sanne

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Viewing 15 posts - 31 through 45 (of 152 total)
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  • in reply to: How can I gain cooking experience in Korea? #84969
    sanne
    Participant

    My answer is still stuck in moderation…
    Search for my name on maangchi.com – I’ve already written some of it here.

    in reply to: How can I gain cooking experience in Korea? #84954
    sanne
    Participant

    One of the first carts entering Insadong (Seoul) – they had japchae-hotteok aka https://www.maangchi.com/recipe/yachae-hotteok (see my comments there).

    We loved fish cakes anywhere. And anything filled with red bean paste.

    Whole markets – well, since we ate at small restaurants mostly…
    Avoid “famous” places mostly.

    If you happen to come to Andong, visit the Old Market. We happened to have visited it before it was rebuilt and ate Andong jjimdak in a small restaurant in 2003.
    They became famous, and all of a sudden several restaurants offering Andong jjimdak opened in the immediate neighborhood…
    We’ve tested both the original one and several others over the years. All pretty good, including the garlic chicken…

    Avoid the Food street in Andong; that’s more of a tourist trap nowadays – but fun during the Autumn Mask Dance Festival. Speaking of which, the food at the festival is outrageous!

    Follow your nose and the locals…

    If you love raw fish: Seongdo Haepyeon in Busan. I don’t know where the small restaurants are now (they move a lot), but if the ones at the small harbor WSW are still there, go there.
    They are closed every Wednesday? Thursday?

    in reply to: How can I gain cooking experience in Korea? #84950
    sanne
    Participant

    Try rice gruel with egg and radish cube kimchi – or any of the many hangover-guks… ;-)

    in reply to: How can I gain cooking experience in Korea? #84946
    sanne
    Participant

    You’re welcome. Be prepared to be a bit hung over when (not if) you become friends with some of the restaurant owners…
    Happened to us in 2016 – intimate farewell party with the owners of our favorite tiny restaurant in Seoul.

    in reply to: How can I gain cooking experience in Korea? #84943
    sanne
    Participant

    There are many small restaurants in Korea. Look for the ones crowded around noon and go there when all the employees from the companies around have left. Tell the owner(s) about your interest in authentic Korean food and wait what will happen.
    Of course, it helps if you speak Korean. A little bit is all it needs.
    And at all the 포장마차 (snack/food carts) you can watch the preparation anyways.

    in reply to: “sesame oil” vs. “toasted sesame oil” #84880
    sanne
    Participant

    Oil from not roasted sesame seeds tastes bland in comparison and spoils easily.
    Try to get a Korean brand of pure roasted sesame seed oil.

    in reply to: How should I order new cookbook if I don't live in US? #83700
    sanne
    Participant

    I preordered that book months ago at amazon.de – I just asked them what the issue is now. I’ll keep you informed.

    in reply to: Green Pepper Muchim #83362
    sanne
    Participant

    Green chili pepper pickles (Gochu-jangajji)

    I don’t doubt your recipe, but Maangchi’s just heavenly. – Or the opposite; just take your pick… ;-)

    in reply to: Hanbang(Korean medicinal chicken) #82661
    sanne
    Participant

    If it’s similar to what we’ve eaten in Seoul in 2006, that’s just the precooked filling for samgyetang and the stuffed chicken grilled.

    sanne
    Participant

    Do you have trouble downloading them (getting from maangchi.com) or uploading them?
    If the latter is the problem: How large are your pictures? There’s a limit.
    Just describe what you do step by step; I’ll try to help.

    in reply to: Vermicelli Cut Noodles #80884
    sanne
    Participant

    Sorry; I didn’t read your post thoroughly enough.

    Just use them instead of rice for any dish; cook them shortly (until done, but still chewy) in a generous amount of salted water. Drain and enjoy immediately or cool them down quickly with cold water and drain again; maybe add a little vegetable oil to prevent them from sticking together

    in reply to: Vermicelli Cut Noodles #80883
    sanne
    Participant
    in reply to: Pickled Korean peppers #78820
    sanne
    Participant
    in reply to: Does anyone refrigerate their kimchi immediately? #78117
    sanne
    Participant

    I do it that way and only leave a small batch outside for “immediate” use. No problem.

    Bye, Sanne.

    in reply to: Korean duck recipe #78042
    sanne
    Participant

    You’re welcome!
    Yes; same dipping sauce. No marinating of the meat necessary, but you should provide means to let the fat run off, either by a pan with a hole in the middle or to the side or a slightly tilted teryaki-style griddle plate.
    That’s the reasonably priced (dead cheap, to be exact ;-)) place in Seoul (near Central Station) where we used to eat 오리 a lot, but (if I recall correctly) nowadays, you have to order that in advance (24 hours at least): http://naver.me/F4PE4CdO
    The other food there is excellent, too; you may sit on the floor or at tables western-style.

    Bye, Sanne.

Viewing 15 posts - 31 through 45 (of 152 total)