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Grand Fromage posted:I've seen rice flour in recipes on the internet, but I've never seen it in Korea. Kimchi is the kind of thing where every grandma has her own recipe though, so I wouldn't discount it as a thing that exists somewhere. I personally have never used it or seen any reason to. The kimchi that my grandmother makes always has that fresh and refreshing flavor and crunch to it that I just can't ever replicate and it makes me mad! It's literally grandma magic since I've gotten her recipe and method.
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Jan 4, 2014 08:04
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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. Hmm, I usually let it sit for around 6 hours, so I'll try to reduce it by 2 hours and see how that goes. Also grilled samgyupsal is great and all, but my favorite use for it is using a fatty cut and simmering them along with ramen or kimchi chiigae.
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Jan 10, 2014 00:57
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While we're on the topic, I just absolutely cannot stand beondegi, which is a snack made out of boiled silkworms. They don't even taste that bad, but the godforsaken smell is atrocious.
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Jan 15, 2014 03:14
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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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Comb Your Beard posted:How do you spoon Gochujang out of the container without some always sticking to the spoon? Even if I use that spoon to stir a sauce, some still stays on. you lick it off
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Sep 24, 2015 01:00
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