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Active: 668 users

Cooking with Chill (Let's SunDuBu it!) - Page 2

Blogs > Chill
Post a Reply
Prev 1 2 3 4 5 Next All
p4NDemik
Profile Blog Joined January 2008
United States13896 Posts
January 31 2010 06:25 GMT
#21
I should 1/5 this blog because of how hungry it's making me.

+ Show Spoiler +
looks sooooo good will have to make it some time
Moderator
Fishball
Profile Joined December 2005
Canada4788 Posts
Last Edited: 2010-01-31 06:26:56
January 31 2010 06:26 GMT
#22
...I was just about to order pizza when I saw this. Argh.
Looks really nice.

Like someone mentioned, Superstore does sell cheap tofu, but I'm not sure how good is it.
TnT (The Chinese Superstore?) is where my relatives do their grocery shopping. Look for the brand, "Sunrise". Oh, just noticed the guy mentioned Sunrise too, so there you go!

On the side note, I don't have a rice cooker
靈魂交響曲
koreasilver
Profile Blog Joined June 2008
9109 Posts
January 31 2010 06:27 GMT
#23
Haha, you're the first white man that I've ever known that knows the water-up-to-knuckles thing.
T.O.P. *
Profile Blog Joined January 2009
Hong Kong4685 Posts
January 31 2010 06:28 GMT
#24
Real Asians won't use frozen seafood. NO FLAVOR MAN.

On January 31 2010 14:42 Chill wrote:
Substitute Japanese products for Korean whenever possible, including women.

I know it's true for appliances.
Oracle comes in, Scvs go down, never a miscommunication.
alffla
Profile Blog Joined November 2005
Hong Kong20321 Posts
January 31 2010 06:28 GMT
#25
On January 31 2010 15:24 JohnColtrane wrote:
seafood makes me want to barf >.<


WTF

seafood is the ownage

nice cooking guide chill
Graphicssavior[gm] : What is a “yawn” rape ;; Masumune - It was the year of the pig for those fucking defilers. Chill - A clinic you say? okum: SC without Korean yelling is like porn without sex. konamix: HAPPY BIRTHDAY MOMMY!
251
Profile Blog Joined March 2008
United States1401 Posts
Last Edited: 2010-01-31 06:30:07
January 31 2010 06:29 GMT
#26
wow....this was nice and detailed. thanks for the effort/taking all the pictures. I am planning on taking a job in Korea very soon and am glad I have this to look forward to. yumm

edit: I'm a firebat!
"If you can chill..........then chill."
deathgod6
Profile Blog Joined January 2008
United States5064 Posts
January 31 2010 06:32 GMT
#27
Chill learning the ways of Korea. This is what makes him so gosu. I like how you emphasize buying a rice cooker and how to cook rice, since asians would pretty much have one and know the trick. Addressing all audiences.
4.0 GPA = A rank 5.0 GPA = Olympic --------- Bisu, Best, Fantasy. i ♥ oov. They can get in my BoxeR anyday.
JohnColtrane
Profile Blog Joined July 2008
Australia4813 Posts
January 31 2010 06:33 GMT
#28
On January 31 2010 15:28 alffla wrote:
Show nested quote +
On January 31 2010 15:24 JohnColtrane wrote:
seafood makes me want to barf >.<


WTF

seafood is the ownage

nice cooking guide chill


if i get anywhere near a prawn i hurl up my lunch
HEY MEYT
OneOther
Profile Blog Joined August 2004
United States10774 Posts
Last Edited: 2010-01-31 06:39:53
January 31 2010 06:38 GMT
#29
good shit chill
5/5

edit: oh fuck i accidentally clicked 1/5 instead of 5/5 because i haven't rated a blog in so long. my blog ratings have decreased tremendously
HobbitGotGame
Profile Joined June 2009
Canada178 Posts
January 31 2010 06:51 GMT
#30
On January 31 2010 15:11 Chill wrote:
Right, which is why I put it in at the end. I actually don't like the texture of kelp in soup so I'm happy taking it out


No, don't leave it in. Boil the kelp and anchovies for a while, then when there's a good colour to the broth, drain it out. I hate the slimy, slightly chewy texture of the dashima and the rough texture of the anchovies as well.

I have no need for sesame oil as it's only really used in asian cuisine. I only used the oil to keep the mushrooms from burning when they were first put in the empty pot.


I really don't understand why you wouldn't bother spending a couple bucks on a small bottle of sesame oil. It keeps almost indefinitely, and it just keeps your options open for making your food more authentic when it calls for it, instead of substituting. I figure you'll make this dish sometime again down the road, especially since you know how to now. IMO, the investment is worth it.

Arirang. Not sure what you mean by legit but okay.


Legit as in cook the way my korean momma would. Beats the crappy Korean restaurants in Calgary any day.

