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They're expensive on Amazon(12 for $50 or 4 for $18) but if you're really jonesing for them it's at least an option.
Isn’t it adorable? This is the one I have, it’s perfect for small batch frying. After I use it I just filter the oil and store it on the stovetop for next time. You can search for “Chinese tempura fryer” on Amazon.
Jjampoong is one of two (that I can think of) soups that use chili oil + broth, the other is yukgaejang, the main difference is yukgaejang uses beef base instead of seafood. There’s no reason you can’t modify the oil/broth method and make any style of soup (like chicken, seafood, beef) and add whatever veggies you like. Dasida is probably the most common Korean stock base and you can get any of the flavors in a Korean market (this also contains MSG if you’re looking for that restaurant flavor). Once I was really craving jjampoong and I substituted a bag of frozen paella mix for the seafood, it worked out pretty well.
Is this the mustard you’re thinking of or mustard oil? There’s some weird regulations about buying true mustard oil in the States and to get the real stuff you might have to go to an Indian/Chinese(?) market and get the oil labeled “Not for consumption” (It’s fine to eat, that’s just a way around the regulation). Also, since you’ve already tried other vinegars have you ever tried using dongchimi broth instead?
Taking a step back, can you get the following ingredients? Is there nothing on Amazon (I'm Canadian, I just assume that everything is available via Amazon).
- Soy Sauce
- Sesame Oil
- Gochujjang (https://www.amazon.com/Chung-Jung-One-500g-Gochujang/dp/B002WTE0MQ/ref=sr_1_1_s_it?s=grocery&ie=UTF8&qid=1472503991&sr=1-1&keywords=gochujang)
That's really all you need to make a lot of Korean dishes. Everything else is specific to the dish, but those are my main ingredients for most things.
Here's the link
This one. I’m not particular about my brand, I picked this up at my local Chinese market recently for about half of what Amazon charges.
Amazon! Link below! There are two sizes of these which I didn’t realize at first and you probably want the larger size (I accidentally ordered the smaller size from a different seller first and ended up sending them back then getting these)
Korean Premium Ceramic Black Casserole Clay Pot No Lid,For Cooking Hot Pot Dolsot Bibimbap and Soup (22OZ) https://www.amazon.com/dp/B08KZKCLBW/ref=cm_sw_r_cp_api_glt_fabc_NJSEDXDDYBBK0WR4WPW9?_encoding=UTF8&psc=1
I live in the middle of nowhere. When covid hit, there was no way for me to get to the nearest city anymore to buy kimchi, so I broke down and ordered some from amazon. It turned out well. I bought this one:
https://amazon.com/Lucky-Kimchi-Authentic-Korean-Original/dp/B086R644TG
I know how you feel. The difficulty of finding correct ingredients is both challenging and frustrating. Coarse ground is the proper one for Baechu Kimchi for sure. But then having such 'specialized one' can be a luxury for remote areas. (I had the pleasure of cooking Korean food with limited items before and even made Kimchi with fine grind before - didn't die. Taste is not perfect of course.)
If you have access to Amazon delivery and budget allows, try getting both:
p.s. I use fine grind for almost everything except for big baechu kimchi. (Thus, 90% of my consumption is fine grind - soups etc).
Amazon sells gochugaru for $10
It’s a totally different flavor profile than regular chili flakes, so unfortunately it won’t taste the same without it
You can use this to make all kinds of Korean dishes though beyond kimchi
Sorry, no experience with pre-made but there are several options on Amazon. This one looks interesting:
MISS LEE Ddeokbokki Sauce Sampler https://www.amazon.com/dp/B078Z2JKH6/ref=cm_sw_r_cp_apa_i_ie6nDbQ7DFMMK
You can find some square egg molds/rings on amazon and other places but I can't find any that are double like that.
One example:
https://www.amazon.com/Winco-4-Inch-Square-Egg-Ring/dp/B002BGGP2S/
They have a HUGE sauce station and I made my own:
the one at 0:28 - ssamjang (fermented soybean) based with chopped chilies, and garlic. I do this with the green tub of ssamjang at home
0:34 - galbi sauce based with chopped chilies, garlic, cilantro, and chili oil
That's exactly what we do for our batches.
