Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [korean-cuisine]

37 questions
27
votes
11 answers

Does kimchi go bad?

I bought some kimchi a few weeks ago, ate half the jar, and then forgot about it. I found it in my fridge yesterday and tried it. It tastes the same, but there isn't a date stamped on the jar. Does it go bad or should it be fine since it's…
Vecta
  • 2,684
  • 4
  • 21
  • 24
12
votes
1 answer

Is it safe to add garlic powder to sesame oil?

I am making a Korean BBQ meat marinade sauce that requires 0.5 teaspoon of garlic powder and 1 teaspoon of sesame oil. I read that garlic combined with oil causes botulism. However, cannot find anything about garlic powder. Would garlic powder be at…
Botad
  • 129
  • 1
  • 3
10
votes
9 answers

What kind of peppers are used in Gochugaru (고추가루)?

I'm trying to make kimchi, but I don't have any chili powder (gochugaru -고추가루). Does anyone know what type of chili pepper(s) this is made from? I'm trying to find it at a normal western grocery store (Wal-Mart, Kroger, Remke...) I figured if I…
에이바
  • 203
  • 1
  • 2
  • 6
8
votes
2 answers

How can I make kimchi with everyday ingredients?

I've read about kimchi, which is a traditional Korean food made from vegetables. I'm not sure I can find Napa cabbage here in Hungary though - can I make it with regular vegetables?
Zoltán Schmidt
  • 847
  • 6
  • 14
  • 23
7
votes
4 answers

What is this white, non-fuzzy, substance on my kimchi?

I have a jar of store bought kimchi that I neglected for a few months (bought around mid July). Today I opened it and noticed that a few pieces had some white stuff on it, but it doesn't look like mold. The best way to describe it is that it is…
Daniel Chui
  • 1,102
  • 1
  • 8
  • 16
7
votes
1 answer

What to do with insoluble tamarind parts found in a paste pouch, to prevent them appearing in dishes

When I use tamarind paste, which I buy in a pack that looks like this, .. .. I end up with seeds (which I can remove), with paste (which I can dissolve on low heat), but also with what seems like skin, and a few fibrous parts. I never recall…
Sam
  • 695
  • 4
  • 17
6
votes
2 answers

Reproduce Korean BBQ Pork Jerky

Costco sells a Korean BBQ Pork Jerky with the brand name Golden Island It's delicious- it's soft but chewy, smokey, sesame-ey, moist with the sugars but obviously also dried enough to not need refrigeration. I've tried making it myself with mixed…
Sobachatina
  • 47,417
  • 19
  • 159
  • 254
6
votes
1 answer

White texture on natto

I'm making a first time natto in natto/black garlic pot. So I go by the recipe. First soak beans for 24 h then steam to be softer. Put natto starter inside a small amount of water and mix it with soya. Put soya beans in machine, add mixed starter…
Romantheone
  • 61
  • 1
5
votes
2 answers

Where should I store nori or laver after opening, and for how much time?

My brother has given me laver for making Korean kimbap and there are ten “foils” or “sheets” in the package. I have only used four of them today and I don't know whether I should cool or not the remaining ones. In my opinion the fridge might be too…
Benoit
  • 177
  • 1
  • 1
  • 8
4
votes
1 answer

Does kimchi always have live cultures?

A lot of the kimchi I see in stores doesn't say "live and active cultures" like yogurts and kefir. I'm trying to up my probiotic intake, but I'm not sure if all the kimchi I get is helping me towards this end. If a kimchi doesn't list "live…
dsg
  • 539
  • 6
  • 11
4
votes
1 answer

Is Japanese kasutera the same foodstuff as Korean kastera?

The Japanese term カステラ (kasutera) and the Korean term 카스테라 (kastera) are etymologically derived from the Portuguese "Pão de Castela". But does "kasutera" and "kastera" refer to the same foodstuff, or a different foodstuff? KOREAN CASTELLA CAKE…
Andrew Grimm
  • 587
  • 2
  • 5
  • 16
4
votes
1 answer

What type of oil is used in korean side dishes?

I recently tried making the Korean side dish gamja jorim. Although the taste was spot on it was noticeably different from what is available at local Korean restaurants due to the lack of oil. Many of the side dishes served at our local Korean…
going
  • 475
  • 1
  • 4
  • 9
4
votes
2 answers

Can I substitute Dried Anchovies with Fresh Anchovies?

I'm trying to make the broth part of Maanchi's tteokbokki recipe and it calls for dried anchovies. I'm on a bit of a time crunch so getting them online isn't the best and the closest Asian market is hours away. Could fresh Anchovies replace the…
Audry
  • 41
  • 1
4
votes
1 answer

What is considered "mild" vs. "hot" in different countries? (measured empirically)

In different countries, what is generally considered "hot" for local residents dining on local cuisine? I'm an American and have experienced this at a number of Thai, Korean, and Indian restaurants around the United States. When ordering, guests…
will
  • 159
  • 2
3
votes
1 answer

What exactly is Korean chili paste, aka 'gochujang'? Is there any way of making it at home?

I have recently started trying out some Korean dishes, some of which use the Korean chili paste, gochujang. However, I can't seem to find this in any of my local supermarkets. What exactly is in this paste, which gives it that distinct flavour? Is…
Jasmine13
  • 33
  • 3
1
2 3