unchienne

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  • in reply to: please help me with this #55472
    unchienne
    Participant

    I knew a woman who use to put meat in her doenjang sauce. I don’t know the recipe though…will be checking back in case someone else posts because, as you say, it was delicious.

    in reply to: Finally…kimchi success!!! #55466
    unchienne
    Participant

    Red Boat? I’ll have to search for that next time I’m in Atlanta. I googled it…way fancy bottle. I’m intrigued.

    in reply to: Typical Korean Food Day #55375
    unchienne
    Participant

    I don’t know if we’re typical, but I can tell you my mother (full Korean) and my (half Korean but one that eats mostly Korean foods) eating habits are.

    Breakfast

    Mom and I basically eat the same things in the morning: rice with hot or cold corn tea, some banchan (typically not the spicy type) or just throw in some small anchovies. Some days she eats hot rice with a raw egg thrown in…a personal “ick” for me though. We both snack on a piece of fruit between breakfast and lunch. She snacks more than I do, but I eat larger servings at each meal than she does.

    Lunch

    I’m at work so I take things that are lunchbox friendly and not overly strong smelling as my co-workers aren’t as open minded as I’d like: rice, Korean egg omelette, soy simmered egg or beef, seasoned spinach, simmered zucchini, sweet stewed potato, and seasoned dried squid are some of my faves. For dessert: fruit. Mom prefers something more hearty like rice, a spicy soup, and spicy kimchi.

    Dinner

    My mother is a die-hard carnivore. Has to have meat at every dinner. Usually beef or pork. I’m more of a soup and stew gal. A spicy mackerel stew or spicy beansprout soup makes my day. And I prefer fish (broiled mackerel, fried salted yellow croaker, or steamed whole tilapia…we both have a thing for the eyeballs) and chicken (spicy stewed with potatoes and carrots or simmered soup-like with tons of garlic).

    One thing though. We never have as many side dishes as when we eat out at a Korean restaurant. Usually just one or two types of kimchi and maybe one non-kimchi side dish along with any soup or meat we’re having.

    in reply to: Ginseng #55355
    unchienne
    Participant

    If I remember correctly, the only type of ginseng dish I’ve had that wasn’t a tea or stuffed into a cornish hen was a doraji as mentioned in the previous post. Mine was spicy, but I can’t say I liked it. Ginseng, for me, was bitter when eaten directly…and oddly chewy without being too fibrous.

    in reply to: Korean fish sauce #55455
    unchienne
    Participant

    You can utilize the fish sauce as a salt component. To me, it’s not really “fishy” and more salty with lots of umami. Maangchi uses it in her cold cucumber soup recipe, and despite the ingredients being rather bland (in a good way), I can’t detect any real fish flavor when I add the stuff to it. Rather, it’s just a good savory taste. I’ve put it in kimchi, soups, and even chicken dishes.

    On a side note, my favorite brand (mellow and very flavorful) is the Three Crab brand. Can’t say enough about it. I finally made a really good batch of kimchi, and I totally give all the credit to this sauce.

    in reply to: Mochi Ice Cream #53742
    unchienne
    Participant

    Good grief, looking over my old posts…huge error here. I mistook mochi for matcha. Ignore my previous post please.

    in reply to: Chok Pal #52287
    unchienne
    Participant

    powerplantop, thank you so much. Just the one I was looking for. Just got a large bag of kirby cukes and my mouth is already watering looking at this vid again. Also, didn’t realize you had done the jokbal vid too (I posted that link ages ago). Another score. I made a batch and it was spot on, especially after I cooled them in the fridge and all that luscious, gelatinous flesh firmed up a bit. A slice of jokbal some raw garlic, red leaf lettuce, and tang jang had my mouth in foodie heaven.

    in reply to: Spicy chicken with fermented shrimp #55453
    unchienne
    Participant

    @Mikura It’s called Practical Korean Cooking by Noh Chin-hwa (the binding says Hollym). It was first published in 1985…which isn’t super long ago but is pretty nifty as Korean cooking wasn’t as widely known back then…but has been reprinted since the 2000’s. The photos are a bit dated and some of the dishes are unfamiliar, but it has lots of prep visual aids.

    in reply to: Chok Pal #52284
    unchienne
    Participant

    Hola, powerplantop. Are you vids still on Youtube? I loooooved your soy cucumber pickles (made a perfect batch using your vids), but I can’t seem to locate it anymore.

    in reply to: regarding spices… #55396
    unchienne
    Participant

    I don’t like when my teeth grab onto a bit of flake…the dried skin from the pepper feels like waxed paper between my teeth. As such, I use a combination of both or just the red powder for pretty much everything. I especially love the powder for soups and such as it dissolves better.

    in reply to: My kimchi isn't spicy enough :( #55403
    unchienne
    Participant

    Sometimes even the spicy versions of hot pepper flakes isn’t spicy enough for me. What I learned to do (from a friend of my mom who is quite well-known in local circles for making fantastic kimchi) is to add some hot peppers to the mix. I puree hot jalapenos in with my pear/onion/ginger mixture. Only thing is that if you do this you MUST wear gloves as the residual heat with make your hands feel like they’ve been dipped in napalm regardless of how many times you wash them. I learned the hard way and spent the night with my hands soaking in an ice water bath.

    in reply to: Can't have starches. #55424
    unchienne
    Participant

    Oh wow. I’ve been recently diagnosed and found a rice type/blend that works for me, but my diabetes isn’t severe enough to avoid all starches altogether, so I’m not sure about anything non-starch. Wish I could be of more help.

    unchienne
    Participant

    My mom also stores red pepper in the freezer, but I found my lesson the hard way as well. Kept mine in a cute little non-airtight crock. It was o.k. for a couple of weeks until I found what looked like little cobwebs in it. Turns out that despite thinking hot peppers are a hostile environment, there are still pests that will happily munch on the stuff. Now I have the bulk in the freezer and keep a few cups in an airtight container in the fridge for everyday use.

    in reply to: Mochi Ice Cream #53741
    unchienne
    Participant

    While I’ve never made mochi flavored ice cream, I imagine it would be along the same lines as any flavored ice cream. You’d start with a base recipe, like this one: http://allrecipes.com/recipe/ice-cream-base. Then add in the flavoring to the base…it says for chocolate to add in 1/2 a cup, but I’d start with less than that and taste to see what you prefer. Mochi comes in powdered form.

    Then put into the machine and freeze.

    in reply to: Cuts of meat…korean style #55269
    unchienne
    Participant

    As I don’t have access to an Asian market that carries fresh meat in my area, I’ve had to be a bit creative with my meats. I can’t help with the Korean pronunciation or some of the others mentioned in the recipes you listed, but I use brisket or for most of my recipes including my yukaejang, sulungtang, and soy braised beef recipe. I use stirfry or thinly sliced tenderlon for my bulgogi. For korean bbq I use what Maangchi did on her vid: a really nice steak. And I use ground beef (or even cubed steak in a pinch) for my myuk-gook and rice cake soups.

    I’ve even found uncured pork bellies in one of the local Harveys in my area…they also have cross cut ribs (I think the manager is married to a Korean woman which might explain how Korean style cuts of meat and the occasional Korean condiment pops up now and then). Most butcher shops will sell soup bones, which can also be incorporated in sulungtang. And luckily here in the South, things like pigs feet, chicken feet, and and ox tail aren’t too hard to find.

Viewing 15 posts - 1 through 15 (of 63 total)