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So I love Korean food, but I don't cook it very often. That's mostly because I don't want to stock a ton of ingredients that I'm only going to cook sometimes, thanks to the demands of young children and a spouse who aren't quite as into, say, dried squid as I am. But there are a few dishes that are in my regular rotation, like pajeon, kimchi fried rice, and sundubu jjigae. And I always have kimchi and gochujang in the fridge. Anyway, I was thinking about those two and made up a batch of Korean-influenced sausages the other day, using kimchi, gochujang and a nice hit of garlic powder.  They were pretty great! The kimchi kept them nice and juicy, and they were just a little spicy. Next time I'd up the gochujang by a bit, or maybe add some gochugaru to give them a little more punch.
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Sep 30, 2020 03:14
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feedmegin posted:Its actually surprisingly easy with the right equipment and I would recommend it If you don’t stuff the sausages, it’s even easier! You’re just mixing ground meat with salt and spices.
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Nov 21, 2020 00:01
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Grand Fromage posted:Looks better than any bibimbap I ever saw in Korea. An authentic bibimbap is too wet rice with vegetables that have been boiled to death and smothered in so much sesame oil they taste of nothing else, left to get cold, then a splorch of straight gochujang in the middle. Then you sigh and are sad. Wow... what gives? I’ve never been to Korea but I’ve had bibimbap tons of times in the US and it has always been pretty great. It’s one of those things you’ll see even at Korean-owned diners, next to pancakes or burgers or whatever, and it’s reliably tasty. So why is it bad in Korea?
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May 17, 2021 11:54
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Grand Fromage posted:Assorted reasons. One is what FelicityGS said, at most restaurants bibimbap is just on the menu so they have some way of disposing of trash. You really have to go to a specialty dolsot place if you want something that isn't terrible. That's a factor too, I find a lot of people outside Korea don't understand that bibimbap and dolsot bibimbap are different and think that all bibimbap is dolsot. Dolsot is better. Most bibimbap is not dolsot. That makes all kinds of sense, thanks. It tracks with my experience in the US, too, where if there is one Korean dish on a menu, it will be bibimbap (or more recently, Korean tacos.) I’ll eat it at a place like that, and I’ll make it at home to use up leftovers. But it’s not what I’ll order at a Korean restaurant.
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May 18, 2021 00:30
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