|
|
Post by lisamnz on Feb 22, 2015 21:24:59 GMT -5
When TEB's dad arrived in Auckland, he went a bit wild in the asian foodstores and bought a whole bunch of stuff (he later discovered that most of it is available in stores down here, but never mind that he thinks we live in a food desert). There are a few that I'm not familiar with and not sure how to cook. Many of them have helpful instructions in korean or mandarin etc. Anyone had any experience with:
Soybean paste
Chicken Rice paste
Maeil Ssamjang (seasoned paste)
the last two in particular!
TIA.
|
|
|
|
Post by sprite on Feb 23, 2015 3:36:58 GMT -5
 the ssamjang is a paste that you put with food just before eating. i'm not a fan, but it has a unique taste. i just refreshed my memory, and yes. you grill up meat, cut (with scissors) into bite-size pieces. dip in sesame oil and salt, put on a lettuce leaf with a spoon full of rice, a dab of ssamjang, roll up the lettuce, and eat. nom nom nom. if you look at recipes for making galbi or samgyeopsal (first with beef, second with a sort of bacon), you'll see ssamjang as a must. |
|
|
|
Post by sprite on Feb 23, 2015 3:38:10 GMT -5
is the soybean paste fermented? i think there's a korean tofu soup based on this, if you like the sauce, the soup is pretty good. i'm again, not a fan.  |
|
|
|
Post by lisamnz on Feb 23, 2015 4:19:53 GMT -5
is the soybean paste fermented? i think there's a korean tofu soup based on this, if you like the sauce, the soup is pretty good. i'm again, not a fan. No. Idea. At. All. I'll see if there are any clues on the label! (but hey, it's soy, so it must be good right?!1!) |
|
|
|
Post by sprite on Feb 23, 2015 11:02:13 GMT -5
oh no, soy evil! EEEEE-vil!
|
|
|
|
Post by lisamnz on Mar 15, 2015 20:48:42 GMT -5
ha I solved the problem with one of these by dropping the glass jar on the floor and being concrete the jar smashed - broken glass and chicken rice paste all over the floor. WE won't be eating that one.
|
|
