stanford

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Viewing 15 posts - 46 through 60 (of 87 total)
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  • in reply to: Dinner tonight Gomtang #52674
    stanford
    Participant

    Isn’t the trick to boil it as long as possible?

    When I lived in Korea, there was this place, Naju Komtang, these old ladies boiled those bones for a day. Come lunchtime, the place was packed with old men, and me.

    Gotta have big, chunky, sour kakdoogi to go with, seems to be the best way.

    in reply to: Funny cooking stories! #53182
    stanford
    Participant

    I have a story:

    When I lived in Korea I was crazy about bul-nak for a while. It’s bulgogi and nakji – beef and octopus, mixed together in a stew. Oh man! It’s great. They cook it at your table like bulgogi.

    So I found a great restaurant, this bulnak was the best. So on my American buddy’s birthday I told him I would take him for this excellent meal.

    The ajummas at the resto knew me, and I told them – this is my buddy’s birthday! They were happy for me. Little did I know that they would prepare a special bulnak for him.

    They brought out a platter and put it on the burner on the table. They opened the lid – and I saw that the octopus was super-fresh, as in, the legs just cut off seconds before. So the severed legs of the octopus were squirming around the platter in the stew, it was a really horrific sight! They were trying to make him happy by serving fresh octopus, but he screamed like a woman and jumped out of his seat!

    in reply to: Makgeoli on CNN #53272
    stanford
    Participant

    Rough.

    Hey, are you “brother one cell” by chance?

    in reply to: Online Grocers & Things You Can Grow Yourself #53280
    stanford
    Participant

    Sweet list!

    Although it’s always bothered me that the “English” button on the hmart site seems to be purely decorative.

    It’s always been my dream to plant uja seeds and grow ujas and make my own uja tea. But I don’t even know what those things are called in english. “Citron?”

    in reply to: hodo gwaja (sp?) #53276
    stanford
    Participant

    Hodo kwaja?

    http://www.youtube.com/watch?v=FDMoWl7zUL4

    I don’t know how to make them. I just know how to post YouTube videos of other people making them.

    in reply to: Hiya #53277
    stanford
    Participant

    Hiya, back at you!

    in reply to: Kimchi in Brooklyn! #53274
    stanford
    Participant

    I wouldn’t put it past that greasy weasel!

    in reply to: Be wary of cheap dolsot? #53149
    stanford
    Participant

    Hey chainik you mean one of these?

    As far as I know, the REAL dolsot is made with stone, usually a lot more than $8.99 in the US. But if you’re on a budget, buy the black one, then upgrade after you graduate and start making muchos dinero.

    Attachments:
    in reply to: Korean Tin Pots #53058
    stanford
    Participant

    Do you mean these kinds of pots?

    Attachments:
    in reply to: Jjigae #53066
    stanford
    Participant

    er here’s the image

    in reply to: Jjigae #53065
    stanford
    Participant

    sorry I forgot the image

    in reply to: Jjigae #53064
    stanford
    Participant

    I’ve never even heard of this. Is this it?

    in reply to: Maangchi in Globe & Mail #53073
    stanford
    Participant

    Well, chirpy in a good way, like a happy bird?

    in reply to: Creamy Peanut Butter Fudge #53051
    stanford
    Participant

    I think you have the wrong website.

    in reply to: Nice documentary – Korean: Ancient Food, Modern World #53026
    stanford
    Participant

    Wow, that was pretty good. I hope a lot of people see this, it was really well done.

Viewing 15 posts - 46 through 60 (of 87 total)