http://mykoreankitchen.com/forums/ My Korean Kitchen - Forum » Recent Topics en-US Sun, 01 Aug 2010 04:36:27 +0000 http://bbpress.org/?v=1.0.2 q http://mykoreankitchen.com/forums/search.php http://mykoreankitchen.com/forums/topic/sending-floral-gifts#post-141 Wed, 14 Jul 2010 16:29:42 +0000 hetrin01 141@http://mykoreankitchen.com/forums/ <p>The significance of flowers is evident from the fact that flowers have long been used to offer prayers to god and also to please them. In recent times as well, flowers are used for decorative purposes and also as gifts for birthdays, weddings and other celebrations. By gifting flowers, people can truly convey their feelings like happiness, joy, warmth and even sorrow. Flowers are symbols of care and warmth, and make the celebrations and events colorful.</p> <p>The huge increase in the price of flowers exemplifies the rise in demand for flowers. With sparse croplands left in most of the parts of the world, growing flowers has become a major source of income. </p> <p>Sending floral gifts to Canada or anywhere in the world is not beyond the capability of us anymore. Online florists are available who promise efficient delivery of flowers, and sometimes they even offer additional services free of cost. An excellent <a href="http://www.localblossom.com/">Online Florist Canada</a> will usually have a network to deliver the gifts to various parts of the country. Due to the connections with their own various establishments and even with the other florists, the local florists can capably handle a range of services including international delivery. The intricacy involved in the back-end is a concern for the florists alone, but the user is provided a hassle-free interface through which he can place the order.</p> <p>For sending floral gifts, a trusted website must be relied on to make sure that that neither the quality nor the time limit is ever compromised. </p> http://mykoreankitchen.com/forums/topic/small-bathrooms-and-luxury#post-140 Fri, 04 Jun 2010 19:08:48 +0000 derin01 140@http://mykoreankitchen.com/forums/ <p>Even small bathrooms can be given a luxurious look. Space has seized to be a bondage for luxurious interiors. With proper analysis and thought, even a compact bathroom can be transformed into rich and elegant spaces. This can be achieved by keeping in mind some of the factors:</p> <p>Installing a Shower: Showers can take the place of enormous bathtubs to increase the available space in the bathrooms. However it does not mean that the showers used are bare basic. One can choose the latest designs. One can go for a larger shower or can choose designs like a rain-shower head and multiple body jets. </p> <p>Minimizing the Sink: The bulky sinks do not belong to the compact bathrooms. Such sinks can be easily replaced with the luxurious pedestal sink that give a great looking interior to the bathroom. </p> <p>Organization: the luxurious bathrooms always look well kept and clutter-free. In small bathrooms, it is important to look tidy. This can be done with the help of shelves and baskets that keep the bathroom neat. </p> <p>Lighting: the lights inside the bathroom also make it look bigger. The bathroom lights has to be bright to allow the insiders in dressing up. The type of lighting used helps in making compact bathrooms look large. Mirrors and sliding glass doors can be used to help open up spaces. </p> <p>It is possible to have a luxurious bathroom, even if the space in the bathroom is less. By implementing some tricks and adding luxury items, one can get the same feel of a luxurious bathroom. Such design ideas can fetch you the bathroom that you wish. <a href="http://www.surreyinteriors.co.uk">bathroom renovation uk</a> has many remodeling ideas that transform any bathroom into a space you always wished to be in. </p> http://mykoreankitchen.com/forums/topic/snack-bakery-manufacturer#post-137 Fri, 05 Mar 2010 18:36:12 +0000 jamesbrown 137@http://mykoreankitchen.com/forums/ <p>Hi All,</p> <p>I look for companies in Korea that produce confectionery products, such as snacks, cakes, cookies or muffins, etc.