ChryZ

I had to stop by to say hi. It's always great to see Korean food related threads. Cheers

I hope you're having the movie "Ratatouille" on your radar! "A young rat living within the walls of a famous Paris bistro wishes to become a chef, but is hindered by his family's skepticism and the rat-despising staff and patrons." [imdb]

Hm ... jajang, gochujang, various lee kum kee sauces. Did you broke into my house and stole my stuff? Looking forward to follow this blog from the very beginning.

Lucky! I'm late, but not too late. Hiroyuki, I almost missed the chance to thank you for this wonderful blog. I've just read the whole thing this morning. Thank you for all the insights and all the best wishes to you and your family.

A friend of mine was able to find very excellent Thai restaurant. Their food and ambience were amazing: The whole experience inspired me to make a red curry at home: (chicken, coconut milk, red curry paste, fishsauce, three sorts of eggplant, bell pepper, horopa, shoots, scallions)

I'm going to make my own tandoori paste sooner or later, but at the moment I'm using up the rest of my tandoori masala from TRS. It's two table spoons for each chicken breast, mixed with some yogurt or just some oil, marinated up to 24h and then broiled/grilled.

This thread keeps going and going like a never-ending stream of foody awesomeness! Not much posting from me lately, but well here is a little something: Daeji Bulgogi (Korean BBQ Pork) and Haemul Pajeon (Seafood Scallion Pancake) Tandoori Chicken and Dal (Lentil Curry) I'm still trying to get more into Indian cooking

I'm kinda late to the party and read this wonderful blog in the last two days. Doddie, thank you for all the effort.

Bruce and Dianne, thanks for the kind comments. Oh Bruce, living in your neighborhood must be a blast

I think Bruces' shrimp/prawn porn from the last few days/weeks, subconsciously caused this dish: Saewoo Gochujang Bokum (prawn chili-sauce stir-fry) Korean gochujang, scallions, garlic, ginger, sesame, bean sprouts and black tiger prawn. It was a big hit here.

So, I've made something new: Saewoo Gochujang Bokum (prawn chili-sauce stir-fry) 20 X black tiger prawn 4 X garlic clove (big ones, sliced) 1 X ginger (thumbsized, julienned) 1 CUP scallion white (thinly sliced) 1 CUP scallion green (roughly sliced) 1 CUP bean sprouts 1/5 CUP rice wine 2 CUP cooked rice 2-4 TBSP sesame oil (pressed from roasted seeds) 2 TBSP honey 2 TBSP chili flakes 1 TBSP anchovy sauce 1 TBSP rice wine vinegar 1 TBSP gochujang 2 TBSP roasted sesame 1 TSP mung bean paste saute garlic slices and julienned ginger in some oil add prawns and gently stir fry at medium to high heat add the scallions' white once the prawns turned all pink and stir fry for a moment add mixture of gochujang, rice wine, anchovy sauce, rice wine vinegar and sesame oil, stir fry for a moment then add chili flakes, roasted sesame and scallions' green add bean sprouts, season with honey when the scallions' green wilted a little and the sauce thickened serve on a bed of rice, garnish with some more roasted sesame and a drizzle of sesame oil kingsized serving it turned out great, I can't wait to eat this again ... enjoyjoy

Looking good! It's amusing to hear, that you also had trouble while taking pictures of the dish. I was cursing like a sailor while fighting with the white balance of my cam

The paste/dish is considered Chinese in Korea so you can variegate along that line. I've seen variations with squid, shellfish, all kinds of cabbage/veggies, etc. Served on rice instead of noodles, like Joon mentioned, is also popular.

Thanks I don't think this question was answered. I also bought chunjang yesterday, and the guy at the oriental store told me it is the same as jajang. Googling seems to confirm it... ← Yep. From what I understand, Chun Jang is the actual name of the (bare) sauce. Jajang/ Myun is the name of the prepared sauce/dish. ← I see. Good to know, cheers!

I use two spatulas too, the rest is pretty much practice (flipping and thickness).

I didn't gave it much thought. It's braising and a certain amount of liquid is necessary after all. I had some sauce left over, but that's okay ... it's in any case better than to have too little sauce or even worse too little braising liquid! You made me google for "Maraming salamat!". Proper reply: your're welcome

Pontormo, prasantrin and Doddie, thanks for the kind feedback Let's pimp this some more, hehe ... I took some pics while cooking the dish and but them on my pictorial blog.

I comment way too little. I'm speechless most the time, so many amazing dinners. Doddie was so kind to share her Chicken Adobo recipe with me, so I gave it a shot: I loved it! Many thanks for the recipe again. IMHO it's an instant classic! edit: spelling

Forget the pics, ask for the recipe! No wait ... pics too

My version is fairly easy, but a bit time consuming (3h minimum). You can check my blog for details. Other recommendable resources for inspiration are RecipeGullet or the Cook-Off XV: Chili thread.

It's been a while since I had chili, so I made some: It was the first time, that I tried to make cornbread. I liked it a lot!

Shaya, amazing feast! May I request your recipe for the sesame chicken cakes?

Excellent, very nice! Jajang was also hard to find for me, I managed to get mine at a Japanese (!) supermarket.

Yet another victim: welcome to the club, enjoy your stay This forum is such a great resource of inspiration, so I'm very happy that you liked my dak gochujang bokum recipe, it made me feel like giving back a little. Oh and I gotta second the other comments, your pictures are very drool-worthy indeed.

Now that you mentioned it! Oh and it's actually great that you brought it up, because it reminded me of a question I wanted to ask. What kind of ratio did you use for ginger:garlic? Mine was pretty much 1:1 for ginger:garlic and a bit more beef than onions.