ChryZ

Thanks for the kind comments. I really appreciate it. Usually it's your food porn that leaves me breathless. Getting such warm feedback from you really made my day. Ingredient limitations indeed, the leek garnish was also a brainchild caused by it ... I wasn't able to get any cilantro while shopping for the dish. Mole poblano is truely something special and I can only encourage anyone who is interested in mexican cuisine, no wait, anyone who is interested in food to give it a try. I'm living in Germany. All ingredients are pretty much available, cilantro if I'm lucky and the selection of chiles is very limited. I had to mail-order my mulato, ancho, pasilla, chipotle, etc. Hm, the whole affair was actually quite quick and painless. I'm not talking "time is flyin when ya havin fun" here ... 90 min for the whole set, the beans took 90 min and were cooked ahead.

Kinda late to the party. Her is my take on Mole Poblano. I've roughly followed the recipe from Diana Kennedy. I used these ingredients: 6 TBSP ground mulato chile (seeds and veins removed) 5 TBSP ground ancho chile (seeds and veins removed) 6 TBSP ground pasilla chile (seeds and veins removed) 30 G plain chocolate (high % of cocoa, 1 OZ) 12 X chicken drumsticks 1 X tortilla 1 X slice of white bread 4 X garlic clove 4 X clove 1 CUP whole-canned tomatoes in juice 1/2 CUP lard 1/3 CUP pumpkin seed 6 CUP chicken stock 6 TBSP chopped almonds 4 TBSP sesame seed 1 TBSP honey 1/4 TSP aniseed 1/4 TSP coriander seed 1 TSP black pepper corns 1 TSP salt (to taste) 1.25 CM cinnamon stick (1/2") I had to settle with ground chile since whole dried ones were not available. A few quick impressions of the cooking process: I'm really happy with my first try. Amazing sauce!

Sorry for "rewarming" the seasoned/unseasoned-rice discussion, but I was wondering about barachirashi「ばらちらし」. Is that dish a donburi? If yes, then it's one of the few with seasoned rice.

Dunno. Deep fried stuff, sweet/sour and cooked fruits are all not my cup of tea. So I made, Dak Galbi Panfried chicken in hot chili sauce with veggies. ( | |3)ingredients 2-3 X chicken breast (cubed) 1/4 X cabbage (shredded) 1/4 X leek (chopped) 3 X garlic clove (sliced) 2 X scallion stalk (chopped) 1 X sweet potato (exchangeable with ricecakes or noodles) 1 X bunch of sesame leaves (perilla, shiso, optional) 1 X chili (deseeded and deveined) 2 TBSP gochujang 4-8 TBSP rice wine or soju yang nyeom jang ingredients 1 X chili (deseeded and deveined) 1 X scallion stalk 1 X garlic clove 3 TBSP soy sauce 1 TSP chili flakes 1 TSP roasted sesame seeds 1 TSP sesame oil 1/2 TSP black pepper green perilla leaves were out of stock, so I had to go with the red kind, no worries, they are optional ... but they DO add some funk to the dish blend the yang nyeom jang ingredients until smooth and marinate the cubed chicken with it, 30m-24h, chop up the veggies, keep some scallion, leek green and perilla aside, add the gochujang to the chicken and its marinade, mix well heat an oiled pan, add veggies and chicken, let sit for an moment until it's crackling start stir-frying, keep at it for 10-15 min add the big splash of rice wine or soju, flambe if you like, keep stiring to deglaze the pan and to glaze the pans' content add the saved greens and leaves, give it another quick stir serve piping hot, top with a drizzle of sesame oil this version is good for 2 servings, when served with some sidedishes, soup and rice ... maybe even 4 servings I like it chunky, but less chunky is fine too

Never had that dish. Which of the recipes below would do the trick? http://www.citytv.com/vancouver/TangSooYoo...ndSourPork.aspx http://cook.naver.com/search/recipe.nhn?p_no=1356 http://cook.naver.com/search/recipe.nhn?p_no=1584 http://cook.naver.com/search/recipe.nhn?p_no=1047 http://realcook.co.kr/editor/uploads/junk/4428d634b984b.jpg

You're welcome. Exchanging the ketchup or adding other stuff is really the key to tweaking the dish to personal preference. I'm going to try an amakara (soy/mirin) flavoured version soon.

