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Made it a few more times since then, and oven has been totally fine. It's kinda amazing how fast it comes together, aside from the rice, it's very easily ready within 15 minutes.
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Oct 15, 2019 08:31
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I get my cooking liquids, gochu, frozen gyoza and dumplings from hmart. It’s pretty cool, got a lot of selection and kitchen tools. No idea what to do with most of the meal kits though.
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Oct 15, 2019 21:35
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Lhet posted:Was out shopping last weekend at H-Mart last weekend, and impulse bought some clay bowls and made some bibimbap (more or less). Did a lot of things wrong, (e.g. stir fried the veggies all together which doesn't look as nice), but it was still awesome and I'm excited to use this more. I have a giant one of these and will be doing bibimbap for 2 all winter. Can't wait for it to get chillier. On a weekend I might do "meal prep" and just make a deli pint container full of each component so I can assemble one quickly any given night. Yes, use your oven. Make each component individually and just kind of build the bowl in the oven so everything stays warm while your rice crisps.
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Oct 15, 2019 23:06
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Pollyanna posted:I get my cooking liquids, gochu, frozen gyoza and dumplings from hmart. It’s pretty cool, got a lot of selection and kitchen tools. No idea what to do with most of the meal kits though. Two thumbs up! Are there any other good ways to use it? The tub says it's good for 70+ servings which is way more than I was expecting.
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Oct 21, 2019 22:53
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I use a tablespoon each of gochujang and gochugaru when I make tofu stew. I goes real quick if you make it 3 times a week.
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Oct 22, 2019 03:49
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Dakgalbi, spicy sondubu jjigae, any Japanese curry you want to make a bit spicier, any stew you want to be spicier. 4 Tbs gochujang, 1/2 Tbsp sugar, 1 Tbsp sesame oil, 3 Tbsp water makes bibim sauce, which you can then throw on anything. Mix with some deonjang, grill some pork belly, and slap it on top and shove in your mouth. Gochujang will last for a long time provided you store it in a cool dark place (your fridge), so don't worry about going through it too quickly.
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Oct 22, 2019 04:52
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CannonFodder posted:There's a Super G Mart in Greensboro NC that has a bunch of Korean stuff, along with some Japanese and Chinese stuff and another wing of other foreign foods. I went there to get the Samyang X2 spicy ramen because I hate the inside of my mouth, and also got a bag of dumplings and a tub of gochujang. I finally used the gochujang tonight making southern shrimp and grits, and it went well. The shrimp just with some sauce is fine, but if I include the liquid it gets a little too spicy. A little goes a long way.  Super G fuckin' rules, it's my regular grocery. They've got some real good kimchi there, and I always forget which one's the Great Kimchi and wind up leaving the store with something disappointing more often than not.I disagree with what FelicityGS said above. Gochujang will not last a long time, because once you start realizing how much good flavor it adds, you'll empty the tub in a week. Start making bibim sauce and marinating things in it or pouring on things afterwards or even just like, make some, then dip the dumplings you bought in it.
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Oct 22, 2019 13:16
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Nephzinho posted:I have a giant one of these and will be doing bibimbap for 2 all winter. Can't wait for it to get chillier. On a weekend I might do "meal prep" and just make a deli pint container full of each component so I can assemble one quickly any given night. Thanks for that tip. I actually went and picked up a small actual stone bowl too, thinking a layer of seasoning might get a better crisp going.  Also grabbed some korean soy sauce (501), and it's really good, definitely a different element of flavor there.
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Oct 23, 2019 06:19
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501 doesn't mean anything outside the brand--Sempyo/샘표. who use numbers and grades on all their stuff. That's Yangjo soy sauce, which is fermented longer and shouldn't be cooked with cause it destroys the flavours. It's ideal for cold banchans and as a topping/dipping sauce though
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Oct 23, 2019 07:44
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Ah got it. Didn't realize that about cooking. Didn't seem like the stone bowl's extra cooking effect hurt it too much though, it was great in mixed into a bibimbap sauce.
