sanne

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  • in reply to: Kimchi saeujeot substitute?#96106
    sanne
    Participant

    That’s easy: just use fermented fish sauce instead, Korean, Thai (nam pla) or Vietnamese (nước mắm).
    But use only about half the amount compared to saeujeot because they are much stronger.
    Or you use some good soy sauce and some kelp or other seaweed, dried and soaked or very fresh and pure.

    in reply to: Haejjangguk#95995
    sanne
    Participant

    Well – I guess there are radishes available?
    Take the greens (which are usually discarded) and dry them…

    in reply to: Dry goguma#95362
    sanne
    Participant

    Maybe it’s your oven – do you have similar issues with other dishes?
    Our previous oven suddenly changed its temperature, maybe the temperature sensor was defect. It had an offset of 50 °C then…

    If that’s not the case: Try soaking the sweet potatoes in water for a few hours before roasting. And lightly brushing them with oil.

    Or roast them for a shorter time and/or at lower temperature.
    Or in an oven-proof dish with a lid and just a little bit of water.

    in reply to: que faire avec de la peau de porc ?#94572
    sanne
    Participant

    Cherchez des recettes bavaroises pour “Krustenbraten”.

    sanne
    Participant

    Look for golbaengi-muchim on maangchi’s site.

    in reply to: is these mung bean sprouts edible?#93085
    sanne
    Participant

    They are (“micro greens” they are called at that stage nowadays), but you should blanch and/or stir-fry them to destroy the phasin.

    in reply to: Wheat flour dumpling wrappers#92467
    sanne
    Participant

    I’m pretty sure you meant white wheat flour – and that’s exactly what maangchi used.

    in reply to: Problem with Fish sauce#92322
    sanne
    Participant

    You can always use it for making kimchi.

    in reply to: Wanting to verify a Item as a Dolsot or a Ttukbaegi#92130
    sanne
    Participant

    The writing says ttukbaegi: 뚝배기 ([earthenware] pot)

    A 돌솥 (dolsot) would be a stone pot.

    Happy New Year!

    in reply to: How to make extra spicy Baechu Kimchi?#91735
    sanne
    Participant

    There are spicier kinds of gochugaru available – but you might just add some ground hot peppers to the mix instead. Habaneros come to mind.

    in reply to: Nonspicy Stir-fry Fishcake WITHOUT Mirin#90977
    sanne
    Participant

    I often use good, pure apple juice instead.

    in reply to: Onggi vs Sauerkraut Crock#90870
    sanne
    Participant

    If you happen to have access to a very cold e. g. cellar where no-one minds the smell, they work pretty well.

    And Sauerkraut was salted heavily in former times. Rinsed before use.

    in reply to: Onggi vs Sauerkraut Crock#90785
    sanne
    Participant

    I own two of those and don’t use them anymore because when the pressure inside is lower than outside the water in the rim gets sucked in and spoils the content.

    in reply to: Sesame substitute?#90421
    sanne
    Participant

    How about roasted peanuts/peanut butter?

    It’s a different taste, but still yummy – I used that as a substitute when I started cooking Korean about 20 years ago.

    in reply to: siraegi guk!#89785
    sanne
    Participant
Viewing 15 posts - 1 through 15 (of 151 total)