</p> <p>Can you help me by advising some, please?</p> <p>Thank you,</p> <p>James </p> http://mykoreankitchen.com/forums/topic/soju#post-31 Sun, 18 Feb 2007 17:59:29 +0000 chengb02 31@http://mykoreankitchen.com/forums/ <p>Hi, I tried to do some internet searches, but wasn't able to come up with too much on soju recipes. I've had the ever so chic sojutini as well as some flavored (watered down) soju at ktown noraebang places, and of course straight up soju, but beyond that haven't had very much. I'm wondering if anyone can suggest recipes for making flavored soju (other than just some sprite and a twist of lime), possible soju infusions, and soju drinks. I'd also be curious as to using regular soju (like a jinro chamisul) or baek saeju. </p> http://mykoreankitchen.com/forums/topic/looking-for-andong-chicken-recipe#post-132 Fri, 03 Jul 2009 14:46:00 +0000 annmary 132@http://mykoreankitchen.com/forums/ <p>Hi all...I am looking for andong chicken recipe. Is anyone know the recipe of andong chicken? </p> http://mykoreankitchen.com/forums/topic/orange-tea#post-133 Sat, 05 Sep 2009 20:12:54 +0000 Tabletop 133@http://mykoreankitchen.com/forums/ <p>I lived in Busan as a foreign exchange student and during the winter I was constantly being served a delicious orange tea with the pieces of the orange still in it. I forgot the name, which makes searching online for a recipe pretty hard. Any ideas? </p> http://mykoreankitchen.com/forums/topic/nice-website-for-kitche-equipments#post-131 Mon, 18 May 2009 16:24:02 +0000 mannu 131@http://mykoreankitchen.com/forums/ <p>I was looking Kitchen Accessories/Appliances and kitchen equipments online store but one day, inform me by my friend about a great website, Denny and sons is offering some of the best tea and coffee making equipment available.<br /> <a href="http://www.dennyandsons.co.uk/" rel="nofollow">http://www.dennyandsons.co.uk/</a> </p> http://mykoreankitchen.com/forums/topic/denny-and-sons-is-offering#post-130 Mon, 18 May 2009 16:19:09 +0000 mannu 130@http://mykoreankitchen.com/forums/ <p>Online shopping for kitchen equipment offers a great selection, competitive prices and, oftentimes, product information that's more thorough than what you'd get at your local department store or big-box home store. Here are some of the Internet's best resources for buying kitchen equipment online.<br /> <a href="http://www.dennyandsonsco.uk" rel="nofollow">http://www.dennyandsonsco.uk</a> </p> http://mykoreankitchen.com/forums/topic/cooking-sticky-rice#post-89 Tue, 18 Sep 2007 04:10:00 +0000 Isabella 89@http://mykoreankitchen.com/forums/ <p>No matter how hard I try, I can not make a good sticky rice! I either cook it too much or too little. I do have a Pampered Chef microwave rice cooker, but I must have done something wrong the first time I tried cooking sticky rice as it ended up very dry and burned.</p> <p>I used the rice directions, 1 cup rice to 1 1/4 cup water (there were no microwave directions, just normal stovetop dirctions). Should I have used 1 cup rice to 2 cups water? (I have read this ratio in many places but not necessarily referring to sticky rice) I can not find any instructions on how to cook sticky rice in a microwave rice cooker. While I would love a nice rice cooker, it really is not highest on my kitchen priority list (especially since I have a microwave one).</p> <p>Anyone have any hints/ideas for me? </p> <p>Thank you so much! </p> http://mykoreankitchen.com/forums/topic/kitchen-design-tips#post-128 Thu, 23 Apr 2009 16:53:12 +0000 mannu 128@http://mykoreankitchen.com/forums/ <p>9 Quick Kitchen Design Tips<br /> Some useful tips on kitchen design when planning a new kitchen, this is often a costly experience so follow these to avoid a kitchen nightmare!