Thanks! Oh I would love to hear more about those special spices *poke*

Thanks. Korean BBQ is great, just thinking about it makes me hungry My banchan skills are pretty poor, but I love to toy around. I usually work with what's at hand. Without reading your suggestion, I used sesame oil and black sesame seeds last night ... telepathy? Many recipes for are dak kalbi seem to be gochujang based. I'm a little bit confused here. I'm not nitpicking, I used the marinade with chicken myself and it was very good, I'm just not sure if dak kalbi is the correct name for it. Oh and I'm literally confused about the term dak kalbi. Isn't kalbi korean for rib? I've never seen dak kalbi with chicken ribs Standard kimchi with cabbage or white radish, nothing fancy. Store-bought is fine too, but the stores are a bit away. So sometimes I have to resort to making my own. Woah, brief? That's pretty extensive. Thanks for sharing. While looking for my ssamjang, I found a lot of different ssamjang recipes here.

I once did a naver image search for dak (chicken), while doing research on Dak Gochujang Bokum. Back then I stumbled upon this pic, I was close to licking my PC display and the pic kept haunting me. Later on I learned, that the dish is called Buldak (bul=fire, dak=chicken, fire chicken). Unfortunately I wasn't able to find any english recipes, but I managed to find a few korean ones (1, 2, 3, 4). This is the result: Buldak (korean fire chicken) main ingredients: 2 X chicken breast 1 X mozzarella (optional) 1 X scallions' green 1 CUP cooked short grain ripe 1 TSP sesame seeds marinade #1 ingredients: 4 TBSP soy sauce 2 TBSP sugar marinade #2 ingredients: 1 X red or green chili 1 X ginger (thumb-sized) 4 X galic clove 3/4 X scallions 1/2 X small onion 1/4 X pear (optional) 2 TBSP sugar 2 TBSP chili flakes (or chili powder) 2 TBSP soy sauce 6-8 TBSP rice wine (or chicken stock) 2 TBSP peanut oil 1 TBSP honey 1 TSP dark soy sauce (optional, just for coloring) 1 TSP mustard (optional) 1 TSP sesame oil (pressed from roasted seeds) banchan #1 ingredients (mini side-dish, steamed bean sprouts) 1/4 X scallion (sliced lengthwise) 1/2 X small onion 2 CUP mung bean sprouts 2 TBSP sliced ginger 1 TSP sesame seed oil (pressed from roasted seeds) 1 TSP black sesame seeds banchan #2 ingredients (mini side-dish, purple coleslaw) 1 X half red cabbage (shredded) 2 TBSP veg oil 2 TBSP rice wine vinegar 1 TSP soy sauce 1/2 TSP honey or sugar 1 TSP salt and pepper (more or less) no pics of the coleslaw prep, just shred the cabbage and mix with the other banchan #2 ingredients, best done a couple of hours in advance, the coleslaw needs some time to develop its full flavour marinate cubed chicken in marinade #1 ingredients, at least for 30 min up to 24h clean/peel/chop the hard ingredients of marinade #2 combine all ingredients of marinade #2 in a blender blend until somewhat smooth slice some of the scallions' green for garnish/topping combine all veggie ingredients from banchan #1 in a bowl, cover the bowl and microwave it for 90 sec with 600W, the veggies will steam from their own water content and soften up, dress them with the remaining banchan #1 ingredients heat/oil a pan, stir fry the chicken pieces, pick them out of the marinade, don't pour the whole marinade into the pan, its sugar will burn easily add half of marinade #2 (the whole marinade is good for 2-3 servings) stir fry for a few minutes with medium heat deglaze the pan with some rice wine or chicken stock, simmer until the liquid is vaporised arrange chicken in a broiler proof dish (cast iron dish/pan or sturdy porcelain), shred some mozzarella around the chicken pieces place the chicken under a broiler/grill at max heat until the mozzarella melted and the chicken got dark (not black), crusty spots ... charcoal grilling/BBQing would work too (I would skip the mozzarella though, hehe) serve garnished with scallion rings and sesame, accompanied by rice and the banchans some close-up pics for your viewing pleasure: enjoy, I sure did

