SheenaGreena

I salted the veggies for only 30 mins, because I was lazy and didn't feel like waiting. I thought it would turn out okay and boy was I wrong. Thanks for the compliment on my mother, very sweet of you and yes she is a fabulous cook Maybe i'll ask her about the kimchi when I call her today, but she won't be able to give me any exact measurements. Everything is to taste. so another quick question. Since I have saeo jjut and all the baby shrimp are whole, do I grind them in the food processor when I am making my kimchi?

I just came back from the korean grocery store and I bought: new bag of gochugaru rice flour saeo jjut and small baby raddishes with HUGE tops. they didn't have any regular sized raddishes that are used in chonggak kimchi. Just huge diakons without tops and these baby ones the size of my thumb. Do I salt the raddishes and the tops together? If so how long? You bet your butt I am going to add the tops to my favorite, because they taste so yummy

gaylord was funny when I was younger, always used to make me snicker.....but I think that it's a popular last name. I think that there is a movie production company out there called gaylord

I know you can get the timberdoodle in specialty cheese shops in vermont, but that is just too far away for me. I believe timberdoodle is slang for some sort of animal (I forget which one, but if you do a search...you'll find out). I'm pretty sure the rice flour one I had is the one that you described. I am a cheese novice and I guess I don't appreciate those mild flavours. I am all about the assertive kick you in the butt cheeses and this one just doesn't do it for me. It seems like it would make a good mild grilled cheese, but maybe that is just wrong on so many levels.

whoa....dairy in kimchi? I don't know.....sounds very strange to me. If I mentioned this method to my mother, she might beat me with a stick Then again, isn't the same bacteria found in yogurt, the same that naturally occurs in kimchi during fermentation? Lacto - something - or other Sheena How long did you salt the kimchi, and then did you rinse it? I made kimchi last month, and I overly rinsed. The kimchi was good but it needed the extra salt. About the how long to leave the kimchi out depends on the weather. If it is really warm you might only have to leave it out for a day or two, but if too cold it might take almost a week. I gage it by taste or bubbles. Let it sit for a day or two and then taste. Keep tasting until the kimchi seems just about right and then refrigerate. Rice flour, well that is debated. Somepople say that it helps the spices stay near the cabbage, and other says it helps with the texture of the kimchi..*shrug* Sometimes I add the rice and sometimes I don't. The only difference I can see is that the kimchi is more "watery" without the rice. I wish I could get Chongak here but alas I will have to grow it out in my balcony next year if I want some. *sniff* Tips: Well the things I learned when I made kimchi. You can decide what to use or discard. Use sea salt or kosher salt. Salt every leaf really well. Let it sit in brine 2-4 hours or 24 hours depending on weather but make sure to "turn" the ones in the bottom to the top so all cabbages get some of the brine. Rinse well, but not so well that the cabbage isn't salty at all (really don't do that!) You can use salt in place of the saeu jjhot (salted shrimp) or fish/shrimp sauce. I perfer the salted shrimp, salt, and fish/shrimp sauce in that order. a little bit of sugar helps with the taste. (about 1 tbsp for about 1 gallons worth of napa kimchi) Don't leave the kimchi out for more than a month in warm weather... ← well lets just say that after sitting out for 24 hours, my baechu kimchi looks like crap. The leaves aren't even translucent and are still hard and not even wilted. I basically crapped out and salted the leaves for a whopping total of 30 minutes. Next time I will definitely salt the leaves overnight (this seems to work for my mother) and do a good rinsing off the next day. I also noticed that the kimchis, both baechu and kkakdugi, are incredibly watery. I think I am more of a fan of the rice flour method, as it seems to add texture and consistency. I would really like to go to the korean store this weekend and buy some radishes to try out the rice flour method. I will probably have to buy a bigger mixing bowl and some big jars though before I do anything else. I find that those big plastic bowls that they sell in asian stores (you know, the ones that you use to clean yourself with in korean showers - for washing your hair, washing your face, etc) are great for mixing large batches of kimchi in or for salting your veggies. Also when using fermented fish in kimchi, can I use any fish product? Has anyone ever tried belacan in making kimchi? I wonder if that would result in an extra tasty and extra fishy result.

