sanne
Forum Replies Created
- AuthorPosts
- sanneParticipant
Hi Lenach,
Looking for beef short ribs with kimchi via ecosia.org –
http://www.chowhound.com/recipes/kimchi-braised-short-ribs-29509#!
http://www.foodandwine.com/recipes/short-rib-stew-with-caramelized-kimchi
http://www.pickledplum.com/slow-cooker-short-ribs-recipe/
http://userealbutter.com/2015/10/25/korean-beef-shortrib-kimchi-jjigae-recipe/
…No bother at all, and all the best to you, too!
Bye, Sanne.
sanneParticipantHi 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.
sanneParticipantHi 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-ribsOr 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.
sanneParticipantHi Lenach,
this one?
At least, you’ve got the name now; there are many other recipes out there.
Bye, Sanne.
sanneParticipantHi Mrs. Park,
it seems that Maangchi had completely forgotten about this one:
Bye. Sanne.
sanneParticipantHi 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.
sanneParticipant“Subin chicken soup ingredients”
Here’s the recipe you need:Bye, Sanne.
sanneParticipantYour 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 …sanneParticipantFor 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.
sanneParticipant“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.
sanneParticipantHi 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.
sanneParticipantHi 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.
sanneParticipantHi 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.
sanneParticipantThere’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.
sanneParticipantHi 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.
- AuthorPosts