sanne

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Viewing 15 posts - 121 through 135 (of 152 total)
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  • in reply to: Spicy Beef Short Ribs Stew #65874
    sanne
    Participant
    in reply to: Spicy Beef Short Ribs Stew #65870
    sanne
    Participant

    Hi Lenach,

    I haven’t forgotten you, but misinterpreted your former post. I’m really busy right now (have been the last few weeks, too) preparing my birthday-party tomorrow. I’ll look into it asap (hopefully this Sunday), ok?

    Happy Holidays!

    Bye, Sanne.

    in reply to: Spicy Beef Short Ribs Stew #65770
    sanne
    Participant

    Hi Lenach,

    I think it is the right basic recipe; there’s a spicy version, too – it’s called “매운 갈비찜” – “spicy short ribs”.
    E. g.
    http://www.wnetwork.com/recipe/spicy-korean-bbq-beef-short-ribs

    Or do you mean https://www.maangchi.com/recipe/yukgaejang – you may use ribs instead of brisket any time!

    Give me more specs and I’ll search my collection of Korean cooking-books for you, even the ones in Hangul; found a recipe for 매운 갈비찜 already, but that’s a thick stew.

    Bye, Sanne.

    in reply to: Spicy Beef Short Ribs Stew #65768
    sanne
    Participant

    Hi Lenach,

    this one?

    Beef short ribs (Galbijjim)

    At least, you’ve got the name now; there are many other recipes out there.

    Bye, Sanne.

    in reply to: Bulgogi Noodle Soup #65689
    sanne
    Participant

    Hi Mrs. Park,

    it seems that Maangchi had completely forgotten about this one:

    Barbecued beef stew (Bulgogi-jungol)

    Bye. Sanne.

    in reply to: Stuffed Squid – 오징어 순대 #65687
    sanne
    Participant

    Hi Jon,

    that’s one of my husband’s favorites, too!
    I use the recipe from Lee Wade’s Korean Cookery (Hollym), one of my first Korean cooking books. Don’t worry, it’s in English! ;-)
    http://www.amazon.com/gp/product/0930878450?keywords=korean%20hollym&qid=1449043872&ref_=sr_1_8&s=books&sr=1-8
    (Btw: don’t skewer the opening!)

    Bye, Sanne.

    in reply to: How to cook this "soup of wood" #65619
    sanne
    Participant

    “Subin chicken soup ingredients”
    Here’s the recipe you need:

    Ginseng chicken soup (Samgyetang)

    Bye, Sanne.

    in reply to: Dae Jang Geum Kimchi/seaweed? #65579
    sanne
    Participant

    Your guesses seem right to me, turnip is pretty (horse-radishy) hot uncooked; garlic and ginger peeled/unpeeled.
    I’d skip the gruel (tends to spoil).
    Yes, citrons, yucha (spelling?). And bae (pear). Put slits in the citrons and quarter the pears. Put sliced garlic and ginger in a cotton-cloth bag. And those greens are the radish-tops. Put in some spring onions, too.
    That’s dong-mu mul-kimchi! I made that quite often, but with fermented peppers as a starter instead of turnip. It takes a few weeks at low temperature to ferment.
    Turnip-kimchi is nice, too …

    in reply to: Red pepper flakes or powder #65462
    sanne
    Participant

    For kimchi, you use the flakes.
    There’s fine gochugaru (powder), too, but that’s for gochujang etc.
    I suspect the Japanese red pepper flakes aren’t as hot as the Korean ones, but they should work.

    Bye, Sanne.

    in reply to: Ssambap #65439
    sanne
    Participant

    “Ssam” is just the greens you wrap meat or fish into, “bap” is the rice you may put in, too – there’s no special recipe for that!
    Bulgogi, raw fish, pork belly (grilled or cooked) – anything goes!
    The only special thing may be the fitting ssamjang (dipping-sauce).

    Bye, Sanne.

    in reply to: Korean Food Culture #65419
    sanne
    Participant

    Hi Liesje90,

    check out http://english.visitkorea.or.kr/enu/1051_Food.jsp – look at all the sub-sections, you’ll find most of the answers there.

    Bye, Sanne.

    in reply to: Gochujang and doenjang for muslims #65330
    sanne
    Participant

    Hi xSena,

    The alcohol is just a byproduct from fermentation.
    What about bread? The yeast produces some alcohol there, too.
    And even juice contains a small amount of alcohol!
    The only difference there is that it has not to be declared there – yet… ;-)
    And you don’t eat/drink those to get drunk!

    I’d suggest you ask your Imam concerning all this.

    Bye, Sanne.

    in reply to: Vegetarian Version of Japchae #65139
    sanne
    Participant

    Hi Carole,

    Just skip the meat and use (more) mushrooms instead: soak them, squeeze them, cut off the stems, slice them and season + fry them as you would the meat (beef).
    Don’t discard the soaking-liquid, it’s good for soup!

    Replacing the egg (for color): cut up some yellow bell-peppers and fry them in a little oil.

    Bye, Sanne.

    in reply to: Bossam #60038
    sanne
    Participant

    There’s a new sky-scraper near Seoul-yeok – and s-e of it, there was/is a market, and there was this tiny bossam-restaurant. I hope it’s still there – best bossam ever!

    Bye, Sanne.

    in reply to: Napa Cabbage Kimchi Too Sour #59969
    sanne
    Participant

    Hi ultravista,

    “It fermented in a stainless steel bowl”

    First mistake. Never ever use metal with kimchi.

    “for about 10 days at ambient temperature, approximately 70-72 F.”

    Second mistake: far too long. 2-3 days would have been right. The temperature is ok!

    “While it was fermenting, the taste was very good, not too sour, and the cabbage was still a little firm.”

    After 2-3 days, I presume …

    “Was 10 days @ 70 F too long before refrigeration?”

    Yes…

    “Would adding sugar balance-out the sourness?”

    That’s not the “real deal”.
    If you want to use it right away in dishes using “shin” (very ripe but good) kimchi – yes, but the recipes usually use enough sugar anyway.

    “What can I do to reclaim my Kimchi?”

    Believe it or not – give it more time.
    Put it in a plastic, glass or earthenware container, keep it submerged and keep it cool. It will lose a lot of its sourness.

    Make a new batch now. You did ok in the beginning, I did far worse sometimes when I started making my own kimchi 14 years ago!

    Bye, Sanne.

Viewing 15 posts - 121 through 135 (of 152 total)