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Common Korean Ingredients

I recommend using doenjang, but you can sub a stronger miso (not really familiar with the types of Miso). Just know that the end result will not be the same as with doenjang.

11 minutes ago
hannaone in Home Cooking

Common Korean Ingredients

27 minutes ago
hannaone in Home Cooking

Common Korean Ingredients

29 minutes ago
hannaone in Home Cooking

Common Korean Ingredients

Bap: Rice - Most often short or medium grain white rice. Rice is served with almost every Korean meal, breakfast, lunch, and supper.
Calrose style is a good rice to use, and is very common in most areas.
I do not recommend any type of parboiled or "minute" rice.
Rice that has "New Crop" printed on the bag/container is usually better than other rice.

37 minutes ago
hannaone in Home Cooking

Common Korean Ingredients

about 1 hour ago
hannaone in Home Cooking

Common Korean Ingredients

Doenjang: Soy bean paste - Usually stronger flavored than Japanese Miso, doenjang is used in a wide variety of sauces, soups, marinades, braises, and more.

EDIT:
Doenjang is made from soybeans that have cooked and mashed, formed into blocks, then dried for several months before adding salt and water and fermented in large crocks.
Note: Traditional Korean soy sauce is a by-product of making doenjang.

about 1 hour ago
hannaone in Home Cooking

Common Korean Ingredients

Gochugaru (Red pepper powder):

Another very widely used ingredient. Gochugaru is used in most of the Korean spicy dishes. It can also be used as a spicy thickener. Gochugaru can be found in fine, medium, or coarse grinds.

EDIT:
Gochugaru is pure ground sun dried red chili powder. You can substitute Indian and Mexican pure chili powders. The substitute should be from a lightly sweet, medium hot pepper- not smoked or roasted (although that might make an interesting flavor change-up).

about 1 hour ago
hannaone in Home Cooking

Common Korean Ingredients

Gochujang: Fermented red pepper paste - One of the most widely used ingredients in Korean cuisine.

Used in soups, salads, marinades, sauces, dressings and more.

EDT:
Gochujang is made from red chili pepper powders, soy bean paste, garlic, sweetener (sugar or honey or corn syrup, etc) and a few other ingredients (depends on brand). The paste is allowed to ferment for varying periods.

about 1 hour ago
hannaone in Home Cooking

Common Korean Ingredients

To assist those who are participating in this months COTM, as well as others who are just starting out with Korean cooking, I am starting a pictorial list of common ingredients. Anyone who has pictures of Korean ingredients please chime in.

about 1 hour ago
hannaone in Home Cooking
1

Kimchi: Can I eat it like vegetables?

Kimchi is a vegetable. (or maybe it's own group ;-))
Assuming cabbage kimchi-
You have napa cabbage, daikon radish, chili pepper, green onion, allin one dish.

about 5 hours ago
hannaone in General Topics

March 2015 COTM Announcement: Growing Up in a Korean Kitchen

The last time I saw the "Official List", there were around 200 varieties of kimchi listed.
Haven't been able to find the sanctioned list again to see if any more have been added.

In general though, there are two major types of kimchi -
Seasonal (made with with fresh seasonal ingredients) which are intended for short term use.
Kimjang kimchi (winter kimchi) - made for long term storage and usually made in late fall.

While I won't be participating in the COTM, I am excited to see a Korean selection and will be following the thread.

about 12 hours ago
hannaone in Home Cooking
1

What's for Dinner #351: the Wishing & Hoping Edition

Weather reports said slight chance of snow today. They were right about that, I saw a single snow flake this morning.

Cultural split for dinner tonight -

Wife went with jaban godeung-eo jorim (salty/spicy braised mackerel)

I think I've said before that I'm not really a fish person - well mackerel is a bit too fishy for me so I went with kind of a meat pie thing.

My sons lit into both dishes.

What's for Dinner #351: the Wishing & Hoping Edition

Bacon makes anything good great.
The tiny bits of char added just that much more to the flavor.

What's for Dinner #351: the Wishing & Hoping Edition

Back to our normal temperatures for this time of year. Low to mid 20s night, into the upper 30s/low 40s daytime. Lack of snow this winter may cause some problems later this year.

Bacon and pepperoni fried rice tonight (had to use up all the leftover cooked rice).

March 2015 COTM Announcement: Growing Up in a Korean Kitchen

Don't think of Korean cooking as daunting. It is a journey into exciting flavors and experiencing meals that are based on thousands of years of history.

bean sprouts

Agree about the Korean side dishes.