The 'mother' kimchi gets put into a vacuum container like this one and we take out a little for the week and put it in a separate borosilicate tupperware thing. That way we only disturb the mother 2 or 3 times a month instead of every day.
get instant bibim noodles like the paldo bibimmyeon. While it's not like fresh jjolmyeon, it'll have the chewiness you're looking for
If you can order on Amazon, ajinomoto is MSG, and it's really inexpensive for the quantity you get. ()[https://www.amazon.com/Ajinomoto-Monosodium-Glutamate-Umami-Seasoning/dp/B00IH28XDE/ref=sr_1_2?crid=1C4V052ZK2U4I&keywords=ajinomoto&qid=1665783164&qu=eyJxc2MiOiI0Ljc0IiwicXNhIjoiNC4yMCIsInFzcCI6IjQuMDgifQ%3D%3D&sprefix=ajinomoto%2...]
E Jen kimchi container, it’s a little pricey but makes no mess and keeps the smell out of the fridge.
https://www.amazon.com/jen-Kimchi-Container-Probiotic-Fermentation/dp/B078WJGNXR?th=1&psc=1
If you’re just starting out I recommend trying something like these premixed stock packets. They’re less messy and you won’t have to buy a big bag of both the anchovies and kelp.
Here is something like what you are looking for. There are other of this kind and if you have a Korean market they would have it for certain. It has to be spicy for thin pork bellies, spicier the better.
I keep Haitai Pear Juice handy when I want to add pear flavor for recipes.
https://www.amazon.com/Haitai-Crushed-Korean-Juice-238ml/dp/B01NC36BRA#customerReviews (might be cheaper if you can find in store).
Yup! I figured that's what you're talking about based on the other convo.
I also have one of these guys and they're super convenient too https://www.amazon.com/Zojirushi-EP-PBC10-Gourmet-dExpert-Electric/dp/B003VNKJR2/
Also you could consider something like this for a more "restaurant" experience: https://www.amazon.com/NAPOLEON-Cast-Iron-Reversible-Griddle/dp/B0757K4WDY
Not sure how much BBQ you do but I personally think it's kind of a waste getting a BBQ pan. Of all the commonly available cookware I think something like this https://www.amazon.com/MICHELANGELO-Enameled-Casserole-Accessories-Braiser-Cherry/dp/B093SM79CM/ref=sr_1_6?crid=IEYNWJH7KPEM&keywords=braiser&qid=1658593703&sprefix=braiser%2Caps%2C209&sr=8-6 is the best. You can use it for lots of other things, and it's a good form factor for tabletop BBQ and also things like hot pots, you can do dak galbi, jeongol, it's quite versatile.
I have the spoons from the same brand that makes these chopsticks, and they are nicely solid and have held up well, so I suspect the chopsticks should be similar.
It's true that stone bowls are very expensive online, though, and when you find them in a store, you sometimes need to inspect them because some have little chips or whatever, so I've been suspicious of buying one from Amazon. Ironically, the cheapest ones I've found have precisely been from a small Korean market in a small town, though!
They're on Amazon just overpriced as shit
This method will allow the noodles to soak up even more sauce while it finishes cooking. Also, adding a few pinches of Dasida will give you that “restaurant flavor” (P.S… it’s way less expensive at a Korean market).
Unless you're butchering this is perfect for 99% of home use, it's awesome!
Best rice cooker I’ve ever used. if you need to feed families of 8+ consistently then buy the bigger version. I feed 5 adults + leftovers consistently with this, makes amazing sushi rice every time.
It's a ~~Hattori Hanzo~~ Lucky Chef from Amazon for $35. It's super sharp, but the edge was a little weird and had to be sharped out of the box
I recommend Pardo Bibim myun and spaghetti ramen
[Here's insulated soup bowls](heat insulated stainless steel bowls, sus 304, double walled multipurpose, cereal, rice, soup, noodles, salad, 4 pack, large (28 oz) https://www.amazon.com/dp/B07PMN7XL4/ref=cm_sw_r_apan_i_4HFQCAB25F09YN5YJ5QA) on Amazon if you're in the US.
