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I'd wondered about some words like ramyeon and manwah, and of course it makes sense they'd target Japanese loanwords. Thanks for that, I'm going to try to find some things to read. Speaking of things Korea borrowed from its neighbors  , I'm going to try Simon & Martina's delivery-style jjajangmyeon. We love Marja Vongerichten's but sometimes (often) I don't want to prep & blanch a bunch of stuff.
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Jan 24, 2014 03:56
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Odeng/eomuk goes wonderfully in spicy ddukbokgi along with the rice cakes, BTW. Regarding the word: yeah I think it's just trying to use less Japanese words when there's a Korean word available. I personally hear odeng much more often in everyday speech, but it wouldn't be weird or anything to hear eomuk instead. Oh, and I'm sure you can get "variety packs" of different kinds of odeng as well, if the flat ones get boring. If you make odeng-tang (not quite sure if there's a recipe beyond boil odeng in water w/ some kind of fish broth (anchovies? dashima?)) it's really nice in the winter. Or add some in to your otherwise boring instant udon/ramen. I also love getting odeng from the numerous street carts (and they'll give you the broth in a paper cup on the side) during the winter. Probably unhygienic as gently caress, but hey, it's street food.  Nowadays they seem more rare, but that may be because I no longer go to school and so don't hang out in the same places.
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Jan 24, 2014 04:21
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Dashi is the broth, yeah. The standard Korean one is kombu + dried anchovies instead of katsuobushi. It then tastes a lot different once you actually get it since it's had odeng and whatever boiling in it for hours. Those odeng carts are terrifying but sometimes I am hungry and it's 50 cents so, whatever. 
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Jan 24, 2014 04:23
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Specialist posted:I'd wondered about some words like ramyeon and manwah, and of course it makes sense they'd target Japanese loanwords. Thanks for that, I'm going to try to find some things to read.
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Jan 24, 2014 20:15
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I have leftover rice sticks from making dalkgalbi. What can I use them in or eat them with for deliciousness? Last time they just sat in the fridge until they got slimy. 
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Jan 28, 2014 21:21
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kinmik posted:It's kinda funny because the word ramen itself is derived from la mien, which is why it's always in katakana. Blew my mind when I found out for the first time, like, five months ago. la mian.  EVG posted:I have leftover rice sticks from making dalkgalbi. What can I use them in or eat them with for deliciousness? Last time they just sat in the fridge until they got slimy. You mean rice cake? Tteok? Buy some fish cake and make tteokbokki.
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Jan 28, 2014 21:22
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I think I'd need a little more to go off of, as I've never eaten fish cake and am not sure what tteokbokki is. A recipe would be nice! (I know I can Google for things, but especially when it's something I've never heard of or eaten before, I trust you guys a lot more than the random internet). Looked up a couple recipes, and they didn't appear to use rice cakes in them, and the idea here is I'd like to use those up.
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Jan 28, 2014 21:25
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Maangchi has a very good recipe, it's pretty easy to cook. Fish cake are usually sold frozen in packs of nine, twelve or fifteen pieces in Asian supermarkets, it's very common to put in Chinese hotpot too.
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Jan 28, 2014 22:09
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EVG posted:I have leftover rice sticks from making dalkgalbi. What can I use them in or eat them with for deliciousness? Last time they just sat in the fridge until they got slimy. If it's the long, cylindrical kind: just toast/warm slightly (on your stove, or in microwave) until the outside is crunchy/slightly yellowed. Then pour some sugar on a plate and dip the rice sticks in. Simple snack  But yeah, ttukbokki is a pretty good use too, esp since you should have most of the ingredients from the dakgalbi recipe.
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Jan 28, 2014 22:43
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I'm happy at the minimal sugar in that recipe. I really like ddeokbokki when it's not super sweet but it's hard to find anywhere that makes it that way.
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Jan 29, 2014 01:16
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I'm half Korean. The Korean side of the family is all immigrants born there. I must say, I've never cared for Korean food. Doesn't matter what it is, it has always been unappetizing to me both in taste, presentation, and texture. The exception is the bbq, but it is impossible to gently caress up grilled meat. My dad makes a soup that smells like sewage. Do I just have a family that can't cook? What are some must-tries to turn it around for me?
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Jan 29, 2014 02:23
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Scallion pancakes.
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Jan 29, 2014 14:52
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Soon tofu (spicy tofu soup) is pretty good comfort food
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Jan 29, 2014 16:13
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dino. posted:Scallion pancakes. With the suggestion to fry them crispy, not the gloopy poo poo Koreans like. The crispy texture is much more pleasant for non-Korean palates.
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Jan 29, 2014 16:16
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Grand Fromage posted:With the suggestion to fry them crispy, not the gloopy poo poo Koreans like. The crispy texture is much more pleasant for non-Korean palates. On that note... beware, cake flour doesn't work in pajeon.
