milgwimper

Yes I get this to a varying degree, and it is fun! We had Vietnamese nieghbors, and they would invite us over for dinner all the time. My Mother LOVED it. One day they were celebrating the Mother getting her drivers license and invited us to come. That was the first time we had Bun Xeo (One of my fav all time vietnamese foods ever, besides steamed snails in nuoc cham, etc. ) and the first time my mother saw something like balut! She was freaked out by that but the family thought it was funny, and we all had a laugh, and a lovely dinner! Some friends and I had a dumpling making party. One was Chinese and made pork and shrimp, I taught how to make Kimchi pork&beef, and my other friend made ravioli with green spinach with potsticker wraps. The friend who set up the party firmly believes if we make dumplings and send them to everyone in the world we would have world peace. I always end up getting food most anglos wouldn't get. Like chicken feet at dim sum. I had people come up to me and ask me over and over if that is what I really wanted, but then they were always gracious after that and told me I should try this and that! Edited for spelling and just cause.

Sheena- Yes us red pepper flakes if you don't have the pepper threads. Also if you are going to eat it in one sitting you need not boil the sauce. Just pour the sauce over the crabs and let sit 2-3 hours and chow down. I have agree with everyone else about the oxtail. Mom ends up boiling hers for 12 hours one day lets it cool skims off some of the fat, and then early in the morning starts boiling it again and we eat it for dinner 12 hours later. The soup is nice and white. She usually only makes this dish when she has time off from work. Doddie- If you can get a recipe for the spicy crabs that would be wonderful. ::beg:: Peter- My Mom said the exact same thing Yoonhi did. *sigh*

my mother claims to know the same by sight and smell. Usually my sister and I follow the exact opposite of what she says. If she says it's mild and not spicy, we steer clear. Some korean chiles are really long and big, and you'd think they weren't spicy at all, but holy crap some of them are lethal. peter, do you know how to get seollangtang that milky white? I try to make it every winter (with oxtail bones), but it never turns out as milky. I think the trick to it is to bring the bones to a boil and then throw out the water several times or to soak the bones overnight. Does the wife have any tips? to the person who bought the pancake mix: usually pancake mixes cause for a 1:1 ratio. One cup of mix to one cup of water. I find it too thick, so I add a little more water or maybe 1/3 to 1/4 cup of kimchi juice (more flavor!) If you don't have korean pancake mix....I find that adding 1 cup of flour to a cup of water plus an egg works just fine. You can add green onion, chopped chiles, kimchi, mixed seafood, or whatever you want. It's always a toss up with kimchi jeon and seafood jeon with me. I think one of the best thing about sujaebi and kalgooksu for me is the spicy soy sauce condiment. Basically you take a bunch of chopped chiles, green onion, sesame seeds, and gochugaru and add it to soy sauce. It is nice topped on top of either soup. eta: I'd be content with a plate of those spicy crabs, a bowl of soup, and glass of ice cold beer peter, what do you like better? spicy crabs or soy sauce crabs? I can never choose myself. The spicy crabs are so sweet and well spicy, but you get a more crabby essence with the soy sauce crabs cause you can taste the guts more. You wouldn't happen to have a recipe for either would you? ← Sheena, Hmmm I love the crab muchim better mainly because it is harder to get compared to the crabs in soy sauce. How I would love to be able to eat either one right now. Here is the recipe from Noh Chin Hwa paraphrased. 3 Korean crabs (got kae) 2 c. Soy sauce 1 tbsp. sugar 3 cloves garlic 1 knob ginger 1 tsp. sesame oil Red pepper threads 1 tsp sesame seeds Wash the crabs and remove the carapace and cut the crab into sections. Sprinkle everything well with salt. Mix the soy sauce, garlic, pepper,ginger, sesame seeds, sugar and sesame oil. Boil the sauce for 5 - 10 minutes, and let it cool. Pour this sauce over the crabs, mix well and let sit in the frigeratorfor 2-3 hours or over night. Eat with hot rice, and decide if you are going to eat it all before anyone else gets any, but think fast!

Doddie- The fish fried dilis!! Ding Ding! YAY! Thanks so very much. I have been wondering what I had been eating. Man those things were good. I don't remember where this particular friend came from in the Philippines. Wish I knew. It was pretty tasty, and the soup was thick, with bony pork and bitter melon. It was pretty tasty. Wish I had paid a little more attention to what it was called, but we were studying for O chem and well that pretty much fried my brain. Oh Oh the snails in coconut milk! I think I need to start looking up some recipes!

Wow my jaw is dropping. How gorgous and wonderful the food looks! Yes! Take more photographs please!

It was sushi day today? Ahhh nuts! The shrimp look absolutely gorgeous.I haven't tasted those ama ebi in a very long time. But the memory is still there! I think the ama ebi were my first favourite japanese food after gyudon when little, but we didn't get ama ebi as much as we did gyudon when we lived in Japan. Thanks for the beautiful photos Hiroyuki. Doddie : I would still scarf those puppies down! Lovely Edited to erase the crazy smilies.

