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Nothing I can think of that wouldn't be weird. I'd just drain off the excess liquid, it's good added to marinades and stuff.
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Aug 12, 2021 22:27
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Steal the liquid for fried rice.
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Aug 13, 2021 03:22
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Or kimchi pancake batter
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Aug 13, 2021 08:56
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Or a bloody mary
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Aug 13, 2021 13:00
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Or your next batch of kimchi!
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Aug 13, 2021 13:07
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My mom immigrated from Korea maybe 40 years ago at this point. She's knows how to cook most traditional korean dishes and ingredients. I want to learn her recipes so they're not lost when she is gone. If you built a list of traditional korean dishes, what would it look like? My mom has no idea how to spell the things she makes in english so a korean translation is key to capturing her repertoire.
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Aug 20, 2021 14:51
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What was for dinner tonight? Kimchi jjigae! https://www.connoisseurusveg.com/kimchi-stew-with-tofu-and-shiitakes/
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Feb 24, 2022 02:54
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I've just got the need to eat Kimchi again recently (its been a few years) and then since its incredibly difficult to get it where I live (in the sticks) I decided to make my own. Watched a bunch of YT videos, recipes etc. But couldnt find exact ingredients online like Gochugaru which I could only find in a bean paste form at the time. Made it last week, let it sit for a few days and have been eating it here and there. Not quite right but still good. Think I may have used too much spice. I like spice but not hot. Will probably try again in another week or 2.
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Feb 24, 2022 03:35
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What do you mean bean paste form? I’m having trouble picturing that. I’d think getting the Napa cabbage would be the hard part!
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Feb 25, 2022 15:37
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My guess is they meant gochujang.
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Feb 25, 2022 16:12
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Probably. And as you noticed, gochujang doesn't taste right. Dunno what country you're in but if it's the US ordering gochugaru online is easy. It's dried so it's no problem to transport by mail. It's used a lot, not just in kimchi, so worth having if you're going to Korea.
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Feb 25, 2022 19:35
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Yeah this is in US, but I couldnt seem to find exactly what I needed as every link I could find on Amazon was partially in Korean and not translating right or product was out. I took that as a last resort knowing it may not be right. Still eating it, its a little off, but edible. If anyone has a good link for my next try. Walmart grocery would be great or Amazon. I live in the sticks so Amazon fresh doesnt deliver here, so I tend to get my food deliveries from Walmart food. Not sure if that falls under 'food' or not. The one Asian grocery that was in my area is an empty husk for rent now. OgNar fucked around with this message at 22:11 on Feb 25, 2022 |
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Feb 25, 2022 22:08
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https://www.amazon.com/Tae-kyung-Ko...129&sr=8-2&th=1 This should be fine.
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Feb 25, 2022 22:12
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Grand Fromage posted:https://www.amazon.com/Tae-kyung-Ko...129&sr=8-2&th=1 I'll give it a go then, looks in stock. Thanks So what ways would I use that paste i got? Think this was it. https://www.amazon.com/Chung-Jung-One-Gochujang-500g/dp/B013HB0CC4/
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Feb 25, 2022 22:21
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Wow I thought this thread died. Gochujang is great for bimbimbap and kimbap. I like making Gochujang sauce and eat it with raw cucumbers. https://www.allrecipes.com/recipe/242123/gochujang-sauce/ That poo poo goes on everything. The OG Sriracha.
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Feb 25, 2022 22:30
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Inexplicably a company where I live in the NW of England has popped up making kimchi, and made me realise that the main mistake Ive been making on my own is not adding a ridiculous enougj amount of garlic
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Feb 25, 2022 23:52
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Spuckuk posted:Inexplicably a company where I live in the NW of England has popped up making kimchi, and made me realise that the main mistake Ive been making on my own is not adding a ridiculous enougj amount of garlic Do share! I usually buy from my local-ish Korean restaurant's online shop but seems like they're not doing it at the moment.
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Feb 26, 2022 17:15
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OgNar posted:So what ways would I use that paste i got? Honestly I don't know how to answer this because so much Korean food uses gochujang. It's like asking how would I use salt. My advice is to head over to https://www.koreanbapsang.com/ and browse around for things that look good. Avoid Maangchi.
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Feb 26, 2022 18:27
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eating only apples posted:Do share! I usually buy from my local-ish Korean restaurant's online shop but seems like they're not doing it at the moment. https://www.lovekimchi.co.uk/product/classic-kimchi/ These guys, local to me but I'm pretty sure they ship everywhere in the uk.
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Feb 28, 2022 09:09
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I'll save this thread from the grave! Feeling homesick so I made my mom's bibimbap. I don't have any stone bowls to make it correctly so I just pan fried the rice until crispy.
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May 1, 2022 02:52
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I discovered how easy and delicious kimbap is and now I'm worried this is going to get out control. In the meantime though, anyone have any favorite filling combos? I went pretty standard on this batch, carrots, spinach, egg, pickled radish, cucumber, with some chicken thigh in a spicy soy glaze. It didn't occur to me until after they were all rolled that I could have crisped up a quartered hot dog and put it in, but I'm willing to try it next time.
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May 14, 2022 20:32
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Guildenstern Mother posted:I discovered how easy and delicious kimbap is and now I'm worried this is going to get out control. In the meantime though, anyone have any favorite filling combos? I went pretty standard on this batch, carrots, spinach, egg, pickled radish, cucumber, with some chicken thigh in a spicy soy glaze. It didn't occur to me until after they were all rolled that I could have crisped up a quartered hot dog and put it in, but I'm willing to try it next time. Spice up some canned tuna with gochujang/ketchup/honey (1/2/0,5) and use that as one of your fillings, also cucumber and surimi go well with this (fill it up further with stuff to your liking) Oh, and yes, making kimbap is easy and it's delicious, but it's not unhealthy if your rice to veggies to protein ratio is up to par (which it normally is automatically), so go ahead and have some more! Oh numer two: making kimbap is easy, but do you free roll? I discovered that using a bamboo "sushi" mat only complicates the process, especially when you're making kimbap with all those fillings. Just make sure your hands are dry and roll your kimbap without a help, it's so much easier, because that way you actually feel what you're doing. Anyway, I'm going to make some kimbap myself now, hungry!
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Jun 8, 2022 21:00
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Does any one have a good Ssamjang recipe? Getting a bit tired of the standard one I have been using from the Koreatown cookbook.
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Mar 23, 2024 17:27
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Unknownmass posted:Does any one have a good Ssamjang recipe? Getting a bit tired of the standard one I have been using from the Koreatown cookbook. I don't have the Koreatown cookbook and I like the normal version of koreanbapsang (which is probably not very different from what you're already making?), but she also gives some optional ingredients that might interest you: https://www.koreanbapsang.com/ssamjang-sauce-for-korean-lettuce-wraps/
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Mar 28, 2024 18:05
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If anyone’s making their own kimchi: ripe sea bean kimchi is loving fantastic. It was a little lackluster fresh; the sea beans are super salty and it’s a little unbalanced. But once it has like 30-40 days of stink going on it’s bonkers levels of umami
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Mar 30, 2024 18:42
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