SheenaGreena

I notice, that whenever I cook soba noodles, they always break up and end up in tiny pieces an inch or two long. I always add them to boiling water, turn the heat down to a low boil, and take them out at around 3-5 mins. I buy a korean brand of noodles, they suggest to cook them for 5-6 mins, but I always find that that is way too long. Is it the brand of noodles that I buy or is it the way I cook them? I also don't stir the noodles a lot when I am boiling them. I feel that if you stir too much, it might add to them breaking up in tiny pieces

I read that you can use umeboshi to pickle vegetables, is this true? I have a lot of them and some shiso and I was wondering if anyone had any good recipes using them or just the umeboshi and some other vegetable? I think the pickle would make a good gift to take home to my mother when I go visit her. how do you make umeboshi vinegar? can I drop a few umeboshi in a bottle of vinegar?

doddie, what do you put in your empanadas? an empanada sounds like it would make an excellent lunch to take to class. Do they taste good if left out at room temp for a while?

some have a lot of salt (from preserving), but that's what the rice is for. You have to eat really salty things with a lot of rice. For example, my mom goes crazy if I take a lot of spoonfuls of dwaengjang chigae (korean miso soup) without taking bites of rice in between. "AGHHHH, TOO SALTY SHEENA!" I think seollangtang is made from a special cut of meat and bone, but I make an oxtail version that is really similar. You take some oxtails and soak them overnight in some water, changing the water a few times so that all the blood will come out. Boil the bones in a lot of water, when the water comes up to a boil, throw all the water out Boil the bones again for a second time, simmer for 6-8 hours (my mom does it overnight). Keep skimming the broth so that it's clear and milky colored. If you want, you can boil the bones with onion and some garlic, but I just use oxtails and nothing else when you make soup out of it, garnish the soup with salt, pepper, green onions, and some gochugaru.

Im buying rye bread tomorrow.....

Exactly. I just scrape mold off of bread/cheese as long as it's confined to a relatively small area. Toast that puppy and you're good to go. ← I didn't scrape the bread!!!!!!! I don't know why I didn't cut off the spots (there were tons), maybe I was lazy?

I've never had really salty naengmyun and I have never seen naengmyun made from seollangtang broth (white bone broth). When I think of seollangtang I think of winter and snow. naengmyun broth is really really easy. It's just boiled beef brisket or flank steak w/onion, garlic, and a little bit of sugar and vinegar eta: I just read that some koreans will add sprite or 7up to the naengmyun broth in place of the sugar. That sounds kinda tasty to me.

I just made some bibim guksu for lunch. It's a korean dish of cold buckwheat noodles mixed with: lettuce, salted cuke, chopped kimchi, and a mixture of gochujang, sugar, sesame oil, sesame seeds, and some rice wine vinegar. It's really easy to make, its great since it's cold and plus it's like 90 degrees here in the kitchen. Their is no ac here

Here is a pictorial on some Bibim naengmyun (or bibim guksu, I don't know the correct name). I just made some for lunch and it took me about 15 mins Here are the ingredients. Lettuce, salted cuke, gochujang sauce (sesame seeds, gochujang, sugar, sesame oil, and rice wine vinegar), and the buckwheat or soba noodles. Here is the chopped up sour kimchi that I used as a garnish. It's probably 2 months old. Pic of the noodles being rinsed in cold water Here are the noodles and mix-ins shown bibimbap style, so you can see whats going in and what proportions. Lastly, here are it is all mixed up and ready to eat

last weekend I ate some moldy bread. It had white spots all over, and hadn't reached the "blue" stage yet. I just shrugged my shoulders, toasted it, and put some honey on it good to see takadi is a college student with horrible eating habits like me (:

should've added that bibimnangmyun usually has sliced sour kimchi mixed in and sliced cucumber is added. My mother makes her version this way, but everyone's is different. The key to bibim nangmyun is that there is no broth and its spicy