Awesome, kids are so hard to please The sauce is braun gravy. I've got a pictorial on my Blog, but I happily share it here too: main ingredients: 120 G ground beef (~1/4 pound) 1 CUP cooked short grain rice 1 X egg 1/2 TSP salt (to taste) 1/2 TSP black pepper (to taste) brown gravy ingredients: 1 CUP water 1 TBSP flour 2 TBSP ketchup 1/4 TSP salt (to taste) 1/4 TSP black pepper (to taste) cook the rice, start the Loco Moco cooking when the rice is ready, season ground beef with salt and pepper form a patty (I like flat/large patties, so a piece of tin foil is handy since the meat is shrinking by pulling together while frying, the tin foil helps to form a flat patty while giving support to it, the patty is easier to handle that way) lightly oil a pan, heat it up, add the patty when the oil is smoking fry according to personal preference, the brown bits in the pan are nothing to worry about, it's pure beef flavour and the base of the gravy park the patty in a bowl of rice, lower the heat of the patty pan, heat another pan, crack an egg into it, fry to personal preference cover the bowl with a plate (the patty will rest for a moment while getting juicy again), add flour to the patty pan and brown it a little, stir well, add pepper & ketchup & water, stir vigorously with a wire whisk until smooth, season to taste with salt when the gravy thickened place the fried egg on top of the patty and pour the hot gravy over them, enjoy The recipe is pretty basic and can be easily tweaked to personal preference.

Thanks to both of you for the explanation. Sujebi sounds great, especially for its more convenient dough-handling. My noodle dough for kalguksu was a bit too sticky and it made the handling tricky. I need more practice, but with a tasty dish like this I can hardly wait to give it another shot, hehe

Loco Moco sparked my interest, so I gave it a shot: Very tasty and not too time consuming ... excellent weekdays dish.

Thank you so much, I really appreciate it. Oh and this was my first take on the dish ... actually there were many firsts: I never made noodles from scratch, gutted/filleted fish nor cooked clams before. I'm really happy with my first attempt, even though there is room for improvement: I wasn't able to get any kombu/dashima for the broth and to be honest the noodles were a bit of a struggle. Please tell me more about the dumplings. Is there a filling for the flattened dough, like a mandu or would you just add it as it is? The dried/salted anchovies question is actually pretty good. Drying and salting are methods of preservation since fresh anchovies go bad easily. I guess apart from the saltiness and texture there shouldn't be much of a difference regarding the aroma. May I suggest naver.com? Click here for a naver image search for 수제비 (Sujaebi).

Thanks for the kind comment. You're right, there are many ways to make this dish less time consuming. I'm going to cut a few corners from now on to make the dish more weekday friendly ... and reserve the "full" version for special occasions, like when you come over for dinner

Kalguksu (other romanization: kal gook soo) means in korean: knife (cut) noodles. In this case with seafood broth and veggies. soup ingredients 250-500 G clams (0.55-1.1 LBS) 2 L water (8.5 CUPS) 10 X fresh anchovies (dried ones are okay too) 1 X scallion 1 X zucchini 1 X onion 1 X carrot 1 X red chili 2 X potatoes 2-3 X soy sauce noodle ingredients 1 CUP water 2 CUP wheat flour 1/2 CUP starch 1 TBS salt soak the clams in salt water for 30-60 min chop the veggies into quick cooking stripes and chunks combine water and flour from the noodle ingredients knead until smooth, dust with some starch wrap the dough in plastic wrap, let it rest in the fridge for up to 30 min fillet the anchovies, it's not pretty so click here for visualisation, slit the fishs' belly up to the head, snap the "neck" close behind the end of the head, use the end (not the tip) of your knife for that, pull the head off, the innards will follow attached to the head if done right, open the fish like a book and remove the spine tail-wards, repeat: scrub the clams to remove any sand or dirt, examine every single one of them, discard open or cracked ones, they are dead already ... only 4 in my batch, yay roll out the dough and slice into noodles bring water from the soup ingredients to boil, add sliced onions and anchovies add the clams after a few minutes when the clams start to open, then add the noodles, stir them a little to make sure that they don’t stick to each other add the rest of the veggies closely afterwards, lower the heat and simmer until the veggies are done, season to taste with a little salt and pepper, add 2-3 table spoons of soy sauce for some umami serve piping hot, a second empty bowl or plate is handy to pill up the clam shells, (watch out for still closed clams, discard them as well, fortunately only three here) second serving with clam shells pre-removed, bowls loaded with goodness this was my first take on the dish, I'm pretty happy, it was delicous