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Oct 24, 2019 01:40
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It shouldn't, it's more that simmering/boiling flattens out the flavor a lot. So you use a more generic soy sauce like a Yamasa for cooking and save your fancy double brewed stuff for uncooked finishing sauce or dipping sushi or whatever.
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Oct 24, 2019 01:53
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So in re: kimchi. I got a jar from a lady at the farmer's market either in the spring or summer, presumably this year. How long is it reasonable to assume it's safe? It's still sealed in a jar which has been living in the fridge, never opened.
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Oct 24, 2019 03:34
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If it's not fuzzy, it's fine. It gradually gets more sour but it doesn't go bad.
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Oct 24, 2019 03:39
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Cool, I'm going to make some japchae and eat that kimchi with it. If I die, I'm haunting GWS and messing up everyone's souffles.
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Oct 24, 2019 04:47
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Hell yeah
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Oct 24, 2019 04:50
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Welp, made kimchi like I always do, but somehow this turned into the mildest kimchi I've had in ages. Somehow the cabbages gave off like 3x the liquid as usual and it's diluted as heck. Oh well, still crunchy delicious. Might have to make a second batch or maybe some radish.
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Oct 24, 2019 13:42
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Casu Marzu posted:Welp, made kimchi like I always do, but somehow this turned into the mildest kimchi I've had in ages. Somehow the cabbages gave off like 3x the liquid as usual and it's diluted as heck. Do you have a go-to recipe? I'm looking to make some and curious what you put in your seasoning paste.
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Dec 6, 2019 22:41
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The kimchi paste is some combination of gochu flakes, garlic, herbs or whatever, seojeot (fermented mini shrimps), fish sauce, ginger, and a glutionious rice flour boiled into a paste with a little water. This varies from family to family and recipe to recipe, but that's the gist. This is bapsang's traditional recipe Napa Cabbage Kimchi. She only does one cabbage, so it's a pretty manageable recipe to try if you're not sure what you're doing/haven't made kimchi before. I wouldn't actually know how it turns out because my friend's mom is giving me another tub of kimchi again this year, so I didn't need to make any during kimchi making season at end of last month 
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Dec 7, 2019 02:38
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Making some bulgogi tonight. Got it marinating now. Couldn't find korean pepper flakes so I just used regular old red and compensated with a bit more gochujang. Should be tasty.
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Dec 8, 2019 21:44
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I use gochugaru but honestly it's not a super distinct flavor like the dried Sichuan chilies or anything, should be fine. Get 'em online for next time though! E: And I think I mentioned it but for purely adding hot without changing things, sriracha's garlic heavy heat blends very well with Korean flavors.
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Dec 8, 2019 22:07
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snip
Resting Lich Face fucked around with this message at 06:18 on Dec 10, 2019 |
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Dec 9, 2019 01:39
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Pork bulgogi? looks great. I personally like a little charring on it.
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Dec 9, 2019 14:59
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Some char would have been fabulous but I'm not grilling in the rain in December. Not sure how I'd grill this anyway without everything falling through into the fire and being a huge pain.
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Dec 9, 2019 17:26
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You can just cook it longer or higher heat in the pan. I guess it's just burning the sugars.
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Dec 9, 2019 17:28
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Mu Zeta posted:You can just cook it longer or higher heat in the pan. I guess it's just burning the sugars. Yeah true. Didn't want to walk that fine line the first time I made the dish though. Grand Fromage posted:E: And I think I mentioned it but for purely adding hot without changing things, sriracha's garlic heavy heat blends very well with Korean flavors. I was actually trying to keep the heat down (sacrilege I know) for more sensitive palates in my family. Resting Lich Face fucked around with this message at 18:20 on Dec 9, 2019 |
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Dec 9, 2019 18:17
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Post some loving Korean food you jerks. Butcher had short ribs on sale this week. lovely picture on my lovely Korean phone of some tasty gigantic galbijjim.
