Comments on: Comments and Questions http://mykoreankitchen.com A Practical Guide to Korean Food and Korean Fusion Food Tue, 01 May 2012 02:52:23 +0000 hourly 1 http://wordpress.org/?v=3.1.4 By: Camille Nelson http://mykoreankitchen.com/comments-and-questions/comment-page-9/#comment-242208 Camille Nelson Thu, 26 Apr 2012 19:01:57 +0000 http://mykoreankitchen.com/comments-and-questions/#comment-242208 Because I'm from Hawai'i, kimchi is a staple in my household. I enjoy it so much so that I have been making my own from time to time. A few of the recipes I want to try call for salted shrimp sauce(seau chot). I recently bought a BIG bottle of seau chot, and I don't know if I can make enough kimchi to get through it all. Here are my questions for you: 1. Does seau chot go bad once it has been opened? 2. If so, about how long is its shelf life? 3. How will I know when it is no longer safe to eat? 4. Can it be measured into serving sizes and frozen for use in future batches of kimchi? Any advice you have would be most welcome. I hope you keep blogging! Because I’m from Hawai’i, kimchi is a staple in my household. I enjoy it so much so that I have been making my own from time to time. A few of the recipes I want to try call for salted shrimp sauce(seau chot). I recently bought a BIG bottle of seau chot, and I don’t know if I can make enough kimchi to get through it all. Here are my questions for you:

1. Does seau chot go bad once it has been opened?
2. If so, about how long is its shelf life?
3. How will I know when it is no longer safe to eat?
4. Can it be measured into serving sizes and frozen for use in future batches of kimchi?

Any advice you have would be most welcome. I hope you keep blogging!

]]> By: kenny http://mykoreankitchen.com/comments-and-questions/comment-page-9/#comment-234761 kenny Thu, 29 Mar 2012 14:03:52 +0000 http://mykoreankitchen.com/comments-and-questions/#comment-234761 ko choo jang, or koh chee chung, whatever name they are giving it in the past 30 years, is my one and only most favorite korean paste that goes with anything and everything. My favorite I was familiar with was made by "Sam Bok" which I believe isn't around anymore. It is so difficult for me to find the special blend with meat and sesame seeds, I'd like to make it myself, but have no clue. the base might be a sweet rice flour paste, I'm not sure. Is their anyone out there that can help without me moving the family to Korea from Maine(USA)? Com somneedah-Kenny ko choo jang, or koh chee chung, whatever name they are giving it in the past 30 years, is my one and only most favorite korean paste that goes with anything and everything. My favorite I was familiar with was made by “Sam Bok” which I believe isn’t around anymore. It is so difficult for me to find the special blend with meat and sesame seeds, I’d like to make it myself, but have no clue. the base might be a sweet rice flour paste, I’m not sure. Is their anyone out there that can help without me moving the family to Korea from Maine(USA)? Com somneedah-Kenny

]]> By: Gloria johnson http://mykoreankitchen.com/comments-and-questions/comment-page-9/#comment-228224 Gloria johnson Wed, 07 Mar 2012 06:04:14 +0000 http://mykoreankitchen.com/comments-and-questions/#comment-228224 Dear Sir/Madam, Your Mykoreankitchen.com is one of an estimated 26 billion websites on the internet, although this figure increases daily, making it impossible to quote a definitive figure. It is further estimated that approximately 90% of internet browsers do not venture beyond the first page of search engine results. It makes you think … you have spent time and money on getting your website designed and up to scratch, yet cannot understand why it is not working harder for your business. You have already done your part by building your site. Now let us open the doors and increase your website's traffic. We’ll do all the busy-work needed to create a “buzz” for your business or service. With our experts providing ALL your internet marketing and SEO needs, Real Quality Traffic will hit your site in big numbers every day! Building a steady stream of visitors is tough. Getting high volume targeted visitors is even tougher. But what if you could boost your quality visitors AND achieve Top Search Engine Rankings – without lifting a finger? What do we do? We have all sorts of website wizardry under our belts. We use tried and tested techniques to boost the online presence of your website, driving visitors via higher search engine rankings and a variety of other clever methods. I am eagerly waiting for your reply to this email. Please email or call me today. Warm Regards, Gloria Johnson S ales Executive Main: 305-403-9683. Ps: This is an advertisement and a promotional mail strictly on the guidelines of CAN-SPAM act 2003. We have clearly mentioned the source mail id of this mail, also clearly mentioned the subject line and they are in no way misleading in any form. We have found your email address through our own efforts on the web search and not through any illegal way. If you find this email unsolicited, please reply with “Remove” in the subject lie and we will take care that you don’t receive any further promotional mail. Dear Sir/Madam,

Your Mykoreankitchen.com is one of an estimated 26 billion websites on the internet, although this figure increases daily, making it impossible to quote a definitive figure.

It is further estimated that approximately 90% of internet browsers do not venture beyond the first page of search engine results. It makes you think … you have spent time and money on getting your website designed and up to scratch, yet cannot understand why it is not working harder for your business.

You have already done your part by building your site. Now let us open the doors and increase your website’s traffic. We’ll do all the busy-work needed to create a “buzz” for your business or service. With our experts providing ALL your internet marketing and SEO needs, Real Quality Traffic will hit your site in big numbers every day! Building a steady stream of visitors is tough. Getting high volume targeted visitors is even tougher. But what if you could boost your quality visitors AND achieve Top Search Engine Rankings – without lifting a finger?

What do we do? We have all sorts of website wizardry under our belts. We use tried and tested techniques to boost the online presence of your website, driving visitors via higher search engine rankings and a variety of other clever methods.

I am eagerly waiting for your reply to this email. Please email or call me today.

Warm Regards,

Gloria Johnson

S ales Executive

Main: 305-403-9683.
Ps: This is an advertisement and a promotional mail strictly on the guidelines of CAN-SPAM act 2003. We have clearly mentioned the source mail id of this mail, also clearly mentioned the subject line and they are in no way misleading in any form. We have found your email address through our own efforts on the web search and not through any illegal way. If you find this email unsolicited, please reply with “Remove” in the subject lie and we will take care that you don’t receive any further promotional mail.

]]> By: jacob http://mykoreankitchen.com/comments-and-questions/comment-page-9/#comment-228106 jacob Tue, 06 Mar 2012 14:29:18 +0000 http://mykoreankitchen.com/comments-and-questions/#comment-228106 can you please put if the foods are north or south korean can you please put if the foods are north or south korean

]]> By: tmf http://mykoreankitchen.com/comments-and-questions/comment-page-9/#comment-223136 tmf Sat, 18 Feb 2012 14:43:19 +0000 http://mykoreankitchen.com/comments-and-questions/#comment-223136 Understand that some cooking oils leave a rather strong, unpleasant odor in the house and if it gets in the carpet, it is very hard to get out. Can you advise which oils do this? Also, is it common in Korean to re-use the oils? Does that increase the odor issue? Lastly, what is the practice of disposing of the oils; are they poored down the drain? Understand that some cooking oils leave a rather strong, unpleasant odor in the house and if it gets in the carpet, it is very hard to get out. Can you advise which oils do this? Also, is it common in Korean to re-use the oils? Does that increase the odor issue?
Lastly, what is the practice of disposing of the oils; are they poored down the drain?

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