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Misutgaru


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14 replies to this topic

#1 SheenaGreena

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Posted 17 September 2008 - 04:39 PM

After reading zen kimchi's blog entry on misutgaru here I was wondering if I could make it myself with my boyfriend's blendtec blender.

Does anyone know if a blendtec is capable of blending things without added liquid? also what do you need to add? I know I need to roast and dry different kinds of rice and grains, but what kinds? what ratios?

I need to know cause my mom pays an arm and a leg for the stuff. It's terribly expensive here in the states.
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#2 melonpan

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Posted 17 September 2008 - 06:30 PM

sheena ssi

sorry, but i do not know.

how i wish i lived in a neighborhood with a friendly neighborhood bang-at-gan!

freshly pressed sesame seed oil and the freshest misutgaru...

it *is* expensive.

*le sigh*

as for what kind of ratios and what kinds, i can definitely tell you that it is up to you and when you buy it from bang-at-gans or at the store, misutgaru differs wildly from place to place. so you add what you like.

if you do decide to try this yourself youll need to consider some or all of the following:

brown sweet rice, brown rice, soy beans, sesame, yulmu, paht, corn, barley, amaranth, black beans... any kind of grain you can think of that we eat, you may add it as you like!!!

which reminds me. i really need to move to korea. they sell fucking misutgaru shakes. at mcdonalds. dammit. i feel so sorry for myself right now!

photos of the beast (including mcdonals bulgogi burgers which i also want very badly) can be found here -- they are rather current!! http://blog.naver.co...No=110034045652
"Bibimbap shappdy wappdy wap." - Jinmyo

#3 SheenaGreena

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Posted 18 September 2008 - 12:03 PM

we BOTH need to move to korea.

It doesn't help that I get KBS world here and every single damn tv show shows the most AMAZING food. Ugh god take me back to the mother land.

anyways.............


thanks for all of the great suggestions. I will be sure to run it by my mom. I think we're gonna make a fun little project with this. Hey maybe we can start our own business? (yeah right).

also do you think a blendtec blender is fine for grinding grains? I know it's powerful and all but maybe you need a more specialized "machine"?

eta: god that bulgogi burger looks so gross/delicious ):

I wish there was a way to keep misutgaru emulsified? I constantly have to shake it to keep it evenly dispersed throughout.

Edited by SheenaGreena, 18 September 2008 - 12:05 PM.

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#4 melonpan

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Posted 18 September 2008 - 08:11 PM

also do you think a blendtec blender is fine for grinding grains?  I know it's powerful and all but maybe you need a more specialized "machine"?


i have no idea. i dont know what a blendtec blender is. if it can crush coffee beans and other spices, i dont see why it wouldnt be able to handle grains....

wish i had a spare mill lying around.

I wish there was a way to keep misutgaru emulsified?  I constantly have to shake it to keep it evenly dispersed throughout.


not really. thats just the way it is.
"Bibimbap shappdy wappdy wap." - Jinmyo

#5 SheenaGreena

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Posted 20 September 2008 - 12:26 PM

a blendtec blender is one of the best blenders around. there are some youtube videos around where some guy will throw crap in it to blend like ipods, gold clubs, golf balls, etc.

Yes they all turn into powder in the end....guess I just answered my own question.
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#6 milgwimper

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Posted 21 September 2008 - 02:27 PM

You guys are killing me. i read the post on zen kimchi's blog, then tried to make the shake. (Mom loves me she sent me a bag! *cry* no mitsugaru in germany) Well i ended up with a milk river in my kitchen and a broken blender. *sigh* I need a new blender. Sheena, I hope your experiment works, and keep me updated...

#7 SheenaGreena

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Posted 23 September 2008 - 11:10 AM

a broken blender? :blink: I use the shaker that comes with the stuff and it works really well. Here's a pic of the shaker

Edited by SheenaGreena, 23 September 2008 - 11:12 AM.

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#8 jkim

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Posted 24 September 2008 - 11:57 PM

I have no idea where to buy fresh misutgaru in the US since I'm in Australia. However, what I can tell you is that I like to flavour my sam gyup ssal with misutgaru.

They use kong garu in korea, and I tried it at home, but I didn't know it was kong garu at the time. I actually thought it to be misut garu. So I tried it with misutgaru, and actually now prefer it over kong ga ru.

Marinade pork belly strips in a bit of mi rin (white wine will substitute), garlic, onions, spring onions, and sprinkle a bit of sesame. Leave to sit for a few hours. cook over weber bbq (or any other home charcoal bbq solution). Cut into small pieces with scissors. dip into sesame oil + mustard of your choice, cover generously with misutgaru... wrap in mu ssam + kket nip + ssam jang (with fresh chopped garlic - not pressed), and some home made pajori. the perfect sam gyup ssal.

Another dish I like misutgaru with is dwe ji ggop jil. But I'll go into the details of that next time.

#9 milgwimper

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Posted 26 September 2008 - 05:20 AM

a broken blender?  :blink:  I use the shaker that comes with the stuff and it works really well.  Here's a pic of the shaker

View Post



Sheena thats how I usuallt make my mitsugaru drink, but it doesn't help me make a milk shake when I have frozen bananas...*sigh*

Jkim

You're making me hungry. I will have to try this, soon as I can get the pork belly.