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Jan 18, 2020 02:15
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But that means I have to cook and not depressed make instant noodles again. Your galbitang looking good Here's a grilled mackerel 
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Jan 18, 2020 04:03
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Good timing, I just made some kimchi. I think I'll try to make some tofu/kimchi dumplings at least. What else goes well in the filling?
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Jan 18, 2020 04:58
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Glass noodles/dangmyeon, carrots, I think maybe some minced cabbage. The glass noodles are non optional for Korean dumpling filling though.
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Jan 18, 2020 08:55
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FelicityGS posted:Glass noodles/dangmyeon, carrots, I think maybe some minced cabbage. Should I cook the carrot after shredding, or will the steaming usually be enough? Also, how long would you keep thawed but unopened wrappers in the fridge? I put some in but this week may not be a good week for it.
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Jan 21, 2020 01:35
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Okay braintrust, I made entirely too much Kimchi. apart from eating it straight ut of the jar when drunk, what are some good uses for this? Have already done some pretty great kimchi fried rice.
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Jan 24, 2020 16:40
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Kimchi jjigae, kimchi jeon, kimchi jjim, uhhh kimchi salt, kimchi powder, kimchi snickerdoodles you can also make sure it's submerged in liquid and forget about it for like 9 months in the back of the fridge and have some really good aged kimchi for jjigae
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Jan 24, 2020 17:25
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Kimchi bokkeum is the easiest simple alternative to eating it straight, just toss kimchi in a pan (no oil needed) and cook it for a while. Tastes totally different. Kimchi's a good addition to a Japanese nabe too.
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Jan 24, 2020 17:33
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Grand Fromage posted:Kimchi bokkeum is the easiest simple alternative to eating it straight, just toss kimchi in a pan (no oil needed) and cook it for a while. Tastes totally different. Kimchi bokkeum is the first step to kimchi fried rice, which you should definitely make. And to make sure it's very unhealthy, cover it in a sauce made of queso blanco. It owns. Kimchi nabe is good. Isn't kimchi also used in buddae jjigae? Wouldn't know, I think buddaejjigae is awful. But if so there's another use. Mostly people just eat with every single meal. All of them. eta: everything in korea gets covered in cheese eventually so don't feel like it's inauthentic or whatever bullshit.
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Jan 26, 2020 03:14
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You don't like a stew made of cheap instant ramen, spam, Kraft cheese, and kimchi? It can hit the spot sometimes.
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Jan 26, 2020 04:14
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Sorry I don't like hot dog water.
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Jan 26, 2020 04:53
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Spicy hot dog water
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Jan 26, 2020 05:08
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 Suggestions on how to prepare these? I assume they’re fully cooked and just need reheating? Does gochujang sauce go with them?
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Feb 20, 2020 00:05
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I would crisp them up in a pan with a neutral tasting oil. Cook for 3-4 minute then flip when it's golden brown and delicious. You typically eat them with a dipping sauce that has soy sauce, sesame oil, onions, dried gochukaru flakes, ginger, etc. But just soy sauce works too. I wouldn't use gochujang but go wild if you want.
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Feb 20, 2020 02:55
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Mu Zeta posted:I would crisp them up in a pan with a neutral tasting oil. Cook for 3-4 minute then flip when it's golden brown and delicious. You typically eat them with a dipping sauce that has soy sauce, sesame oil, onions, dried gochukaru flakes, ginger, etc. But just soy sauce works too. I wouldn't use gochujang but go wild if you want. the basic ingredients of the dipping sauce for these type of jeon are soy sauce, rice vinegar, sugar, (bit of water). The rest of the ingredients are optional, but usually the stuff already listed, including minced garlic and of course some roasted sesame seeds
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Feb 20, 2020 21:08
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