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hallo spacedog posted:
Question: I'm making this tomorrow night; did you add water to the pot here to cook it in?
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Aug 6, 2014 07:30
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| # ? May 28, 2024 11:40 |
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Did anyone watch The Kimchi Chronicles? The host has a series of 'webisodes' out now called Kimchi Goddess. Can't attest to the quality and it does look a bit... not my style, but thought I'd throw it out there.
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Aug 6, 2014 09:15
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Mr. Wiggles posted: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. Somehow I missed the part about the dish being hot  My bad. Still, it's a great time for naengmyun!
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Aug 6, 2014 12:58
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DontAskKant posted:Did anyone watch The Kimchi Chronicles? The host has a series of 'webisodes' out now called Kimchi Goddess. Can't attest to the quality and it does look a bit... not my style, but thought I'd throw it out there. I watched a few episodes.... it was interesting if not a bit vainglorious. I loved hearing Hugh Jackman mangle Korean words in his Australian accent. "Bibim-BWAP". Also Heather Graham is such a babe.
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Aug 6, 2014 15:48
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DontAskKant posted:Did anyone watch The Kimchi Chronicles? The host has a series of 'webisodes' out now called Kimchi Goddess. Can't attest to the quality and it does look a bit... not my style, but thought I'd throw it out there. I really enjoyed it & would totally go to noraebang with anyone on that show. We thought it was a well-filmed primer, and Marja's jajangmyeon recipe is our go-to. We tried Jean Georges' kimchi butter on a steak this weekend and it was great. Glad to hear she's doing other stuff!
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Aug 6, 2014 23:18
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Soondubu happened tonight! Grabbed the wrong tofu and too much of it, but it was still most tasty.  The final verdict from the housemate:  "That was GROSS, Hobbit. I loving HATED it. "
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Aug 7, 2014 05:27
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I made kimchi and it came out pretty good despite me screwing up a few things. It was supposed to be a doubled up version of this recipe from TheKitchn which makes 1 quart - I ended up with about a gallon probably because I used 2 pounds of daikon instead of 1 pound (not complaining). It fermented on my counter for six days, opening the jars once midway to push the kimchi down into the juice. Out of habit, I put gochujang (3T) into my paste before realizing I didn't need it. I never really use gochugaru or if I do it's always with gochujang so my brain helpfully told me I needed it for this. That's also why I only added 4T gochugaru instead of 8-10T. This is what actually went in: 4lb napa cabbage 2lb daikon 1/2 cup sea salt Water 1 head of garlic 2t grated ginger 2t sugar 6T fish sauce 4T gochugaru 3T gochujang 8 scallions After six days of fermenting on the counter in a warm to hot apartment (75+), it came out fine except obviously not spicy and incredibly sour. I know kimchi can get sour over time, but this is near painful levels of sour. I'm wondering if it was the duration it fermented that made it come out that way? The recipe says 1-5 days on the counter, but I forgot to put it in the fridge. There was almost no juice when I first jarred it, which someone in the comments says is normal. I tried maangchi's recipe a long time ago and screwed it up in a spectacular fashion (it was inedible because I didn't realize that red pepper flakes =/= gochugaru). It makes great jjigae though  Freshly packed into jars: 
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Aug 27, 2014 15:35
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Yeah a fermentation at high heat like that only takes me a couple days. Higher the heat and longer the time , the faster it will become sour. I wouldn't actively heat it, but room temp like that will get it going fast. In my 30C Korean apartment it starts gushing out of a container in 2 days. The long fermentations for storage are for underground or chilled fermentations. If you want more juice, use less rice powder as that will give you more of a 'sauce'.
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Aug 27, 2014 16:14
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DontAskKant posted:Yeah a fermentation at high heat like that only takes me a couple days. Higher the heat and longer the time , the faster it will become sour. I wouldn't actively heat it, but room temp like that will get it going fast. In my 30C Korean apartment it starts gushing out of a container in 2 days. The long fermentations for storage are for underground or chilled fermentations. If you want more juice, use less rice powder as that will give you more of a 'sauce'.  I'm doing another batch this week and its going to continue being really hot so I'll test it at 2-3 days for sourness. I might try Maangchi's recipe again since it doesnt seem nearly as "dry" as TheKitchn's. Thanks 
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Aug 27, 2014 16:49
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Apologies if this was covered, but I had a question about making kimchi. I'm probably going to follow this recipe, but I noticed on Maangchi's she only soaks for a couple hours as opposed to 12. What effect does the longer soak time have? Also the store near me didn't have fermented shrimp but that shouldn't be too big a deal, right? I have everything else.
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Sep 29, 2014 18:26
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You can kimchi with really simple ingredients: salt, sugar, ginger, garlic, onion, gochugaru. Fish sauce, oysters, squid, daikon, and scallion are all bonuses to change the flavour slightly. If you use straight up salt on the leaves, soak for an hour and rinse off the salt. If you use salt and water, soak overnight.
