Korean food

 Pilansb:

Do you have a recipe for banchan?

Regular grocery stores wont have the authentic ingredients. In a couplr of weeks im going to make my first batch of kimchi.   I love the stuff.

I love the pickles!  I just bought my first bottle of kimchi this weekend. When you make your kimchi, various resourses recommended using the FINE grind of gochugaru for kimchi. (I am a newbie, so this is not based on my own experience. Just FYI :) ) I learned that it comes in coarse grind (for most cooking) and fine grind (for kimchi). I saw different types at each market, but not both at the same shop. I had a hard time finding it, which seems weird for such an important ingredient. 

If you search for 'Korean banchan recipes' on youtube or google, lots of recipes should come up. I made both Sesame Spinach Salad (amazing!!) and pickled daikon (dan muji). Banchan are all the little sides you get with a meal; so there are many different recipes. I also checked out a Korean cookbook from the local library.  Lots of banchan recipes in it. Title:  EVERYDAY KOREAN by Kim Sunée and Seung Hee Lee.  Has lots of cool pictures.  I hope to find more Korean cookbooks soon.

Good luck with your kimchi plans! Would be fun to hear how it goes whenever you do. Cheers!

I've tried the kimchi and it's amazing. I really want to try Jajangmyeon and tteobokki. :)

Need help making edible Sticky Rice... I have made a nice warm pot of sticky glop. 

Any tips on making GOOD sticky rice? I watched youtube videos, but am clearly doing something wrong. 

I washed and drained 1 cup rice. Let it sit for 60 minutes  in water. Drained. Added 1 cup water. Set on medium high heat until boiled, lowered to low heat for 15 minutes. Results = white glue-like mass.  ;-p  

This is basic. I am a good cook, so my pride is hurt - LOL.  Any suggestions are welcome. 

 Alila Nguyen:

@melomane

This is how I make My sticky rice: after you wash the rice, soak the rice in the water (rice to water ratio is 1:1) overnight. Next day, steam it on a steamer until the rice is cooked :) done :)

For nice fragrance, you can put the rice on top of a banana leaf in the steamer (this help the rice not sticking to the steamer :) ). For different variety, you can steam it with peanut , green bean, etc. if you need the recipes, just search for making xôi on YouTube (Vietnamese sticky rice) 

Thanks! I discovered the glue-like rice I made is pretty great cold the next day. LOL! 

I will try your approach next time and make it properly.  There's a banana leaf wrapped cha lua in my fridge (my first - haven't tried it yet). I may try to reuse the leaf. Thanks for the tips!

6.10.2018 edit:  OMG that is the most beautiful rice! It glistens. I can see the each individual seed. The banana leaf gives it an interesting flavor. Thanks - Your instructions worked great!

MMMMmmm  kimchi  ...

Ive tried and made a lot of Korean foods but the one thing I’ve always wanted to try/make but still haven’t is that cold Somen noodle in a cold slushy beef broth(Normally made with ox tail) and there would be a Guchujang sauce that you’d have to mix into it.

I forgot the name but always wanted to try it but I can’t find the broth and ngl I’m kinda lazy to make the broth.