Recipes - wanted

Gochujang

What?

Woaah here she comesss
she's a man eater

I want that recipe from Hellon.
She was cooking some.

Here you go Larry:

Ingredients:

2 pounds of barley malt powder (yeotgirem)
water
10 cups of sweet rice flour
8 cups of rice syrup
4 cups (1½ pounds) of fermented soybean powder (mejugaru)
16 cups (1.6 kg) of hot pepper powder
4 cups of kosher salt
Directions:

Mix 8 liters (32 cups) of water and 2 pounds of barley malt powder (yeotgireum) in a large basin
Strain the mixture and put it in a large heavy bottomed pot.
Heat it up on the stove for about 20 minutes until it's warm. Dip your finger in to test it: it should be warm, not hot.
Remove it from the heat and add sweet rice flour. Mix well with a wooden spoon.
Let it sit for 2 hours. The liquid on the surface will look a lot clearer, and it will taste a little sweet.

Larry...Gochujang is a type of chilli paste, I'm not sure if this is the recipe Andrea has provided but I just bought it in our local Asian supermarket. It is used in a lot of Korean dishes and, the one I was making yesterday is called Dak Galbi. If you would like this recipe please let me know.

The one I posted is a Paste as well.... I did a search and actually think I'm going to try and make this...

Andrea....I think that would make an huge amount of paste wouldn't it? The stuff I bought is in a 500gm tub and only cost me $3.50 . If you decide to make it...please let me know how it turns out.

Seriously though, can we share recipes? Tell me what delicious foods you love making -- anything from homestyle, comfort food to exotic cuisine. Give me your recipes. Let me tweak them to my own perfection.

Yes Hellon this recipe I found is to feed quite a few- I thought it would be great for the Season gathering I'm going to host for Winter Solstice :-) I will let you know how it turns out :-)

and yes Jane- I think it would be wonderful to swap recipes!!! I love to bake- tweaking up recipes and such! I have a great pudding/ Jello cookie recipe I am willing to share~

Jello Cookies/ Pudding Cookies

3-1/2 cups flour
1 tsp. Baking Powder
1-1/2 cups butter or margarine, softened
1 cup sugar
2 pkg. (3 oz. each) JELL-O or Jello Pudding (any flavor)
1 egg
1 tsp. vanilla

HEAT oven to 400 degrees.

MIX flour and baking powder. Beat butter in large bowl with mixer until creamy. Add sugar and 1 pkg. gelatin or pudding; beat until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture.

SHAPE dough into 1-inch balls. Place, 2 inches apart, on baking sheets. Flatten with bottom of glass. Sprinkle with sugar or powdered sugar.

BAKE 8 to 10 min. or until edges are lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

I make these all the time and I like to use Banana Coconut cream pudding... the cookies are just yummy!!!

Hellon, I thought the recipe you called out in a comment praise was the starter for a Korean fermented cabbage dish. That's what I wanted.

You'd be referring to Kimchi Larrry. Kimchi is a very regional dish and there are many varieties to choose from...I've tried making this one and it's quite good but...still doesn't have a patch on the type you get over there and they won't tell you what's in it...it's a secret haha!!!

http://www.maangchi.com/recipe/tongbaechu-kimchi

I'm pretty sure you can buy ready made kimchi in most Asian supermarkets...I know it's not hard to find here.

* Tip....store it in a glass container in your fridge. It has a very strong smell and will stink the place out if stored in plastic :)

Dak Galbi for anyone who wishes to give it a go. It's slightly spicy but not too bad :)

1 lb (450g) boneless, skinless chicken thigh, diced
½ lb (250g) Korean rice cake sticks
1/2 cabbage, diced
8-10 perilla leaves, sliced
½ large onion, sliced
1 medium sweet potato, sliced into ¼" thick wedges
2 tablespoon grape seed or canola oil
2-4 tablespoon water
more perilla leaves and toasted sesame seeds to garnish

For the sauce:
3 tablespoon Korean chili paste
2 tablespoon low sodium soy sauce
tablespoon Korean chili flakes
2 garlic cloves, minced
2 teaspoon curry powder
1 teaspoon ginger powder
2 tablespoon rice wine
1 tablespoon sugar
1 tablespoon sesame oil
dash of pepper
tablespoon Korean corn syrup, optional

Mix all the sauce ingredients together. Cut the chicken into bite sized pieces and marinade in half the sauce mix for at least half an hour.

Soak the rice cakes in hot water.

Mix all the vegies together but only half of the perilla. Heat oil in a wok, add chicken, vegies, rice cakes and remaining sauce. Stir for around two minutes then add some water so that everything will begin to steam (not too much). Cook for another 8 mins or so then add the remaining perilla Shake some sesame seeds over dish before serving.

*Perilla is a Korean small leaf vegie that may not be available elsewhere in the world so, if you're stuck use some fresh basil and mint.

This dish is traditionally eaten with several side dishes called banchan which will definitely include kimchi. You would also have several types of lettuce leafs on the table. Dak Galbi should be rolled in the leafs and eaten like a little parcel. Hope you enjoy.

Yes Hellon this recipe I found is to feed quite a few

^^^

Andrea...you would not serve gochujang on it's own, well not as a meal...hope you realise that?

Ah! I have seen Kimchi. Not sure what all the non ASCII gibberish is covering at the start of each line. Looks like some lines might have "1/2" in them

Yeah...I'm sorry about that...I have the recipe stored in my drafts file and that's how it came out here....I'll try fixing it for you. The dish is really yummy so...I'd love for you to try it :)

Edit...think I've fixed it up now :)

No...

I see some parts are still the same so...

(250g) Korean rice cake sticks
1/2 cabbage, diced
8-10 perilla leaves, sliced
½ large onion, sliced
1 medium sweet potato, sliced into ¼" thick wedges

OK....I give up...they just refuse to be deleted haha!!! Think you will be able to understand what I'm saying though?

I think I've got it.
I'm going to try it this weekend.
I'll let you know how it turns out.
Thanks!

Awwww thank you Hellon,

Yes I do realize that but not sure what to serve with it... ideas? Bread perhaps?

Anyone interested in trying Syrian recipes? :D
I'm certainly trying the Dak Galbi, Hellon! I LOVE spicy food.

Yes Noura I am interested!!

Will give you the recipes for Flafel, Mlochie, Yalanji and Hrise when I'm home!

Andrea....you don't understand...gochujang is a very highly concentrated chili paste...like tomato paste. It is used to flavour dishes not to be served on its own unless you want to give everyone the runs for weeks on end haha!!!

Noura...I'd love to try dishes from your country.

That's priceless!

Did anyone ever try the dak Galbi recipe yet?