Korean Food_Chungwoo_Capsaicin Sauce_550g_Hot Spicy Dressing for Korean Meal Christmas Gifts https://www.amazon.com/dp/B00PKJP9XO/ref=cm_sw_r_cp_api_i_P7ZSY2Z680X1REK14T40
Most local restaurants in Korea use this with red pepper powder and garlic.
I love dolsots:
https://www.amazon.com/Eutuxia-Ttukbaegi-Cooking-Perfect-Restaurant/dp/B07YN725GZ
Perfect for single lunches or dinners.
The instant is good but IMO way different than the homemade stuff. I wish I could explain the flavor… it’s delicious but hard to describe. This instant version is closer to homemade.
Korean grocery , and Amazon
TECHEF - Stovetop Korean BBQ Non-Stick Grill Pan with New Safe Teflon Select Non-Stick Coating (PFOA Free) (Grill Pan) https://www.amazon.com/dp/B00JT8ZYCS/ref=cm_sw_r_cp_api_glt_i_S9V4QM0N8SPMF6E28P6P
You are also going to want a butane stove top
Gas One Butane Gas Stove with 4 Butane Fuel Canister Catridge - Gray https://www.amazon.com/dp/B09F4TGFJQ/ref=cm_sw_r_cp_api_glt_i_3ZWX5EVC9ZHS6RQ0B8QR?_encoding=UTF8&psc=1
This one looks pretty good: Vinchef Nonstick Grill Pan for Stove tops | 13.0", Cast-aluminum Grill Pan with Lid and Anti-Scalding Tools, GRANITEC Nonstick Coating The Whatever Pan, Dishwasher & Oven Safe, Black https://www.amazon.com/dp/B08PHXW548/ref=cm_sw_r_cp_api_glt_i_MPGQPJRE7ZYJPX5NW0KY
May not be specifically for just banchan recipes, but this may be of interest to you. I requested it for a birthday gift coming up soon after hearing a lot of good things. Korean Home Cooking
Use this to shred:
It's super easy to make, I used this recipe.
The hardest ingredient is probably Nuruk, I used this assi brand from Amazon.
It's super forgiving -- I used regular rice instead of glutinous/chabssal and cooked it in the rice cooker instead of steaming it
I used assi brand from Amazon.
In LA, I tried to look for it at Hmart, galleria, and Califonia market without luck :( Same with hankook market in the bay area
Looks great!
Some tips though:
The cabbage in first pic still looks pretty hard. During salt process, don't be afraid to really get in there with massaging the salt in. After 30 minute salt soak, it should soften up.
It definitely could be pressed down a bit more next batch as well. You can use the back end of a spatula, dumpling rolling pin, or cut off a couple inches from a broomstick. Pack maybe 2 inches of kimchi, then use your stick to compress it down even more. And keep doing that process until you have about 1-2 inches of headspace left(extremely crucial, or you might have a messy situation after a few days). The compressing will def push out a lot more juices along with how much is in your second pic.
And as a fermenting tip, make sure there is enough liquid to cover the top of the kimchi (why the compression is important), or you might end up with some discoloration on the top layer.
Something like this might work for ya. https://www.amazon.com/Aroma-Housewares-ASP-137-3-Quart-10-inch/dp/B00024JQ3Q/ref=sr_1_4?crid=13J4AG11IUQ1&keywords=aroma+electric+skillet&qid=1643210730&sprefix=aroma+electric+skillet%2Caps%2C89&sr=8-4
You can also use any electric griddle.
Exactly. Although anchovy paste isn’t commonly used it’s fine if that’s what you like. You can also buy it online as instant stock or “teabags”.
No, it should be like when chicken stock used as a base for soups (or katsuoboshi for miso soup) -- you shouldn't notice the original stock, but it carries that savory flavor over to your dish.
