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Grand Fromage posted:Why would you want to get rid of the part that has the most flavor? What part do you think has the most flavor? If you aren't browning it, clarifying meat is not unheard of. What's odd is that most of the dishes that do that add other things that cause you to lose that visual clarity. Especially with 'messy' butchery i could see why you want to get some impurities out. That Old Ganon posted:I'm in southern California, and I am crazy interested in this. Oh man, basically anything works for you down there especially if you have a k town. Do you have a projected farmers market list put out by the city? What people are planning to grow?
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Apr 17, 2014 02:37
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DontAskKant posted:What part do you think has the most flavor? If you aren't browning it, clarifying meat is not unheard of. What's odd is that most of the dishes that do that add other things that cause you to lose that visual clarity. Especially with 'messy' butchery i could see why you want to get some impurities out. The fat. They're not clarifying any sauces here. The combination of never browning meat and removing as much fat as possible just seems like blandness. I guess that's why you cover it in so much gochujang you couldn't taste the meat anyway. Or I'm making up for a misspent youth of cutting fat off things. Grand Fromage fucked around with this message at 03:09 on Apr 17, 2014 |
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Apr 17, 2014 02:48
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Grand Fromage posted:The fat. They're not clarifying any sauces here. The combination of never browning meat and removing as much fat as possible just seems like blandness. I guess that's why you cover it in so much gochujang you couldn't taste the meat anyway. There's plenty of fat in things. It's in a layer on top.
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Apr 17, 2014 03:31
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DontAskKant posted:There's plenty of fat in things. It's in a layer on top. But if you're boiling the fat out and discarding the liquid? I mean when I make a soupy thing and the pork is fattier than I want, I cut the excess fat off before cooking and save it for flavoring other stuff.
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Apr 17, 2014 03:46
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Grand Fromage posted:But if you're boiling the fat out and discarding the liquid? Well that's because you come from a culture where food is sometimes hard to come by and you were taught to make the most of it.
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Apr 17, 2014 04:15
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Grand Fromage posted:The "get rid of the smell" thing is commonly cited for various meat prep techniques here, such as preboiling, soaking in vinegar, or soaking in milk. I suspect this is a holdover from the famine days when you couldn't be picky about how rotten your food was, much like the standard cooking technique of boiling things forever makes sense if they're questionably safe. I skip all those steps and instead throw my meat away if it smells. And I get live shellfish instead of boiling dead ones for 30 minutes to sterilize them. I've blind-tested this on my wife. Whenever I cook with some meat such as chicken thigh, if I don't soak it in some cooking wine for a while she will without fail make some comment about the "meat taste". Personally I can't taste the difference at all.
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Apr 17, 2014 04:42
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Xarb posted:The "meat taste" thing is a legitimate thing for Koreans which is why most Koreans won't eat lamb. This, I don't mind the taste but I can detect a definite difference between boiled-and-cleaned beef/pork or just straight up boiled beef/pork. My fiancee is really picky about it, and I don't mind "cleaning" it cause I have a bad heart anyways so reducing fat intake and what not is just a generally good idea.
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Apr 17, 2014 05:07
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Complaining about meat tasting like meat sums up so much of how I feel about (some) Korean food. E: I'm having a bad year and gonna stop posting complaints about dumb cooking. Looking forward to an actual side by side taste test to see what's up. Grand Fromage fucked around with this message at 11:48 on Apr 17, 2014 |
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Apr 17, 2014 11:10
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So I've heard the beef prices come up a few times, and out of curiosity, here in Massachusetts I pay about $4 / lb to $8 / lb depending on how fancy of a grocery store I go to. What are korean prices like on short rib?USMC_Karl posted:Then again, my Galbijjim comes out nothing like Leopold Scotch's, for starters I don't blend all of the vegetables into a past but rather chop them up a little smaller than his and boil it all in the water together. Lets you eat some vegetables along with your beef, and chunks up the galbijjim overall. Next time I make it I can document how my fiance and I do it if you like. Please do, I'd be curious. With two people it's even easier to take photos.
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Apr 17, 2014 13:44
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I don't remember short rib off hand, last time I got cuts for steak it was a bit over $30 a pound. Ground beef at Costco is maybe $12 a pound if you're lucky, at a Korean store it's $20+. That's for imports, the Korean variety of wagyu called hanu is minimum $50 a pound, often more. For comparison, a whole one kilo chicken on sale is about $6, and I currently have some pork cutlets in the fridge from Costco for making tonkatsu, they were $10 for 1.2 kilo. A two to two and a half kilo pork shoulder usually runs me about $25. Grand Fromage fucked around with this message at 13:55 on Apr 17, 2014 |
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Apr 17, 2014 13:52
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DontAskKant posted:Oh man, basically anything works for you down there especially if you have a k town. Do you have a projected farmers market list put out by the city? What people are planning to grow? Guava??