What?? Ara jiru is a type of soup that you make using what's left of a fish after you fillet it. We even have a thread on arajiru here. You are probably referring to shime saba. ← haha, whoops! I knew I was wrong, but I guess I thought I would just wing it and assume you were talking about the vinegar marinated fish. Sorry about that

wow, thought I was the only one who enjoyed mickey d's ice coffees. They taste like pure dessert - especially with sugar and cream and plus they are only $0.99. The other month, I had a nice chicken bacon ranch (something or other) sandwich from them and it was pretty damn good. The bacon was surprisingly crispy and thick and wasn't flacid and thin like the shit bacon that comes on burgers at wendys. I'm sure it was a million calories, but I'd definitely order it again.

hey I was the same way. I hated korean food growing up and I would beg my parents to take me to mcdonalds or burger king...or if I was in korea, Lotteria. Now that I am older (and much wiser) I would take korean or chinese food for that matter over fast food. I think I wanted mcdonalds because of the happy meals and the chance to play in the ball pit. For some reason, that ball pit always smelled like stinky feet and sweat....ugh gross. I'm surprised I never barfed while playing in that damn thing after I ate my happy meal : /

I just made kakkdugi and cabbage kimchi. I salted the cabbage and the raddish and just made a paste of gochugaru, fish sauce, garlic, ginger, and sugar. I basically rubbed both veggies with the mix....added some extra gochugaru (can never be too spicy) and added some green onion. I hope to god they come out okay, cause I didn't salt either veggie for very long and if it comes out correctly I'm going to actually crap myself (mmmmm tasty). I am going to leave all 3 jars out on my kitchen counter for a few days and then throw them in the fridge. Since I didn't salt the cabbage for very long, do you think it will still taste okay? Does this mean that I have to wait longer for the cabbage's flavors to "meld" ? Also what does adding rice flour to kimchi do? Add consistency? I think this weekend I am going to try to make that kimchi where you stuff the mixture under each leaf. It's time consuming and a pain in the butt, cause you have to buy large jars/containers to hold large heads of cabbage. I would also like to try my hand at making whole raddish kimchi. Kakkdugi is okay and everything, but there is something about picking up a whole raddish with your chopsticks and chomping away that makes me happy. Plus I am all about the raddish tops...something you can't get with cubed raddish kimchi. if anyone has any tips or suggestions, I would appreciate it

well not real kimchi, because I am 1) lazy 2) and I don't feel like buying fermenting products like shrimp, squid guts, etc. SO, does anyone have a super easy recipe for a novice? I have cabbage, moo (radish), vietnamese fish sauce (you'd be surprised...this tastes good in korean kimchi recipes), garlic, ginger, gochugaru, and green onion. How do I combine all to make an excellent and fool proof recipe? Also, how long do you think I will have to wait to eat the kimchi? 2 days? a week? there is no way I am going to ask my mother how to make it because her instructions are always so confusing and she makes kimchi the hard way - making her own gochugaru, using rice flour, etc etc, no measurements on anything, just tasting as she goes along. Way too hard!!

I believe the cantonese method is to use chicken stock with some ham and maybe seafood? either way, sounds decadent and delicious. I have never had shark fin soup, but if someone offered it to me this way I would definitely not turn it down.

sujaebi = lazy dinner for me. Just take some dashida, potatos, flour, and water and you have a meal Last night i had a dream that I was in korea shopping and eating soondae. I want to die right now, bc the apparently the next time I am going to Korea is after I graduate college.

ara jiru, is that the method of placing mackerel in vinegar and then eating it? If so, I have yet to do that. There is no way I am going to take all of the bones out of the mackerel before eating it That's why I am a huge fan of salt grilling mackerel, or eating it out of the can (this way the bones are soft enough to chew). I really do need to try the vinegar method, cause it sounds very tasty and refreshing.

since this post has been quiet, and since I haven't been posting a lot lately I'll throw in my 2 cents. The other day my boyfriend took me to La laiterie in Providence the other week for my birthday dinner and one of the more memorable cheeses was one called "Timberdoodle" Despite the hilarious name, it was in fact a very very yummy cheese. I believe it was a washed rind sheep or cows milk cheese (I forget). I looked around for it in the boston area, and unfortunately I couldn't find it anywhere. Instead I bought a great washed rind goat's cheese from colorado (forget the name) and a fantastic blue from VT. eta: I had a pretty bland cheese the other day on a cheese plate at this restaurant here in boston called "the Butcher Shop". I forget where it was from, but it was a cheese rubbed with rice flour. How weird is that? It didn't taste like anything, just milk. However I did have a really good sardinian cheese (forget the name) and another cheese called "hooligan"

