SheenaGreena

they taste like a yummy mixture between basil and mint with a hint of something else thrown in. I had a lot of red shiso leftover from cooking a few months ago and ended up making some shiso vinegar. It's a brilliant pink now, but I don't know what to use it on. The flavor is incredibly strong.

I want to eat 50 of those pears, but they have to be ICE cold. speaking of which, how cold is it in korea? Is it time for those fish stuffed with red bean? yum yum How about hoddeok?

yep, I should've added that there was a warning on the side about not feeding it to children or the elderly

You have already had it? I'd say it's a snack. It's a favoriate of women's, and I'm not a fan of it. ← nope, I just said mmm delicious because I can't wait to have it I am always getting ahead of myself when it comes to food. Good thing I'm a woman, cause I'm sure I'll love it. rykomatsu, my korean mother serves a red bean soup every new years with little mochi balls in it. It's similar to the japanese variety, except for the mochi part. Korean mochi is much chewier and doesn't have the property to "melt". It'll be nice to try a variation on the dish though and big mochi squares with red beans sounds more appealing to me then little mochi balls throughout the dish. I think this snack will be good to take to school and eat between classes when it's cold out

the radish isn't crunchy, it's chewy I don't know what I did wrong. The ggakdugi came out PERFECT, but the radish.... not so much. Maybe I'm better off using making real chonggak kimchi with the big radishes? I love ggakdugi, but I miss biting into a huge big radish (god that sounds dirty). ps: I'd take pics, but I have no double aa batteries (I'm lazy). Maybe I should purchase some this weekend.

mmmmmm delicious! thank you very much hiroyuki is this a snack, dessert, or meal?

so when are you coming to boston to adopt me and take me with you on your culinary journeys? is your nephew single? Maybe I will just marry into the family

you like perilla? me too. Every summer when I visit my parents, I like to go in the backyard and eat whole kkaenip leaves by the fistful. You have to be careful, cause bugs like to sneak underneath the leaves and hangout. the last time I was in korea I ate like a fat ass. I ate so much food, eating at least one meal a day out for a month and I ate my fair share of street food and korean snacks. I thought I was going to gain 50 pounds, but I lost almost 20 lbs. It was probably all of that walking around in the hot summer sun all day. peter, isn't it funny how everything korean is good for you? My mother always forces me to eat all of the pork fat on my pork. "Sheena, eat your pork fat, it's healthy kind and good for you" since when was pork fat healthy?

I bought this cup at the asian grocery store and I bought it cause it has 2 things that I like: mochi and red beans. How do I cook it? Do I stick it in the microwave or what? I have a few pics (one is backwards, I'll try to reverse it). hopefully someone can read it and try to help me out (: thanks They're backwards. I don't know how to reverse them....oopsy sorry

yep, good with kimbap too. wrap in seaweed and nori or just seaweed

hiroyuki uses flattened out milk crates for "cutting boards" omg I do everything incorrectly when it comes to cooking ):

wow torakris, your kimbap looks fantastic (: super delicious even (: if any of you want to do variations on it, add fish sausage (I know you can get this in Japan) from the korean grocery store or spam. I grew up on spam kimbap most of my life rather than bulgogi. Koreans also add seasoned gobo (great paired with bulgogi), seasoned spinach, and sliced omelette. A nice addition is also to wrap the kimbap with seaweed + perilla leaves (kkaenip or shiso). Also most importantly after you wrap the kimbap is to rub the whole roll with sesame oil and sprinkle the outside with sesame seeds. Since you rub the maki roll with sesame oil, you should rub the knife (very carefully) with sesame oil so the rice doesn't stick to the knife and it's easier to cut. I also like to mix siracha w/kewpie mayo, mix it with tuna, and add that to kimbap for a change Here's a ghetto pic of some kimbap that my mother made for me when my sister, her boyfriend, and my dad all went crabbing. I know it's hers cause she hates takuan and always makes my mom take her's out you can see carrot, takuan, spinach, spam, egg, and you can see a little piece of kkaenip in the corner peaking out and here's the prep area

I love avocado in my maki rolls, cause it adds nice texture and richness (especially if you can't find fresh uni).

mwahahahahah exploding kimchi in texas. I love it!!!! j/k (: I did all the things you asked of me. I added some kimchi juices from another batch of fermenting kimchi, added some water, and left it out. I'm going to leave it out for an additional day and hopefully it'll be fine. Oh and there is no way that it'll explode, bc I put the kimchi in plastic containers. I'll let you know how the kimchi tastes over the next few days thanks for all the help btw (: I should post some pics!

