SheenaGreena

I cook mainly korean (what I ate growing up) and japanese with a smidgen of western foods thrown in. Im from Maryland with a Korean mother and a Caucasian father. My father's family is heavily influenced by pennsylvania dutch cooking so that has somewhat of an effect on the way I cook. Im attracted to korean and japanese cooking becuase I am familiar mostly with korean and I can apply a lot of korean ingredients to japanese dishes. Plus Japanese cooking is easy for me, very enjoyable, delicious, and healthy. I guess I have been cooking since highschool, but I really started after I failed (miserably) out of my first year of college in 2001. I cook more japanese now that I am more familiar with it through egullet. I mainly learned how to cook from watching my mother (which is more difficult than it sounds), watching a lot of cooking shows, and of course mainly from egullet. hopefully in the future I will learn how to make kimchi for the first time and learn how to bake. I can't even bake chocolate chip cookies...they come out horribly every time.

we see a lot of japanese-korean or japanese restaurants run by koreans because (in my opinion) japanese food (sushi) caters mostly to western tastes. Koreans will get more business from americans if they have japanese food on the menu as well as korean food. Korean food just isn't that popular as japanese or chinese food. You do see chinese food at korean places except these places serve things like: jajangmyun, tangsooyook, jampong, jelly fish salad, etc. They don't serve americanized chinese food, rather the chinese food you find in korea.

I just made my version of oi moochim without the oi (cucumber). I took the recipe from egulleter zenkimchi's blog. After reading his blog entry about oi kimchi I knew I had to make my own. I was planning on buying a few cukes today....but I wanted to try it with some radishes. The radishes I have are either chinese or japanese I have no clue. They are long, skinny (width of an inch), and mostly green with a bit of white at the bottom. here is zenkimchi's recipe zenkimchi's oi moochim recipe instead of honey or corn syrup I used sugar and am planning on using probably a teaspoon more of gochugaru. This recipe is great as a side dish with grilled kalbi and eaten outside. Next I am going to make some mul kimchi which is water kimchi. eta: here is a photo of the daikon I'm using green daikon

ohhhhh thanks for all the suggestions. btw I just did a search on ebay and I think all of the whisk attachments that are offered aren't the correct ones for my model. boo

I like metal chopsticks, because they have such small ends for picking up things with ease. wooden chopsticks stink because they are way too short. I feel like a little kid when I eat with them. My 21 year old little sister still eats with wooden hello kitty chopsticks for little kids - what a nerd.

hiroyuki are those "melons" in fact fat zucchinis (sp?)? Those are really delicious coated, deep fried, and served with a soy dipping sauce. never had pickled zuchini but it sounds great

also why do koreans not pick up their bowls and not eat rice with chopsticks? I don't get it? Whatever I will always eat rice with my surgical metal chopsticks and pick up my bowl (i'll only do the last thing by myself and NOT in front of my mother). it's so weird that koreans eat a lot differently than the chinese and japanese. ps: metal chopsticks are the best and easies to use in my opinion, but Im sure that only peter will agree with me on that one

I just posted about this on another webpage (starts with a C), but I figured I'd get more answers here so I'll try my luck here. Anyways in the summertime my mother always makes a delicious and refreshing salad that my family eats more as well a salad and not as a banchan. Its usually romaine lettuce, red leaf lettuce, thinly sliced onions, and some julienned green onion. The dressing on the salad tastes like it has: gochugaru, salt, sugar, sesame oil, and some rice vinegar. Does anyone know the name of this dish or the recipe for the dressing? My mother also does another salad type dish with watercress, garlic chives, and some weird greens that i have never seen before in my life...looks kind of like chrysanthemum. The dressing for this one is similar to the one at the top but with a bit of fish sauce. I'm wondering if thats an original recipe on her part or perhaps a true korean dish.

I know that you can buy certain add ons to the kitchenaid stand mixer like a sausage maker, pasta maker, etc etc. However I desperately need a whisk attachment. My boyfriend's mother gave me the mixer (its probably 30 years old) complete with the bowl, dough hook, the paddle mixer "thingy", but no whisk. Sadly she passed away a year ago and the whisk is nowhere to be found in her house. Is there a way I can purchase one or do I have to buy a brand new mixer altogether?

Just last week I found out that I left a huge bag of raw, shelled, peanuts open on the top of my refridgerator. I was going to use roast them anyways but instead I found lots of cocoons, babies, and dead moths. Barf Then the other day I dip into my large bag of rice (20 lbs), only rinse the rice once (usually I rinse it 5-10 times) and then throw it into the rice cooker. Lo and behold I grab a bowl of hot steamy rice and what do I see but a little moth baby on my spoon. It's a shame when you have to throw away half a 20lb bag of good korean rice

so when you all eat your cold soups do you like them ice cold or at room temperature? how about mul naengmyun? Thats a great dish for the summer time and is always best served ice cold with some of the broth partially frozen. One of the best naengmyuns I have ever had was made with chonggak kimchee (raddish kimchee) broth - basically the pool of red liquid that results from pickling, plus lots of leafy green raddish tops. naengmyun is probably the only good contribution that n. korea gave to s. korea and the rest of the world

you know you're an egulleter when you have actually contemplated using tumeric as eyeshadow (not a lot just a little), and rose water or orange blossom water as "perfume" eta: I dont think the above mentioned makes me an egulleter...it makes me weird

since when do having tattoos make you a neo nazi biker? guess I'm a neo nazi. anywho I enjoy diners, drive ins, and dives and yes guy fieri is a little annoying but he grows on you after a while

I like trani for soft serve injected cupcakes

anyone notice how wraps are always cold? I hate the flour tortillas they serve with them too..they usually taste like floury cardboard.

everytime I see that friendly's commercial and I hear some kid talking about wanting a "happy ending" I just shake my head in dissapointment. Who comes up with this crap? also pretty much every korean, chinese, or japanese product has some funny name or a funny engrish on it. I grew up with calpis and pocari sweat and it never bothered me ever. Pocari sweat is a pretty accurate name, cause it tastes like salty soda. Sounds gross but tastes great.

