SheenaGreena

korean food is absolutely horrible here in boston. I guess it's because there isn't a huge korean population here. I am originally from Maryland, so I was more exposed to better (not the best) korean food as well as my mom's. I really wish there would be more korean bakeries doing french style pastries, more jampong & jajangmyun places, bigger korean grocery stores (the ones in MD are huge), and a korean food court that serves korean comfort food and soondae. I can't get soondae here to save my life

koreans use buckwheat for noodles - naengmyun which are way chewier than soba noodles and I think taste a lot different. koreans also roast buckwheat and make it into a tea called "bori-cha" You usally drink it cold in the summer and hot in the winter. When I was younger it was a replacement for water during the day.

I never had kalgooksu noodles with cold kimchi juice, but I have had naengmyun noodles with chonggak kimchi juice before and it was absolutely delicious. thanks for the pictures and making me extra hungry! ps: my mom, little sister and her boyfriend are going to korea for a month this summer and I am so jealous.

ughhhhh ssam is so good. never went to the restaurant as I live in boston so do people eat ssam like its a taco or do they eat it properly and put the whole thing in their mouth at once?

I have no idea whats in the "clam poop" but I find it absolutely deliciuos I wonder if i'm eating real "clam poop" when Im eating that. I think i'm making myself sick oh well, Id still eat it!

Im from the baltimore area and the best crab cakes were the shaped by hand (ball shape - not flat) and they fell apart when you put your fork into them. basically they had little or no breading. My grandmother tends to put crushed up ritz crackers in hers and they come out okay

be weary of the false morel! please be careful

went to the store and bought apple and grape hi-chu and a bag of morinaga caramels. The grape was pretty bland and the apple was better, but yogurt is my favorite flavor. my boyfriend and I ate all candies in one sitting - sugar overload

liquorice makes me gag and milk and american cheese (I think everyone hates that)

chojang and gochujang

koreans make a great dish with the kombu type seaweed. I don't know how to make it, but I know it involves deep frying squares of the seaweed and afterwards sprinkling it with sugar. It sounds weird, but its delicious and is kind of like a seaweed cracker. Its typically served as a side dish. I think the last time I ate this was when I was younger, so its been a while. If you want I can try to find a recipe

← that sounds delicious, especially with the addition of the poached egg. I just looked in my refridgerator for a packet of natto but I ate it all earlier. I will give your suggestions a go next week and will probably use korean soy bean paste instead.

who would've guessed that cooking natto kills some of the smell? My mother did cook it in her sun room on a portable burner and that stunk to high heaven. When I had the bowl of it in front of me though, it diidn't smell. what else do you put in the natto misoshiru? I would love to make that as well

not a japanese recipe, but I'm sure some of you will enjoy this: Last week I went home to visit my parents (spring break) and I decided to pack some natto in my suitcase. I double bagged it and I packed it in with my clothes and surprisingly enough there was no odor - thank god. So I brought it with me, because my mother loves this fermented soy bean paste called "chong guk jang" or something like that. It's basically natto except the beans are smashed and a little hot pepper flakes are added and it's more expensive. Its traditionally served in a stew and instead of using that my mother used that natto that I brought over. here's an approximation of what my mom did. take 3 packets of natto (don't need the mustard and soy sauce) and smash them in a mortar with a pestle. My mother uses a wooden pestle in a plastic mortar. You don't want to grind them into a paste, just until its relatively chunky. Stir fry smashed up natto with some sliced pork (any cut will do), tofu - cubed firm or smashed soft is good), and some really sour cabbage kimchi. Add gochugaru - red pepper flakes, and then add water to taste. You want it to be like a chunky stew. Simmer for a few minutes, garnish with sliced green onion, and serve with a hot bowl of rice Believe it or not, cooking the natto actually m akes most of the smell go away. This reminded me of soon dubu (soft tofu soup) but with an added kick. My mother actually liked using the natto better, because it was so cheap. I hope you might try this recipe, because I absolutely loved it and I am going to make it myself now that I'm back home. eta: Don't know if you care, but I found this to be interesting: when my mom was little, she said that her mother used to ferment the soy beans on the hot floor (called ondol) with a blanket thrown on top of the soy beans. This caused the beans to ferment. I believe that japanese nowadays do something similar where they throw a heating blanket on top of the beans to cause fermentation.