If I do remember correctly (from the dinner thread) you make a most delicious, beautiful, and gorgeous po'boy. :sigh: oh jeez I need one now doddie, why do you live so far away??????

uhhh apparently I got my period early this month ): wtf? so for dinner today I stirfried some garlic and some chopped up country style ribs (sans bones), added some udon noodle seasoning packet, water, kimchi + juices, and some udon noodles simple and delicious. Spicy, porky, greasy goodness followed by reeses pieces peanut butter cups and some cheetos

I salted the radishes for around 4 hours, rinsed them, then added my thick mixture of: saeojjut, fish sauce, garlic, ginger, rice paste, and gochugaru. I let it sit out at room temp for 24 hours then I put it back in the fridge. Maybe I should add some of the juice from my other kimchi or some water?

The first thing I ever cooked myself was kimchi chigae. I had just moved from seoul to live with my grandparents in maryland. My parents were still in Korea working, and my sister and I decided to move back to the states because we had had enough of korea (I would kill to live in korea now). My grandmother isn't korean so she had no idea how to make kimchi chigae. So she took us to a korean store up in the mountains and my sister and I bought some kimchi and some random scraps of pork. We both (I think I was 13 and she was 10) stir fried the kimchi with the pork, added water and some garlic and ate that with some fresh hot rice. It almost made us cry because we were so happy to eat korean food and it made us miss our parents who were so far away. What a memorable meal

not food related, but I loved the picture of the red sox daisuke matsuzaka lighter. I'm watching the 2nd game of the sox indians game right now <3 great pics btw. Also what is in the 5th photo on the first page? Looks like brown block with some kind of miso sauce and a whole thing of ginger on top

mmmmmm kopjang. I love chewy meats and when they are chewy organ meats...that's all the better <3

yeah the bowl I used to make kimchi is generally used to wash your face with (if I had a korean style bathroom). Not those orange bowls with the spouts that you use to pour water on your head after you wash your hair. I can't believe I made kimchi at home, joon. I also can't believe how easy it was..then again I am only making kimchi for one and I didn't have to clean 10 pounds of cabbage or raddishes or stuff them in huge jars. I also told my mom on the phone the other day that I made kimchi and she said she was really proud of me. How sweet is that? When does a korean mother ever say she is proud of their kid? (: awwwwwww Anyways, its been over a week since I made the baby radish kimchee, and it's still not ready and it's not moist enough. Do you think I should add some water to it to make juice?

miso and daengjang taste pretty much the same to me....except dangjang tastes a little beanier (if that makes any sense). Miso is also smoother and dangjang is more chunkier and of course they are prepared differently as I'm sure you know. I think I"m going to try dipping some cold cumber in miso. Sounds like a good beer snack too.

some of my favorite things about korea has already been mentioned: their love of drinking and their love of not wasting food - "bokkuming" everything or adding leftovers to soup. I don't know what I like better, eating raw fish or adding the leftover bones and flesh to hot and spicy maeuntang soup. I love that picture of the budaechigae. It looks like they threw the remnants of a big mac on top of the soup and I still want to eat it. Nothing like throwing processed meat products, water, and kimchi together to make a memorable meal. Just stay close to a good toilet shortly afterwards if you know what I mean. speaking of bodily functions....cross any awful hole in the ground toilets yet?

nakji, did you dip the cucumbers in miso or daengjang? I love to dip cucumbers in homemade daengjang (feels like i'm eating healthy).

whoa whoa whoa, you are in korea? eating with doddie? I'm sooooooo jealous. please take lots and lots of pictures