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mich posted:Requote because it hasn't seemed to sink in with the white people. Was this really necessary? I just looked back at the thread and seem to have missed the posts where "white people" argued that tofu is only used as a meat substitute. Am I not getting the emails from White People HQ?!
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Feb 28, 2017 01:10
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THis is my favorite thing to eat in the world: http://www.maangchi.com/recipe/dububuchim-yangnyeomjang Its probably because my mom made it at least once a week and her sauce is so delicious.
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Mar 1, 2017 02:30
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Pea greens kimchi: good idea, or potentially the stinkiest thing ever? Or both?
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Mar 12, 2017 15:11
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Fleta Mcgurn posted:Pea greens kimchi: good idea, or potentially the stinkiest thing ever? Or both? Do it!
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Mar 13, 2017 05:01
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DontAskKant posted:Do it! This is literally all the approval I needed. :korea: e: we need a Korea emoji DAMMIT
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Mar 13, 2017 12:23
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There is one already. 
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Mar 13, 2017 12:25
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Mar 13, 2017 12:26
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Grand Fromage posted:There is one already. 
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Mar 13, 2017 14:08
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Someone give me an awesome jjimdalk recipe.
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Mar 13, 2017 14:09
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Hey thread, while drinking waay too much and eating sundubu-jigae (however it's spelled) with my Korean roommates yesterday, one of them showed me a clip from a 2012 commercial, and he's trying to figure out which song starts about halfway through. He insists it's Korean, which wouldn't really put me in a position to help him, but it really sounds like English. Anyone remember that commercial, or possibly that song, by any chance? Shazam doesn't really help due to the gentlemen ranting on about stuff halfway through, so any other ideas to identify the song, or even what exactly those lyrics in the short bit are, would help. Cheers! https://www.youtube.com/watch?v=MPfbM66q2oE
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Mar 15, 2017 23:52
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I received 2 dolsots as a gift. Bibimbap is obvious, but what other dishes would you use them for?
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Mar 17, 2017 00:38
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Think of it as a great way to reheat leftovers, that dry heat crisping up anything you put in
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Mar 17, 2017 00:56
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A lot of jjigaes are served in hot dolsots.
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Mar 17, 2017 03:05
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Is gim usually the seaweed (apparently not a seaweed???) added to bibimbap? When I've had it at a restaurant before it's had some seaweed on it but I can't remember if it was that. Is gim used as a garnish? I've got 8 packets of the roasted with sesame oil stuff so I need to find ways to use it. It's tasty - very savory and slightly oceanic.
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Apr 10, 2017 01:56
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Eeyo posted:Is gim usually the seaweed (apparently not a seaweed???) added to bibimbap? When I've had it at a restaurant before it's had some seaweed on it but I can't remember if it was that. Yes and yes! Gim is just nori, the same as sushi seaweed. Gim is good on: Eggs! Pasta with butter! Feeshes! Veggables! ERRTHING And it ain't half bad on a hot dog, neither. Oh, and sometimes I use gim in place of lettuce when I eat ssambap. e: holy poo poo that means "gim bap" but IT'S NOT GIMBAP AAAAAAH
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Apr 10, 2017 14:24
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Does anyone have any experience with Soju and fruit vinegar based cocktails? There's a local Korean bar/karaoke place that makes a cocktail that uses a raspberry vinegar and Soju and it's loving delicious, but I haven't been able to watch them make it.
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Apr 10, 2017 20:14
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Catfish Noodlin posted:Does anyone have any experience with Soju and fruit vinegar based cocktails? There's a local Korean bar/karaoke place that makes a cocktail that uses a raspberry vinegar and Soju and it's loving delicious, but I haven't been able to watch them make it. By raspberry vinegar, do you by any chance mean bokbunja? e: I realize this is a dumb question because you didn't see them make it. My point is, maybe it's bokbunja.
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Apr 11, 2017 11:35
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Fleta Mcgurn posted:By raspberry vinegar, do you by any chance mean bokbunja? I just recently tried bokbunja and I'm not sure that's it- The menu lists it as a shrub, so there's gotta be vinegar somewhere, and I've seen "drinking" vinegar at the local Korean market in similar flavors so I figured that could be it.
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Apr 12, 2017 19:17
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Catfish Noodlin posted:I just recently tried bokbunja and I'm not sure that's it- The menu lists it as a shrub, so there's gotta be vinegar somewhere, and I've seen "drinking" vinegar at the local Korean market in similar flavors so I figured that could be it. The drinking vinegars are basically shrubs. With 흑식초 instead of white wine vinegar or apple cider. Have a raspberry shrub and you're set.
