The Korean Megathread

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Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

There was some Korean noodle soup I was trying to recall: a soda style noodle like a ramen noodle, thin sliced beef, kimchi in the soup, and a relatively clear broth that was slightly acidic and slightly sweet but still savoury. I have no idea what to look for when it comes to recipes, but I'd rather like to make something like that tonight since I have a bunch of bok choy kimchi that's getting really ripe in the fridge that I'd like to use up to make more room for new batches soon. Any ideas?

# ¿ Aug 5, 2014 16:52

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# ¿ May 14, 2024 22:09

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

I guess I didn't think to compare it to naengmyun, since that's cold noodles and what I was thinking of was served hot. Similar flavor profile, though. I suppose it would be like hot naengmyun but with extra kimchi and maybe some charred onions instead of fresh vegetables.

# ¿ Aug 5, 2014 17:40

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Los Angeles.

# ¿ Aug 5, 2014 18:04

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Yes, that's it. Turns out I was remembering a kimchi kalguksu that came with slices of seared beef in it.

Thank you!

# ¿ Aug 5, 2014 22:59

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Stir fry them, too. Radish greens take really nicely to a quick hot cook.

# ¿ Jun 9, 2015 06:17

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

DontAskKant posted:

Interested in how her recipe turns out. Studying and teaching at one of the academies and its potentially very complex. Beer was a heck of a lot less effort.

Me too. I wonder why the rice is cooked, then dried, then rehydrated again. It can't be malting or anything, can it?

# ¿ Sep 25, 2015 13:24

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

So why does maangchi cook, dry, and then rehydrate?

# ¿ Sep 25, 2015 19:58

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Both of you post results in this thread, please.

# ¿ Sep 25, 2015 23:28

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Maybe you use different chili than I do. I normally use 1/4 to 1/2 a cup per gallon and it's plenty spicy.

# ¿ Oct 18, 2015 01:27

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Use it to make kimchi

# ¿ Feb 1, 2016 01:26

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

I never use soy sauce in mine. On the other hand, I find onion and something sugary (like an apple, or even white sugar) to be very nice in there. Also I lime to add glutinous rice flour as it makes for a nicer sauce later.

Also also, after I chop the cabbage I put it in a saltwater bath for an hour or so, and then once drained I don't add any more salt.

But there is no one true kimchi. A kimchis are valid and also good.

# ¿ Oct 24, 2016 04:01

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# ¿ May 14, 2024 22:09

Mr. Wiggles: Dec 1, 2003; We are all drinking from the highball glass of ideology.

Maybe it was doenjang?

# ¿ Jul 25, 2017 16:54

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