But I am an evil cockroach! ← I have to agree with you on the book. I use it mainly for inspiration like all korean cookbooks, but really I am not happy with one, and a lot of the food they serve in Korea is not even represented in most cookbooks, not to mention the newer things in the restaurants now. I have a bit of a collection of Korean cookbooks going and I keep adding more and more, but ultimately I'm not happy yet with all the content. I am thinking of ordering some korean language cookbooks but that might take awhile for me to read, but it does help me with my Korean. I have one that is written in english one one side and korean on the other, also a basic korean language cookbook in korean, but was hoping to find one that made other things than the standards. Like for instance I have never seen a Korean cookbook with kamjatang, it is something you have to learn from a friend, family member etc. Maybe we can make a wish list of korean recipes that should be in a cookbook, but usually aren't, and maybe someone somewhere can write one. Anyways maybe this is for another topic. Well I wasn't going to say anything about the feelers poking out of your head But I must be a cockroach too because I still ask for another fill up on the crabs! I had suchaebi for dinner and it was great. Edited to correct spelling and clarity.

I am glad a lot more people have posted! Not to mention more recipes for me to cut and paste. Peter: I have the noh chin hwa book too, and it is pretty good, although I hate the layout of some of the recipes. I get confused on which recipes I am reading. How do you like the cookbook? The raw crab muchim is my favourite banchan. Now I know where to get some with refills! Whenever I can get to Korea. In the US if you asked for refills after the second one of the crabs they give you a look like you are an evil cockroach. The suchebi is pretty much my favourite and easy meal to make. LOL My mom and I love the stuff and it is like we have a secret eating club her and I. Mostly older generations don't like it because rice was in shortage during the war and they ate a lot of suchaebi. ::waddles off to make suchaebi for lunch.::

AHH Kamja Tang, and seolantang two fo my favourite soups. Okay I like a lot of korean food but I love these two especially during the winter. Can I use the beautiful picture of the Kamjatang as my desktop wallpaper? It might have the vy with Doddie's picture of her rice... Doddie Thanks for the kamja tang recipe. Now the interesting prospect of asking for pork neck bones here in germany! Hmmm I wonder if part of the reason for not posting is all the lurkers don't know what to say or don't have an egullet account that allows them to post? Also I notice most posts seem to get more comments if it is located in the cooking forum or the kitchen and traditions forum. I know I lurk on some of the other posts, although I do try to post something, but sometimes you just don't know what to say other than. "Why isn't there a drool icon?" Or as Insomniac's husband said that others can't imagine eating the pictured food. Insomniac I think you can get a lot of fun and eating done with out learning the language but learning how to read a little bit helps, open a lot more doors, and if you can muddle through some korean it opens a lot more, but the best way sometimes is to have a korean friend or relative. Although I had a friend who couldn't speak or read a lick and she ended up doing mighty fine. Even eating the "peeled penis", but most of the time she said not knowing anything made it a very big surprise at what she unintentionally recieved. Edited to correct spelling

I had a friend in college and her parents made this wonderful fried fish dipped in flour and fried. Oh my...it was so delicious. To this day I could remember the taste. I wish I knew what the fish was, it was small maybe a sardine or something. I had to laugh though they didn't think I would like it, and she and I sat down and went to town! There was another dish another friend made and I would love a name to if I could get it. It was a stew made with pork bones. reminded me of maybe ribs, or kneck bones, but it had bitter melon which I didn't like, but the soup/stew was wonderful. I think it had vegetables in it, but wasn't too sure, as I was trying to avoid the bitter melon.

You don't need to use anchovy sauce or any type of fermented seafood in kimchi if you dislike it. If brined well with salt you don't really need to add more, but you can replace probably all of the fish sauce with a tablespoon or two of sea salt. The recipe is a little vague on the weight of the radish, so I am guessing here...I think you should try and experiment until you get it to taste the way you like it, by say reducing the amount of fish sauce to 2 Tablespoons. Just don't rinse the brine very well so all the salt is gone, then you might have to worry about the kimchi setting out. Good luck! Tell us how it goes.

The scenery at soraksan is beautiful! Ahh bundaegi I remember liking them as a kid but I definitey couldn't swallow them now. Mom even grimaces when she looks at them. AHhh but right next to the bundaegi were the snails...So good. *sigh* I was planning to go to the asian grocery store to see if I could find deok or soft tofu for deok guk or soontubu chigae, but now I have a hankering from yukkaejang.

The cocoa cookies I posted above will keep for weeks in a tightly sealed container. I am making them now for Christmas. ← Thanks! I have it added to the cookie list! Thanks everyone for your suggestions and recipes!

Fattigmands last forever. But so do a lot of cookies, especially when you freeze them. And I think it may be a rare cookie that can't be successfully frozen. ← I guess I should have been clearer. It take about a week or so for the mail to deliver my packages. Thanks for the Fattigmands recipe, I will have to try them!

that was a lot of butter! I have never seen such huge slices of octopus in a takoyaki before! Wish I could be there to nosh!

Does anyone have cookie recipes other than "biscotti" that can last over a week. I would like to bake cookies for friends and family but it takes about a week or so to get packages to my friends and family. I would really appreciate it if anyone had some good recipes to share.