<br /> - Choose something befitting with your home, don't go for anything too radical. Often people can spoil the feel of a home by going for something unsuitable for their property.<br /> - Choose something durable and relevant to your needs. No need to install a brand new restaurant standard kitchen if you only do a small amount of home cooking.<br /> - Choose a colour theme that corresponds to other furniture within the kitchen, although the reverse is HIGHLY recommended (Buying kitchen taps, sinks and fittings to match the finished kitchen).<br /> - If you are looking to replace a whole kitchen, consider refacing you kitchen doors and kitchen cupboard handles for a discount kitchen facelift!<br /> - If you use a large volume of stainless steel or metal in your kitchen, try and mix this with warmer tones to avoid looking cold and unwelcoming.<br /> - Plan the layout of your kitchen so it works as a living space, not just a cooking space.<br /> - For more compact kitchens, try to avoid clutter. This will make your kitchen feel cramped and uninviting.<br /> - Enure you buy quality lighting to show off your new kitchen designs. Some well placed up lighting can make your kitchen feel bigger.<br /> - Finish off your kitchen with some stunning new kitchen taps to instantly add a sense of "new" to the room.<br /> Thanks<br /> <a href="http://www.dennyandsons.co.uk/" rel="nofollow">http://www.dennyandsons.co.uk/</a> </p> http://mykoreankitchen.com/forums/topic/where-is-sue#post-126 Sun, 15 Mar 2009 10:17:58 +0000 jraven 126@http://mykoreankitchen.com/forums/ <p>Its beeeeeen Way to long, were are you Sue. Working to much if so i hope everything is fine and that you are doing great.</p> <p>Hope you come back real soon.</p> <p>^^ </p> http://mykoreankitchen.com/forums/topic/cornbread-salad#post-125 Sat, 24 Jan 2009 18:09:17 +0000 rene52 125@http://mykoreankitchen.com/forums/ <p>Cornbread salad with chopped tomatoes, hard-cooked eggs, and mayonnaise, along with other vegetables, bacon, and prepared crumbled cornbread.<br /> Ingredients:</p> <p> * 1 skillet or pan of cornbread, baked and cooled<br /> * 7 to 9 slices bacon, cooked until crispy, drained and crumbled<br /> * 1/2 cup chopped onion<br /> * 1/2 to 1 cup green bell pepper, chopped<br /> * 2 large tomatoes, chopped<br /> * 1 to 2 hard-cooked eggs, chopped<br /> * 1 cup mayonnaise, or to moisten<br /> * salt and pepper, to taste</p> <p>Preparation:<br /> Crumble corn bread; add bacon, onion, peppers, tomatoes, and hard-cooked eggs. Gently stir in mayonnaise until well moistened, as much or as little as desired. Taste and add salt and pepper, to taste. Chill for at least a few hours, until serving. Serves 6 to 8.<br /> =======================================</p> <p>rene</p> <p><a href="http://www.talkingcooking.com/">Cooking</a> </p> http://mykoreankitchen.com/forums/topic/kimchi#post-70 Wed, 06 Jun 2007 19:11:38 +0000 Shiuhyi 70@http://mykoreankitchen.com/forums/ <p>Hi Sue,</p> <p>Wish you could show us how to make all types of kimchi, especially the cabbage kimchi? (don't know what do you call them in Korean).</p> <p>Thanks, ya!!! ;-) </p> http://mykoreankitchen.com/forums/topic/2-in-1-korean-bbq-grill-plate-hot-pot-shabu-shabu#post-123 Sun, 04 Jan 2009 15:39:46 +0000 king 123@http://mykoreankitchen.com/forums/ <p>Does anyone own a 2 in 1 stove that allows you to have korean BBQ AND hot pot at the same time? If so, would u please tell me where I can get one? I am in NY, USA.</p> <p>My grandma used to own one, and it was the best thing in the world. I am trying to buy one like it. My Grandma past away several years ago &#38; no one know where her grill/hot pot is now. </p> http://mykoreankitchen.com/forums/topic/healthy-drinks-for-coughing#post-103 Thu, 31 Jan 2008 19:31:04 +0000 Shiuhyi 103@http://mykoreankitchen.com/forums/ <p>Hi!</p> <p>I would like to know if anyone of you know any healthy drinks for a person who cough for months? Have tried a lot of medicines but still uncure.