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Apr 18, 2014 00:46
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Leopold Stotch posted:So I've heard the beef prices come up a few times, and out of curiosity, here in Massachusetts I pay about $4 / lb to $8 / lb depending on how fancy of a grocery store I go to. What are korean prices like on short rib? I go to a local butcher because I'm a sappy loyal customer and don't mind paying more, I usually pay about $15-20 for a pound of ground beef. Of course, depends on cut and quality, but I'm buying Korean beef so the prices tend to be high. I bought 3 kilos of steak cuts and bulgogi for my fiancee's parents last holiday and it cost me about $150. quote:Please do, I'd be curious. With two people it's even easier to take photos. Roger that, I'll try to document it when it happens. No guarantee it'll happen soon, but I'll try to see if my fiancee is down for some galbijjim this weekend. Grand Fromage posted:Complaining about meat tasting like meat sums up so much of how I feel about (some) Korean food. Haha, while I get what you're saying it's not some kind of culinary travesty. I'd say that the Korean style of boil-drain-boil works well when you do it to get rid of the excess fat and blood in the meat. My fiancee and I just boil it for a bit and dump it. I guess one could say it's a little more bland, but I kind of like it. The dish itself tends to be less.... rich (I can't remember the English word off the top of my head, less 느끼해) while still maintaining a good beef flavor and letting the vegetables have a little more effect on the dish. Of course, everyone has their own style and what not. Also, I would totally be interested in learning how to do plum stuff. I'm thinking of making 매실주 this year (since I can't do beer ㅠㅠ) and having a non-alcoholic alternative might be nice once in a while 
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Apr 18, 2014 01:12
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Do you guys want pictures with the process? I can tell you how now, or you can wait for pictures.
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Apr 18, 2014 03:29
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hallo spacedog posted:Japanese drink it in cold oolong tea sometimes which is actually pretty good. I know i'm a page late, but in the summertime it's also great 50/50 with mugicha (cold barley tea) and plenty of ice. It also helps that it's not caffeinated if you are drinking at night. I know this because it's a law in my house to have a jug of mugicha in the fridge whenever it gets anywhere over 80 degrees outside.
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Apr 18, 2014 06:03
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DontAskKant posted:Do you guys want pictures with the process? I can tell you how now, or you can wait for pictures.
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Apr 18, 2014 06:23
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DontAskKant posted:If there's interest I'll do a primer on making Korean fermented teas. It's almost Korean plum/maesil/매실 season and that means little old ladies hauling carts with 50kg of sugar and 50kg of fruit. I live in Oregon and this sounds like a really tasty thing to do. Specifically, I'm in the Willamette Valley. Should I toast barley and/or corn before making tea of it? Can I just buy whole barley and soak that in water? Are there any special steps I need to worry about?
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Apr 30, 2014 08:35
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SymmetryrtemmyS posted:I live in Oregon and this sounds like a really tasty thing to do. Specifically, I'm in the Willamette Valley. Get a bunch of unhulled barley grains and toast them. There, you got the base for barley tea, now just add them to simmering water and wait a few minutes and you got tea. It is like the most easiest thing to do, and you get this really great nutty tea out of it in the end. I usually make a whole pitcher of it at a time and drink it cold. I almost never measure properly, but if that's your thing then I'm usually supposed to use about half a cup of toasted barley for every 10 cups of water. Boil time of either 20 minutes or whenever I remember to tend to the pot, it really doesn't matter since oversteeping barley tea doesn't taste as astringent as it would with tea leaves. Futaba Anzu fucked around with this message at 21:08 on Apr 30, 2014 |
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Apr 30, 2014 08:38
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pandaK posted:Get a bunch of unhulled barley grains and toast them. There, you got the base for barley tea, now just add them to simmering water and wait a few minutes and you got tea. It is like the most easiest thing to do, and you get this really great nutty tea out of it in the end. I was hoping it was that easy, thanks. Time to buy a fuckton of barley, and some corn.
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Apr 30, 2014 08:42
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The corn silk is also used for tea. I'm not entirely sure about the prep for that, but you could start saving and dry those. The toasted barley for the tea is not the same as roasted barley used for brewing.
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Apr 30, 2014 09:15
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I made dalkdoritang (닭도리탕) for the first time. I used the Maangchi recipe (http://www.maangchi.com/recipe/dakbokkeumtang) as a base with the following changes: Giant green onions for all the onions, since they're on sale here at the moment. Added a carrot at the beginning, and chopped napa cabbage at the end as well as glass noodles. Doubled the gochugaru, it still wasn't all that spicy though. Next time I'll triple it or add more hot sauce of a different sort and see how that goes. Took out the sugar, added two tablespoons of rice wine and three or four (didn't measure and added more toward the end) of rice vinegar, it sorely needed some acid. Added some chopped ginger. Toward the end I thought the flavor was a bit flat, so I added the extra vinegar mentioned above, some fish sauce, and MSG. That perked it right up and it was great.