good news, if you are very lazy (such as myself) then you can get packets of nang myun kits at your local korean grocery store. They will contain a packet of frozen beef broth and a packet of dried buckwheat noodles. To make it, you boil the noodles in some water, then drain and rinse in cold water. To thaw out the broth, I leave the packet in a bowl of cold water for a few minues and then throw it into a bowl with part of it frozen. If its not cold enough, you can add ice cubes. The key to nang myun is the temperature. It's not served cold, or at room temperature, it's served ICE cold I like to garnish my nang myun with julienned cucumber, a hard boiled egg cut in half, some sliced pear, and a dash of hot mustard or vinegar. Rarely will I add sliced boiled beef The difference between the nangmyuns are as follows: mul nangmyun: nangmyun that has broth (mul is translated as water) and is usually garnished with beef and pear bibim nangmyun: nangmyun that has no broth and is bibim (mixed) with lots of hot seasoning like gochujang, vinegar, etc. hwe nangmyun: nangmyun that has no broth like bibim nangmyun, but has raw fish thrown in...usually raw skate. Hwe actually means raw or sashimi in english there is also a really good nangmyun (probably my favorite) that is seasoned with young radish kimchi tops and it's kimchi juices. It's like mul nangmyun, but really spicy

forgot to add, I'll eat the outside of candy bars (the hard chocolate) before eating the inside part. I will also eat baby carrots in a similar way and try to eat the outside and not the core, ending up with a perfect stick in the end.

bacteria poop flavoured broth?

good point about them serving it before the rice comes. They do the same thing in korea by the way...and I guess it's okay to pick at the non salty items, but the ones that are really salty should be eaten with rice. I'm one of those people who dive into the banchan before the rice comes....but I only eat a little bit becaue it tastes so delicious michael, I think I know the fish dish that you ate, but I don't know what it's called. I think the fish is usually croaker and it's sliced in chunks with the bone still iinside the fish?

actually I lied, potato salad is also served kinda mashed up (like mashed potatoes) or it can be cubed up. I would just say that it's just potatos with lots of mayo and some seasoning and tastes like a bad version of american potato salad give a korean a potato, apple, an ear of corn, and some mayo and he/she will make potato salad with that and nothing else. ew

I agree with k8memphis...everything should be cooked in bacon fat or lots of butter veggies also taste really yummy with lots of kimchi and maybe some msg?

i'm pretty sure korean potato salad is usually made with cubed potato like in its western counterpart. Maybe you should mention that panchan isn't an appetizer and you should eat it with your rice and main dishes when they arrive? A lot of people make the mistake of eating all their panchan before the main. other than that, looks good should've added that manul means garlic in korean, NOT green onion (that's called pa)

I forgot doktorimuk muchim -yummy seasoned acorn jelly brown or white? for anju, I like dried squid, dried cuttlefish, or dried fish (don't know the name) with lots of peanuts and sliced fruit

or ice cold cucumber spears dipped in chogochujang? tell yoonhi I'll be over and to put the rice on

that webpage isn't very good. notice the translation for pa jeon? pork meatball? I don't think so

that pan fried tofu isn't deep fried, it's pan fried in oil. Have you ever made it? when I fry it in a little bit of oil, it always gets golden on the outside. Its also eaten at room temp for some reason. I don't think I've ever had hot panchan now that I come to think of it that webpage isn't the greatest guide. Some of the translations are misleading..but the pictures are nice. I don't know if I'd consider japchae to be a side dish? I always ate it as a main growing up (and I don't like it very much). Jang jo rim is popular in my house, but I never see it at restaurants myeol chi bokkeum - very popular at korean restaurants oh and gochu with gochujang and dwaengjang is usually served. you dip the gochu (chile) in the gochujang or dwaengjang kkaenip chorim is also popular

any more questions? this thread makes me hungry....all this talk about potatos and kimchi

no, thats just potato salad...the western version if you look at the caption it says gamja salad, which is translated as potato salad here's gamja jorim (I don't know why they didn't label it that way)top right

gamja jorim = "potao braised" they are just potatos that are braised in soy sauce, sugar, vinegar, etc potato salad in korean is: potato sa la du