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Sep 30, 2014 15:19
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Seafood things will give it a more authentic flavor. I've made vegan kimchi before and it has been great. I use fish sauce usually as a milder version of the squid/oyster/shrimp versions.
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Sep 30, 2014 17:06
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My old Korean mom said that soaking the cabbage in salt water makes the leaves softer and easier to peel (?). When we make kimchi at home, we usually leave it soaking in water and salt overnight and flip the cabbage every two hours or so.
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Sep 30, 2014 17:25
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I think the shrimp add a great flavor and are worth tracking down, but fish sauce should be sufficient. Like dino says you don't have to use any seafood, but any kimchi you've had almost certainly did use seafood flavorings so it's not going to come out like you're imagining if you don't. Whether that's a good or bad thing is between you and your tongue. Just saying, if you're trying to replicate your experience with it at restaurants get something fishy in there.
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Oct 1, 2014 19:04
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Grand Fromage posted:I think the shrimp add a great flavor and are worth tracking down, but fish sauce should be sufficient. Like dino says you don't have to use any seafood, but any kimchi you've had almost certainly did use seafood flavorings so it's not going to come out like you're imagining if you don't. Whether that's a good or bad thing is between you and your tongue. Just saying, if you're trying to replicate your experience with it at restaurants get something fishy in there. Yeah I had everything from the Chow recipe except daikon and the shrimp.  Looks like kimchi anyway. Im going to at least triple the recipe next time since I didn't realize how much volume I'd lose after the salt part.
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Oct 1, 2014 22:55
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I found this the other day at Hankook market in Sunnyvale. Its Instant Soon Doobu from BCD (pretty good Tofu chain in LA).  If you guys see it and have a lazy night planned, its an easy way to make something pretty drat delicious. Shadowhand00 fucked around with this message at 18:55 on Oct 12, 2014 |
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Oct 12, 2014 02:04
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You might want to timg that.
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Oct 12, 2014 08:54
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VenusInFurries posted:You might want to timg that. Thanks, I just noticed that this morning
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Oct 12, 2014 18:55
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No MSG and misspelled, not bringing that in MY house. 
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Oct 13, 2014 01:30
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So I made kimchi jjigae yesterday and I realized I haven't e a thing of doenjang that expires in a week or so. What should I cook to use it all up? Doenjang jjigae? I could just smear it on pork and fry it up? Both of those sound good and easy but I feel I should do something I haven't done before.
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Jan 27, 2015 15:06
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Does anyone have a Samgyetang recipe that they've tried and liked? I'm feeling adventurous and want to try making some. Also I have a fuckton of dried jujubes that I don't know what to do with. Also, any suggestions for making leftovers of any soups? I find they never hold up overnight or when I have to take them to work the next day 
Shnooks fucked around with this message at 18:32 on Jan 31, 2015 |
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Jan 31, 2015 18:27
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Sex Hobbit posted:Soondubu happened tonight! Grabbed the wrong tofu and too much of it, but it was still most tasty. I made hallo spacedog's recipe today. Main difference was I used anchovy stock powder instead of actual anchovies, but the taste was comparable to restaurant-quality soondubu. Really easy to make too, it's going to be a staple in my diet
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Mar 1, 2015 00:54
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Shnooks posted:Does anyone have a Samgyetang recipe that they've tried and liked? I'm feeling adventurous and want to try making some. Also I have a fuckton of dried jujubes that I don't know what to do with. I like Maanchi's samgyetang recipe, though I usually omit the ginseng. It's a little hard to get fresh ginseng if you don't live where it's grown (and if you try to pick it wild, you might get shot at for poaching  ). I add a couple slices of ginger and some chestnuts instead.
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Mar 2, 2015 18:26
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Angry Asian posted:What does everyone use for their bulgogi marinade? Coming back late to the thread: You can replace the apple/pear with kiwi as well.
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Mar 4, 2015 23:47
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RedTonic posted:I like Maanchi's samgyetang recipe, though I usually omit the ginseng. It's a little hard to get fresh ginseng if you don't live where it's grown (and if you try to pick it wild, you might get shot at for poaching Good to know! Hers was really the only one I could find, and the other recipe I saw was basically a copy of hers. And yeah, I have no idea where to find fresh ginseng. I'm pretty sure it's nowhere around here.
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Mar 5, 2015 02:31
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Shnooks posted:Good to know! Hers was really the only one I could find, and the other recipe I saw was basically a copy of hers. The only kinds I've ever seen sold are dried or preserved, so they're not really the best for the recipe. Samgyetang kits (some Korean grocers will sell them!) usually have some strips of dried ginseng. It's not unpleasant, but it adds nothing and doesn't taste like much or have an interesting texture. Do try using the sticky rice instead of short grain. If you can buy sticky rice from a bulk bin, you can get just the amount you want instead of a five pound bag. I like to stuff jujubes or dried goji berries into the chicken's cavity along with the sticky rice and a garlic clove. (My samgyetang isn't too authentic.) Speaking of, has anyone else made sikhye? It's actually stupid easy if you have a rice cooker. Plus you can have all the little fluffy rice bits in it you want if you make your own. The leftover stuff is kind of like mutant amazake.
