sanne
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sanneParticipantHi namerae,
You’re welcome! I was curious myself, found this site – et voila!
I have some raw crabs in the freezer, worth a try.
I can’t buy alive or fresly killed raw crabs here. Freshly killed by cooking, yes. But useless for that recipe.Bye, Sanne.
sanneParticipantHi namerae,
I just found this site: http://www.trifood.com/gaejang.asp
Hope that helps!I’d just call it gochujang-gaejang …
Bye, Sanne.
sanneParticipantHi Keramira,
afair he acceped that the Ajuma rolled his ssambab, but he wanted
to eat it by himself … ;-)Bye, Sanne.
sanneParticipantHi Keramira,
Yes, that person cares about you; Koreans learn to act by someone’s feelings; sometimes, it looks like telepathy.
But this caring doesn’t have to do anything with deeper feelings most times, it’s just overwhelming hospitality!You may think: “Hm, that food looks interesting; I should try…”, and a split-second later you’ve got it! ;-)
In the vicinity of Pohang (where a German friend of ours used to work a few years ago), he was literally fed by an “ajuma” (usually middle-aged women who own and work a small shop/restaurant) – she rolled the ssambap and put it into his mouth! ;-D
Bye, Sanne.
sanneParticipantHi Robote,
I don’t know about the shrimp-paste, but the fish-sauce is basically the same; the saltiness may vary.
In my experience (about 15 years now), you may skip the salted shrimps (they are often out of stock during kimchi-making seasons ;-)) and use more fish-sauce; both Korean and Thai work nicely.
You may order your stuff online, I found two shops in the UK:
http://www.koreafoodsmitcham.co.uk (horrendous shipping-fees!),
and
https://www.orientalmart.co.ukI don’t know them, but worth a try for you maybe?
Bye, Sanne.
sanneParticipantHi cnaa_wawa,
Do you mean
https://www.maangchi.com/recipe/maejakgwa – made with honey instead of sugar (that’s the way I know them), orGood luck!
Bye, Sanne.
sanneParticipantHi WhipItGood,
You’re welcome!
Your description was specific enough; no doubt that it’s doenjang (fermented Soybean-paste; miso is ok, too) chigae (stew).
You may also try Kimchi-chigae, Gochujang-~ (spicy!), Sundubu-~, …Bye, Sanne.
sanneParticipantHi WhipItGood,
How about this one? ;-)
https://www.maangchi.com/recipe/tofu-stew-doenjang-chigae
You may use beef instead of seafood.Bye, Sanne.
sanneParticipantHi WindInLeaves,
Looking good!
Try to push everything down a bit so that it’s more submerged. If far too dry, add a little well-salted water (preferably boiled and cooled down again) to cover it. Put a weight on top.
Don’t worry; it takes it’s time in the fridge!
You may put a small batch in an extra container, keep that at room-temperature and see what happens.Bye, Sanne.
sanneParticipantHello sari,
it’s right here!
On youtube, maangchi’s is the second hit here:
Bye, Sanne.
sanneParticipantHi Ashimi,
how about myeolchiyeot? It’s saltier, but tasty and soy- and glutenfree – at least, that’s what the Canari-brand bottle says.
Bye, sanne.
sanneParticipantsanneParticipantHi jazz0123,
“gutjori” stands for the cut! These mostly long, strip cuts allow longer and more even fermentation. This cut is mostly used for young vegetables like putbaechu or yeolmu: <https://www.maangchi.com/recipe/yeolmu-mulkimchi>
Don’t increase the ingredients, decrease them compared to “older” vegetables to not kill the young taste!
The recipe for putbarchu kimchi I use is Lauryn Chun’s without the rice-porridge.Bye, Sanne.
sanneParticipantHi Lauren,
Maybe Jjajang? Or Hoisin-sauce?
Bye, sanne.
sanneParticipantHi vipnanaangel,
take this recipe: https://www.maangchi.com/recipe/tangsuyuk and use *chicken* instead of pork (which is original chinese) or beef.
That’s all. Found it on the Korean wikipedia-site, but was suspicious anyway having seen that picture – tangsuyuk is one of my specialities 30 years now ;-D …Bye, Sanne.
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