Skip to main content
52 votes

Is it safe to add garlic powder to sesame oil?

The concern with garlic in oil leading to botulism is about long-term storage, usually in the context of garlic oil as a 'shelf-stable' condiment; the botulism needs time to grow in the anaerobic ...
Blargant's user avatar
  • 2,431
15 votes
Accepted

What to do with insoluble tamarind parts found in a paste pouch, to prevent them appearing in dishes

Remove the amount of tamarind you want to use from package. Place in a bowl. Add some water or other liquid...often hot to better dissolve the tamarind. Let soak a bit. Stir and mash with spoon or ...
moscafj's user avatar
  • 76.2k
7 votes

What is the correct way to use fermented (and unfermented) soybean paste?

First of all, the Korean middle one is not soybean paste at all, but chunjang (춘장), a black bean paste. This is used as a condiment for stir-fries, in particular the noodle dish jjajangmyeon; it's ...
lambshaanxy's user avatar
  • 1,436
6 votes

What is considered "mild" vs. "hot" in different countries? (measured empirically)

Nobody has published reports on this kind of empirical evaluation, and there's a few reasons why not (in the below, "heat" refers to spiciness from capsaicin): Heat tolerance and preference ...
FuzzyChef's user avatar
  • 65.3k
5 votes

Can I substitute Dried Anchovies with Fresh Anchovies?

Speaking as someone who has made this broth, it will not work. Fresh anchovies will add too much oil and will break up in the broth, making it cloudy and too fishy. You really want to look at other ...
FuzzyChef's user avatar
  • 65.3k
5 votes
Accepted

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

It is a fermented chili paste made with rice and fermented bean paste. You could make it at home if you can find all the ingredients. But it looks like a complex recipe and preparation. For example: ...
Max's user avatar
  • 20.4k
5 votes

Using cheese in noodle dishes

My friend who was in Korea for a few months said that they are obsessed with cheese. It's not a traditional ingredient, but in modern cuisine they try to introduce cheese to some of the dishes - I ...
Gu Ka's user avatar
  • 51
4 votes

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

Kahm Yeast. Very common on pickled products "above the brine." Annoying but not actually hazardous. To avoid, make sure there is no "above the brine." Wikipedia "yeast" article: The appearance ...
Ecnerwal's user avatar
  • 18.6k
4 votes
Accepted

Is there a difference between mirin (미림) and mijak (미작)?

No. Mirin is a sweet saki for cooking, with a very neutral flavour. Mijak is a ginger flavored wine. If you are cooking a dish that calls for mirin and ginger, you can skate by using mijak. Otherwise, ...
Patrick's user avatar
  • 196
4 votes

is Doubanjiang (Szechuan hot bean paste) an acceptable substitute in recipes calling for Doenjang (Korean fermented bean paste)?

The two have almost nothing in common, beyond being fermented and pastes (though doubanjiang is only sort of paste-like). The ingredients (broad beans and chilies versus soybeans) and the taste are ...
Sneftel's user avatar
  • 29.5k
4 votes
Accepted

What is the correct way to use fermented (and unfermented) soybean paste?

As regards your hint, the best-by date is a bit of a myth with this stuff, and not, in any case, an expiration date. It has its own set of microbes in residence and rarely actually "spoils." ...
Ecnerwal's user avatar
  • 18.6k
3 votes

What is the correct way to use fermented (and unfermented) soybean paste?

I can’t comment on the Korean pastes (which I use, but I don’t know enough about the cuisine to know if there’s a ‘correct’ way to use it. For Japanese miso, traditionally you don’t want to boil it. ...
Joe's user avatar
  • 81k
3 votes

Reproduce Korean BBQ Pork Jerky

Does this product represent a dish in Korean cuisine or is it a fusion variation? If I could find a name I could find a recipe. It does not appear to be a korean dish, rather a version of the chinese ...
Food Lover's user avatar
3 votes
Accepted

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

You can always just make your own Korean chili oil. For example, here's The Woks of Life formula for chili oil: 1½ cups oil (ideally a vegetable, peanut, or grapeseed oil…light olive oil is fine, ...
Giorgio's user avatar
  • 2,755
3 votes

How can I make kimchi with everyday ingredients?

