melonpan

to say "spicy and tasty" you would say "mehb-go ma-shit-da" (맵고 맛있다) and to say "spicy but tasty" you would say "mehb-ji-mahn ma-shit-da" (맵지만 맛있다) it should work!

id have to agree with your husband! it looks so comfy and homey! go ahead and use the dashi powder, but just dont overdo it! hope you feel better soon!

i guess it seems like were not as polite, but i cant think of anything other than "it was delicious!", as far as standard set sayings go. 맛있게 먹었어요 "ma-shit-geh muh-gus-suh-yo"

I went to the Shinmai Matsuri (New Rice Festival) again this year. I posted some photos here. ← seems like a nice little festival! ive been holding off on buying rice bc i wanted to wait for the new crop to come in. we have just a weeks worth left. just checked last week, still no new rice. it should be in soon!

nakji, i hope you will pardon me for mixing attribution up between you and smallworld! i actually meant to refer some of my comments to nakjis postings! so sorry!

hmm. that dish is probably either kimchi jjigae or sundubu jjigae, like smallworld guessed. the ddeokbokki did look kind of soupy but i agree with smallworld that the dinner you had looked proper, including the free ggakdugi and free kimchi. finally, like smallworld (basically i shouldnt have written this post bc s.w. said it all! !), korean cooking also strikes me as pretty simple in flavors: garlic, chile pepper, sesame seed oil, salt. maybe its because of my background but it strikes me mostly as satisfying comfort food. have you ever seen japanese okoge flavoured candies before?

hahaha! this is an old post but its hilarious! i often feel the same way! sometimes when i order tempura udon i get disappointed if the place just dunks all the tempura into the soup...

it has been several years since i have had misutgaru.

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.

thank you for this! if i ever decide to spluge on a mill ill know that i have some alternatives. including indian grain mills.

frank pan that i bought a couple years ago. they still make it and that ketchup is still baked on. gotta love it!!

ive only ever bought heinz. boy, i am such a mindless sheep

one more nikomi sauce mix (vague but you get the idea).

we confess our love for this often unfairly vilified, sometimes outright banned, highly underappreciated red jewel: ketchup butter onigiri spaghetti napolitan (and here too<-- this is a SMAP recipe!) omurice help for fried foods in your bento korean style thousand island dressing (1 part ketchup + 1 part mayo) -- i know this is the japanese forum but i wanted to sneak this in. nikomi hamburg ketchup love in yakisoba loco moco in your curry ketchup chips in your tonkatsu sauce on hotdog pan karaage marinade on okonomiyaki in your ochazuke (!!) (unrelated but kris also mentions cola ochazuke. huh) in sushi rolls hayashi rice on your pizza yay yay YAY for ketchup!!

i recently read the suggestion to try ketchup butter onigiri. about 1 tbsp butter and 1 tbsp ketchup per onigiri. it was pretty good! and grilled, even better! (well, thats no surprise there) but im kind of biased. i like ketchup fried rice and using it in various stir fry anyway.... which i try not to admit freely to people i know. ill keep the ketchup butter onigiri a secret too.

wow. i eat buttons raw all the time! and theyre offered all the time at salad bars too. ill stop that right away.

Not plain ground beef but a mixture of ground beef and pork as I described here. And, yes, simmer in the sauce after cooking both sides of the patties. ← thanks so much for all the follow up with this as well as with the hamburg patties. i ended up making a double batch of both the patties and the sauce. froze half of the cooked mini patties for later. i have to say this sauce is DANG good. two thumbs up from the snobby korean husband. nikomi hamburg is going to be a standard here. thanks!

Enoki mushrooms contain a hemolytic substance (a type of protein) and, therefore, should not be eaten raw. When heated, the protein is decomposed and is safe to eat. I emailed the sponsor about this today, and I hope that the error will be corrected soon. i dont know who the sponsor was but i hope they got your mesg!

how much minced meat is there total? is it 350 gr or 700 gr? just wondering. thanks so much!

so ive never made these before. do you take plain ground beef and fry before hand and then simmer in the sauce after the patties have cooked? thank you in advance!

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. not really. thats just the way it is.

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.com/ikurc8020?Redirect=L...No=110034045652

late lunch today: quartered red seedless grapes (about two cups worth) in korean curry. (also chicken thighs, a diced onion and two carrots.) i was afraid that it would be too sweet, but it wasnt!

the original posting (from the naver blog) said that the sujebi had a strong strawberry flavour and that it was fun eating it -- the seeds added another fun dimension according to her. the sujebi sure are purdy.

today we used up the last of the fried rice and other fixins to make "볶음밥김밥" fried rice kimbap. my husband was dubious about the idea but i noticed that he finished his share! i guess it ended up alright bc the fried rice was made from short grain and i reheated it with water on the stove.