melonpan

i guess they used to layer this with the tomato aspic...? why not just flavour your stock with celeries to begin with?im not feeling too creative. how would you use this celery jello

(ggori) gamtangyum-o

chryz, looks proper! looks delicious!

buy cabbaged based kimchis for making jjigae. as for this creaminess problem, maybe it is a matter of not having enough fat in the pork that youre using, although with pork belly, there should be enough. you could also try 1) beginning with canned chicken or beef stock instead of using water or by 2) adding powdered stock or bullion cubes (or dashida). im not sure why its not "creamy" but maybe your soup is just too watery. you dont need special mix. you can find a recipe for buchu jeon here: <a href="http://forums.egullet.org/index.php?showtopic=28041&view=findpost&p=742872">http://forums.egullet.org/index.php?showtopic=28041&view=findpost&p=742872</a>. simply substitute the chives for scallions and youre good to go. easy. you rinse under water until the pieces are separate and cook the way you desire. after rinsing, you can boil or stir fry. if you stir fry, youll need to cook with a bit of water to, as you suspected, reconstitute.

jangjorim, a nice way to start the new year... happy new year!

if strained is veeeery nice, then please continue to do so. however, thats not how koreans eat duenjang jjigae. those three pictorals actually use the strainers to break up the duenjang, not to strain the chunks out. the verb 풀다 means to mix, dissolve or break up, and it does not mean to filter or strain. but be assured that i am not a stickler for these things. i realise that as food travels, things change and get interpreted differently. i know the chinese and japanese food that i make is tweaked to my korean sensibilities. as long as it tastes good, i am all for it.

forgot to mention. add the suk only in the last minutes of cooking. dont want it overcooked in the stew.

chryz looks yummmmmmy!

eeek! DONT strain the chunky duenjang! also, if you are a suk fan (mugwort, sook, shungiku, chrysanthemum greens), you may add cleaned coarsely chopped suk to duenjang jjigae. i always add to my stews. i love suk.

dont look down on store bought duenjang. it will do in emergencies and it will do just fine for pigs feet.if you live near a filipino area, you can maybe do with bagoong. or fish sauce from a chinese store. both are different from jeot-ggal, but both have that fishy salty thing going which would probably do in a pinch, same as duenjang. you _can_ also dip your pigs feet into seasoned salt, like for eat soondae. did you make your pigs feet? how did it turn out? i lived in merlin too. did time in college park so i went to wheaton and virginia all the time to go get korean supplies. good times. i havent really been to boston. but i am surprised to find out that korean supplies are difficult to procure. im rather clueless about the east coast i guess.

you can dip slices into duen-jang. ssamjang would also be fine in emergencies. too bad you dont have the sae-u jeot.

i dont have a recipe, but i know that they are flexible. in addition to soy sauce flavour, they can be cooked with five spice for that chinese twist. and they can be made sweet and spicy with gochujang, scalions and sugar. its all good.

repost from another different thread i went to bin bin konjac once. got two of their drinks. both were very good. different from the usual tapioca. but i didnt go there just for that nor would i recommend going out there just for the drinks. they are just chopped up konjac in the usual tea/fruit mix/slush whatev. however, if you are REALLY going to go all the way out there, go get dinner at sinbala first. primo taiwanese food. best pork chop rice and delishy snausages. snacky stuff mostly. then get a drink at binbin. or get a drink while you wait for a table (because you will often find that you will have to wait at sinbala). i also cannot recommend enough the claypot rice at may mei which is in the same mall. this place is homestyle cantonese. very well made there. get a hot cup of hk milk tea while you are at it. the strip mall which contains all these restaurants is at: 639 ish through 651 ish w duarte rd arcadia, ca

Cola qun? Is it a snack, a sweet bun, or what? i think i should have posted this under candy thread... oh well. maybe kristin can move it. but anyway, <a href="http://www.meiji.co.jp/catalog/sweets/candy/qun_cola/index.html">qun</a> (<-- link to meiji's site) is a candy... gummy with flavoured liquid sugar stuff.

im rather fond of cola qun these days. pick up a pack (okay two) when i drop by the market. its actually not just cola. its cola with lemon center. fucking good stuff

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black sesame cereal from instant powder. it does sink to the bottom. i keep stirring. no other secret than that

i havent had many instant teas lately, but with the sudden cold snap in these parts, i went out and got some. the developers are still at it, making the instant tea market better and better. bought three boxes of daechucha (date/jujube tea) from three diff companies. all have extra stuff thrown in like pine nuts and shit. am enjoying a cup now. a little on the sweet side. not bad for instant tho. feels good. this is (my favourite instant brand) wonplus' "jin dae chu cha" (or "real date tea"). has bits of dates and chopped peanuts. the peanuts are better than i would have expected. why didnt they do this before? maybe they did and i never noticed?

dangmyeon can be made from many things (corn for example) but probably the kind that you want to get is made from SWEET POTATO starch (goguma dangmyeon 고구마 당면). in reality, i have found myself at small korean grocery markets and been forced to buy "korean starch noodles" without knowing for sure what they were made from. it tasted fine. but at $4-6 a pop, i prefer to know it is sweet potato starch noodles. it will probably turn out authentically delicious. no worries.