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Jan 29, 2014 16:35
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Grand Fromage posted:With the suggestion to fry them crispy, not the gloopy poo poo Koreans like. The crispy texture is much more pleasant for non-Korean palates. On that note, I would give this technique a try - http://newyork.seriouseats.com/2013/06/how-to-make-korean-pancakes-pajeon-ramps-hanjan.html Probably the best version of haemul pajeon I've ever tasted
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Jan 29, 2014 17:36
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kinmik posted:It's kinda funny because the word ramen itself is derived from la mien, which is why it's always in katakana. you do see らーめん sometimes though which is weird because of the combo of hiragana and ー
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Jan 29, 2014 18:21
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Grand Fromage posted:With the suggestion to fry them crispy, not the gloopy poo poo Koreans like. The crispy texture is much more pleasant for non-Korean palates. Hell, even I like the non-traditional fried kinds. When I eat normal pajeon I tend to eat the edges (most crispy) That Hanjan recipe looks pretty interesting, but it looks closer to tempura than an actual pajeon... Also, the Chinese version of scallion pancakes is quite different as well (more... bread-like?) - at least the ones I've had in the states. Anyone had experience in making those? I'd love for my pajeon to be uniformly crispy.
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Jan 30, 2014 02:34
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How do you usually prepare barley tea (bori cha I think)? I bought a bag of loose roasted barley for tea, but I'm seeing a lot of different things when I searched. The bag says 5 minutes of boiling, but I've seen up to 20 minutes online. Is it a matter of taste? Will steeping it longer have more bitterness? I've been using about 1 1/2 tsp for a regular coffee mug. I also saw whole roasted corn tea at the same store. Is that pretty similar?
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Jan 30, 2014 05:27
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Eeyo posted:How do you usually prepare barley tea (bori cha I think)? I bought a bag of loose roasted barley for tea, but I'm seeing a lot of different things when I searched. The bag says 5 minutes of boiling, but I've seen up to 20 minutes online. Is it a matter of taste? Will steeping it longer have more bitterness? I've been using about 1 1/2 tsp for a regular coffee mug. I was usually taught just to bring the water to a boil and then cover the surface of the water with the barley. Then turn the stove off, cover, and let it sit. Seems to work pretty well and I usually add more barley because I like it extra bitter. I'm not a huge fan of the corn one because it's really sweet. Not a a fan of it.
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Jan 30, 2014 05:49
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I often make corn-barley tea; I feel the bitterness and the sweetness with a prevailing taste of earthy is really delicious. I boil water, add corn+barley, turn off heat, cover, and let sit for...a while. 5 minutes? 10? 20? Basically until I remember to get it. Then I strain and drink. Usually I do about 1 part corn to 2 parts barley, or whatever seems good.
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Jan 30, 2014 07:31
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Eeyo posted:How do you usually prepare barley tea (bori cha I think)? I bought a bag of loose roasted barley for tea, but I'm seeing a lot of different things when I searched. The bag says 5 minutes of boiling, but I've seen up to 20 minutes online. Is it a matter of taste? Will steeping it longer have more bitterness? I've been using about 1 1/2 tsp for a regular coffee mug. I do mine cold brew - just take like 3-4 packets and chuck them into a gallon container of cold water. Let it steep overnight in the fridge and you're good to go.
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Jan 30, 2014 09:28
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I assume this is something you make as a drink, because it is warm and tasty? And one just makes it by extracting barley goodness with water steeping? Interesting.
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Jan 30, 2014 12:19
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Orgeat syrup derives its name from French "orge" for barley so the idea is by no means novel, moreso delicious.
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Jan 30, 2014 12:58
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Tweek posted:I assume this is something you make as a drink, because it is warm and tasty? When I was growing up, I don't think I really ever had water - just ice-cold barley tea.
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Jan 30, 2014 18:55
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It's weak unfermented beer, right? Like horlics sans milk?
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Jan 30, 2014 19:48
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sink the biz posted:I do mine cold brew - just take like 3-4 packets and chuck them into a gallon container of cold water. Let it steep overnight in the fridge and you're good to go. This is my preferred method as well. Like the above goon, this was basically the substitute for drinking water when I was growing up.
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Jan 30, 2014 20:51
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When I was in middle school I once made friends with a new neighbor that moved in. I would go over to his house and every single time without fail when his mom would see me she'd cook something for me to take home. It was done in a skillet, and looked like it could've been an omelet because of how yellow it was. When I would taste it, though, it was bready and kind of chewy. I remember eating it and liking it, but it would get old pretty fast and usually wouldn't finish it. Would anyone be able to tell me the name of that dish, or is the description of it too vague?
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Feb 11, 2014 04:17
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That Old Ganon posted:When I was in middle school I once made friends with a new neighbor that moved in. I would go over to his house and every single time without fail when his mom would see me she'd cook something for me to take home. It was done in a skillet, and looked like it could've been an omelet because of how yellow it was. When I would taste it, though, it was bready and kind of chewy. I remember eating it and liking it, but it would get old pretty fast and usually wouldn't finish it. Similar to omelet has me thinking 계란말이? Kind of similar to an omelet except it's rolled up and then cut into pieces much like kimbap. Eggs, some greens, and cheese was usually in my mother's recipe.