Kong-namul or sukju namul are both really good and have the advantage of being quick and easy to prep.

Some shredded carrot, chopped green onion, minced garlic and a touch of salt makes bean sprouts a really tasty dish. Can also add in sesame oil and red pepper flakes to kick it up a notch.

Feb 25, 2015
hannaone in Home Cooking
1

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Galchi Jorim is pretty good. A bit of the braised fish, some kimchi, sliced garlic, slice of chilli pepper, and a dab of either ssamjang or salted sesame oil rolled up in a lettuce ball is great.
And I'm not a fish person.

Feb 25, 2015
hannaone in Home Cooking

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

One of the bean sprouts, I think Mung Bean, is supposed to be trimmed head and tail for health reasons.

Feb 24, 2015
hannaone in Home Cooking

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Not a problem.

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Steak & steamed cabbage with kimchi, bean sprouts, and rice.

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

It is a lighter flavored but bony fish. You can find it frozen in most Korean markets and many Asian markets.

My wife lightly salts and peppers the cut sections, then lets them sit in the fridge for several hours to overnight before frying them.

Feb 24, 2015
hannaone in Home Cooking

Breakfast Potatoes: Home Fries versus Hash Browns | Epicurious.com

Sliced hot dog fried in bacon grease

Feb 24, 2015
hannaone in General Topics

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Par-boiled for about 1 or 2 minutes, then seasoned with a sprinkle of salt, some sesame seed, and a bit of chopped green onion.
The salt causes the sprouts to throw off some liquid which can make them look like they have been sauced.

Feb 23, 2015
hannaone in Home Cooking

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Not sure if she cackled while she did it, but she did pinch the yellow head and root tail from every sprout, so that only the stems were left.

Feb 23, 2015
hannaone in Home Cooking
1

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Dinner was courtesy of Mother in Law, who decided my wife (and by extension me) needed restorative food for dinner tonight (and possibly for the next week). She supplied enough chicken/seaweed soup to feed two armies along with headless beansprouts and fresh kimchi.

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Didn't really use a recipe. I looked up bourbon chicken on the net, then compared ingredient lists from 6 or 7 recipes. Checked what ingredients I had on hand and went from there.
The seasoning sauce wound up with apple juice, brown sugar, honey, Korean malt syrup, fine ground red pepper powder, red wine garlic vinegar, black pepper, brandy, soy sauce, crushed garlic, a touch of A1 sauce, and a little ketchup. Everything was added a pinch or dash at a time with much tasting until I got something that tasted pretty good.
Pan seared a two pound cross rib roast then tossed the meat into the slow cooker, added the sauce and cooked on low for about 6 hours. Tossed in some sliced peppers, baby spuds, and carrot at the four hour mark. Finished on high until the vegetables were done.
The roast threw off a lot of juices, so I tweaked the sauce while cooking - removing some from the pot and cooking down on the stove, adding a bit more soy sauce and applejuice, then back into the cooker.

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Depends on what we are doing with it. In this case that five year old radish/pepper mix had such an intense salt/flavor profile that it needed something with a creamy blandness. For this dish we simply boiled in water.
For other uses we will boil in whatever soup it's being used in, press and crumble to use in potstickers, press and dredge through egg and rice flour then fry, use a very firm tofu and marinate, fry, and douse in teriyaki sauce...

Feb 22, 2015
hannaone in Home Cooking
1

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

The "Almost Bourbon Beef" came out surprisingly good, given the way I follow recipes (glance at the ingredients and skim the high points of prep then do my own thing).
A little tangy, a little spicy, and a little sweet. The baby potatoes and the carrots absorbed a lot of good flavor from the pot likker.
Panko shrimp and some fried rice courtesy of the wife, plain white rice, and kimchi completed the meal.

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Store bought ciabatta roll from Seattle Sourdough Baking Company (6 to a bag).
For store bought they make some pretty good stuff.
Brushed it with butter then lightly pan toasted it. Onions and pepper were browned in bacon grease. Sharp cheddar slices that melted and oozed from the heat of the ham and a bit of shredded cheddar and jack.

What's For Dinner #350: The Robins are Back So it Must be Spring Right? Edition [through Feb. 25, 2015]

Hometown of Bing Crosby, the Lilac City, in the Inland Empire of the Great Pacific Northwest (otherwise called flyover territory).
Unseasonably warm here for the past month or so. For us this is the winter that wasn't.

Food related - wife is adding panko breaded shrimp and chicken fried rice to the menu for tonight - don't think she has a lot of confidence in the slow cooker.