I think what you did by adjusting is perfect. I think a good reference that you can pretty much order at any korean restaurant is daenjangjigae or soondubu-jigae, they both use anchovy/dried kelp stock
For my stock I have 2 methods for making 2 cups of stock:
Method 1: traditional
- 7-10 dried anchovies but make sure the head ad the guts (the black part that pulls out with the head are removed, otherwise it'll be bitter)
- .25 cup daikon radish, cut into large chunks
- small square of dried kelp
- shallot, onion, or green onion Boil all of them for 20 miuntes and then strain
Method 2: cheating
- for 2 cups of water, add 1 tsp of hondashi. It's powdered katsuoboshi, MSG, sugar, and etc. It works great for gaeran jjim too
Agreed , Amazon has them but if they are readily available at any Korean grocery store.. most likely next to pool size aluminum bowl for making kimchi
Crazy Korean Cooking Korean Stone Bowl (Dolsot), Sizzling Hot Pot for Bibimbap and Soup - Premium Ceramic (Large with Lid) https://www.amazon.com/dp/B00KFMTLOO/ref=cm_sw_r_cp_api_glt_fabc_ZAQ3J56V8R9B59HJ2BYW?_encoding=UTF8&psc=1
I wanted carbon steel but couldn't fin one that suited me. CookKing - Master Grill Pan, Korean Traditional BBQ Grill Pan - Stovetop Nonstick Indoor/Outdoor Smokeless BBQ Cast Aluminum Grill Pan https://www.amazon.com/dp/B0733TJ33R/ref=cm_sw_r_apan_glt_fabc_AM0NSTYN70YXNTAZMXT9?_encoding=UTF8&psc=1
I completely agree with this. Don’t feel obligated to go out of your way OP, your son’s friend will appreciate your hospitality and doesn’t expect anything besides what you’re already making. If you want to to add a couple of sides maybe consider a microwaveable rice bowl, roasted seaweed or some prepared side dishes from the Korean market (everyone at the table will enjoy trying these too). You’re very sweet for doing this🥰
I’ve never heard of those substitutes but check out this cookbook and Google “keto kimbap”. You should be able to find what you’re looking for.
I’ve had these as a kid in Korea, got to watch the professionals make it, but YouTube really helped. I must have watched Korean professional halmonies and ajusshis, as well as English speaking test kitchen folks.
I first tried to make a big batch in a small frying pan and failed. I added too much sugar and too much baking soda and it was super puffy (too much baking soda).
Here are where a lot of people fail, including myself. 1. Too much sugar, or baking soda, or in my case, both. 2. Those dalgona ladles are used for a reason, controlling small portion/batch at a time, as it hardens fast. 3. Pouring it on the parchment paper and not giving it the 20-30 second break to let it cool before pushing to harden. 4. The dalgona kit pressing thingy is too thin, it heats up fast (which makes the dalgona stick) 5. Pressing the cookie shapers too early/late.
Here’s the way I did it, and a burnt ladle as proof. 1. Big stainless steel ladle (it looks like it can fill 3/4 cup) 2. Used gas stove on med/high 3. 1.5 spoon of Sugar (white/brown, doesn’t matter, I used white) and the lightest pinch of baking soda. 4. My kitchen has marble top (which helps cool it down), I taped a large parchment paper to allow each dalgona to cool down before wrapping them in a bag. 5. I waited approx 20 sec to cool the dalgona before pressing down to make it flat, then right away used cookie cutters to shape them. 6. Each dalgona had ample time to cool down and the countertop also had time to cool down and be ready for the next hot batch. 7. I bought these bags from Amazon: Amazon
Korean Traditional Sweet Mini honey Yak Gwa Cookies 200 g x 3 Pack (total 600g) https://www.amazon.com/dp/B076ZRBSW7/ref=cm_sw_r_apan_glt_fabc_65PZAKER5ZP0TJHTTEV3?_encoding=UTF8&psc=1 This looks like the same brand, and I was wrong it's $11!
More often than not you'll see chadol cooked on a pan type thing, not over grates, so it's not that. You gotta cut chadol pretty thin so that's probably the issue. You can get a slicer like this https://www.amazon.com/Stainless-Vegetable-Slicing-Machine-Cooking/dp/B07BPVKK5H and it will do the job.
Also it might have been the cut you are using. AFAIK in the US you can't just buy whole chadol at a supermarket, you have to cut it out of a whole brisket.
https://www.amazon.com/Korean-Recipe-Home-Meal-Paik/dp/8926396673
Haven't bought it personally, but I used a couple of recipes from his Youtube channel (Paik Cuisine). Pretty good.