can't commit to what? omitting rice from your ssam? too much filler! always when I have sam gyup sal or kalbi at home I don't ask for any rice. if I have rice while eating ssam, I will just dump the whole bowl into whatever soup I am eatingplease people, try the grilled kimchi. also, is there any way to get rid of smelling like bacon or grilled beef after grilling in the kitchen for over an hour? After I do this at my parents house, my little sister and I go out shopping or something and omg our hair smells like bacon. It is so delicious and so gross at the same time also I hate chryz, because she (you're a girl right?) puts alot of effort and time into making her korean food and it shows. ← LOL, you're feisty, eh? With or without rice, it's all good. I like to have some rice with my main meal. Too few carbs and I'll get easily grumpy. Agreed, grilled kimchi is great. I'm out of kimchi at the moment, I really need to make another batch soon. Oh, the grilled meat odour is also great to perfume cloth! Nooo, I'm a guy. And yes it's true, there is some effort involved, but it's inevitable since my ethnic background is 100% non-korean. I'm not complaining, it's a lot of fun. Nice! I was wondering for a moment what to try next. Problem solved. Please do!

That would be awesome, but I have to pass on the soju!

Bulgogi was one the first korean dishes that I've tried to re-create at home. So I've made Daeji Bulgogi last night and took a few pics in the process: main ingredients 1 X pork tenderloin 1 X head ice lettuce 2 X garlic clove 4 X scallion (4 stalk) 1 CUP cooked rice 1/4 CUP roasted sesame 1/4 CUP veg or peanut oil 1/2 CUP sugar 3/4 CUP soy sauce 1 TSP pepper 1 TSP salt 1 TSP sesame seed oil (pressed from roasted seeds) banchan #1 ingredients (mini side-dish, steamed bean sprouts) 1 X scallion (1 stalk, sliced lengthwise) 2 CUP bean sprouts 1 TBSP rice wine vinegar 1 TSP salt 1 TSP pepper 1 TSP sesame seed oil (pressed from roasted seeds) banchan #2 ingredients (mini side-dish, fried garlic) 4 X garlic clove (roughly sliced) 1 TBSP peanut oil ssamjang ingredients (sauce, dip, dressing) 2 TBSP gochujang 2 TBSP water 1 TBSP minced scallion 1 TBSP rice wine 1 TBSP sesame oil (pressed from roasted seeds) 1 TSP doenjang 1 TSP chili flakes 1 TSP garlic powder 2 TSP roasted sesame cut the meat in thin slices, combine all other main ingredients (except the lettuce) blend until smooth, it's not necessary to get every sesame seed though marinate the pork slices, 30-60 minutes at room temperature should do the job, prep the rice combine all ssamjang ingredients mix well and set aside combine all veggie ingredients from banchan #1 in a bowl, cover the bowl and microwave it for 90 sec with 600W the veggies will steam from their own water content and soften up, dress them with the remaining banchan #1 ingredients, set aside remove the meat from the marinade, wipe off each piece on the edge of the bowl, try to remove a good lot of the marinade, too much left of it will cause a mess heat/fire-up a bbq pan, gass grill or charcoal grill, make a little tin-foil cup and add oil and garlic to it, it's like a mini deep fryer, keep an eye on it and remove it from the pan once the garlic turned gold brown the sugar from the marinate will burn quickly to bitter coal (Carbonization) if the heat is too high or the cooking process is too long, timing and heat control for the win, medium heat is hot enough to cook such tender/delicate meat, slow caramelization is the key keep flipping the meat, such thin slices only take a minute or two don't burn the garlic, flip it every now and then to check the browning process, remove when gold brown, drain fat with some paper towel the whole set, time to eat: all the food can be enjoyed individually, but the most delicous way is to grab a lettuce leaf, stuff it with rice, sprouts, ssamjang, roasted garlic and some bulgogi, then to wrap it up and munch it away in one go ... with a big grin on your face Comments, constructive criticism and hints are all most welcome!

Ehehe, I always try to "sneak" my beloved sesame into my dishes. To be honest, I've never heard of fukujin zuke before. Thanks for bringing it to my attention, yet another item for the shopping list.

