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Korean Food

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Re: Korean Food

Postby Sakkarin » Tue Jul 18, 2017 11:12 pm

Dakgangjeong - Sweet Crispy Fried Chilli Chicken
Whoar!

This recipe, followed to the letter, although it is incoherent about the amount of chicken. I used 240g of boneless thigh meat (4 thighs cut into quarters) to half the other quantities throughout. I would have used wings, but the wings on sale in Tesco were weeny, hardly worth the bother.

http://www.olivemagazine.com/recipes/ch ... d-chicken/

EDIT: P.S. It may seem frivolous using all that vodka, but my bottle of vodka has sat in my cupboard for 14 years now, since the last time my only vodka-loving friend visited! I tried a bit as I was making the chicken, but it tastes even more disgusting to me than I remembered. Far
better to cook with it.

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Re: Korean Food

Postby Stokey Sue » Wed Jul 19, 2017 12:24 am

Jinjuu is Judy Joo's restaurant, her own recipe is more precise
http://www.cookingchanneltv.com/recipes/judy-joo/ultimate-korean-fried-chicken-2387040

But yours looks good too

I have had a bottle of Russian Standard Vodka that has been sitting round for a while, I never know what to do with it as fruit juice + vodka tastes off to me, and vodka tonic is pointless when you can have gin! I do like Bloody Mary though, and some flavoured (infused) ones such as Zubrowka (bison grass)

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Re: Korean Food

Postby Sakkarin » Wed Jul 19, 2017 9:48 am

Clearly the Olive Mag recipe is just cut and pasted, unfortunately incompletely, hence the missing chicken! I saw the Judy Joo recipe, but looked like too many ingredients, didn't realise it was basically the same recipe.

The beeb borrow her recipe too, making it look even more complicated with the black sauce recipe included too...
http://www.bbc.co.uk/food/recipes/ultim ... ried_29527

I used panko instead of matzo meal and ordinary chilli flakes, but slightly less.

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Re: Korean Food

Postby Stokey Sue » Wed Jul 19, 2017 10:29 am

sakkarin wrote:I used panko instead of matzo meal and ordinary chilli flakes, but slightly less.

Yes, I think I'd use panko
In fact the panko I use is Korean, both the local Asian grocer and I like it, we think it has less sugar than most Japanese brands some of which have an incredible amount of corn syrup in them

I've just checked the Scoville units, the Korean gochugara flakes really are only as hot as Aleppo pepper / pul biber / mild chilli flakes, 10 000 or so

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Re: Korean Food

Postby Sakkarin » Wed Jul 19, 2017 10:50 am

"My panko is Korean" -

Me too, although I got them from Tesco as far as I remember, when they had a Korean food event. Korean breadcrumbs or Jewish Matzo meal? I know which I'd go for!

The rules of Matzo:

"Orthodox Jews went a step further, eating only shmurah, or "guarded" matzo made from grains that had been watched by a Jewish official from the moment of harvest to ensure that they never came into contact with a liquid that would lead to accidental leavening. According to rabbinic law, once the flour is combined with water, matzo dough must be kneaded, rolled and baked within 18 minutes — otherwise it will begin to rise. "

God hates yeast apparently.

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Re: Korean Food

Postby strictlysalsaclare » Wed Jul 19, 2017 11:20 am

Stokey Sue wrote:
sakkarin wrote:I used panko instead of matzo meal and ordinary chilli flakes, but slightly less.

Yes, I think I'd use panko
In fact the panko I use is Korean, both the local Asian grocer and I like it, we think it has less sugar than most Japanese brands some of which have an incredible amount of corn syrup in them

I've just checked the Scoville units, the Korean gochugara flakes really are only as hot as Aleppo pepper / pul biber / mild chilli flakes, 10 000 or so


Thank you for mentioning that Japanese panko breadcrumbs can be on the sweet side Sue. I've never used them before as I have the equipment available to blitz bread into crumbs. Mind you, we have a packet of Kingsmill bread rolls in the freezer at the moment. We had some for our lunch yesterday and by golly they were sweet! It was almost unpleasantly so. I think if I decided to blitz them into crumbs I would get the Japanese panko taste if not the texture :? I have a feeling that I'm going to have to use the bread to make puddings with or have them for breakfast with jam or marmalade on them!

Sorry to go slightly off topic! As you were ;) :D

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Re: Korean Food

Postby jeral » Wed Jul 19, 2017 6:38 pm

I also dislike sweet bread with a passion but for crumbs (including panko) it's easy enough to add salt, herbs that suit, lemon zest, paprika, turmeric, garlic powder - take your pick :)

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Re: Korean Food

Postby Renée » Fri Jul 21, 2017 6:54 pm

Your chicken dish looks so good, Sakkarin!