</p> <p>Please, please I beg everyone of you who knows any recipe to cure the cough as this is really torturing!!! </p> http://mykoreankitchen.com/forums/topic/gae-jang-with-gochujang#post-119 Thu, 04 Sep 2008 03:36:30 +0000 Camille 119@http://mykoreankitchen.com/forums/ <p>Hi! I am looking for a Gae Jang recipe that has Gochujang as one of the ingredients in it. For some reason I can only find the Soy Sauce version, which I don't like as much.<br /> I had Gae Jang in Korea and fell in love with this dish. Any help is much appreciated! ^^ </p> http://mykoreankitchen.com/forums/topic/mustard-leaf-kimchi#post-40 Mon, 09 Apr 2007 17:15:34 +0000 doku 40@http://mykoreankitchen.com/forums/ <p>hi!!</p> <p>i was wondering if you could tell me which types of mustard leaves are used for kimchi.. i'm trying to grow a garden with some asian vegetables (korean &#38; thai, mostly), as well as middle eastern.. i don't need to know what it's called or anything, but if someone wouldn't mind going here &#38; telling me which picture looks like the kind used in mustard leaf kimchi, i'd appreciate it!</p> <p><a href="http://www.evergreenseeds.com/ormusgreen.html" rel="nofollow">http://www.evergreenseeds.com/ormusgreen.html</a></p> <p><a href="http://www.kitazawaseed.com/seeds_mustard.html" rel="nofollow">http://www.kitazawaseed.com/seeds_mustard.html</a></p> <p>thank you!!!! </p> http://mykoreankitchen.com/forums/topic/kimchi-burger-fusion-food#post-26 Fri, 09 Feb 2007 19:25:44 +0000 Gil 26@http://mykoreankitchen.com/forums/ <p>I'll take a stab at the first post in this topic.</p> <p>Kimchi Burger </p> <p>Ingredients:</p> <p>1 lb lean ground beef<br /> 1 egg<br /> 1 small white or yellow onion<br /> 3 cloves (small sections) fresh garlic<br /> 1/8 cup of flour<br /> 1/4 cup kimchi<br /> 1 tablespoon soy sauce<br /> 1/2 teaspoon pepper</p> <p>Toppings:</p> <p>Sliced cucumber<br /> hard fried egg<br /> shredded green cabbage<br /> cheese<br /> kimchi</p> <p>Directions:<br /> Chop (mince) the onion and kimchi into very small pieces, then crush the garlic cloves.<br /> In a large mixing bowl, combine the beef, egg, soy sauce, and flour (or crumbs) and mix well.<br /> Add the garlic, onion, kimchi, and pepper, and work evenly through the meat mixture.<br /> Divide the mixture into 4 even parts and form into patties.</p> <p>Heat a skillet or grill and cook over medium to medium high heat until well done.<br /> Lightly oil a separate skillet or griddle, cook 4 eggs until well done (break yokes).</p> <p>Serve on any style bread or bun and top with your favorite cheese, egg, thin sliced cucumber, shredded green cabbage, and kimchi.</p> <p>Variation:<br /> Use 3/4 lb lean ground beef and add 1/4 lb ground pork or turkey. Mix as above.<br /> Substitute corn flour OR bread crumbs OR grain cereal(such as corn flakes) instead of flour. Mix as above. </p> http://mykoreankitchen.com/forums/topic/how-often-do-you-eat-korean-food#post-14 Tue, 06 Feb 2007 11:33:08 +0000 sue 14@http://mykoreankitchen.com/forums/ <p>As you can guess easily, I eat Korean food everyday.<br /> How about you? Is Korean food a special occasional meal to you or an everyday meal like it is for me? </p> http://mykoreankitchen.com/forums/topic/hello-2#post-74 Sat, 09 Jun 2007 07:11:00 +0000 jraven 74@http://mykoreankitchen.com/forums/ <p>Hi Raven here, just a student who is in love with Korean cuisine.<br /> Started cooking some korean dishes, but the hardest part is not knowing if thats how its suppose to taste like.