My Japanese Curry. Pretty standard. S&B roux. I took my time though, browned the beef thoroughly in batches, then braised it for 90 min in shiitake broth. My best take on the dish yet.

Domestic Goddess, thanks for the hints. To make them flat should be excellent when the pajeon is not the main dish, but more destined to be an appetizer or banchan, I did that with my kimchi-jeon, cute little kimchi pancakes.

Your comments made my day. Thank you! Oh you are so right about the kimchi version, I've been there, well kinda ... without the pa, I did "kimchi-jeon". The hint about the buckwheat is great. I hoped for constructive feedback like that, I really appreciate it! that made me laugh (: ← Oh, I just copy'n'pasted it off the net ... is the romanization that bad or is it something else? I really shouldn't quote languages, that I can't read or speak! ;

Haemul Pajeon (korean seafood/scallion pancake with spicy dip) I've had this dish as part of a menu at a korean restaurant. Since I liked it a lot, I did some research on it. First I've googled for english recipes, then I've found the korean hangul version of pajeon (파전) via wikipedia. I've used it to search the korean search engine naver.com and found a lot of pics, funny pictorials and even a streamed cooking show (slightly annoying!), that explained how to cook the dish. Do I speak korean? No. I've just pieced the english infos and korean visual clues together and cooked the dish: main ingredients 1 X egg 1 X bunch of scallions 2 X red chili 1 CUP flour 1 CUP ice water 1/3 CUP squid (1/4 of a squid, small slices) 1/3 CUP baby shrimp 1/3 CUP scallop (two adductor muscles, small slices) 1 TSP salt 1 TBSP sesame oil (pressed from roasted seeds) 3 TBSP peanut oil dip ingredients 2 TBSP soy sauce 1 TBSP rice wine vinegar 1 TSP chopped scallion 1 TSP roasted sesame 1 TSP chili flakes 1 TSP sugar Regarding the seafood, it seems preferable to have one third clam-something, one third shellfish-something and one third cephalopod-something, but the dish might also work with just canned tuna first prep everything, once the pan is hot then there is no going back, clean the seafood, slice the squid, the scallops, the chilies and trim the scallions to pan-size, mix the dip ingredients final prep step ... the dough, use a bowl that will be able to accommodated the scallions, crack/mix egg, add a sip of ice water, salt and sesame oil, mix well, then add the flour mix and add only as much water that the dough is able to coat the scallions, if the dough is too runny then add another spoon of flour until it's right heat a pan, oil generous, then whip the pan with a paper towel, it will create a nice spread of oil pearls, wait for the oil to smoke add the scallions and somewhat align them before the dough settles down add the seafood and chili stripes, then spoon the rest of the remaining dough on top pour a little oil around the pancake/pajeon, use two spatula, shove them under each end and perform the first flip check the color of the pajeon, if it's not burn then everything is right on track, else adjust the heat a little or flip more often, use a spatula to peek underneath, don't burn the seafood side second flip, seafood-side up, heat is perfect just keep frying and flipping done when nicely browned, remove from pan serve sliced to make it more chopstick/dip-able 잘먹겠습니다 (jal meokkesseumnida)

Thanks, I really appreciate it. How uncanny, that you've mentioned bibimbap. I was thinking about that, while eating the dish. At first I sampled and enjoyed all items by themselves, but towards the end there is some inevitable bibimbap'ing action going on at the intersection ... and the mix of all items was truely delicious! I guess most people here know how to do teriyaki and miso/sesame dressing, however the korean twist goes like this: hot korean gochujang braised veggies: 1/3 X cucumber (exchangeable with zucchini, swiss chard stems, green pepper, etc) 1 X handful soybean sprouts (optional) 1 TBSP gochujang 2 TBSP thai fish sauce, anchovies stock or strong ichiban dashi 2 TBSP mirin 2 TBSP rice wine 1 TBSP honey 1 TSP roasted sesame combine all ingredients in a small pan, except the sprouts and sesame bring to boil for a minute or two, then reduce heat to simmer and let it braise away just drop the sprouts on top when almost done check back 5 min before serving, if it's too runny crank up the heat and evaporate some liquid until there is just a thick syrup-like sauce left, this will take just a moment plate it and garnish with some sesame and a drizzle of roasted sesame oil

Not as regularly as your family, however I do eat a lot more rice than your average European person. I like to cycle my staple carbs.