I'd go with Maangchi cookbooks, but I think they are mostly English.
Something like this for rice
I use something similar but it’s circular with four straight parts for flaps, never have a problem and keep a cup scoop in it.
Growing up we had a stone circular bin that had a top that you just set down with some wood leads to keep it in place, no latch that extended out and doubled as a small table. It could easily hold more than a big bag of rice.
https://www.amazon.com/dp/B0086BGQEY/ref=cm_sw_r_awdo_navT_g_JD3H8R9GFDN3W8TEFBZD
This one's got pics of how it works. Basically you put the whisk into the container and fill it with miso, then whisk it into whatever liquid you're mixing it with.
I have one of these for miso, and it's super handy. I think it might work well for gochujang too, I'll let you know as soon as I try it out!
It's actually crazy easy to make if you have all the ingredients: *2 Tbsp gochujang (Korean chili paste) *1 Tbsp sesame oil *1 Tbsp sugar *1 Tbsp water *1 Tbsp roasted sesame seeds *1 tsp apple cider vinegar (or rice vinegar) *1 tsp minced garlic
Just mix everything together and you have the sauce. It's a little spicy but you can add less or more gochujang to adjust the spiciness.
I have either this exact one or something very similar. I would say it’s definitely more suitable for grilling than a fire pit which it’s also marketed as. Here’s the link: https://www.amazon.com/dp/B01HZF9FMG/ref=cm_sw_r_cp_api_glt_fabc_TR47ZHZMWCTDFFVPWC68?_encoding=UTF8&psc=1
I don’t think anyone has ever asked that question before. You can buy a specific strain of flakes made from cheongyang peppers or look for spicier versions of gochujang but if you really want to punish yourself you can try adding a little Buldak sauce to your dishes.
I honestly don’t know the best way to get that across... maybe ask for “extra spicy gochugaru” at a Korean market? You can buy it from Amazon (it’s probably a lot less $ from the market) or go with habanero/serrano powder. I’m sorry I can’t be more help, I’ve never found a need for anything spicier than gochugaru but then again I’m not into super spicy food🥵
I’ve never had much luck with this method, it turns out too dense and doughy for me. Few things to try...
1) Use more oil than you think you need
2) Use less batter than you think you need, just barely enough to moisten the ingredients
3) Make smaller pancakes
4) Use a pancake premix. These use a starch/flour combo so they’ll turn out lighter and crispier
Try this method.
This one is going to be tricky because you can’t just use Dasida or Buldak sauce since both blends have gluten. The main ingredients in ramen seasoning is chicken/beef bouillon and spice so you’re going to have to create a blend of your own. First you’ll need a GF chicken bouillon which isn’t hard to find (avoid anything that says “MSG free” because that’s one of the things that makes ramen so yummy) and add a pure ground pepper without fillers like this. Then mix in some GF soy sauce and you should come up with something pretty close.
https://www.amazon.com/dp/B01N2BKH0Q?ref=myi_title_dp
Chung Jung One is running an ad on bulgogi sauce/marinade this weekend, definitely will make the cooking process easier for you!
Both of those recipes call for regular dried pasta you get at the grocery store so no need to make noodles but you could always substitute Asian buckwheat pasta if you want a more authentic dish. The plum extract can be bought at any Korean market or online. This isn’t technically a Korean recipe, more of an Asian “inspired” dish that uses Asian ingredients.
I love Maangchi, but quick kimchi is not fermented. I mean... that's the point. It's something you can put together in a few minutes for dinner tonight.
If you're not anywhere near an Asian store the sells in-house kimchi, I've tried a couple on Amazon. Choi's Kimchi Co. is pretty good. It's not terribly spicy and a bit sour, but good. If you prefer something shelf-stable, I've also tried the Jay-One canned Kimchi. It's also not terribly spicy and tastes pretty good.
I'll be happy when I can get back to shopping at my favorite Asian store and buying their in-house kimchi again though. I miss that yummy heat.
Thank you🥰
The rice is super easy, I just add the grain mix to my regular rice, it cooks in the same amount of time.
