|
orphean posted:I have a Korean colleague at work and went to lunch with him yesterday at a local Korean joint in town. I was pretty boring and just got the kalbi (which was delicious). We got about eight hundred plates along with our order with side dishes on them ranging from boiled potatos, to little salads, to some sort of vegetable mix that was like hyper garlic flavored, etc. All good stuff.   I get it in packages of rectangular sheets labeled 'Fish Cake' in the freezer at my Korean market, but I've seem it in other shapes as well. I like the sheets because I can cut them to size and the flat package stores well. They also thaw pretty quickly and I can usually pry off one or two sheets at a time without much fuss. I like Aeri's basic recipe, but her spicy one is good, too. Cizzo posted:It can also be referred to as 어묵 or "eo-mook". This is what I've been hearing it referred to as nowadays at least in a push for Koreans to stop using words for things that are derived from other languages. That's really interesting.
|
#
¿
Jan 24, 2014 02:25
|
|
|
|
| # ¿ May 14, 2024 14:41 |
|
|
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.
|
|
#
¿
Jan 24, 2014 03:56
|
|
|
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?
|
|
#
¿
Feb 12, 2014 02:51
|
|
|
Casu Marzu posted:Frequently and in large amounts ...but broken up into shots because it's got a job to do.
|
|
#
¿
Mar 15, 2014 17:33
|
|
|
DontAskKant posted:Did anyone watch The Kimchi Chronicles? The host has a series of 'webisodes' out now called Kimchi Goddess. Can't attest to the quality and it does look a bit... not my style, but thought I'd throw it out there. I really enjoyed it & would totally go to noraebang with anyone on that show. We thought it was a well-filmed primer, and Marja's jajangmyeon recipe is our go-to. We tried Jean Georges' kimchi butter on a steak this weekend and it was great. Glad to hear she's doing other stuff!
|
|
#
¿
Aug 6, 2014 23:18
|
|