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May 21, 2014 14:26
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Okay so I'm tardy on this and I don't have my own blog post yet, so I'm dropping this here. http://kimchimari.com/2013/07/21/green-plum-syrup-%EB%A7%A4%EC%8B%A4%EC%B2%AD-maesil-chung/ Her romanization is pretty bad, but it's a pretty standard recipe and the only English one I've found online. The basic process is to take some fruit and layer it in a 1:1 ratio by weight of fruit and sugar being a bit heavier on sugar for most things. You can do it with citrus, onions, figs, plums, apples, quince almost anything. Eggplant is actually supposed to be interesting as a syrup added to savory things. This produces a syrup that goes through a diastatic fermentation and is a little sour sometimes. It will produce some co2 but isn't carbonated. Shouldn't be boozy, that's another drink tradition. After 90-100 days you'll have a syrup to use for hot or ice tea or to add to marinades. If you have any questions feel free to ask. I'm taking the stems off the second 10kg batch. It's taking forever and I keep on getting too drunk by 2 hours in. I probably don't need to, but I don't really understand sunk costs it seems.
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Jun 22, 2014 16:17
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I found a recipe for gosu burritoes. Is this recipe legitimately korean?
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Jun 28, 2014 00:10
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Korea is known for its love of Burritos and cheese.
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Jun 28, 2014 01:33
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DontAskKant posted:Okay so I'm tardy on this and I don't have my own blog post yet, so I'm dropping this here. This is really awesome, btw. My grandmother gives me a bottle when she makes a batch, and it is awesome for all seasons. I personally love it during the summer when I dilute the concentrate with some ice and water (or barley tea!), but the problem is making it last till summer :P
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Jun 28, 2014 08:26
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Archer2338 posted:This is really awesome, btw. My grandmother gives me a bottle when she makes a batch, and it is awesome for all seasons. I personally love it during the summer when I dilute the concentrate with some ice and water (or barley tea!), but the problem is making it last till summer :P If you do what I do it'll last. Make batches from 20kg of fruit.
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Jun 28, 2014 22:39
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I just farted quite loudly
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Jul 1, 2014 11:21
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What does everyone use for their bulgogi marinade? Mine usually consists of... 1/3 cup soy sauce 1 tbl sugar 2 cloves minced garlic 1 grated onion 1 grated apple/pear some chopped green onions Just wondering what other variations I can try out there that works for others
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Jul 6, 2014 23:48
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What techniques do you use to cut/shred the meat? I haven't attempted to make bulgugi in ages but that would be a good grill food this summer.
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Jul 7, 2014 13:40
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I never make mine without sesame oil. Fits right in there.
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Jul 7, 2014 18:31
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God dammit, mold in the maesil cheong! This is what happens when you don't aerate and let the sugar settle and compact.
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Jul 7, 2014 18:41
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Grand Fromage posted:But if you're boiling the fat out and discarding the liquid? From a Cantonese soup cooking perspective blanching gives you clarity. There's nothing wrong with a heavy meat taste, but texture becomes more granular and the meat taste dulls the flavours of other vegetables. Plus your soup will probably into turn dark brown swamp because of the excess blood. A good compromise is to actually cook the soup the night before, and when the fat congeals at the top, pour the soup through a strainer. Then brown your main meets and let it stay in the soup for an hour before serving. Obviously I have no idea if this is acceptable in Korean cooking.
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Jul 13, 2014 02:10
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There was some Korean noodle soup I was trying to recall: a soda style noodle like a ramen noodle, thin sliced beef, kimchi in the soup, and a relatively clear broth that was slightly acidic and slightly sweet but still savoury. I have no idea what to look for when it comes to recipes, but I'd rather like to make something like that tonight since I have a bunch of bok choy kimchi that's getting really ripe in the fridge that I'd like to use up to make more room for new batches soon. Any ideas?
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Aug 5, 2014 16:52
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Mr. Wiggles posted:There was some Korean noodle soup I was trying to recall: a soda style noodle like a ramen noodle, thin sliced beef, kimchi in the soup, and a relatively clear broth that was slightly acidic and slightly sweet but still savoury. I have no idea what to look for when it comes to recipes, but I'd rather like to make something like that tonight since I have a bunch of bok choy kimchi that's getting really ripe in the fridge that I'd like to use up to make more room for new batches soon. Any ideas? Naengmyun? If it had clear broth, it's probably 물냉면:  If you like kimchi/spicy stuff, I'd recommend 비빔냉면:  Less broth, more thick 고추장-based sauce that you mix the noodles in.
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Aug 5, 2014 17:33
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I guess I didn't think to compare it to naengmyun, since that's cold noodles and what I was thinking of was served hot. Similar flavor profile, though. I suppose it would be like hot naengmyun but with extra kimchi and maybe some charred onions instead of fresh vegetables.
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Aug 5, 2014 17:40
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Where did you have it? What province? Gangwon?
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Aug 5, 2014 17:53
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Los Angeles.
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Aug 5, 2014 18:04
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Kalguksu?
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Aug 5, 2014 22:31
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Yes, that's it. Turns out I was remembering a kimchi kalguksu that came with slices of seared beef in it. Thank you!
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Aug 5, 2014 22:59
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I really should have called it by its literal translation - knife noodles. I'm planning on taking some short ribs I've been sous viding and making a sort of deconstructed kalbi jjim with it.
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Aug 5, 2014 23:09
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Mr. Wiggles posted:Los Angeles. Okay yeah that makes more sense. Didn't sound like a dish in Korea.
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Aug 6, 2014 00:50
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