I love watermelon rind pickles. I can always get those from the amish or mennonites that live in maryland. I think I should buy a jar of those when I go home in 3 weeks...that and chow chow yum!

So it was 2001 and I was living in Philadelphia while going to Temple University. I was a poor college student with an equally poor boyfriend. He's from philly, but I on the other hand was maryland so I knew nothing about the tasty and delicious TastyKakes that were native to the city. We heard marvelous things about tasty kake "reject" products being thrown into the dumpster behind the factory. Lo and behold we went there on a Saturday afternoon and found boxes and boxes of tasty kakes UNOPENED (that's the key word here) in the trash. So what do we do? We load up boxes of our favorite tasty kake products. We weren't the only ones there though. There were other cars full of other people ready to get their hands on some free food. I know that after reading this post a lot of you are shaking your head or perhaps shaking your fingers at me, but hey the boxes were unopened and in perfect condition (they probably were trashed because of mislabeling) and they tasted fine. 6 years later I'm still alive and kicking. Anyone else have any tales of shame? By the way rooting around in the dumpster (no it didn't stink and it was only filled with boxes and tasty kake products) was and still is illegal.

Sheena: Have you made kimchi before? How long does it take? The recipe I was considering only calls for a few days (3?) of fermentation. Also, I think I have all the ingredients on hand except for the fresh seafood and vegetables. But I have been known to underestimate the PITA factor, so let me know what I'm getting myself into. ← nope never made kimchi before, but I've watched my mother and my grandmother make it my whole life. You need to salt the cabbage (my mother usually buys an entire box of cabbage to make kimchi) overnight then you need to add seasonings to taste. I have never seen my mom or family members measuring anything like salt, msg, gochugaru, garlic, etc. Does it really only take 3 days to ferment? I like it fermented longer...I like the taste of fresh kimchee dont get me wrong, but when its ripe and stinky then it's like a fine wine or fine cheese. what ingredients did you buy? You should make kimchee and post pics because I would love to see you make it. When you are done you can mail me a jar

even though doddie offered to mail you some, in the meantime waiting for the package of goodies from her you can just buy some packets of korean ramen or plain ol'maruchan ramen from the grocery store. The maruchan ramen noodles won't be as thick as the "bbu shyu bby shyu" ramen or say a packet of shin ramen but it'll do. I used to use whatever packet of ramen was around and eat that raw when I was little.

I had only half a jar left, but when I fit in a whole bunch of carrots to the top of the jar the brine quickly went to the top so there was plenty of it left over. I tried a carrot after sitting in the brine for one day and the outside tasted exactly like a bread and butter pickle (way more crunchier), but the inside hadn't been penetrated yet. All this talk of pickles and penetration is making me feel dirty!!! I would LOVE to make kimchi, but it is such a pain in the butt. You need a bunch of different ingredients and it is really labour intensive and takes forever. Take radish kimchee for example, that stuff takes forever to eat and the wait is excrutiating. Another easy lazy pickle is to stick some whole garlic cloves into some miso. The pickles won't be ready for months though.

I do that sometimes!!! It makes your skin so tight and firm...although I don't really need it, because I'm only 23 I like to take egg yolks and mix them into hot rice or mix them in with some natto. I am also sure that if you have some extra egg yolks it would be good to heat them gently over some boiling water - (double boiler) and dip your french fries into them. There is something amazing about dipping hot greasy french fries into warm egg yolks

I grew up in maryland and we called them subs or hoagies (I think?). I don't think there is a real difference except for regionality. However I feel like a grinder is something with cooked meat in it as opposed to deli meat?

scissors are pretty much indispensible in the korean kitchen. I use them for the following: to cut huge sheets of nori of kim into neat little squares cut huge pieces of baechu or chonggak kimchi into squares or manageble pieces cut noodles or you can use your chopsticks cut meat, most notably samgyupsal on the grill and pretty much anything else. actually growing up, my family always and still does keep kitchen scissors on the table at pretty much all korean meals. My mother and I cut kimchi at the table with scissors and cut kalbi into pieces or even anything in a panchan that is too bit to eat

I was gonna say the same, but I'm glad you did first On my sandwiches I will eat pretty much any cold cut and even vegan deli "meat". I really like the pastrami flavour. When I was younger I would eat the most disgusting sandwich. I took two slices of white bread and placed some deli sliced turkey breast on them with lots and lots of old bay sprinkled on top. I guess that's what happens when you grew up in maryland. Submarines - I don't really eat submarines but if I did it would probably be of the italian variety with lots and lots of sliced italian cold cuts: salami, sopprasatta (sp?), mortadella, proscuitto, etc. with slices of aged provolone, "hots", sliced onion and tomato, and some oil and vinegar. I usually order a banh mi when it comes to a sub (but that really isn't a sub) but it does have head cheese on it! Wraps - don't eat em Cold cuts - I don't discriminate between cold cuts, anything will do. aren't hoagies the same as subs? as well as grinders and heros?