samyoowell

i learned to cook from my grandma and she would tell me a lot of things about the way you prepare certain dishes, the way things are cut, color matching etc so i definietely view cooking as an art. i will sometimes watch some of my friends prepare korean food and think to my head “uh, there is a process in preparing these foods”.

i recently saw this at a store. they’re frozen and premade. i live in beaverton, oregon so i’m pretty sure bigger cities have had these at their korean markets wayyy before we have.

its’ called ‘heuk mee bap’ (흑미밥)

you just buy 흑미 (heuk-me-black rice) and mix it with normal sucrose rice. depending on the ratio between the black rice and the normal rice it will be darker purple (more black rice) or lighter purple (less black rice)

you can add a lot of beans to rice as well but make sure to soak the beans in water over night and then put them in with your normal rice. if you dont’ soak them in water then they won’t cook all the way and will be hard.

my family has mixed normal rice with glutinous rice before to give it chewier and fluffier feel in your mouth.

you can also just use brown rice (make sure to add a little more water than you normally would for normal white rice) or you can mix the two.

It says ma-ro-ni-i (マロニー ) or Maloney, co.

http://www.malony.co.jp/

Its either thin noodles made of corn starch OR starch from potatoes

If guessing it’s similar to rice noodles like vermicelli.

I’ve never seen pieces of shrimp used in kimchi other than 새우 젓 (sae oo jeot). Its pretty much extremely salted baby shrimp. I personally think it tastes like crap if eaten by itself.

Here are some pictures

http://img.blog.yahoo.co.kr/ybi/1/0c/9e/yaggo_21/folder/2810511/img_2810511_1146596_4?1243866160.jpg

http://blog.joins.com/usr/n/y/nyslydia/139/새우젓.jpg

I remember as a kid I’d eat kimchi and see little black eyes looking at me. Always kinda freaked me out. haha.

I don’t know if adding normal sized shrimp would be advisable.

Also, you don’t have to add squid in your kimchi. It’s just a certain style. I would suggest trying to using the sae oo jeot.

1. Sesame Oil (cham gereum)

2. Hot Pepper Powder (gochu garu)

3. Hot Pepper Paste (gochu jang)

4. Dried Anchovies (myul chi)

5. Garlic (ma neul)

6. Soy Sauce (jo seon gan jang)

7. Soup Soy Sauce (gook gan jang)

8. Soy Bean Paste (dwen jang)

8. Sesame Seeds (crushed and uncrushed) (kke)

9. Green Onions (pa)

To be realistic, in my opinion, a lot of the recipes that are posted on Maangchi’s site take a lot of time and effort. There are more normative foods that are really basic. I would say the basic recipes would have to be like knowing how to make kimchi, kimchi stew (kimchi jjige), dwenjang jjige’s, also all the basic soups like mi yuk guk (seaweed soup), kong namool guk (bean sprout soup), moo gook (radish soup).

yes. its ok.

if it’s smells and tastes really sour you can soak it in water for a like 10 minutes, strain it, rinse it, squeeze the water out and then make stuff out of it.

a lot of the time when kimchi turns out to be too salty (짜) people will add thinly sliced moo (aka radish, 무우) when you’re mixing everything together towards the end.

otherwise you kind of have to deal with it. wait until it becomes older, dilute it in some water to make kimchi jjigae or kimchi jeon or kimchi kim bap.