mmmmm yummy! I love seaweed, especially in the non-dried form. I would love to try some out

never had this, but all of a sudden I want to eat it....NOW dried squid tentacles dipped into vanilla ice cream

not really food related, but it's rabbit related! I just finished watching Man vs. Wild on the Discovery Channel (survival show) and the guy in the show was dropped off in the Sierra Nevada mountain range to fend for himself until he found civilation. He had to build shelters, find food, build fires, etc etc. So after a few days of roaming around the woods and eating nothing but a tiny garter snake and some grape leaves he sees this rabbit in a vast meadow. The rabbit is cute, white, and munching on some field grass and some cute yellow flowers. Well the guy creeps up on the rabbit and chucks this huge stick at it from like 15 or so feet and it kills the rabbit instantly breaking it's neck. I'm sure I'm going to hell for this, but after seeing a guy chuck a stick at a rabbit's head I laughed my ass off. for what it's worth, the rabbit looked awfully delicious as it was spit roasting over a man made fire.

nothing better than a traditional irish breakfast with that delectable black and white pudding. oh my god...it's like the irish version of soondae. I'm in boston and I haven't had any really great ones.

gooey raisin ones rolled in sugar? what else is in them? The only time I see raisins being used are in that rice cake with the whole kernals of sweet rice that are mixed with brown sugar, chestnuts, pinenuts, etc.

miladyinsanity, are these the rice cakes you are talking about? green, white, and pink rice cake and nakji, I think this is the one you like brown rice cake

correct me if I'm wrong, but mugwort is really grassy tasting. I love the taste of it and it's so hard to explain. It grows all over the place in korea, even in the city and I bet it's all over the place in japan too

that just made me laugh, because I call that kind of rice cake "ajumma rice cake" cause it's so old fashioned! My mother loves the stuff and makes it when it gets warmer out and for korean thanksgiving. I'm actually going to see my mother next week and I will ask her how to make it. I know she doesn't follow a recipe, so it could be difficult. Maybe she will make some for me and I will use my sister's digicam to take pics. I tried to get her to make the mochi stuffed with red beans, but she didn't have time the last time I was visiting. the white, green, and pink rice cakes are usually stuffed with some sort of mashed bean...probably mung bean I think the green square rice cake is rolled in some sort of malty powder. I used to think it was mung beans, but I am probably wrong

oh jeez, I think every rice cake I described and like is in that picture. That's like the motherload of deliciousness!!!!!!!!! mmmmmmmm I'm hungry again

amen to that. Nothing tastes better than a Maryland crab feast. I'm glad you enjoy the cheap cold beer with it. I myself am a Schaefer girl only when it comes to 2 things: crabbing on the chesapeake in 90 degree weather and eating crabs outside in the backyard on the patio table. We eat outside, because we are close to the hose. Sometimes I will even hose off some of the old bay. I swear, every time you ask for light seasoning they put extra seasoning on

So the japan forum has a mochi thread and I thought I'd make one for here, because well koreans eat a lot of rice cake or mochi. I was wondering, when koreans call their rice cakes mochi? Is it for those soft white mochi that are stuffed with red beans and rolled in cornstarch or do they call all rice cakes a type of mochi? Very confusing. Anyways what are your favorite kinds and do you make them at home or do you buy them? My favorite rice cake growing up was the rainbow rice cake (usually layers of green, yellow, pink, and white) and the mochi that my mother cut into squares and rolled in ground mung beans. I also like the green mochi that was rolled in some time of brownish powder. If you had leftovers, you could always fry them up in a frying pan and they would get very soft and incredibly chewy. As I got older I got more and more into my mother's homemade rice cakes that were made with brown sugar, glutionous rice, raisins, and chestnuts. There was also the big mochi sheet that was covered in crushed red beans. these are just a few of my favorites, do you know any of their names cause I don't