That looks tasty! What is the green stuff on the fish, scallions, peppers?

I envy everyone who can get sweet mikan. I can't seem to find any yet here in Germany, and my mouth is tired of the really sour ones I seem to be picking. Ahhh well back to the grocery store to buy another one and hope!

I have a korean recipe for poached Korean pears with black peppercorns if you are interested I will pm the recipe. I haven't really seen many cooked asian pear recipes. I have seen and tasted Korean pear kimchi.

Wow I remember being a kid and living in the country(in Korea), and once in awhile everyone would come around for a party, and they would bring in homemade makkoli and dongdong ju...I so wanted try them, but of course I was only 5. Never got to taste the homemade stuff ever, but always dream about it. I don't think a lot of people make homemade alcohol anymore in Korea. I think it is illegal? But I know that some university in Korea is trying to conserve a lot of the older recipes for making korean alcohol. I wouldn't mind taking a class in that! I wish I could make soon tubu chigae here but getting soft tofu is pretty much a gamble some days they have it and others. *shrug* I am almost tempted to make my own, but I have so many other things on my plate. It is cold here and it is perfect weather for soontubu chigae and maeuntang. *sigh*

I hope Billy is doing well, and I am so sorry your fun was cut so soon. I hope he heals up soon. I love celadon ceramics but it is so expensive! The chopstick rest sounds really pretty. The last time we were in korea the only thing I could afford to do was look at them! Ahhh fermented fish products.**sigh** I miss the fermented raw squid, but I haven't seen it here in the one Korean grocery store I found, but I did find the shrimps! The Lady at the booth is selling strawberry jam and plum something...I can't figure out what yuk (?) gi su means. She is also selling gochujang and dwenjang and another type of dwenjang product chung gukjang. If I remember correctly it is stronger than normal dwenjang. The peppers dried and fresh look so beautiful! Not as tempting as the food. I would have to agree with you on wanting to snitch the tenticle from the pa jun! The deokbokki looks so good, and moist and chewy Fresh tofu is so great! I love the stuff. The roasted pork is so calling my name right now though. I am sure I will be having piggy dreams. I loved the fact the adjusshi liked being a food model! The sliced deok with walnuts in it reminds me of my wedding. I had a condensed version of the Korean wedding, and on the wedding table we had dried apricots stuffed with walnuts and sliced. Yeah. My father in law thought it was a match made in heaven. He ate most of our wedding display of them and the pine nuts with raisins. My mother in law and father in law never had pinenuts before and were amazed that someone took the time to skewer the raisin and pinenut on a toothpick. The ddeok displays are beautiful, and it reminds me how much I miss deok! The rice looks beautiful too, and wish I could find new rice here. Unfortunately I have no idea what that mysterious grain is, but it is pretty. I really like your photograph of the rice on the wooden disk plate. The lighting is so soft, and the rice looks so beautiful. Almost like pearls but translucent...Okay I am babbling but I love that photograph. Corrected for spelling X2

I think the Korean name for the powder on rice cakes (and sometimes on paat bing su) is call misu garu (misu powder), For muk, they usually sell acorn/muk powder in stores, which you mix at home with water, heat, and pour out to set, like jello (pm me for a recipe that I have if you like). Doddie, thanks for the great pictures, and ignore that hubby of yours and keep posting! ← Yoonhi thinks the name is kong garu - which translates out as soy bean powder. This usually has some sugar in it to sweeten it. You take the steamed glutinous rice powder, between/kneeded when hot, flattened, and then rolled in the soy bean flour - injeolmi. Yoonhi remembers misu garu is a powder of about 12 different grains that you get powdered, and then mix it with water to drink. (now she's going into a "my mom used to make all of this...." mode) ← I love Misu garu! I love mixing it with a little hot water to get it to somewhat "dissolve" with some sugar, then add really cold water and ice. SO refreshing on a hot day! Doddie, Wow catching eels and frogs sounds like a kids version of heaven! I love the ceramics, I like alot of the Korean ceramics, but yeah the celadon has a special place in my soul, but not in my pocketbook!

Doddie, Thank you for the wonderful pictures! Man, I wish I could attend then I would be in shopping heaven. I have always wanted the stone grinder, but I don't think that will happen until DH retires, and we finally get a house to permenantly settle. It is a bit unweidly, but I have always secrely wanted one since I was a kid. I hope DH is feeling better! Sending goood thoughts and prayers! I am still working on what I can send you via German and Korean mail. Germany doesn't make it easy. *sigh* But hopefully everything will be good, so don't give up I will send you something sometime hopefully before Christmas!

I so want to go to Korea and eat mounds of seafood. Actually I wouldn't mind going anywhere where seafood wasn't so expensive, but Korea would be great. Hwe, gochujang, and perilla and lettuce so good so addictive. I am hungry so very hungry.

Same thing happened to me too! I had to reread it to make sure I had read that right. Doddie, Hope Hubby is feeling better, and it was really sweet of the student to give him a box. I can't wait to see what other types of peppero/pocky/generic stick like pastries come out this year. Some are really tasty and others are kinda disgusting. Where these ones any good? Edited to change spelling.