hannaone's Profile
Scallion/Spring Onion/Green Onion Recipes
Besides Korean anything (Koreans use LOTS of green onions)
Fine chopped or minced and added to salad dressings, marinades, BBQ sauces etc
Chopped with some bell pepper, lightly sauteed in bacon grease, and used to top fried eggs.
As a garnish for many dishes - macaroni & cheese, steak, stir fry, salads ...
In many soups or stews
tacos, burritos, wraps, fried rice, omelets, scrambles, potato dishes ............
One of my favorites is simply dipping the onions in Korean ssamjang sauce and eating as a snack.
Chicken Stock and Dashi Storage Time and Flavor Degradation?
Lids.
Sometimes the expansion from freezing forces a gap when I fill the container a little too full.
I keep thinking about the vacuum sealers but never get around to trying it for stocks.
Chicken Stock and Dashi Storage Time and Flavor Degradation?
I keep jugs of Korean stocks in the freezer for months also and don't notice any issues unless a seal cracks.
meat and seafood in Spokane?
I have personally used the following shops with pleasant results, (both for my former restaurant and for in home use) for specialty cutting - Thin slicing of meats for Korean meals, and cutting ribs for both traditional and LA style kaibi
Fred Meyers 12120 North Division Street, Spokane
Crown Foods Lockers 1402 West Northwest Boulevard, Spokane, WA
I like the selection at Sonnenbergs, have not tried any special orders though. This shop can be extremely busy.
Sonnenbergs Market and Deli 1528 East Sprague Avenue, Spokane, WA 99202
I have heard quite a few favorable comments on Eggar Meats, but have not tried them personally. I believe they have at least 4 locations.
Eggar Meats 5609 South Perry Street, Spokane - 902 West Rosewood Avenue, Spokane, WA
Using soy sauce (instead of salt?) in non-Asian dishes.
For frying, Broiling or grilling - On hamburger, steaks,
with mushrooms, peppers, and onions (saute)
In stews and soups
vegetarian substitute for beef in stir fry ... but not tofu?
King oyster mushrooms
Coral mushrooms
You may want to take a look at some of the fried varieties of tofu available in many east or southeast Asian markets, they are nothing like the "standard" forms you usually see in mainstream groceries.
Contributor Panel - Moving Threads
Was thinking mostly of cases where someone asks for recipes or cooking help some place other than the home cooking board (like General Topics)
Meatloaf Sandwich
Had to google that since I had no idea what scallopine was.
Similar, just add two pieces of bread and a good melting cheese.
Mushrooms and peppers similar to this pic: http://2.bp.blogspot.com/_UIXOn06Pz70/R3RftWt2QgI/AAAAAAAAAgQ/1bRmSjvrBsY/s800/Veal+Scaloppine+with+Mushroom+Marsala+Sauce.jpg
Something my father used to do - picked up when he was a cow camp cook.
Meatloaf Sandwich
Thin sliced, dredged through egg and flour and fried till crisp, topped with cheese, sauteed mushrooms, peppers, and onions.
Types of Dried Asian Mushrooms
The dried mushrooms in many Asian stores can be hard to identify as there are so many "local" names for the same mushroom. For instance the Agaricus Blazei you mention can also be called "Almond Mushroom", "God's Mushroom", "sun Mushroom" etc.
Add to this that some of the mushrooms may be imported from other countries (again the Agaricus, which is probably a NE US or Brazilian mushroom).
Here are a few mushrooms used in Korean cooking with their Korean names
Black Mushroom/Tree Ear 버섯/목이 버섯 Mogi beoseot
Coral Mushroom 싸리버섯 Ssaribeoseot
Pine Mushroom 송이 Songi beoseot
Shiitake mushrooms 표고버섯 Pyogo beoseot
Stone ear mushroom (Rock Tripe) 석이 버섯 Seogi (石耳 shi'er - Chinese) (岩茸 Iwatake - Japanese) - This one is a lichen
Jalapeno Leaves
The recipe from my site that chefj linked to uses chili leaves, as does the Phillipine dish Tinola. In Japan chili leaves are cooked as greens. Another use in Korea is gochunip (pepper leaf) kimchi.
Advice for making Bo Ssam (Aka Korean pork shoulder)
It would give you a different flavor profile than the bean paste, but should work well.
Advice for making Bo Ssam (Aka Korean pork shoulder)
If you bought the gochujang and the doenjang instead of the already mixed ssamjang, there are several ways to use them up.