"It is like a spicy ketchup made with vinegar and gochujang."
aw shit,is this like a korean version of sriracha ketchup?
i wonder why they dont have a korean version of that,or do they.because ive only ever seen sriracha ketchup.shit they do,kimchi ketchup
damn its got gochugaru in it to
Please note that using the fresh Hazelnuts in this Makgeolli was an experiment which had poor results in the end product due to the late amount of oil in the nuts. I have made several successful Hazelnut brews in the past using Hazelnut Meal and I recommend that you use the meal for the best outcome. Don’t know what Hazelnut Meal is? Here is a link with a picture of it. https://www.amazon.com/Bobs-Red-Mill-Hazelnut-ounces/dp/B003UFDJRS
Note for anyone who may be thinking about making this flavor of Makgeolli. The fresh roasted Hazelnuts I used this time did not work well as the nuts contain too much oil. My Hazelnut brews always turn out well when I use Hazelnut Meal and not fresh nuts. Here is a link to show you what I mean by Hazelnut Meal. https://www.amazon.com/Bobs-Red-Mill-Hazelnut-ounces/dp/B003UFDJRS
Seaweed soup is complex, healthy and soothes the soul... luckily it’s super easy to make. You can just ask the person working at your market for soup seaweed or buy it dried on-line.
Edit: link
Maangchi. Has online videos and two cookbooks
Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine https://www.amazon.com/dp/1328988120/ref=cm_sw_r_cp_api_glc_fabc_lhI5FbBMR422C
If you are learning how to use, cheap wooden are best because they are shorter, easier to grip and tend to hold the food better. Best to team with Korean style spoons.
In my experience, non-stick doesn't stays non-stick for long. The grill I use is a Korean stone one.
https://www.amazon.com/Korean-BBQ-Stone-Grill-Stovetop/dp/B0000DIJBP
Because it's stone it's incredibly durable and very easy to clean in over 5 years of frequent use. Also looks just as new as when I first got it. Just my opinion on an alternative.
Hahah, hardly a master but I made it once so kinda proud about that. Hey... I came across this at the store the other day. Do you know what kind of rice it is? Thinking of trying a tteok batch with this or maybe like a Korean paella.
You can buy this until further notice. Chung Jung One anchovy stock Broth 80gram (10gram x 8), Product of Korea 청정원 맛선생 멸치국물내기 https://www.amazon.com/dp/B07KKKHCDX/ref=cm_sw_r_cp_api_fabc_rJrWFbK0YXQG8.
Here’s a link, but this one has nuts 김자반
Amazon: Korean Premium Roasted and Sea Salted Seasoned Seaweed Laver Snack 50g (Pack of 2) https://www.amazon.com/dp/B07HFG8GQR/ref=cm_sw_r_cp_api_i_7rUOFb0W02KG8
My boyfriend very thoughtfully got me this Korean snack box from Amazon knowing that I was interested in trying Korean snacks, I absolutely loved it!!
The big characters on the right say Gosomi, these are the bomb, can get them pretty cheap from Amazon; https://smile.amazon.com/gp/product/B00MI69GU4/ref=ppx_yo_dt_b_asin_title_o08_s01?ie=UTF8&psc=1
These are so tasty, you can find them in a local asian market if you have any near you but here's the Amazon link
Everything is from the H-Mart housewares section. The stove is kinda like this and the grill is at Hmart too. There are similar pieces on amazon.
I’ve been looking into this too... George Foreman actually makes a open grate grill. I think I’m going to go with a hot plate and a grill pan so I can swap out different cookware, this way I can take it outside and cook stinky foods like lamb curry or mackerel. You can also buy an inexpensive electric griddle for less than $40 at Target or Wal-Mart which would be good if you make a lot of pancakes or grilled sandwiches. I guess it really comes down to what you’ll use this for besides KBBQ. Hope this helps!
Yes! I know it sounds weird but it really helps with hyperpigmentation and overall texture. I even use it on my kids to speed up healing for cuts and scrapes... try it! It’s cheap and you’ll see results within a few days. Disclaimer: Don’t put yard snails on your face (although the thought has crossed my mind 😆)
For removing the smell: baking soda or coffee grounds.
