SheenaGreena

I dont know why but adding salt to rice is the weirdest thing to me. I add it to pasta water when cooking pasta, but NEVER to rice. I think its an asian thing. Im pretty sure other cultures add salt to their rice when cooking

speaking of mexicans, I noticed a lot at a korean/sushi buffet at lunch once in the college park, md area. they have good taste in food

so what if he was on? I dont think it would be bad if he was on, I just think it would be hilarious. I would definitely watch that and the rachel ray concept (crossing my fingers for both) so what was the article about?

maybe its a koreanized chinese dish like ja jang myun or tangsooyook. I rarely use korean hot mustard in dishes other then mul naeng myun, so its nice to see another dish that uses it. It really is a nice condiment and clears your nose. I wonder if its made out of the same things as powdered wasabi. I k now that powdered wasabi isn't made out of the true wasabi root, so maybe that's why they both make your eyes well up when you eat a lot of it. (sorry for going off topic)

after reading the title of this thread I got really excited, because I thought tony was going to be on the oprah show. Can you imagine? Hilarious.

cubed pieces sans bone doesn't sound like true korean fried chicken to me...sounds more like tangsooyook. what is "Yang Jiang Pi " I have never even heard of it! is it korean or chinese? either way it looks and sounds delicious. also is that jellyfish in the middle of the dish?

don't the japanese use them? so maybe you can find them at a japanese kitchen store.

It is made for making good rice, thats why we use it. Its easier to clean rice, soak it, and then press a button. After it's done, it'll automatically turn off or keep warm. You can't do that with a sauce pan. I guess it's kind of like using a crock pot. You turn it on in the morning, go to work, come home and its done. when you eat rice every single day you should get a rice cooker. At least I should, because I have no clue how to cook korean or japanese rice on top of the stove.

that last sentence made me giggle..and almost spit out my coffee

good to see I wasn't imagining things when I thought the rotisserie chicken made me sick. Despite being god awfully sick for 12 straight hours I would still eat it. I like that they stuffed yours (doddie) with daechu (sp?) ginseng and sticky rice. It's like sam gye tang rotisserie chicken. You need that broth though!

I make rice almost every single day and mine works great. I have a cuckoo brand rice cooker. I tried to find the model online, but I couldn't find it. I think cuckoo is Korea's number one selling rice cooker brand. I have used it to cook brown rice (which came out fine) but I mainly use it to cook korean/japanese short grain rice. I think it was only $60, which is a pretty good price for a rice cooker. my mother has a extra fancy lg or samsung rice cooker from korea that cost a crapload of money. It cooks everything in it from jook to steamed sweet potatos. It even talks to you in korean when its done.

count me in as another cuke skin lover (sounds dirty, doesn't it?).

I think a lot of asians peel their veggies and fruits with a pairing knife or larger knife. I have never seen my mother use a vegetable peeler in my life. that woman can peel a huge korean pear in less than one minute without wasting any of the flesh. Also, it always comes off in one peel. eta: does anyone else not peel their carrots? I just scrub them and use them as is. I can't be bothered with peeling them (i'm very lazy).

by the way, you may want to read this thread kamaboko egullet thread I don't think it made you sick.... what else was in the soup? maybe you should stay away from pounded fish products...I hope you feel better

not fried chicken, but have any of you ever had "rotisserie" style chicken in korea? I had it once in some park in uijeongbu and this guy had a rotisserie hooked up on the back of his truck. It was so yummy and juicy. Unfortunately the next day I got really sick from the chicken

reminds me of peppero day in korea. something to do with numbers and how they look like peppero sticks. btw peppero is korea's answer to pocky. so hiroyuki, how expensive is the fugu? do you have to buy it at a special place because you need a license to slice it? also when you eat it does it make your mouth/face numb?

those are japanese fish cakes. I believe they are steamed and made out of pollack oh and they are called "kamaboko" I like the half moon shaped ones where they are pink on the outside and white in the middle eta: the one you ate is called "naruto" sorry I keep editing

I love beard papa! We are lucky enough to have one here in boston, god only knows why. I don't really think we have that big of a market for one. My boyfriend loves them, but interestingly enough won't eat japanese and korean cream or coffee rolls. What is up with that? He thinks japanese/korean european style pastries are a weird concept but he will quickly scarf down a beard papa molten chocolate cake. I just ate lunch, but now I want fried chicken and cream puffs filled with vanilla cream. yummy

I live in boston so there are no korean trends what so ever. My parents live in maryland and there aren't any korean trends there either, but there is a huge korean population there. the only korean thing that people like here is bulgogi....boring gimme korean fried chicken!!!! "통닭집 무우"... radish house?mo o?

can't you make this with ketchup? I too love this gloppy gloopy americanized chinese concoction. Only in small amounts though...like once a year

its amazing what the japanese and koreans can do with white bread and mayonaise. I don't know why, but I am hankering for some korean potato salad with apples and corn on some white bread. I think you would have to pay me to eat that crap when I was in korea. some korean bakeries sell potato salad rolls here in the US. The problem with savoury applications in korea is that they always manage to taste sweet.

I just ate some today for breakfast/lunch. I just mixed rice and sesame seeds together and threw it into my onigiri mold. I stuffed it with some miso paste and some bonito flakes and wrapped it up in korean seaweed, because thats all I had. I left the rice balls out all night and they were surprising still good after 15 hours. I think when I go to school tomorrow I am going to make a tuna salad one or maybe a natto and mayo one. I bet it would be good to make a shiso mayo and mix that with the natto, but that is too much work and I am lazy anyone else like any other non traditional onigiri fillings?

so how do you make those fillings if you are making them homemade? how do you make that spicy tuna and the mentaiko? is it just mayo, hot sauce, and tuna/roe?

the korean grocery store near my parents opened up a brand new fried chicken place, but they said it was pretty gross. I am still on the hunt for good fried chicken (korean style) in the us. do you have a recipe for it or a recipe for the little radishes that accompany the fried chicken? coquus, what kind of sauce did you get on your fried chicken? I have never had it with sauce. I have always eaten it just plain and deep fried

I love that stuff! I never ate it at home as banchan, but I ate it it at a lot of korean restaurants. Its not really traditional potato salad. its just mostly potatos and apples covered in mayo. Its actually pretty refreshing to eat on a really warm day in korea. I also saw it in some korean sandwiches with plain ol white bread. koreans <3 mayo I think as much as the japanese do.