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Can't wait for a kimchi post, as well as korean short ribs. As an owner of a Korean designed Smart television, it came with a Korean streaming cultural app called Arirang TV. There is a food-specific set of videos regarding Korean foods called "Tales of Hansik". One of them explains the custom of small side dishes served with the meal, as a newly opened local restaurant does near me.
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Dec 6, 2013 10:12
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| # ¿ May 14, 2024 22:38 |
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Steve Yun posted:Mind sharing? I've never known what the deal with the side dishes was It's the last vid in the playlist; "Banchan, to stimulate the appetite, and provide balance with bap (rice).
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Dec 7, 2013 09:56
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axolotl farmer posted:Requesting a small batch simple kimchi recipe. On the scale of a single head of napa cabbage. The Sriracha Cookbook has a recipe scaled to that, though I find it too hot for more than a small amount at any time. I really need to try actual Korean chile powder. 1 Nappa cabbage (~1kg) 1/2 cup kosher salt 1 gallon water (~3.784L) Cut nappa how you prefer, and throw into bowl Add salt, toss, and wait two hours Add the gallon of water, leave overnight up to 24hrs Drain thoroughly, (I squeeze mine too) then add: 6 cloves garlic, finely minced 1.5 tsp ginger, grated 3 tbsp fish sauce 1 tbsp cider vinegar 1 tbsp sesame seeds 1 tsp sugar 1/2 cup sriracha  6 green onions, including white parts sliced 1 large carrot, grated Mix thoroughly, then cover and leave at room temp for 2-3 days. Put into containers and refrigerate The book says it'll last six months... but I always run out before then.
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Dec 20, 2013 03:39
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GrAviTy84 posted:isn't it with pork and kimchi then called kimchi jjigae? Ooh, cucumbers! I have to try that next time!
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Jan 9, 2014 03:44
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Man Yam posted:Sometimes my mother complains that her fresh kimchi was salted too long and hence not as crunchy. How long do you let your cabbage sit after salting? Depending on what she's making, mom will let the cabbage sit in salt anywhere from 4-6 hours to overnight and then soak/rinse in fresh water. The (only) recipe I've used says two hours before soaking. I find it to be pretty crunchy. In fact, the white heart/spine of the leaves are my favourite part.
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Jan 10, 2014 03:19
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| # ¿ May 14, 2024 22:38 |
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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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