tastingkorea
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There was some misunderstanding here on the part of the First Lady as well as her translator. The translator misinterpreted “손맛” as the “flavor of one’s hand”. This is a literal, but false interpretation as “손맛” refers to the flavor that emerges as a result of the skill of one’s hands when preparing food and not the literal flavor of the hands, although that can result in the final taste of the dish, so is a part of “손맛”. The First Lady got a bit carried away and took the term too literally.
tastingkoreaParticipantHere is a jokbal recipe: http://asiansupper.com/recipe/jokbal-korean-style-pigs-feet
tastingkoreaParticipantThat looks like bulgogi junggol. Maangchi posted a vlog on it here: https://www.maangchi.com/recipe/bulgogi-and-bulgogi-stew
tastingkoreaParticipantI started my blog because I wanted readers to develop a deeper understanding of the spirit and place that Korean food originated from, its history and culture, and to gather all the high quality resources that I found regarding Korean food.
tastingkoreaParticipantYou can make it buffet style with ssam, korean bbq, mandu, kimchi, rice, japchae, etc.
tastingkoreaParticipantSoondae? You need to be more descriptive for us to get a better idea of what you’re looking for.
November 8, 2011 at 3:07 am in reply to: Keeping the Kimchi smell out of the fridge and in the kimchi :) #54024tastingkoreaParticipantIf you keep your kimchi in sealed containers like a glass tupperware box, there should be no problems with smell. Also, it is important to wipe off any kimchi residue outside the container that may result from handling.
tastingkoreaParticipantYou can order some ingredients online or go to other Asian markets that may have some of the ingredients.
tastingkoreaParticipantYou can use it in kimchi or in a spring vegetable bibimbap.
tastingkoreaParticipantKochujang is not really used for kimchi as it is a much less concentrated concoction of red pepper than flakes are, so it is less economical as a seasoning. Also, it contains fermented soybean powder which makes it oily, so it does not stick well to cabbage or other vegetables used for kimchi.
Geotjeori or 겉절이 refers to vegetables that are pickled right before eating. This dish also uses red pepper flakes as gochujang is not really great for pickling.
tastingkoreaParticipantI have a post on mu if you are interested. http://tastingkorea.blogspot.com/2011/10/mu-is-not-daikon.html
tastingkoreaParticipantYes, shin kimchi is great for kimchi chigae as Soju123 said. Anyhow, shin kimchi is kimchi that has gone sour. It has a tartier taste than regular kimchi.
tastingkoreaParticipantIt was not fully marinated, so the cabbage oxidized. The marinade prevents the browning through salt and enzymes from the garlic, onions, and pepper. Next time, use more brine.
tastingkoreaParticipantHere’s an easy one I found:
http://koreanathome.wordpress.com/2011/05/06/yaksik-korean-sweet-rice-dessert/
tastingkoreaParticipantIn Hawaii, meat jun is known as a Korean-Hawaiian dish as it originates from the Korean dish ‘고기전’ (pronounced ‘gogijuhn’), which means meat fried in batter. I will have a post on this soon.
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