Both pastes can be used in soups and stews, the pepper paste to spice them up, and the bean paste for a bolder flavored miso type soup. You can also play with different additions to make a variety of sauces and dips.
The pepper paste blended with japanese plum, sesame oil, garlic, honey, and soy sauce makes the beginning of a great stir fry sauce.
Pork belly slices lightly brushed with doenjang, grilled, then wrapped ssam style - works with steak also.
Advice for making Bo Ssam (Aka Korean pork shoulder)
ssamjang is great with a lot of foods.
Try using it as a baste for grilled or broiled pork of any kind.
Also makes a good steak sauce.
Advice for making Bo Ssam (Aka Korean pork shoulder)
The ssamjang you posted a pic of (http://www.chow.com/topics/831901 ) should have been ready to eat, as it is a pre mixed product (gochujang/doenjang/seasonings), though it would likely have a different flavor than Chang's recipe. (Just a guess - I haven't seen his recipe for ssamjang and I make my own so have not tried any of the pre mixes)
Advice for making Bo Ssam (Aka Korean pork shoulder)
I honestly couldn't say since I have never used sherry vinegar - the type of vinegar or wine used is mostly a matter of preference.
Traditional ssamjang uses rice wine vinegar, other types of vinegar were very rare in Korea until fairly recent times.
Contemporary chefs and home cooks now use an assortment of vinegars and wines in their recipes.
I have played with different ingredients myself, such as using sweet chili sauce
instead of the traditional malt syrup or sugar, garlic infused vinegar, different types of honey as sweetener, etc. They were all good, just different from the traditional.
My advice is to play with it - try it as written, then try with variations - ssamjang is good with a lot of foods (try it as a steak sauce) so you shouldn't have any problems using up the sauces you come up with.
Advice for making Bo Ssam (Aka Korean pork shoulder)
the bean paste (doenjang) will look similar to what's in this pic: http://media.maangchi.com/wp-content/uploads/2008/02/doenjang.jpg
The gochujang will be similar to the image posted.
Ssamjang is a mix of the doenjang, gochujang, and other ingredients like sugar, soy sauce, minced garlic, chopped green onion, and maybe rice wine or rice vinegar.
Buffalo Wings - Let's do Something Different
Try Korean spicy wings -
It uses a "twice cooked" method where the wing sections are deep fried, then stir fried in a seasoning sauce.
http://www.chow.com/recipes/11492-korean-spicy-chicken-wings
What's For Dinner? #125 [Old]
Simple fried rice tonight
Carrots, green beans, corn, and onion with cubed chicken breast and angus beef patty. Seasoned with garlic, soy sauce, pepper, and sesame oil. Served with over easy egg on top.
What's For Dinner? #125 [Old]
From two to three weeks.
We let it set out about 24 to 48 hours before putting in the fridge after making it.
What's For Dinner? #125 [Old]
Wind, rain, snow, and ice - good night for spicy soup so we went with kimchi jjigae -
Sour kimchi, pork neckbone, firm tofu, onion
served with 5 grain rice.
Oyster mushrooms - differences in various varieties
King oyster mushrooms develop their flavor when cooked. They are a bit more flavorful than the regular oyster mushroom.
I like them best when they are sliced on a diagonal and brushed lightly with sesame oil, then grilled.
Some images:
http://www.google.com/search?q=king+oyster+mushroom&hl=en&safe=off&client=firefox-a&hs=ldU&rls=org.mozilla:en-US:official&prmd=imvnse&tbm=isch&tbo=u&source=univ&sa=X&ei=arocT5GmHYWsiQK0oLH9BQ&ved=0CDkQsAQ&biw=1428&bih=687
Advice for making Bo Ssam (Aka Korean pork shoulder)
I'm going to echo soypower.
This is not traditional bo ssam, and unless a Korean restaurant is trying to copy David Chang you will get boiled (sometimes boiled and grilled) pork belly with some type of leaf (steamed cabbage leaves/whole leaf kimchi/lettuce) to wrap the chunks of belly in.
What's for Dinner #124 [old]
Snow and cold so tonight's dinner was was warming comfort food
Ox tail soup with sour kimchi.
What's for Dinner #124 [old]
Spicy stir fried pork with banchan at my niece's restaurant.
The pork was served on a bed on fresh cabbage which was slightly crisped on a hot serving plate.
Shredded vinegared daikon, seasoned bean sprouts, sweet fish cake, vinegared and slightly spicy onion, kimchi, onion pieces in gochujang, sweet and sour cucumber for the banchan dishes.
Help me get over my fear of kimchee!
Great video.
The young lady obviously has good taste.