Speaking of Panko crumbs, I came across some breadcrumbs in Sainsbury's the other day. They are Mrs Crimble's Gluten free breadcrumbs made with rice flour, gram flour and maize starch. Use to top chicken, fish or vegetable bakes and gratins. I haven't tried them yet.

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Re: Korean Food

Postby Sakkarin » Sat Jul 22, 2017 3:38 pm

Incidentally, the "Olive Magazine" recipe that I used for the Crispy Chicken had a link to their version of Chicken Saag. As the Crispy Chicken one worked so well, I thought I'd give it a go. It was the worst Chicken Saag recipe I've tried, and I've made many other recipes in pursuit of the best! Not Korean, so off topic...

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Re: Korean Food

Postby Stokey Sue » Sun Jul 23, 2017 11:02 am

The trick with panko seems to be to read the label checking for large amounts of sugar, but of course unless you are in Chinatown there will probably only be one brand on the shelf
This is the one I buy
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Re: Korean Food

Postby Sakkarin » Tue Aug 01, 2017 2:40 pm

Watched a fair few of the programmes now, and it's I suppose as good as could be expected. I've learnt some interesting bits and pieces (which I'll try and give a roundup of at some stage), examples in the programme I've just watched are:

1. The things that look like sushi rolls which I skipped over in my cookbook are actually quite different and worth a look at.
2. There are even more versions of pickled radish than I imagined, as the one in those sushi rolls is different from any I've seen before.
3. Sweet Potato Noodles are a Korean favourite. I don't think I've even seen them on sale, let alone tried them. Something new to look for and try out.

Not watching them in order, I've got 10 progs recorded at the moment, of which I've seen 6 or 7.

JT keeps saying "I've loved Korean food for ages", then acts surprised at Korean staples he's presented with. Could that be true? I imagine as a foodie, like me he'll have worked his way through countless cookbooks and if a fan of the cuisine, know most of what he's seen already.

I've been making some "my way" dishes in the last week, mostly variants on a Gochujang Chicken Stew recipe for which I've been using glutinous rice as the accompaniment and have found that just using my normal rice cooking method has resulted in some pretty good glutinous rice, without the pre-soaking or steaming. More to try out there, though.


Griddled Doenjang Pork
Here's the variation I made last week (supposed to be belly pork slices, I used a pork chop I already had).

EDIT: P.S. It had nothing sweet to counteract the salty bean paste, which made the end result too salty for me. I hadn't realised how salty everything was whilst making it.

EDIT TWO: Wing Yip have a grand total of 67 different noodles including pumpkin noodles and oat noodles! Only one brand of those sweet potato noodles, but at least they have them - it's the last product on page 5 here...

https://www.wingyipstore.co.uk/noodles- ... ur/noodles

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Re: Korean Food

Postby Renée » Tue Aug 01, 2017 11:01 pm

What a beautiful plate of food, Sakkarin! Would that be the yellow bean paste that you mentioned? I am recording the programmes, but haven't watched any of them yet.

I'll have a good look through Wing Yip's website tomorrow.

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Re: Korean Food

Postby Sakkarin » Wed Aug 02, 2017 10:58 am

The bean paste is Doenjang - although as my local place had run out of doenjang (they had some the previous time I went there) I used "fresh" miso, which the guy there swore was exactly the same.

Rice sticks feature in several of the programmes, which I initially thought "Oh, that's new to me", however now I think of it, I've often seen them in Wing Yip's chilled section, I've just never bought them.

In fact I realised that I HAVE bought them there, many years ago - they had a version with spring onion running through them, which I assumed was a snack. Of course it tasted pretty bland eaten cold and on its own, so I promptly forgot about them. Now I realise they are used in a similar way to noodles, it makes sense; noodles on their own are pretty pointless!

EDIT: P.S. The chillies on the rice weren't meant to look like a butterfly, that's an coincidental accident created by angle I took the photo at.

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Re: Korean Food

Postby Renée » Wed Aug 02, 2017 2:15 pm

The Korean paste can have garlic, fish sauce, chilies, and many other flavourings, apparently.

I can remember buying the rice sticks many years ago, but can't remember how I used them. I probably preferred them to the long lengths of rice noodles.

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Re: Korean Food

Postby Sakkarin » Thu Aug 03, 2017 7:52 pm

Spotted this in Tesco, only bought it because I had not brought my glasses and could not read it (and it was knocked down from £1.99 to 65p).

It's basically three little 20g pots, one of red miso paste, one of "soya and red miso paste" and one of one of gochujang.

Method:
Long grain rice cooked with pot 1, beef mince cooked with pot 2, veg cooked separately, and two fried eggs.
Pot 3 mixed with white wine vinegar, sugar, oil, water and sesame seeds, and poured over assembled bits and pieces.

Doubt I'll bother, given that I've got all the proper ingredients and recipes to hand. Maybe if I run out of gochujang...