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Feb 11, 2014 04:58
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Archer2338 posted:Similar to omelet has me thinking 계란말이? Kind of similar to an omelet except it's rolled up and then cut into pieces much like kimbap. Eggs, some greens, and cheese was usually in my mother's recipe. That was my first thought too, but it's basically tamagoyaki and it'd be clearly an egg thing, not bready. Bready and getting old fast makes me think some sort of jeon but I can't think of one that's yellow.
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Feb 11, 2014 05:01
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Grand Fromage posted:Bready and getting old fast makes me think some sort of jeon but I can't think of one that's yellow. I think they meant got old as in their friends mother served it too them all the time, not stale. Did it by chance have a reddish bean paste in it, Gannon?
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Feb 11, 2014 05:04
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Tweek posted:I think they meant got old as in their friends mother served it too them all the time, not stale. I would say that it had a closer texture to beans than eggs, certainly. And definitely no cheese. It was also pretty bland, actually, because she wouldn't season it with much of anything. It was yellow and flat enough that it could easily be folded over.
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Feb 11, 2014 07:47
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Maybe bindaetteok? There are yellow mung beans.
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Feb 11, 2014 08:01
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monster on a stick posted:Maybe bindaetteok? There are yellow mung beans. That's what I was thinking - my Mom would make a similar version where the mung bean to egg/veggie/pork ratio was too much in an attempt to make it healthier. The best version I've had was at Gahwa in Flushing, Queens where they up the egg to make it almost like a Spanish tortilla
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Feb 11, 2014 18:19
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Can we talk gochugang? I just finished a tub of Sempio stuff that I liked, but when I looked at the ingredients the first one was fermented rice. While that's totally normal, I seem to remember reading something that said the quality stuff will have the chiles as the first ingredient. Did I make that up? I know Sempio is like the Kraft of Korea, but worst case I'll just get that again--the heat was good without it being too sweet or salty (problems I've had with other brands). Anyone have a brand/style they prefer?
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Feb 12, 2014 02:51
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I think that's exactly what I was looking for, it's just that that picture looks a lot more appetizing than what I remember eating. Thank you, thread. My only reference to Korean food I have is a Japanese-named book by a Korean-American author.
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Feb 12, 2014 22:56
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Im eating beef kimchiguk I made with kimchi I made like 3 days ago and its really hot
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Feb 13, 2014 04:02
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Archer2338 posted:
In my parts of Seoul and in Suwon they don't usually have ice either. You live in fancy Seoul. Seluin posted:A good beginner Korean cooking website is: http://www.maangchi.com/ God dammit Chang  Bossam that is roasted, ha. No ovens in Korea, traditionally it would be boiled or steamed no crunch at all to it. Not sure what to call that recipe, but nobody here would call that bossam except for the method of serving. Then again, I just had a roast chicken in that style so maybe I can include that too under poo poo we're making up. Hassle me about doing a write up later when I have a working computer. Been fermenting various Korean things for years I have 10+ fermented things in my cupboard now. My market in Seoul (average age there is probably 60 if it's a young day) has a bunch of old stuff that most of my older coworkers have even forgot about. Like... did you know there is a kind of Korean sichuan peppercorn, it's used, just not often. DontAskKant fucked around with this message at 18:19 on Mar 5, 2014 |
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Mar 5, 2014 17:15
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What city do you live in where this is the case, GF? I know at least in Seoul/Bundang the open-air markets keep fish over ice, and the GIANT 노량진 seafood market even keeps a lot of the fish in tanks. Are you more out in the provinces?
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Grand Fromage posted:Can you write an effortpost on the varieties? All my Korean friends are young so literally none of them have ever cooked anything before (here it's very odd to cook before you get married and move out), and they know less about Korean food than I do. So I don't know anything about soy sauce varieties except trial and error of several before I gave up on Korean soy sauces. Holy poo poo, I'm sorry I posted that and then totally forgot this thread even existed. I'll come back in later on and make an effortpost about 간장. My fiance is Korean and we are both hobby cooks of the quick-and-easy kind. We're both knowledgeable about ingredients and the like, but neither of us likes doing massive cooking projects. However, I'd be happy to share whatever information you are looking for, and if you have something you want me to ask her of my mother-in-law (who is a serious business cooker, she knows her stuff) let me know!
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Mar 5, 2014 23:47
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The best Korean restaurants in LA got together and produced a cookbook Discovering Korean Cuisine. Most of these are quite a bit above my rudimentary cooking skills, so I mostly use Quick and Easy Korean Cooking. I do have a couple questions: 1. What recipes do you cook most often and/or are typical, every day kind of food? 2. Could someone please recommend a rice cooker? I've checked Asian markets and the prices seem to vary wildly, and I wonder why some are so expensive, and if they are worth it. 3. Is 막걸리 some kind of strange thing that only weirdos drink? The last time I was in my local Korean market I got some weird looks (and one strange comment) from other people. (I am not Asian.)
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Mar 6, 2014 02:42
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