Sylvia

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  • in reply to: Kaenip, perilla leaves#52093
    Sylvia
    Member

    Thank you,

    I wish I could share with you.

    These plants won’t survive the winter here in NY. They will seed and new plants will grow next year.

    I am generous with water, I think that helps.

    in reply to: Water kimchi#53837
    Sylvia
    Member

    Dongchimi please

    in reply to: Kaenip, perilla leaves#52091
    Sylvia
    Member

    my plants

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    in reply to: Kaenip, perilla leaves#52090
    Sylvia
    Member

    I let my plants go to seed last year and now I have about 30 plants and they are over two feet tall.

    The leaves are huge.

    Today I made gamjatang with extra kkeannip leaves.

    Yesterday I made American style baby back ribs. I ate my portion by cutting off bits of meat and wrapping it in a kkeannip leaf with a little gojujong. I am eating leaves with everything.

    in reply to: Homemade Tofu#53236
    Sylvia
    Member

    Have you had any luck with soon dobu?

    I can’t buy really soft tofu unless I travel 1/2 hour.

    in reply to: Online Grocers & Things You Can Grow Yourself#53286
    Sylvia
    Member

    https://www.maangchi.com/fans/sylvia-smith

    Look at my fanpage at Maanchi.com

    You will see some really healthy Perilla plants that I grew last summer.

    I got the seeds from Kitazawa Seed company.

    in reply to: Roy Choi in the Wall Street Journal#53114
    Sylvia
    Member

    From the article:

    “Mr. Choi’s signature taco is made with beef short ribs marinated in soy sauce, sugar, mashed pears and kiwi, and then wrapped in corn tortillas and topped with onions, cilantro, cabbage and a secret, 21-ingredient sauce. It costs $2.”

    I think it’s fantastic to have more Americans exposed to Korean food. However, I have an issue with cilantro in this dish. I certainly understand fusion food. I have never seen cilantro in any Korean recipe. Seems to me this is too much of a diversion.

    The taco shell doesn’t bother me, it’s bland, wouldn’t change the taste very much.

    in reply to: Bone soup recipe sulungtang#52841
    Sylvia
    Member

    With all this flu worry, I think we should learn to make sul lung tang.

    I’ve never even had sul lung tang, but I used to see it premade in the market in Chicago now I wish I had tried it.

    in reply to: RE: Buying Perilla Leaves blog#52494
    Sylvia
    Member

    I grew my own perilla leaves, I already made the recipe with soy sauce. I will try this, looks delicious.

    in reply to: Seeds for a Korean Vegetable Garden#51953
    Sylvia
    Member

    I got seeds from Kitazawa Seed Company and my sons and husband have made me a beautiful garden. I am starting the seeds in little peat pots and will move them outdoors in a couple of weeks. It’s not so easy to find Korean vegetables (I have to drive about an hour) so now I will have my own supply.

    in reply to: What did I buy?…Kimchi mix?#51958
    Sylvia
    Member

    LOL, I also buy things and then try to figure out what they are. I can’t read Korean so my only clue is the FDA required ingredient list. Sometimes I get a hint from the little pictures like the ones on the back of ramen noodle packages.

    I was so happy when I discovered Maangchi I’m not guessing as much now. Not only does she give us great recipes but she shows us what the product looks like in its original packaging. I use her book at the import store to help me figure out what I’m buying.

    in reply to: Vietnamese Summer Rolls!#51653
    Sylvia
    Member

    I make these often.

    I’ve never put in fruit, banana sounds yummy, I bet mango would be nice in it.

    I have a bottle of Sambol Oelek in the fridge next to my gojujong, my chipotle salsa, franks red hot sauce and good old tabasco…….no wonder why I don’t have any room for food. ;)

    in reply to: requests for demos#51453
    Sylvia
    Member

    Thank you Maangchi for showing us all this great food,

    and thank you for telling me the Korean names for these things. Now, I know how to ask for them if I get to a Korean Restaurant :)

    I love daegu!

    in reply to: Korean Fried Chicken (Kyochon Chicken)#51425
    Sylvia
    Member

    Is this like the sweet, spicy, garlic, sticky chicken wings that you can buy hot in the Korean markets in Chicago??

    They were deep fried with some kind of starch coating/batter and then covered in a syrup (it was really sticky like corn syrup) with garlic and dried small red pepper pods.

    in reply to: Where to buy Korean ingredients online?#51401
    Sylvia
    Member

    I’m confused about the olive oil. I know it’s super healthy but I think of olive oil as an Italian oil. Is it a usual ingredient in Korea?

Viewing 15 posts - 1 through 15 (of 16 total)