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MiXX
Joined: 30 Aug 2012
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 Posted: Wed Apr 10, 2013 5:11 am Post subject: Amazing Korean Food / Recipe Site |
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http://www.maangchi.com/
Even if you dont wanna cook, this is also good for learning the different dishes and their names. |
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globusmonkey
Joined: 19 Aug 2011
Location: Seoul
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| Posted: Wed Apr 10, 2013 5:24 am Post subject: |
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| Thanks for posting this. In addition to finding more good stuff to eat, I'm going to send this link to many of my students who enjoy cooking. Reading in English about things they like is a great way to improve their skills. |
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PatrickGHBusan
Joined: 24 Jun 2008
Location: Busan (1997-2008) Canada 2008 -
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| Posted: Wed Apr 10, 2013 5:37 am Post subject: |
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| I second what the OP said. That site is just amazing. Lots of recipes, clearly explained with videos and documents, easy to follow. |
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NohopeSeriously
Joined: 17 Jan 2011
Location: The Christian Right-Wing Educational Republic of Korea
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| Posted: Wed Apr 10, 2013 5:43 am Post subject: |
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| Consider that the modern restaurant culture is a very 20th century thing, it's always better to do home-cooking for Korean cuisine. |
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Dodge7
Joined: 21 Oct 2011
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| Posted: Wed Apr 10, 2013 5:47 am Post subject: |
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when i saw her making galbitang and pour all of that flavored water from the ribs down the drain I turned it off. No self respecting chef can sit there and watch that.
Last edited by Dodge7 on Wed Apr 10, 2013 5:48 am; edited 1 time in total |
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War Eagle
Joined: 15 Feb 2009
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| Posted: Wed Apr 10, 2013 5:48 am Post subject: |
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| I usually use My Korean Kitchen, but thanks for the link. This looks promising. |
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Dodge7
Joined: 21 Oct 2011
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| Posted: Wed Apr 10, 2013 5:51 am Post subject: |
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http://www.youtube.com/watch?v=drsLmySZay4&list=UU7qi8K9w5osNgHQMEoEHBEw&index=9
This is a quick and easy gochu jang sam gyup sal recipe that is really good. I even made it for some Koreans and they loved it. He uses a little too much gochu jang, so you may want to cut it down by half.
And I don't like how he ripped off the "Food Wishes" guy's background music. Not cool! |
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PatrickGHBusan
Joined: 24 Jun 2008
Location: Busan (1997-2008) Canada 2008 -
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| Posted: Wed Apr 10, 2013 5:58 am Post subject: |
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| Dodge7 wrote: |
| when i saw her making galbitang and pour all of that flavored water from the ribs down the drain I turned it off. No self respecting chef can sit there and watch that. |
Depends if that water was from the first soaking (to remove impurities) or from the actual cooking (2nd soaking)... |
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MiXX
Joined: 30 Aug 2012
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| Posted: Wed Apr 10, 2013 6:07 am Post subject: |
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| anyone buy kimchi in bulk from a corner korean restaurant? kimchi at the grocery store is no where near as good as the one's i have in restaurants. wondering if anyone has done this and if restaurants even would do this. |
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PatrickGHBusan
Joined: 24 Jun 2008
Location: Busan (1997-2008) Canada 2008 -
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| Posted: Wed Apr 10, 2013 7:47 am Post subject: |
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| MiXX wrote: |
| anyone buy kimchi in bulk from a corner korean restaurant? kimchi at the grocery store is no where near as good as the one's i have in restaurants. wondering if anyone has done this and if restaurants even would do this. |
We did that sometimes while living in Busan but mostly we had homemade kimchi. That particular restaurant was one we frequented often, we just asked the owner, negociated a price and that was that. |
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optik404
Joined: 24 Jun 2008
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| Posted: Wed Apr 10, 2013 8:59 am Post subject: |
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| Dodge7 wrote: |
| when i saw her making galbitang and pour all of that flavored water from the ribs down the drain I turned it off. No self respecting chef can sit there and watch that. |
You always throw the first one out, chef. |
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PatrickGHBusan
Joined: 24 Jun 2008
Location: Busan (1997-2008) Canada 2008 -
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| Posted: Wed Apr 10, 2013 9:06 am Post subject: |
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| optik404 wrote: |
| Dodge7 wrote: |
| when i saw her making galbitang and pour all of that flavored water from the ribs down the drain I turned it off. No self respecting chef can sit there and watch that. |
You always throw the first one out, chef. |
Indeed. |
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Dodge7
Joined: 21 Oct 2011
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| Posted: Wed Apr 10, 2013 3:14 pm Post subject: |
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| PatrickGHBusan wrote: |
| optik404 wrote: |
| Dodge7 wrote: |
| when i saw her making galbitang and pour all of that flavored water from the ribs down the drain I turned it off. No self respecting chef can sit there and watch that. |
You always throw the first one out, chef. |
Indeed. |
You always throw the first one out with all of the flavor? Ok. You can just skim the impurities off the top. You don't have to "throw the baby out with the bath water".
Do you throw away the water you boil the chicken in when making chicken noodle soup? You keep all of that concentrated water (assuming you don't have any stock on hand) which adds flavor to your soup.
Please people, I know how to cook. You apparently do not. |
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optik404
Joined: 24 Jun 2008
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| Posted: Wed Apr 10, 2013 5:00 pm Post subject: |
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| Dodge7 wrote: |
| PatrickGHBusan wrote: |
| optik404 wrote: |
| Dodge7 wrote: |
| when i saw her making galbitang and pour all of that flavored water from the ribs down the drain I turned it off. No self respecting chef can sit there and watch that. |
You always throw the first one out, chef. |
Indeed. |
You always throw the first one out with all of the flavor? Ok. You can just skim the impurities off the top. You don't have to "throw the baby out with the bath water".
Do you throw away the water you boil the chicken in when making chicken noodle soup? You keep all of that concentrated water (assuming you don't have any stock on hand) which adds flavor to your soup.
Please people, I know how to cook. You apparently do not. |
Skimming doesn't get everything. Tastes the same but cleaner after throwing it out. And it's not like you simmer for hours then throw it out. This is all just my opinion of course. |
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fermentation
Joined: 22 Jun 2009
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| Posted: Wed Apr 10, 2013 6:50 pm Post subject: |
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| I didn't see the best Korean dish ever: 닭갈비. I am disappoint. |
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