Comments on: A “Korean” Meal a la Marketman

by: Elsie Castrence

Fri, 18 Apr 2008 13:23:53 +0000

Greetings MM! Back in the States from my Palawan holiday and I am visiting your archives to rev me up for the day. Am still jet lagged. For the blanched spinach, try sprinkling some sea salt to taste, add a segment of crushed garlic, some toasted sesame seeds, a tsp of dark sesame oil and mix while the spinach is still hot from blanching. For your “dulong” fishcake, try a bit of crab seasoning ( I get my spice mix from the fish market here to insure freshness) or Old Bay seasoning will do to spice it up. I occasionally get frozen “dulong” from a local Korean grocery store and the grandkids love it.
More power to you!

by: Beth Loggins

Thu, 17 Apr 2008 22:07:56 +0000

Making kimchi is actually really easy. I prefer to eat kimchi after fermenting it for just a day cuz it’s less sour and tastes “fresh” and vibrant. If you guys are interested in making homemade kimchi (which I really recommend), a great video guide by Maangchi is on Youtube. Just go to her channel and look at her kimchi video.

by: dhayL

Mon, 14 Apr 2008 22:09:31 +0000

I love Korean bbq during summer weekends in the trailer, they’re easy to cook and it takes very little timeat all! Although, I have to admit that usually I just marinate them using Mamamsita’s but now I’ll try them with your mariante-soy sauce, sesame oil, garlic and pepper! I’ll pair them with your green mango with bagoong salad, oh I can tell it’ll be a hit! thanks!

by: noes

Mon, 14 Apr 2008 11:34:40 +0000

oh, I love your korean bbq short ribs. what was the name of the particular sauce you use for your bbq, if you use any?

by: mikel

Mon, 14 Apr 2008 11:06:15 +0000

looks really masarap MM. for the blanched spinach leaves, add some sesame oil and seeds. ayos!