sanne
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sanneParticipantMaybe it’s “Nouc Chum”:
“Nouc chum is a mixture of this fish sauce with lemon, vinegar, sugar, water, garlic, chillies and sometimes even grated ginger.”
from https://nestlingblog.wordpress.com/2011/03/14/how-to-make-vietnamese-nouc-chum/Bye, Sanne.
sanneParticipantI didn’t see Maangchi squeeze them out? They’re too delicate!
She just lets them sit in a strainer.
For larger quantities, you need less water per unit!
Only use really fresh sprouts (I just mention that for the sake of completeness. ;-))
Use a wide-bottomed pot. Don’t overcook the sprouts (happens easily with larger quantities).
And better take the cooked sprouts out of the pot with a skimmer instead of putting all in a strainer at once.
If the spinner isn’t sufficient now (not spinning all at once, of course):
Take a kitchen-towel (cotton), put them on it, and _gently_ squeeze by twisting the edges like you would for cheese. You may knot the edges and use a long, wooden spoon to help with the twisting.
Or you could try to steam them over the water…Hope that helps!
Bye, Sanne.
sanneParticipantUse a salad spinner.
Bye, Sanne.
sanneParticipant@Lorenzo,
Sounds like kat mul kimchi to me (watery kimchi made with kat); there are varieties that color the liquid in a way you described.
Same here: the diluted liquid is drunken as a beverage.sanneParticipantAre you sure that it wasn’t the diluted liquid from dongchimi?
Bye, Sanne.
sanneParticipantJust look for “jangajji” on Maangchi’s site to get the idea.
Bye, Sanne.
sanneParticipantHi michelletann,
Here is the link to the recipe you are looking for:Dessert punch with persimmon, cinnamon, and ginger (Sujeonggwa)
Bye, Sanne.
sanneParticipantThe question was from Lenach, I tried to find a recipe – and I now know I did, thanks to the name you’ve mentioned!
That name translates as “spicy galbijjim”, but the more usual word for “spicy” is “매운”.
The catch is – the recipe for 매운갈비찜 I’ve got is in Korean…
And there are neither potatoes nor rice cakes in that one.베비로즈의 요리비책
The ISBN is 978-89-509-0836-2
The recipe is on pages 104 to 105.Bye, Sanne.
sanneParticipantI found this one:
Looks good to me – he’s not Maangchi, but the recipe looks authentic to me.Bye, Sanne.
sanneParticipant
Use oxtail instead of galbi, cook it longer.
Adjust the spiciness to your taste.
You may skip the tangmyeon and the egg.
Serve with radish cube kimchi! And sesame oil with a little bit of salt in it. And lots of fresh garlic, cut lengthwise into thin slices. Spring onions go well with it, too. Great as ssambap!Bye, Sanne.
sanneParticipantThat’s perfectly normal as long as the taste is ok!
Put it in the fridge and enjoy!
Bye, Sanne.sanneParticipantSounds like a recipe for jellyfish to me – 해파리 냉채 (cold cooked jellyfish). I’ve seen that with seaweed-jelly, too.
You may try to make your own jelly from agar-agar with less water if you don’t want to use actual jellyfish.
If you don’t find a fitting recipe, I’ll post it.Bye, Sanne.
sanneParticipantOne of those?
Bye, Sanne.
sanneParticipantsanneParticipantHi Vcoleman1983,
I think the metal bowl is the culprit indeed. Use glass, stoneware, earthenware or food safe plastic.
Bye, Sanne.
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