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Apr 13, 2017 06:05
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Well, I just learned what a shrub is! e: aaaaargh for some reason, my latest batch of kimchi is too soft. What can I do with super-soft kimchi besides jigae? Fleta Mcgurn fucked around with this message at 12:16 on Apr 13, 2017 |
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Apr 13, 2017 12:13
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Kimchi jeon and fried rice?
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Apr 14, 2017 04:37
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POOL IS CLOSED posted:Kimchi jeon and fried rice? Oh, yeah, forgot about kimchi jeon!
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Apr 14, 2017 08:14
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Does the traditional onggi perform better at making kimchi than other vessels? I'm interested in getting a nice fermentation vessel, but I need to figure out what kind to get first. There's the onggi, western european crocks (which have an airlock seal), and modern jars fitted with fermentation airlocks. The internet claims onggi have some kind of porous structure which aids in fermentation, but I can't tell if that actually does anything. I'd be making kimchi/kkakdugi/sauerkraut just for myself, so I don't need anything too big.
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Apr 26, 2017 02:52
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Nationalist nonsense. Get one if you think they're cool but not because it's any different than any other kind of jar. There's locking plastic tupperware box things made in Korea that most people use. They have a good lock and seal to keep the kimchi smell inside.
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Apr 26, 2017 03:22
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Not nationalist nonsense entirely. Properly made (and expensive) onggi are porous and in theory store bacteria and mold for different things so you wouldn't want to switch between makgeolli, kimchi, and doenjang. A lot are made with non porous glaze so if you don't want to keep it active to keep up the bacteria and keep it from drying out and keep it outside or somewhere away because of smell and the need to keep it cool then get a glass or nice plastic container.
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Apr 26, 2017 07:55
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I went on a foraging run recently and came away with an entire basket full of few flowered leek. Decided to give it a shot in my first home made kimchi and holy poo poo did it turn out delicious. I used this recipe with the ramps substituted with few flowered leek (and like every recipe I follow ended up tweaking stuff on the fly).
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Apr 27, 2017 00:19
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Ok, thanks for the info! I'll probably either get some western-style one done by an artisan state-side or one of those plastic tub ones. I like the look of the onggi but I won't try real hard to find a good one. Also, I'd never heard of few flowered leek. Does it taste leeky?
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Apr 27, 2017 14:03
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Found half a jar of kimchi in the back of my fridge. Best guess is it's between 12-18 months old. Smells fine, looks fine, and texture seems about the same as I remember from around last fall. Reading this thread I feel confident that I won't die if I eat it but I wanted to double check here. Thoughts?
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Jul 7, 2017 03:17
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Probably fine, might be too sour (but some people like it better that way) As long as you don't see/smell any mold you're good I have year old kimchee in my fridge now in fact Steve Yun fucked around with this message at 03:32 on Jul 7, 2017 |
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Jul 7, 2017 03:28
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Yep. If it's not moldy and hasn't turned into some sort of weird slimy liquid it's fine.
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Jul 7, 2017 09:03
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Does mild gochujang exist? I went to a kbbq place and had soybeans in gochujang but it was more sweet than it was spicy, and I couldn't stop eating it. Mixed well with the salad too.
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Jul 25, 2017 08:35
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Mild how? Sweet and not especially spicy is how it normally is. I have not noticed any real taste differences between brands, it's quite standardized.
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Jul 25, 2017 09:03
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Revitalized posted:Does mild gochujang exist? Sounds like regular gochujang to me. Do you usually find it too spicy? You can try mixing in a bit of sesame oil, if it is.
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Jul 25, 2017 15:29
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Maybe it was doenjang?
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Jul 25, 2017 16:54
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Wait no, it's just right, I don't know what I was thinking. Is it typically mixed with anything if I just want to eat it with a salad?
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Jul 26, 2017 06:59
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Yes, grilled pork belly.
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Jul 26, 2017 14:18
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I like to mix it with miso or doenjang for ssam. Also good mixed with some minced or puréed Asian pear for the same purpose.
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Jul 26, 2017 14:25
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Straight gochujang on a salad seems overwhelming. I can't recall seeing anything like that before, but you could try to mix with soy sauce, oil, vinegar, a bit of sesame oil, maybe a touch of miso and get a decent dressing.
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Jul 26, 2017 16:00
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If you like straight gochujang, trying eating it on some fresh tofu. It's gooood. For a salad dressing, though, I'd thin it out.
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Jul 26, 2017 16:05
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On the subject of overwhelming gochujang, my boyfriend last week used an entire goddamn tub to make soondubu jjigae. While technically still edible, it was not a rendition lending itself to eager slurping.
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Aug 5, 2017 06:00
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