</p> <p>love watching cooking shows. i watch Crunchy Kimchi, food delicious(on arirang)<br /> but also other food shows,</p> <p>love Bibimbap,Kimbap Bulgogi,Jajang Myeon<br /> love love to make Ddeokbokki but can't find any rice cakes. &gt;_&lt; </p> http://mykoreankitchen.com/forums/topic/garlic-scape-kimchi#post-105 Sat, 22 Mar 2008 05:45:58 +0000 Anonymous 105@http://mykoreankitchen.com/forums/ <p>Last night, we ate some delicious garlic stalk (scape) kimchi at my favorite Korean resturant. </p> <p>Does anyone have a recipe? The waiter said that it was first pickled and then seasoned (before serving). </p> http://mykoreankitchen.com/forums/topic/hi-all#post-107 Fri, 02 May 2008 14:25:23 +0000 Anonymous 107@http://mykoreankitchen.com/forums/ <p>I’m new here. Just want to say hello to everyone. </p> http://mykoreankitchen.com/forums/topic/squid-side-dish-question#post-102 Sat, 05 Jan 2008 10:01:10 +0000 powerofmum 102@http://mykoreankitchen.com/forums/ <p>I would like to make a side dish. I can only describe the dish, and I have had it at many local restaurants. It is dried squid strips that are soaked in a sweet, hot, oily red sauce. I noticed a squid recipe on this site that was sauteed, but I believe this dish is not fried. It is served cold as a side dish with Kim Chi, seasoned baby anchovies, tofu, and others. Can anyone help me?<br /> Thanks... </p> http://mykoreankitchen.com/forums/topic/welcome-back#post-99 Fri, 16 Nov 2007 03:04:44 +0000 Chuck 99@http://mykoreankitchen.com/forums/ <p>Happy to see you are well.</p> <p>Chuck </p> http://mykoreankitchen.com/forums/topic/this-is-sue#post-2 Thu, 01 Feb 2007 15:53:27 +0000 sue 2@http://mykoreankitchen.com/forums/ <p>Hi everyone.</p> <p>I'm Sue, the author, photographer, cook, and person behind "My Korean Kitchen".<br /> I've just started this forum, but to get it started, my favourite food is Dakgalbi (chicken). </p> http://mykoreankitchen.com/forums/topic/jokbal-recipe-anyone#post-82 Sat, 25 Aug 2007 06:52:12 +0000 reimtime 82@http://mykoreankitchen.com/forums/ <p>I was at my local Korean market near Philadelphia where I was introduced to Jokpal or steamed pigs feet. WOW! They were AWESOME! I think I ate half of the package on the way home! Does anyone out there know how to make them? I tried to research it but all I came up with was simmer 2-3 hours in some beef broth? How about the salted shrimp dip thing? YUM YUM, I highly recommend it to anyone. Don't get put off by the feet part! </p> http://mykoreankitchen.com/forums/topic/longevity-of-banchan#post-80 Sun, 19 Aug 2007 05:15:54 +0000 elliecat 80@http://mykoreankitchen.com/forums/ <p>Hello, </p> <p>Thanks for the site. I have a question about Banchans. How long can you keep them in the refrigerator. If my memory serves me correctly, my mom kept some things for months (!) Is there some point where the banchan, though it looks fine and smells fine, should go?? Thanks for your help. </p> http://mykoreankitchen.com/forums/topic/yeahnow-i-know-what-i-eat#post-77 Sat, 14 Jul 2007 11:05:51 +0000 reh 77@http://mykoreankitchen.com/forums/ <p>first of all: Thank you sooo much!<br /> You really make my life so much easier.</p> <p>In april 2006 my husband and i moved from germany to korea (near Gwangyang)and i had such a hard time with findig out what all that stuff at homeplus was and i am still kind of clueless. I dont even talk about trying to cook some korean food.<br /> so, you really helped me out, thanks a lot.</p> <p>And now i will try to make Sukju Namul Muchim...that is so good.</p> <p>Thanks again, Reh </p> http://mykoreankitchen.com/forums/topic/elliot-taesoon#post-76 Wed, 27 Jun 2007 15:27:12 +0000 taesoon84 76@http://mykoreankitchen.com/forums/ <p>Hi. I'm 23 yr old male college student.<br /> Been partying so much since I was young...that clubbing and bar hopping ain't as fun anymore. So I picked up a new hobby. Cooking. I find it much enjoyable making your own food and cooking for others. </p> http://mykoreankitchen.com/forums/topic/looking-for-kitchen-floor-mats#post-69 Wed, 06 Jun 2007 11:51:14 +0000 ping 69@http://mykoreankitchen.com/forums/ <p>They had anti-fatigue foam rubber mats in Seoul that were for the kitchen. They kept your feet from aching when you had to cook for a long time and stand in one place in the kitchen. They were SO pretty in colours of the season and lots of "Cel' green" Any idea where to buy them?</p> <p>Best,</p> <p>Dana </p>