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Re: Korean Food

Postby jeral » Thu Aug 03, 2017 8:37 pm

Sakkarin wrote:
Doubt I'll bother, given that I've got all the proper ingredients and recipes to hand. Maybe if I run out of gochujang...

Did you really just say that? I'll take it you're pulling our legs since it'd be criminal not to use such a bargain :lol:

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Re: Korean Food

Postby Sakkarin » Fri Aug 04, 2017 10:08 am

I shan't chuck it out, I'll keep it in the cupboard for emergencies, but at the moment I have a 500g tub of Gochujang and about 250g of miso open - that "kit" only has a tablespoon or so of each (20g), barely enough for 1 portion. And the Gochujang paste is not authentic anyway, it calls itself "Gochujang STYLE paste". It's even got tomato in it!

This webpage gives a good start for looking for Korean products, but the list needs clarification, as many are just general oriental stores rather than specialist Korean. Also Seoul Plaza has three more stores now than listed (in Reading, Coventry and Golders Green. And Slovakia), so obviously it's not authoritative.

https://www.maangchi.com/shopping/uk

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Re: Korean Food

Postby Sakkarin » Fri Aug 04, 2017 11:47 am

Chicken and Vegetable Stew: Dak Galbi

Latest trial, from this recipe. This is intriguing in that no oil or water is used (other than coincidentally in the marinade), and the veg are heated from raw. You would think it would burn, but a sauce miraculously appears from nowhere, and the vegetables and chicken are cooked through in 20 minutes.

Third time I've made it in the last few days, yesterday's version (slightly different recipe) was better.

Subs: basil instead of perilla, ordinary rice noodles (hidden underneath) instead of rice cakes.

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Re: Korean Food

Postby Stokey Sue » Sat Aug 05, 2017 3:29 pm

Looks good Sakkarin

I am the proud possessor of a pack of shiso / perilla, half purple half green, bargain £1.50 in the farmer market (big pack)

I've had an experimental nibble, the flavour is vaguely familiar, something like mint, something like basil, something earthy

In my sample the purple has a little more flavour, but the leaves are bigger so may just be more mature

Need to make some pork bulgogi to try it properly :D

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Wing Yip Trip

Postby Sakkarin » Sat Aug 05, 2017 9:16 pm

I don't know about you lot, but I find I get brainfreeze after a half hour in Wing Yip, from trying to work out what everything is, trying to remember what I'm after and still trying to catch any new and interesting items. And with my advancing years, straining to read what the labels say...

I was going to do the three stop roundtrip, Wing Yip, Hoo Hing and Loon Fung, but I'd spent too much by the time I'd checked out Wing Yip and Hoo Hing, and the freeze had set in, so I gave up. Biggest sadness was not finding perilla, which I'd hoped I'd find at HH.

I realised that I HAVE to find out what that Korean chilli powder is like, as some of the recipes use 3 tablspoonsful of the stuff, so I bit the bullet and paid £5.50 or so for it.

Stokey, mail me your address and I'll send you some. And anyone else on this thread that would like to try it.

WY had the rice snacks that I mentioned I'd tried before, but I see now that they are not rice cakes but a Chinese noodle variant, although I guess they'd be a good sub. Big surprise was that Hoo Hing had those huge mushrooms that Torode uses throughout the series. I never thought I'd find those in a month of Sundays, so they weren't even on my list! And the exact same apple vinegar he uses...

First thing I did when I got back was a side by side test of dark miso paste and doenjang. Very, very close, however the Korean stuff has a much deeper taste, although that may be partly thanks to MSG. Miso is a bit smoother, but a perfect sub if you ask me.

Here's my Korean shopping, top left clockwise:
Korean dried seaweed 2.95 for huge bag
Sweet potato noodles 2.75
Korean Gochugara chilli powder 5.55
Apple Vinegar 1.39
Korean corn syrup 1.70
Thai :-( basil 2.99
Eryngii mushroom 98p (13.99 kilo)
Gochujang chilli paste 2.89
Doenjang bean paste 1.75
Firm Tofu (much more solid than the supermarket firm tofu I usually get in cartons) 1.49
Buckwheat noodles 1.28
Yellow pickled radish 1.49
Dumpling skins 1.29
Rice cakes 500g 1.39 reduced to 59p
Enoki mushrooms 100g 85p


Most of it both Wing Yip and Hoo Hing had.

Not found/identified:
Perilla
Korean fish sauce ( apparently very different from Thai/Viet)
Korean black bean paste
Soju rice wine
Asian pear
Korean style spring onions


I bought lots of other oriental staples including my favourite chilli bean sauce (all broad bean, no soy), at 2.99 but strangely my very close second best version is only 1.49.

All very well but now I can't be bovvered to cook anything, although I've bought some chicken thighs and belly pork in readiness.

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