Okay thanks I'll take a look for it next time. I don't plan on ever using it again unless I make this dish anyways though.


There are so many tasty things you can make with tofu, and I'm not even a vegetarian. I've come to really love that shit.
exalted
Profile Blog Joined March 2004
United States3612 Posts
January 31 2010 06:51 GMT
#31
damn, my girlfriend would love this, maybe i'll try making it for her today

i don't eat spicy food period
too easy
Chill
Profile Blog Joined January 2005
Calgary25980 Posts
January 31 2010 06:53 GMT
#32
On January 31 2010 15:51 HobbitGotGame wrote:
Show nested quote +
On January 31 2010 15:11 Chill wrote:
Right, which is why I put it in at the end. I actually don't like the texture of kelp in soup so I'm happy taking it out


No, don't leave it in. Boil the kelp and anchovies for a while, then when there's a good colour to the broth, drain it out. I hate the slimy, slightly chewy texture of the dashima and the rough texture of the anchovies as well.

Show nested quote +
I have no need for sesame oil as it's only really used in asian cuisine. I only used the oil to keep the mushrooms from burning when they were first put in the empty pot.


I really don't understand why you wouldn't bother spending a couple bucks on a small bottle of sesame oil. It keeps almost indefinitely, and it just keeps your options open for making your food more authentic when it calls for it, instead of substituting. I figure you'll make this dish sometime again down the road, especially since you know how to now. IMO, the investment is worth it.

Show nested quote +
Arirang. Not sure what you mean by legit but okay.


Legit as in cook the way my korean momma would. Beats the crappy Korean restaurants in Calgary any day.

Show nested quote +
Okay thanks I'll take a look for it next time. I don't plan on ever using it again unless I make this dish anyways though.


There are so many tasty things you can make with tofu, and I'm not even a vegetarian. I've come to really love that shit.

kk convinced, ill get some of the proper ingredients next time.
Moderator
Tex
Profile Blog Joined January 2010
United States126 Posts
January 31 2010 06:57 GMT
#33
Arrgh this looks so good and I want to make some.

But anytime I eat Korean food I eat a buttload of kimchi...then my mom makes me stick my head out the window when I get in her car for a week. So no way can I cook this at home. She'd kill me just cause of the delicious smell.
Impossible is a word that people use so they don't feel bad when they quit.
HobbitGotGame
Profile Joined June 2009
Canada178 Posts
January 31 2010 07:01 GMT
#34
Personally I find the smell of kimchi appetizing, but I can imagine how it's pungency can get to people. I'm glad my girlfriend likes the stuff though, or else I'd have to find someone new.
rinoh
Profile Blog Joined July 2009
United States335 Posts
January 31 2010 07:04 GMT
#35
daaaaamn I'm impressed
베르사유의 장미
tarpman
Profile Joined February 2009
Canada718 Posts
January 31 2010 07:08 GMT
#36
you should be able to get a little bottle of sesame oil at Safeway, likely in the Asian food section. btw in the spirit of substituting japanese for korean you might like to try Mirin (delicious seasoning). not sure how well it'd work in this particular recipe but you can usually add it to just about anything. I like putting it in salad dressing.

anyway great guide! definitely going to try this sometime.
Saving the world, one kilobyte at a time.
HobbitGotGame
Profile Joined June 2009
Canada178 Posts
January 31 2010 07:14 GMT
#37
Mirin's a little different; IIRC it has a bit of a sweeter taste to it, and to my experience, Korean cuisine has never really featured sweetness as a prominent taste group. I've ever only really used mirin when making Tamago... but I think it's used as seasoning/condiment in quite a few other Japanese dishes as well. A possibility that comes to mind would be something like udon...
lac29
Profile Blog Joined December 2008
United States1485 Posts
January 31 2010 07:23 GMT
#38
Definitely get sesame oil ... if you ever make dumplings/potstickers ... or even get a pack of frozen dumplings ... you can use the sesame oil.
kOre
Profile Blog Joined April 2009
Canada3642 Posts
January 31 2010 07:40 GMT
#39
Very nice Chill ... I'll invite you over for dinner sometime after a Calgary LAN. They opened a new place downtown (Mal-Lee-Jang-Sa) but I heard their food tastes like shit so I would say the best place for Korean food like Jam-Pong and Ja-Pa-Gae-Ti would be ... DonDay.

DON'T go to SanDongManJum, that place had like crap in their food a couple months ago and had to close for like 6 months, so I don't really trust that place. lol
http://www.starcraftmecca.net - Founder
phosphorylation
Profile Blog Joined July 2009
United States2935 Posts
January 31 2010 07:47 GMT
#40
substituting japanese products for korean products in cooking "authentic" korean food?
that is just travesty and you are going to end up with some weird fusion
Buy prints of my photographs at Redbubble -> http://www.redbubble.com/people/shoenberg3
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