In the past month I have received three separate gifts of vanilla beans from vacationing friends/family (Indian, Mexican and Tahitian). What should I do with this sudden windfall of vanilla beans (that doesn't involve creme brulee, ice cream, vanilla-infused sugar, or home made vanilla extract)? Any recipes that particulary utilize this ingredient well? Thanks!
The paste is generally used in small doses (I guess that depends on your taste, though). The first things that come to mind is using it as a condiment for kalbi - marinated beef wrapped in lettuce leaves with rice dabbed with a bit of gochujang. Or in bibimbap, a dish of assorted vegetables mixed with rice. If you want to try it without all this fuss, sometimes my family will just eat cucumbers strips dipped in it. It doesn't require any cooking so you can really experiment and do as you wish.
Why did you buy it if you don't know what to use it for??
If your bald rub, a bunch on your head, maybe, just maybe, you'll grow black hair, just like Kim Jong IL
gojuchang is also great on eggs; it's like a way more savory version of sriracha.
*Waving hand in the air again*
My favorite Korean cookbook is "Growing Up in a Korean Kitchen" by Hi Soo Shin Hepinstall. She includes a small glossary section to help define and translate ingredients. It isn't an exhaustive collection, but the classics are well executed in her book.
I highly recommend any of the bbq dishes, the appetizers are very good, the soups and stews are getting a little more "hard core" Korean, but I hope you will enjoy them. Do try the bebimbap and the (spicy)sauteed rice cake with meat (dok bokee) and the chap chae--a classic! Oh her recipes for dips and sauces to serve with dumplings/seafood pancakes are excellent.
Ma-sheik-ae jap soo sae yo! (trans: Enjoy your meal)
i think i have a lot to learn about korean food. any suggestions for sites or books readily available? this is my new favorite cuisine. kimchee on everything! any korean recipes will be tried by me unless they prove too difficult, or contain ingredients unavailable.
I feel like the kid in class with her hand in the air all the time.
tenjang (or dwen jang) is the fermented soybean paste I mentioned in the part about making ssam jang. It is very much like Japanese miso, but the flavor is more robust and the texture may be more rustic. It is commonly used to make a soup called tenjang (or dwenjang) chigae.
Wow, I thought I was versed in Korean recipes, but these people know their stuff!! I like.
mrsmugger, you'll have to buy some tenjang paste next!
@mrsmugger--I should clarify, SunChang is the brand name taken from the name of the county (?), I'm not sure if it's a county or prefecture or what, where the flavor of their chillies and the resulting gochujang is prized. So, you are correct, it is a type of gochujang, too.
i looked at the packaging to see what were listed as ingredients, but it's all in korean. and thank you wookie, i didn't know sunchang was a brand, i thought it was part of the name of gochujang. i'll try using it a couple of different ways suggested here. thank you!
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