ughhh, there is a restaurant that just opened up in boston called "Savant Project" what does that even mean? stupid stupid stupid hah, kuma. I just found a new fav word

lets see....it was last week so I decided to roast a nice chicken. I brined it and rubbed it with lots and lots of plugra butter, salt, garlic, and thyme, and put a lot of that mixture under the skin as well. I made sure to add tons of yukon potatoes next to the chicken so that they would roast in the fat. Oh my god was my chicken delicious. I kid you not, I took the entire chicken and ate it in bed ): Well I didn't eat the whole chicken, but who eats a whole chicken (un cut) in bed? I also made sure to save as much chicken fat as possible so I could drizzle it on some arugula......omg. Oh and on some other foodie webpage I was reading, someone mentioned dipping pork rinds in siracha. I will definitely try that again in 28 days or so

Thanks for catching my error (I meant to say anchovies)--my excuse is that I had sardines for dinner tonight. Personally, I usually eat Asian pears with the skin on, as long as it isn't too tough. We often get smaller pears from our friends' trees or organic ones, so I don't find the skin particularly bitter or tough. I am really not fond of peeling almost all fruit as is the custom in Japan. Especially since we don't often get the huge fruit that they get in Japan. If I peeled everything, there would be very little left to eat. ← I actually put sardines down first, then edited it to say anchovies after I read your post. I always get the two totally confused, and always mix them up. So they are anchovies then? I will have to remember that niboshi = anchovies I forget the korean name for them? (help!) I would imagine smaller asian pears having a much softer and tender skin compared to the big ones. The ones I am used to eating are the size of my head (well close to it) and have really really tough skins. I didn't know that it was customary to peel the skin on fruit in japan, as its pretty much the same in korea. asian pears are one of my favorite fruit to eat. It was always a real treat to get a $20 -$30 box of asian pears from korea during the colder months. My mom left the box in the garage so that they would keep extra cold and after eating a pear I'd always put the "fruit sock" on my head and do a little dance.

where's nakji when you need her? I'm pretty sure she's eaten seal before (I've seen her mention it before somewhere on here) seeing as how she is part inuit and all. However I don't know if she's had it cooked, raw, or both. You should ask her how it tastes. I believe that I have had seal in some sort of Chinese medicine concoction, seeing as how there was a picture of it on the packaging along with a bear and a deer. My mother made me drink the crap when I was young and oh my god it tasted like ass.

Im confused, you had asian pear the other day for dessert....did you eat the skin? Usually its really bitter and makes my mouth pucker, so I was wondering. How did you make your egg drop soup? When I make mine (korean style) I like to add a few dried baby anchovies (or are they sardines? niboshi) to some water, whisk in some eggs with my chopsticks and add sliced green onion at the end. Its a very very easy recipe and goes well with kimbap. I even like to dip my kimbap into the egg drop soup sometimes - very yummy. kind of a dumb question, but at school I'm assuming all of the professors teach in french, right? eta: when I make miso soup I like to add shredded carrot, potatoes, cubed eggplant, shitake mushrooms, tofu, green onion, kabocha, shredded cabbage, etc

all these sound great (especially ah leung's pictorial), but do you have any suggestions for them in a stir fry or is that not common?

I bought them at my local asian grocer and have no idea what to do with them. I'm looking for a great recipe thats vegetarian or uses pork, since pork is the only meat I have on hand (nothing wrong with that, right? ). thanks in advance *ahem* something along the lines of the fried tofu puff dish in post number 6 here

OMG can't believe one of my most favorite egulleters is finally posting (I'm posting before I even read the entire thread....so I'll go do that now eta: sounds like something I'd say. I have never had hai.....forget what it's called...chicken and rice, but whats so great about boiling chicken in broth with rice? is it the condiments? the simplicity? Isn't it singapore in origin?

all kids, no matter where they are from love sweet and meat. Combine the two and they will usually love kalbi or bulgogi. how about soups? kalgooksu, mandoo guk, ddeok guk

I believe they do tangerine makkoli in chejudo, cause they grow a TON of them over there....that and tangerine sujaebi

loved all the soondae pics, thanks. I really want some warm soondae now...and those peaches are a good price. I thought they'd be more expensive and they probably are if you bought them in a department store