vb38
Forum Replies Created
- AuthorPosts
- vb38Member
There are many Chinese translated books on Korean cooking as well as uncountable ones in English as well at the bookshops around the city (I live in HK!). I find the public library to be a very good source too and it is free!
vb38MemberThis is another version, flat & round with red bean paste sandwiched inside.
[attachment=4736,362]
vb38MemberI had them when I was in Gyeongju last autumn! Though there are a few brands available there which i got to try them all, I think they all taste basically the same.
[attachment=4735,361]
vb38MemberJust blame it on the stupid radish! Don’t waste time/effort/money with such inferior product. Totally not worth the heartache!
vb38MemberOh, also other than weight, look for those that hv split alittle coz this means that it is super filled with a high water content.
vb38MemberFm my experience, I find that local radish (I live in HK), the long white type is usually YUKKY!!! It takes FOREVER to softe,n if it does, that is! And has a strong raw radish taste, no matter how long u hv cooked it and yes, at times, can hv a slight tinge of bitterness. However, local radish in winter, particularly at this time of the year is very good, minus all the unpleasant stuffs mentioned above. When choosing one, find one that is really HEAVY for its size even though u don’t need so much radish since it is quite inexpensive, it really makes all the difference. U can cling wrap whatever u don’t need and store in the refrigerator, it keeps well for a couple of days provided u don’t wash it. The same goes for radish fm Japan.
Korean radish is always good, it softens very fast and is never bitter fm my experience. But they are pretty expensive in HK so I only buy them during the other times of the year.
Good luck!
- AuthorPosts