durango, CO #53259
    Pure_Hapa
    Member

    What a cute pic of you and your Halmoni! Sorry you don’t have Korean groceries nearby. How about any Asian markets? They may have a few Korean items.

    Maangchi’s site attracts lots of hapas like you and I – we need our Korean food fix!

Viewing 15 posts - 1 through 15 (of 55 total)