Jeeyon

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  • in reply to: Kimchi won't ferment! #53201
    Jeeyon
    Participant

    Your oven that is turned off is the warmest place in the house? Why not just put it on the kitchen counter at room temp? That way you can monitor the progress more easily. You should see bubbles at some point.

    in reply to: Kal guk su – with joegae #55413
    Jeeyon
    Participant

    My mom usually makes kalgooksoo with oxtail broth (rather than anchovy broth or some other beef broth) that has been defatted and strained. But sometimes she uses a combo of both oxtail and anchovy broth (about a 1:1 ratio). The oxtail broth is extremely rich and should have a jello-like consistency when refrigerated.

    She then adds the noodles and seafood, lets it simmer for a few minutes, then adds the beaten eggs and green onion to garnish. We season it at the table with yangnyum soy sauce (soy sauce seasoned with garlic, green onion, hot green pepper, red pepper flakes, and sesame oil) and crushed nori. One of my favorite dishes of all time.

    in reply to: seafood in kimchi? #55484
    Jeeyon
    Participant

    I’ve been eating kimchi all my life and the only seafood I’ve ever seen in kimchi are raw oysters and raw squid. Of course, we often put in a very salty shrimp paste called saewoo jeot, but I wouldn’t consider that “seafood” per se. You only need a tablespoon or so for 1-2 heads of napa.

    https://www.maangchi.com/ingredients/salted-shrimp

    in reply to: fish sauce for fish? #55493
    Jeeyon
    Participant

    Have you tried using dried anchovies to make broth? This is the base for most Korean soups and stews. It adds depth of flavor. I don’t really put actual fish in a stew unless it’s a fish stew, per se. But for something like tofu or kimchi stew, you just use the dried anchovy broth, rather than actually putting in big hunks of fish.

    Hope this helps!

Viewing 4 posts - 1 through 4 (of 4 total)