Serious Eats: hehmin's Profile

From A Hamburger Today

Los Angeles: Burger Stand Bland at Corner Cottage

they have burgers? doesn't matter. breakfast burrito with hot sauce please!

hehmin at 2:07PM on 06/09/11

From Serious Eats

Have You Ever Tried Maryland Pit Beef?

i'm surprised chaps was not on this list. i miss the tiger sauce

hehmin at 2:01PM on 06/06/11

From Serious Eats

Serious Heat: Obsessed with Gochujang, the Korean Chile Sauce

try "toasting" the gochujang. koreans will "bok-ka" the plain gochujang before actually using it on a regular basis. it really ads another dimension to it. but it won't last as long even in the fridge. so i usually do smaller batches that will last a week or so.

put a decent amount into a non-stick fry pan and add any of the aforementioned ingredients (soy sauce, rice wine vinegar, sugar, garlic, ginger and/ or sesame oil) as you please. i usually use sugar, and toasted sesame seeds. and depending on the brand of the gochujang, sometimes i'll add more soybean paste (dwenjang) or if you're really feeling the miso, try chung-gook-jang. this is basically a much stronger (and stinkier) dwenjang.

there's also alot of manufacturers of gochujang. please try a bunch before you settle on one brand! you may be surprised how different each one is

hehmin at 4:33PM on 06/02/10

From Serious Eats

Cukes and Gochujang: Perfect Summer Snack

currently eating in my home: gochujang mixed with some dwenjang and dipping your pickle wedge in that

the pickles at the nyc farmers market have been extra crisp and sweet the last 2 or 3 weeks. not sure how much longer that'll last so get them while you can!

hehmin at 2:17PM on 08/04/09

From Serious Eats

Snapshots from South Korea: Kalguksu from Myeongdong Gyoja

Perhaps not as good as the place in korea, but Arirang on 32nd st has pretty good kalgooksoo for the states

hehmin at 6:38PM on 05/28/09

From Serious Eats

Guess What This Is

not sure how much this costs, but since i use alot of garlic, i buy a lot on sale, peel and then blend/pulse. Put the minced/crushed garlic into freezer ziploc bags and make smaller portions with chopsticks using a similar method to: http://lunchinabox.net/2008/04/11/speed-tip-make-individual-portions-in-freezer-bags/
The best part is knowing there's no (additional) preservatives.

hehmin at 6:23PM on 04/29/08

From Serious Eats