#10 v. gautam

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Posted 27 September 2008 - 12:21 AM

Some millets, beans & oilseeds are very nutritious yet go rancid even 4-5 days after milling, stored at room temperature. If cost was no object, this laboratory mill would have been my choice:

1. http://www.hosokawa.co.uk/acm.php

Hosokawa Air Classifier Mill - Mikro ACM

a pin mill : impact

Supremely wonderful

Next:

2. http://www.pleasanth....aspx#Nutrimill

high speed impact chamber

For cereals only:

3. http://www.frischmah...fidibus_21.html

http://cooking.glass...omo-fidibus-21/
from this blog review : it does not mill beans

4. http://www.santhagri.../flourmill.html

Indian grain mill:

"It facilitates ease of grinding Wheat, Dried Rice, Ragi, Pulse, Dry masalas, Soya Bean Flour, Rava, and Maize to the required consistency." ( Ragi = millets, rava= semolina i.e. wheat to semolina, pulse =legumes, masala=spices e.g. sesame)

http://www.santhausa.com/

" Available at your nearest appliance retail stores in New Jersey, Atlanta, California, Chicago & Texas. Call us for store information at 828-256-5811/404-433-8653."

#11 jkim

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Posted 01 October 2008 - 02:33 AM

now for my recipe for pajori.

It's a bit different from the standard pajori that i've seen, even though the ingredients are the same.

Prepare ingredients WITHOUT mixing them, in small individual bowls or spoons:
1 tsp sugar
1 pinch salt
some pepper
2 tblsp chilli powder (korean)
1 tblsp rice vinegar
1 tblsp sesame oil
4 - 6 large spring onions, cut vertically into strips.

Arrange the spring onions in a large bowl.
mix all powder ingredients in 1 small bowl.
Sprinkle the powders in to the large bowl evenly to cover the spring onion, then try to "wet" the powder with the vinegar. You don't have a lot to work with. Toss in the oil.
Mix by "working" the bowl. I move the bowl in a circular fashion. Do not touch the pa with your hands or chopsticks.

Difference between this method and the standard (premix sauce and then work in) is that the pa will be much more firm and crunchy. Some people use soy sauce in their preparation. I don't.

#12 melonpan

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Posted 01 October 2008 - 10:35 AM

Some  millets, beans & oilseeds are very nutritious yet go rancid even 4-5 days after milling, stored at room temperature. If cost was no object, this laboratory mill would have been my choice:

1. http://www.hosokawa.co.uk/acm.php

Hosokawa Air Classifier Mill - Mikro ACM

a pin mill : impact

Supremely wonderful

Next:

2. http://www.pleasanth....aspx#Nutrimill

high speed impact chamber

For cereals only:

3. http://www.frischmah...fidibus_21.html

http://cooking.glass...omo-fidibus-21/
from this blog review : it does not mill beans

4. http://www.santhagri.../flourmill.html

Indian grain mill:

"It facilitates ease of grinding Wheat, Dried Rice, Ragi, Pulse, Dry masalas, Soya Bean Flour, Rava, and Maize to the required consistency." ( Ragi = millets, rava= semolina i.e. wheat to semolina, pulse =legumes, masala=spices e.g. sesame)

http://www.santhausa.com/

" Available at your nearest appliance retail stores in New Jersey, Atlanta, California, Chicago & Texas. Call us for store information at 828-256-5811/404-433-8653."

View Post

thank you for this! if i ever decide to spluge on a mill ill know that i have some alternatives. including indian grain mills.
"Bibimbap shappdy wappdy wap." - Jinmyo

#13 melonpan

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Posted 01 October 2008 - 10:49 AM

now for my recipe for pajori.

It's a bit different from the standard pajori that i've seen, even though the ingredients are the same.

Prepare ingredients WITHOUT mixing them, in small individual bowls or spoons:
1 tsp sugar
1 pinch salt
some pepper
2 tblsp chilli powder (korean)
1 tblsp rice vinegar
1 tblsp sesame oil
4 - 6 large spring onions, cut vertically into strips.

Arrange the spring onions in a large bowl.
mix all powder ingredients in 1 small bowl.
Sprinkle the powders in to the large bowl evenly to cover the spring onion, then try to "wet" the powder with the vinegar.  You don't have a lot to work with.  Toss in the oil.
Mix by "working" the bowl.  I move the bowl in a circular fashion.  Do not touch the pa with your hands or chopsticks.

Difference between this method and the standard (premix sauce and then work in) is that the pa will be much more firm and crunchy.  Some people use soy sauce in their preparation.  I don't.

View Post

thanks! i just stir. and the pa is wilty. ill have to give your method a try but i admit that i usually dont make it.

also i have never heard of sprinkling misutgaru on top of samgyeopsal.

if i ever get my hands on some fresh misutgaru, it will certainly be one of the first things i will try.

but i love it sprinkled over watermelon. with or without sugar.
"Bibimbap shappdy wappdy wap." - Jinmyo

#14 melonpan

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Posted 01 October 2008 - 10:50 AM

it has been several years since i have had misutgaru.

:sad:
"Bibimbap shappdy wappdy wap." - Jinmyo

#15 jkim

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Posted 01 October 2008 - 06:40 PM

also i have never heard of sprinkling misutgaru on top of samgyeopsal.

if i ever get my hands on some fresh misutgaru, it will certainly be one of the first things i will try.

That's because they don't.

They (the korean sam gyup sal places such as ZenZen @ ASEM / SamSung-Dong) use sesame oil, a mild mustard, and kong garu traditionally, using the oil and mustard to bind the powder onto the meat. I didn't know it was kong garu when I first tried it. As you would know, kong garu and misutgaru have very similar color and texture, so I mistakenly thought it was misutgaru when trying it at home..