I made it without nappa. This is my recipe which turned out pretty good!! Kimchi cabbage: Cabbage, salt, water 1. Rinse cabbage 2.Cut into strips 3.Rise again and put salt 4.Store in cool area. Wait ...
Paris's user avatar
  • 31
2 votes

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

Buy dried chilis and blend them into powder It sounds like this community doesn't know more about the specific peppers used (and their North American subsitutes) than what @janeylicious has proposed. ...
Merchako's user avatar
  • 203
2 votes

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

I'm a microbiologist in dairy. Only two things normally grow in such an acidic environment as kimchi. Yeast or fungi (mold). The two microorganisms are practically the same. Fungus is a mutiple-cell ...
won jin choe's user avatar
2 votes

Braising boneless skinless chicken thighs?

Asking if something is worth it is opinion based, so I will address the differences between the results you get braising chicken thighs skin on and off as I've done both many times. Chicken thigh ...
GdD's user avatar
  • 76.7k
2 votes

Can I make kimchi from “kimchi base”, or is it just a sauce?

Kimchi is a lactofermented food, meaning that the sour taste is due to lactic acid bacteria being allowed to digest sugars present in the vegetables and seasoning paste. Kimchi, once fermented, is ...
kitukwfyer's user avatar
  • 5,229
2 votes

Gochugaru powder vs paste?

If you are referring to gochujang, gochugaru and gochujang have significantly different flavors (gochugaru is thought to impart a "cleaner" hotness to dishes, while gochujang tends to be a ...
mantra's user avatar
  • 216
1 vote

Can I substitute Dried Anchovies with Fresh Anchovies?

The purpose of broth in teokkbokki is generally just to give some depth to it, and is not vital to the flavor profile as some other recipes. (other strong flavors will cover most of it up anyway) ...
mantra's user avatar
  • 216
1 vote

is Doubanjiang (Szechuan hot bean paste) an acceptable substitute in recipes calling for Doenjang (Korean fermented bean paste)?

So, normally ssamjang calls for both doenjang (which is generally, but not always, not spicy), and gochujang (which is spicy). Presumably you'd be substituting your doubanjiang for both of those ...
FuzzyChef's user avatar
  • 65.3k
1 vote

Braising boneless skinless chicken thighs?

To answer your question about "braising boneless skinless chicken thighs" and relate it to Dak-bokkeum-tang. General rule, avoid cooking chicken for more that 30 minutes. The cooking heat or ...
Mike TC's user avatar
  • 132
1 vote

Braising boneless skinless chicken thighs?

It depends on exactly what you want out of the chicken. Braising consists of browning food and then boiling. Browning meat gives it more flavour on the outside. Each piece will develop flavours on ...
Flash_Steel's user avatar
1 vote

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

I would use any asian Chili oil. My experience is that they are pretty much the same. I have access to an asian supermarket and all the chili oils are in the same place in the market as well as the ...
Annemiek's user avatar
1 vote

Reproduce Korean BBQ Pork Jerky

I marinated the meat for 24 hours in the Korean No1 Marinate and I added more brown sugar sesame seed and 1/4 can of coke and sprinkle of salt when I put the meat on the dehydrator. The dehydrator is ...
Robert Roth's user avatar
1 vote

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

I find Aleppo chilies are quite similar. They’re also at the same heat level as the Cheonggyeol peppers. (10,000 scoville).
Tyler's user avatar
  • 11
1 vote

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

Yes, you can buy just about anything from Amazon, but sometimes "the hard way" is more fun, and you get to put that much more love into your K-food. This is certainly not the authentic Korean method ...
Joseph LoGiurato's user avatar

Only top scored, non community-wiki answers of a minimum length are eligible