Korean Job Discussion Forums

[paperbag princess]

does anyone know where to get it? how would you ask for it in korean?

[seoulhiker]

Try these folks: http://orga.co.kr/

[Dawn]

E-mart also has it -- W2,900 won for a one kilo bag. It's tong-mil-ka-ru in Korean (can't type Korean characters on this keyboard).

[paperbag princess]

great thanks!

[Dawn]

Here's the stuff I've been getting from E-mart -- http://www.emart.co.kr/item/ItemInfoViewDtl.jsp?item_id=8809132321210&site_id=1&ctg_id=400645&shop_id= .

They also have sprouted wheat flour for a bit more -- http://www.emart.co.kr/item/ItemInfoViewDtl.jsp?item_id=8809132321319&site_id=1&ctg_id=400645&shop_id= .

[spark05]

���� in Korean. I've seen it at most marts, usually about 2,400won for a 800g bag.

[teachingld2004]

I bought tong-mil-ka-ru. (can't type korean on this key board). That IS NOT whole wheat vlour as I know it. Has anyone tried Pillsbury, or Heckers?

This flour does not look brown, and it does not taste like I expected. Oh, its GOOD, but it certainly did not make the bread I was looking foward to.

Am I wrong? I used 1/2 this flour and 1/2 bread flour.

Thanks.

[pet lover]

Try using JUST the whole wheat flour to make the whole wheat bread. Dawn makes DELISH whole wheat bread with that flour.

[teachingld2004]

OK, thanks, I will try that. I just am used to making bread using 1/2 and 1/2.

But then again, the yeast here is not the same as home either.

I have made great yogurt here by using the fat free milk. Just reminded myself to make yogurt tomorrow.

Now if I could figure out how to make cottage cheese.....(or something like it)

[pet lover]

Again, to mention the Great Dawn of All Things Delish (except that sauerkraut she keeps going on about), buy your yeast off of yoricome. PM her for more info...she goes by just "Dawn"

[teachingld2004]

Thanks, but the korean yeast is just fine now. I am used to it.

Saurkraut is easy to make, have u ever done it? I have.

[Dawn]

Petlover just doesn't appreciate the finer things in life ... such as sauerkraut.

As for flour, the stuff from E-mart has the same look/consistency that we used to get when we ground our own on a really fine setting. I've wondered if its made from soft white wheat berries rather than the hard red variety traditionally used for bread-making in N. America. I generally add 1 Tbsp. of gluten per pound of dough to get better (more sliceable) texture, but gluten aside, use it without the addition of any white flour.

Apart from the one brand E-mart stocks, I've had really bad luck with so-called whole wheat flour in this country. The first bag I ever bought, I bought at HomePlus after getting repeat assurances that it was indeed whole wheat flour. Got home, opened up, and found out it was plain old white flour. Unfortunately, I'd bought a 3-kilo bag of the stuff. I've also ended up with barley flour, black rice flour, etc. I now refuse to buy flour anywhere other than E-mart ...

[teachingld2004]

I like that black rice flour, and I also like the carrot flour. I have mixed those in with the bread flour, about 4tbsp per cup. I also have ground the flat barley and mixed that in with the flour when I bake bread.

The whole wheat flour I buy at home obviously is not the same as yours. I have a friend from Austrai who has told me her whole wheat flour at home is not like mine.

Hey, its OK. I have learned how to bake bread here.

I just love the taste of homemade bread. I do not eat bread every day, but if I don'thave it in the house I want it. This is why the freezer is my friend. I slice the bread, freeze it, and then pop it in the toaster.

I still want cottage cheese tho... Top a slice of bread, put on some cottage cheese, and put it under the broiler.

Good night...and thanks for the bread conversation. How often do u bake bread?

For all of u who do not have ovens, pita bread is real easy to make in a frying pan on top of the stove...

[teachingld2004]

I like that black rice flour, and I also like the carrot flour. I have mixed those in with the bread flour, about 4tbsp per cup. I also have ground the flat barley and mixed that in with the flour when I bake bread.

The whole wheat flour I buy at home obviously is not the same as yours. I have a friend from Austrai who has told me her whole wheat flour at home is not like mine.

Hey, its OK. I have learned how to bake bread here.

I just love the taste of homemade bread. I do not eat bread every day, but if I don'thave it in the house I want it. This is why the freezer is my friend. I slice the bread, freeze it, and then pop it in the toaster.

I still want cottage cheese tho... Top a slice of bread, put on some cottage cheese, and put it under the broiler.

Good night...and thanks for the bread conversation. How often do u bake bread?

For all of u who do not have ovens, pita bread is real easy to make in a frying pan on top of the stove...