I'm not subscribed to any stupid streaming service however. I'll spit in their faces with my Jolly Roger at Full Mast. No money from me for the Devil's Elite!
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The glass noodles are definitely an odd texture. Very stretchy. I cook them up, slice up my beef & get it marinating in soy, sesame oil, garlic, rice wine, pepper flakes, a pinch of sugar & I like ginger. Then I slice up mushrooms, carrot, green onion & white onion. I get my wok hot & veggies going in a little sesame oil. Get them out while still slightly firm & then cook up my beef in the wok. When the beef is ready I add everything together. That’s my take on it. My husband says it’s quite similar to some we get at a Korean market so I’m good lol. When it comes to kimchee my only concern might be getting it dry enough to roll up in the kimbap & still keeping the flavor. If you think to, let me know how it turns out. I wish I could get a good recipe for kimchee. Mines never quite right.
I do like heat from actual pepper flake. Gochujang is really good & adds extra flavor but I haven’t used it in japchae. I don’t have any experience with tteobokki.
That stew sound delicious. My dad used to make a stew with red potatoes, chicken chunks, gochujang, garlic, onion, soy etc & it was really tasty. I like putting kimchee in my soups too. Especially once it starts to get too sour for a side dish. It sounds like you enjoy experimenting with food. I’m the same way :)