I want to make the noodles from scratch since also I can't find the noodles in many YouTube videos locallly. If I wanted to create the noodles myself, does anyone know any good recipes or videos?
Are these similar? https://www.youtube.com/watch?v=UJiskgx1Hlk
I’m curious on average how many banchan did your family have on the table for meals?
Growing up my fam always had like 8-10. It was only later in life did I learn that having more banchan was a sign of wealth. Not knowing if that actually rang true or not and also factoring moms that worked and had lives I was just curious what other people’s tables were like.
(Not trying to brag here but am genuinely curious)
It's all I have. And do I have to take the heads and intestines out like the larger ones?
So I've recently fallen in love with Korean food and I was wondering, what are some of everyone's favorite go to banchans and what do you eat them with? I love Kimchi and White Kimchi, Sauteed Garlic, and the Fishcakes in Gochujang but I'm at a loss at what the dishes I got at the local Korean BBQ place were but they were all great.
Going to start incorporating more banchans into all my meals so any advice would be great!
Does anyone make multigrain rice regularly? I used to eat it often but I completely forgot how to make it lol. I have a regular cuckoo rice cooker, the electric kind so with no pressure cooking. It has a multigrain function so I assume I can use that. If I use the multigrain function of my rice cooker, do I need to soak the grain mix first or can I dump it in there straight away?
Another thing, I have a pressure cooker, the Instant Pot, with a multigrain setting. Has anyone used it to make japgokbap before? How long did you set it for? The default on my IP is 40min which seems like an awfully long time to me lol.
Final question: what ratio do you use for rice and japkokbap?
Thank you for your kind answers. If no one knows, I guess I will have to do some trials and report back here later :)
Recently, we bought a large plastic tub full of kimchi from H-Mart in the US. The kimchi seems to have been imported from Korea according to the labeling. The brand and labeling says: Chongga Mat Kimchi. Funny enough, they also seem to sell it on Amazon: https://www.amazon.com/Chongga-Mat-Kimchi-Certified-Probiotic/dp/B06XBLR2W8.
However, it tastes a bit sour to me - not it a spoiled way - but just very acidic, like the taste of vinegar. Is this normal? I'm reading online about people "ripening" their kimchi... is this something that we need to do? Or is this just the way that this type of kimchi tastes?
For context, I'm used to kimchi that's more mild in acidity - kimchi that doesn't taste sour at all. We used to purchase small quantities of kimchi at a small local Korean store - the kind that you pay by the pound for (perhaps they make it themselves?). That kimchi tasted lovely - spicy, not sour, lots of garlic...
If this sourness is unavoidable.. are they any better ways to eat, other than just by itself, to perhaps enjoy it more without noticing the acidity?
I have a friend who is used to South Asian cuisine and she keeps telling me Korean food isn't spicy, is bland, and doesn't have that "kick." This is despite her having limited knowledge of Korean food. To my knowledge she's really only had KBBQ and kimbap.
So, what are some spicy and flavorful dishes you can think of to prove her wrong? I am based in LA so I do have access to Ktown. Restaurant recs are appreciated.
Edit: Forgot to add that she can't eat pork due to religious reasons. So no pork based dishes!