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Mar 5, 2015 14:33
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RedTonic posted:Speaking of, has anyone else made sikhye? It's actually stupid easy if you have a rice cooker. Plus you can have all the little fluffy rice bits in it you want if you make your own. The leftover stuff is kind of like mutant amazake. I've never made sikhye but I want to. How do you do it with a rice cooker?
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Mar 10, 2015 23:43
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Shnooks posted:I've never made sikhye but I want to. How do you do it with a rice cooker? Maangchi explains! You can cut the recipe down (half, quarter, whatever). I haven't had any bad results doing so. Definitely do not leave the sikhye in the cooker for too long, or you'll get a nasty hooch instead. It isn't strictly necessary to add the sugar, but I find that the final product is more consistent from batch to batch if you do. You also don't have to do the boiling bit; that halts fermentation, which is good if you won't finish drinking your batch for a few days. There's also a related recipe in Growing up in a Korean Kitchen, but I can't find my copy for some reason. It's probably buried right now. I've been cleaning, which involves making an even bigger mess than there was before.  I really like this book, though.
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Mar 11, 2015 17:34
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To be perfectly honest, a lot of the samgyetang you get here has, like, a TEENSY slice of ginseng and the rest is made up with ginger. The most ginseng you'll consume at most samgyetang places is in the form of insam-ju. off-topic, I know, but does anyone else miss Ginseng Rush soda?
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Mar 26, 2015 10:47
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So i noticed my local asian mart had those rice cake noodle things, and tried my hand at Tteokbokki (Ddeokbokki, Topokki, Dukbokki- whatever). I used the recipe from Eat Your Kimchi (Ex-firm tofu instead of fish cakes); finished with a nice sticky barbecue sauce consistency. Super hot to start, but it mellows out as it cools. The rice cakes have a texture like nothing I've ever eaten except maybe... dense marshmallows? Tapioca pearls? 
Mister Facetious fucked around with this message at 05:42 on Apr 6, 2015 |
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Apr 6, 2015 05:07
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Yeah the texture is half the point of eating it. At least over here.
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Apr 6, 2015 06:58
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I found proper rice sticks ONCE at my local Asian grocers (I live a 20 minute walk from 'Little Vietnam' but despite checking 5+ stores I never found them again. Guess I'll need to suck it up and take the 40min bus ride to the Korean grocer, because I've been craving dak galbi. I did find thin sliced rice sticks (shaped like a carrot cut thin on the bias) but it's not the same.
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Apr 18, 2015 13:39
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Last time I had dak galbi the people I was with didn't like the rice sticks. Disappointing.
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Apr 18, 2015 17:07
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In Korea my friend took me to a dakgalbi place that had cheese-stuffed tteok 
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Apr 18, 2015 20:04
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How is tteokk pronounced, anyways?
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Apr 18, 2015 23:28
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EVG posted:How is tteokk pronounced, anyways? Dock.
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Apr 19, 2015 02:15
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Duck is the most similar English word, but that isn't correct either. It's aspirated D, the eo vowel which depends on your dialect, the Korean I learned it's mostly an uh sound but has a little bit of a long O in it as well, and k is the final. Ddeok. When you see a consonant doubled it's stronger and aspirated, it's really hard to hear the difference as an English speaker. Whizbang posted:Dock. Yeah that's close too. If you try to imagine something between duck and dock you're pretty close.
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Apr 19, 2015 02:22
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I think of the "d" sound in ddeok as an intermediate between d and t. Or how it sounds when someone pronounces "duck" or "do" in a thick Indian accent. Anyways, I'm currently trying to eat healthier and have chosen samgyetang as my main staple because it's simple, cheap, and tastes "clean". I'm a sucker for the flavor of meat/chicken/boiled bone broth with a bit of salt. My question is, does it matter what type of ginseng I use? Every recipe I've seen calls for the thin and hairy ginseng root, but then only ginseng I've found at my local markets is blocky and bulky. Is this stuff okay to use as an alternative? Also makgeolli is my favorite alcoholic beverage because of its 3:1 protein to carb ratio. Old Korean people got it right, screw the haters.
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Jun 3, 2015 09:48
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Got some radishes at the farmers market so I was going to try and make some kkakdugi. The radishes have the green tops on them and they're in fairly good shape. Should I throw those in as well? Or not even bother? I also got some green garlic so I was going to use that as well.
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Jun 6, 2015 17:21
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| # ? May 28, 2024 11:40 |
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Green tops like this?  If it looks like the above, yeah that's fine. Peel and dice as per usual. Or do you mean the leafy part? Also hey, Maangchi made the New York Times! http://www.nytimes.com/2015/06/03/dining/maangchi-youtube-korean-julia-child.html
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Jun 8, 2015 01:27
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