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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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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. 1. Spoon gochujang last 2. Stir that spoon into whatever you're cooking, so as not to waste it OR 3. wipe it on some tofu and eat the tofu. TROIKA CURES GREEK posted:Is it really traditional to serve it with what looks like 2 cloves of raw garlic for a relatively small amount of meat? I love garlic but drat. Or is it pickled or something? lol 2 cloves u fukkin pansy poo poo ain't hangookin until you eat a whole head of raw garlic
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Oct 19, 2015 17:00
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mindphlux posted:I feel like I have asked this in this thread before. but because I literally have dementia Maangchi is the best for everything!
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Apr 5, 2016 14:36
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al-azad posted:So I had this dish once that was cold vermicelli, cold rice, raw vegetables, and warm seasoned beef in a bowl and I forgot the name! There wasn't any broth or anything, it was kind of like a salad with the rice on bottom then the noodles, vegetables, and beef layered on top. I want to know the name to recreate it and maybe find out what they used to season that delicious beef. Are you sure it wasn't just bog-standard bulgogi marinade on the beef? I have no idea what that dish is called, but the noodles sound like japchae noodles. It sounds pretty simple, though; I bet you could recreate it easily. Grand Fromage posted:Kimchi smell is only bad when your kimchi container isn't fully sealed and your fridge gets full of stale kimchi smell and everything in the fridge reeks and is gross. Don't talk about my apartment on here!  I have just turned the middle part of my fridge into my kimchi fridge, in an attempt to kill the smell, but MAN that poo poo hits you right in the face when you open the door. Also, one time GF found some kimchi so old at the back of his fridge that it had nearly liquefied and then gave it to me. It was DELICIOUS. Best kimchi jigae ever. Here's my kimchi recipe, just to compare with other peoples' kimchi recipes.. I don't measure poo poo: Napa cabbage (you cannot use "regular" cabbage, in case anyone wonders...well, you can, but it's bitter and not very nice IMHO.) Scallions Daikon 1 apple 4-5 cloves of garlic A knob of ginger Soy sauce (LIGHT soy sauce. It really does make a huge difference.) Kochukaru Fish sauce Chop the cabbage, daikon, and scallions into bite-sized pieces. Wash VERY well. Salt thoroughly and leave for about an hour (I usually make it salty enough that you wouldn't want to eat more than a few pieces at once.) Grate a whole red apple and the ginger. Chop the garlic finely. Although I would normally consider four cloves of garlic barely enough for one serving of spaghetti sauce, there is such a thing as too much garlic and ginger when it comes to kimchi. Rinse the salted veggies very well and transfer to a large plastic bowl. I always squeeze each handful over the sink as it goes in to get out the excess water. Make a sort of paste with the wet ingredients, garlic, ginger, and apple. Splorch it in there. Add kochukaru to taste. Mix it all well with your hands. If the paste is too solid, add a bit of water. Put that poo poo in a plastic or glass container and leave it out of the fridge for as long as you feel like. I really like SOUR kimchi, so I leave mine out for five days, but you can easily chuck it in the fridge a day or two after making it. If you're not sure how it's cooking, thump the container a few times- you should see bubbles coming up from the bottom after 24 hours or less. Also, I once made kimchi with red radishes instead of daikon and it tasted weirdly like butter. 
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Nov 26, 2016 12:51
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Tias posted:I finally collected my guts and made a kimchis :iamafag: Sounds like you did a good job!
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Dec 26, 2016 14:02
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8-Bit Scholar posted:Hello, spoon goons, I have a question. Doenjang jigae can be made vegan, easy and delicious. Switch up your gimbap fillings. I find cooked squash and mushrooms to be wonderful additions to gimbap/sushi. Vegan bibimbap is easy and impressive if you can fake a dolsot! Don't worry about getting the "right" vegetables. Ddeokbokki with fried tofu or inari, or strips of eggplant, instead of fishcake. Various banchan: bean sprouts, broccoli quick pickles, blanched spinach, etc. Cucumbers, daikon, and lettuce leaves cut into bite-size packages and dipped into ssamjang. Shabu-shabu with a strong mushroom broth and lots of veggies. After the veggies are gone, put noodles or rice in the leftover soup and cook together. Whole roasted sweet potatoes or chunks of pumpkin. Ssambap with grilled zucchini instead of meat strips. All else, fails, put the firmest tofu you can kind in a colander. Put the colander in the sink. Put a saucer on the tofu and a heavy can in the saucer; wait an hour for the water to drain out. Slice and marinade in various Korean liquids. Grill, add to a simple stirfry, or eat cold or warmed-up over cabbage. Oh! You can buy vegan kimchi at most rich people grocery stores; check Whole Foods. e: 8-Bit Scholar posted:Sorry, I have nothing against tofu, I guess I just figured it'd be more interesting to do something that didn't require it. You're right; vegetarians and vegans get tofu thrown at them A LOT by people who, while well-meaning, don't know how to cook it. But there are plenty of ways to get around it, and you shouldn't worry. Fleta Mcgurn fucked around with this message at 14:21 on Feb 23, 2017 |
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Feb 23, 2017 14:16
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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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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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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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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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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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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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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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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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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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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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