Questions tagged [korean-cuisine]

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3answers
90 views

Braising boneless skinless chicken thighs?

Is it worth braising boneless skinless chicken thighs? All the braising videos and recipes I see call for bone-in, skin-on. The way I understand it, the stew will take on the flavor of the meat ...
0
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1answer
66 views

Can this shrimp paste be used to make kimchi?

I live in a rural area of Canada, asian markets aren't a thing around here. Since there isn't much good kimchi around, I decided to try myself ! I went to a largeish city a few weeks ago and was able ...
3
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1answer
101 views

What exactly is Korean chili paste, aka 'gochujang'? Is there any way of making it at home?

I have recently started trying out some Korean dishes, some of which use the Korean chili paste, gochujang. However, I can't seem to find this in any of my local supermarkets. What exactly is in ...
1
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0answers
122 views

Korean food that was wrapped in tin foil

I have a fond memory of a dish from awhile back however I do not know where I ate it at nor what it was. All I know is it was some Korean BBQ place near San Jose or Cupertino CA the kind where there ...
2
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0answers
90 views

Injeolmi - Korean Sweet Rice Cakes

I have never made injeolmi before but am keen to try - I have a few questions though before I try: steaming vs microwaving the rice dough? I imagine it gets uber sticky in the steamer, a recipe ...
3
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2answers
2k views

What can I substitute for hot Korean chili oil in this pork noodle recipe?

Our local supermarket sells fantastic pork, normally also on offer. Yesterday I bought a kilo of cubed pork (magro). Yesterday we had kebabs, today perhaps Asian. So, I've thought about making this ...
3
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1answer
453 views

Giant parsnip from Korean shop

I bought a vegetable from a Korean food store which all I can describe as is a parsnip with the same dimensions but about two feet long. Is there a name for this?
0
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1answer
121 views

Kimchi Beef Noodles

One of the things I really enjoy are those instant kimchi beef noodle soup bowls that you can get from the (American) supermarkets. Mostly because I like kimchi, I like beef, and I like noodles. Now I ...
6
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2answers
3k views

Reproduce Korean BBQ Pork Jerky

Costco sells a Korean BBQ Pork Jerky with the brand name Golden Island It's delicious- it's soft but chewy, smokey, sesame-ey, moist with the sugars but obviously also dried enough to not need ...
3
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1answer
298 views

What is used in the production of dubu (Korean tofu)?

Tofu, in Korea, is known as 'dubu'. This product is very similar to (possibly exactly the same as) the Japanese counterpart. What is used in the process of making authentic dubu? A quick internet ...
5
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4answers
16k views

What is this white, non-fuzzy, substance on my kimchi?

I have a jar of store bought kimchi that I neglected for a few months (bought around mid July). Today I opened it and noticed that a few pieces had some white stuff on it, but it doesn't look like ...
3
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1answer
3k views

Does kimchi always have live cultures?

A lot of the kimchi I see in stores doesn't say "live and active cultures" like yogurts and kefir. I'm trying to up my probiotic intake, but I'm not sure if all the kimchi I get is helping me towards ...
3
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2answers
18k views

What should I substitute for dried anchovies and kelp in a stock

I was thinking of making this tofu-/seafood-stew, but I am having some trouble getting a couple of ingredients for use in the initial stock - namely the dried anchovies and the kelp. A friend ...
3
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3answers
15k views

Can you substitute Asian red chili paste (e.g. Thai Kitchen's Roasted Red Chili Paste) for Sambal Oelek?

The recipe you will find here: http://runningonbrie.com/2014/04/28/korean-inspired-pork-rice-bowl/ (Korean Pork Rice Bowl recipe)
2
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1answer
254 views

Raw Kale - Korean side dish

I'm trying to get more raw veggies in my diet in general and Kale is such a good one. I recently had a raw kale side dish at a Korean restaurant that may or may not have been fermented. It's flavor ...
1
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1answer
4k views

Korean rice cakes (tteok) sold unrefrigerated

I bought some tteok, cylindrical Korean rice cakes, that were displayed on a table. It didn't have a date on it. They seem to need soaking before cooking as they are not very soft but only packaged in ...
4
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1answer
511 views

Is Japanese kasutera the same foodstuff as Korean kastera?

The Japanese term カステラ (kasutera) and the Korean term 카스테라 (kastera) are etymologically derived from the Portuguese "Pão de Castela". But does "kasutera" and "kastera" refer to the same foodstuff, or ...
2
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2answers
4k views

Fiber Drink that are homogenous solutions

I have come to know fiber as either insoluble fiber, which doesn't disolve completely in water, and therefore doesn't make a homogenous solution, or soluble fiber, which does dissolve but also gels up....
8
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2answers
2k views

How can I make kimchi with everyday ingredients?

I've read about kimchi, which is a traditional Korean food made from vegetables. I'm not sure I can find Napa cabbage here in Hungary though - can I make it with regular vegetables?
2
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1answer
12k views

What can substitute Korean malt syrup? [closed]

I cooked this receipe Korean Grilled Chicken which was delicious. I replaced the Korean malt syrup with corn syrup, but I am not sure about this switch. What is a good substitute for it? I couldn't ...
3
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3answers
812 views

Which Korean dishes are typically hottest?

For the typical palate of most people from English-speaking countries, just about all Korean food is spicy. But for those of us who love hot spicy food, I want to know if there are certain specific ...
2
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1answer
986 views

How do I replicate the unique crispiness of Korean fried chicken?

I recently tasted Korean fried chicken and I was surprised at the crispiness and texture. It's unlike anything that I have had before. I looked up some recipes online and it seems that there's more ...
4
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1answer
718 views

What type of oil is used in korean side dishes?

I recently tried making the Korean side dish gamja jorim. Although the taste was spot on it was noticeably different from what is available at local Korean restaurants due to the lack of oil. Many of ...
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9answers
16k views

What kind of peppers are used in Gochugaru (고추가루)?

I'm trying to make kimchi, but I don't have any chili powder (gochugaru -고추가루). Does anyone know what type of chili pepper(s) this is made from? I'm trying to find it at a normal western grocery ...
5
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2answers
20k views

Where should I store nori or laver after opening, and for how much time?

My brother has given me laver for making Korean kimbap and there are ten “foils” or “sheets” in the package. I have only used four of them today and I don't know whether I should cool or not the ...
25
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11answers
122k views

Does kimchi go bad?

I bought some kimchi a few weeks ago, ate half the jar, and then forgot about it. I found it in my fridge yesterday and tried it. It tastes the same, but there isn't a date stamped on the jar. Does it ...