For smell prevention: I've been using the e-jen container to ferment kimchi. It has two lids - an inner plate-ish lid that presses down on the kimchi to minimise air contact, and an external locking one that makes the box airtight. I've made a couple batches of mak-kimchi in it, and the fridge remains free of kimchi smell (to my nose, at least). If you don't want to open it too often for smell reasons, you could probably leave some headroom and keep the inner valve open so that excess liquid can flow through it, like in this video.
The noodles are Beksul but I don’t have a preference, I just got these because they were on sale. The sauce is sesame oil.
You can definitely make it without the kit (after all this dish existed long before the kits did), just buy the fried bean curd pockets, some furikake or just toasted sesame seeds + dried seaweed, and rice vinegar. I would recommend adding in your own finely diced cooked veggies (carrot, broccoli, edamame, etc.) to the rice as well.
I made an account just to share where I found this grill. https://www.amazon.com/Japanese-Style-Rectangular-Alcohol-Non-Stick-Convenient/dp/B086QDVVJR/ref=mp_s_a_1_83?dchild=1&keywords=yakiniku+grill+indoor&qid=1595782338&sprefix=yakiniku&sr=8-83
I usually buy this one from Amazon. It has way less rice/sugar than any other gochujang I have ever encountered. It's not sweet at all, but it could be sweetened if you wanted that.
You need concentrated Korean "Capsaicin Extract" paste to increase the heat per drop, the Capsaicin extract led to the invention of the original Cheolpan Buldak around 2005-2006 in Seoul, just before the World Cup viewing parties where it had an audience to take off.
Amazon link if you are in the USA : https://www.amazon.com/Korean-Food_Chungwoo_Capsaicin-Sauce_550g_Hot-Dressing-Christmas/dp/B00PKJP9XO
Like the previous comment, those are used as ahnju (drinking condiments) by grilling on direct heat quickly, cutting into strips, dipping with gochujang or mayo. You can soak these in water, cut, wipe water off, flour, batter, fry and you’d get fried chewy squid (different texture if you did it with fresh squid).
What you want to get is already shredded bag, sometimes they call it cuttlefish. Link to amazon attached. Good luck and congratulations! amazon
I love the cookbook Korean Home Cooking and Maangchi’s cookbook as well. Those have both been good. Korean Home Cooking Maangchi’s Cookbook
Links are to Amazon but buy from your local bookstore if you can!
This is the paste I use, it’s just the mushed up anchovies you’d use on pizza... Cento Anchovy Paste 100% Italian 2.12 oz https://www.amazon.com/dp/B00HVLE2ZK/ref=cm_sw_r_cp_api_i_Wwt0EbJPMAJJW I only use it for Italian cooking. It’s like really fishy peanut butter. This is the korean kind... https://www.youtube.com/watch?v=tmNPzBxXVqk
They’re not interchangeable. Broth is very light with only a hint of fishiness. It’s there to add a little depth to the dish, not change the flavor... kinda how you would use a bay leaf in American cooking. If you don’t have anchovies on hand just skip that step. By the way, homemade puttanesca is really easy and crazy delicious 🤤
I can’t find my korean staples at other Asian markets which kinda sucks, but luckily you can probably find everything you need on Amazon (if you’re in the States).
Thank you u/Midnight-Diamond for the link. I see her recipe is ½ cup flour, ½ cup water, 1 ts soybean paste, and ½ ts sugar. For comparison, the Trader Joe's ingredient list seemed to include a lot more things: flour, starch, salt, garlic powder, pepper, corn powder, baking power and looks like they used egg as well. This is similar to the ingredient list for "Pancake mix, Korean Style" on Amazon: flour, salt, corn starch, garlic powder, onion powder, black pepper, sugar, baking powder.... The proportions seem hard to find.
I got mine from amazon. I’ll go find the link. Edit: here. These have lasted me forever. Great sprout rate.
Sprouting Seeds Mung Bean 5 Pounds - Todd's Seeds [Misc.] https://www.amazon.com/dp/B007919G8U
I'm assuming it's been cleaned? They sell those griddle pans on Amazon. I use it at home for pork belly etc at home. Obviously not as good as open flame.