just read the dueji bulgogi post. looks delicious! just curious. did you press your own sesame seed oil? i know you can do this in korea. can you do this where you are? this is not a criticism. but i was also wondering if you have tried this without the vinegar. adding other things like sesame seeds is also kosher.the marinade for the dueji bulgogi can also be used for dak kalbi. i know that most people know the kind of dak kalbi that is cooked with veggies and noodles, but there is another kind that is sweet and spicy. roughly chop up chicken. marinate in the dueji bulgogi sauce and cook over charcoal. spicy delicious! what kinds do you make? youre so fearless... i did a brief survey of chamchi ssamjang recipes on the internet for a friend recently. here are the results...four chamchi ssamjang recipes (korean spicy tuna stuffing/topping) #1 <a href="http://myhome.naver.com/ywkoo/favor/korea/ko41.html">http://myhome.naver.com/ywkoo/favor/korea/ko41.html</a> from yune's collection of ssamjang recipes (this recipe appealed to the trashy part of me because of the mayo. ive never had mayo mixed with duenjang or gochuggaru) 1/3 can tuna, drained 3 T duenjang 2 T mayo 1 T gochuggaru 30 g scallions finely chopped 1 T crushed garlic a little bit of sesame seeds a little bit of sesame seed oil * * * * * * * * * * * * * * * * * * * * #2 <a href="http://tinyurl.com/y98fy6">http://tinyurl.com/y98fy6</a> (<a href="http://www.82cook.com/zb41/zboard.php?id=heinz2&page=1&sn1=&divpage=1&sn=off&ss=on&sc=off&select_arrange=headnum&desc=asc&no=7">http://www.82cook.com/zb41/zboard.php?id=heinz2&page=1&sn1=&divpage=1&sn=off&ss=on&sc=off&select_arrange=headnum&desc=asc&no=7</a>) from "PARK jeong hee" 1 can tuna drained of oil 1 T EACH duenjang and gochujang a bit of EACH: sesame seeds, sugar, sesame seed oil, black finely chopped onions (no amount given) * * * * * * * * * * * * * * * * * * * * #3 http://kr.blog.yahoo.com/hju0102/1358709.html "skylight's kimchi chamchi ssamjang (note: skylight gives no measurements and hes very coy about some of his ingredients) 1. skylight keeps a stash of the following mixture in his freezer: chopped (white or yellow) onions, korean peppers, paprika and blanched mushrooms. prep the kimchi by chopping it to pieces about 2 cm on all sides. drain some canned tuna. to make the kimchi tuna ssamjang, he heats up some perilla oil (which is similar to sesame seed oil) in a skillet, adds some of the frozen onion mixture, assorted veggies (hes not specific), the sliced kimchi and the drained tuna and fries everything up. 2. add gochujang, gochuggaru, garlic, sugar (you may substitute with corn syrup or honey), black pepper to the skillet and continue to fry. add sliced red peppers (the spicy kind not bell) and sliced scallions. at the very end sprinkle sesame seeds on top. 3. because it is a ssamjang, of course you can eat it with lettuce, but he likes to eat the ssamjang with blanched cabbage and kombu. * * * * * * * * * * * * * * * * * * * * #4 http://cyenharu.skynet.co.kr/tt/414 cyen's chamchi ssamjang 5 parts canned tuna 2 parts gochujang 1 part duenjang 1 part scallions 0.5 part sliced garlic 0.5 part sugar 0.5 part sesame seeds 0.5 part sesame seed oil

chryz, you already know how to make sujebi. you use the same dough for kalguksu. you wont need the starch though because you wont need the dough to not stick on itself. i give directions in <a href="http://forums.egullet.org/index.php?showtopic=57718&view=findpost&p=900976">another eg post</a>:<blockquote><i>sujebi is also something you are more likely to find someone make at home rather than find in a restaurant. its a comfort thing. first you make a soup and here you have to decide what kind of soup you want. it is usually a clear broth soup. anchovy based, beef based or chicken based. we usually make it with anchovies and veggies (cabbage, carrots, garlic) or chix and veggies (same ones). i have made this with canned soup too. you make a dough from just flour and water. no proportions, just mix amounts of both until you get a dough that you like. i boil the sujebi in water separate from the broth. if you boil them in your broth you will get super pasty soup. sometimes people like it like that, extra thick. so you can boil them up there. pull off little bits of the dough into the boiling water. make sure the flakes are thin enough to cook through without too much trouble. then when the sujebi and your broth are ready, drain the sujebi and dump into your soup. thats it. i have even supplemented canned chunky soup with sujebi. and i have supplemented homemade chicken soup with sujebi. you can add sujebi to many kinds of soups, but it is usually put into simple soups since its a simple dumpling.</i></blockquote>sheena: i disagree about chicken broth being less authentic. sujebi is homestyle. sujebi just means dumplings, so the soup around it isnt necessarily set. mum made it all the time with chicken soup.

<center>d r o o l</center> when we make kalguksu / sujebi, it is usually with canned chicken broth or anchovy dashida and bagged frozen assorted seafood (nothing fresh like at your place). so sad, no? yours looks so homey and comforting! looks like moms. i am inviting myself over for dinner!

wow... this looks so delish. i almost want to cry.but i wont. ill just have some tomorrow night. yaay!

butter mochimust try

i cannot commit. both ways are delicious.