Comments on: A “Korean” Meal a la Marketman

By: emsy

emsy — Fri, 20 Nov 2009 03:03:49 +0000

I love kimchi…but I really only like the ones that are fresh, meaning those that are less than 48-72 hours old…once it starts to become a little riper than that, I’ll eat them only in fried rice or soup. Thank goodness our village is FULL of Koreans so I always have access to newly made kimchi…I tried a recipe from maangchi in Youtube and it turned out well, too. But I prefer eating kimchi made by someone else..hehe

By: paulo

paulo — Tue, 02 Jun 2009 14:58:20 +0000

“Mashiseoyo”!(delicious!) I learned how to cook Korean because of my gf. She also used this prepackaged marinade in a bottle. She cooks bulgogi using ‘sukiyaki’ cut. We also order kimchi per bundle (5kg) for 500 pesos. Royal Palace Kimchi this is their number 09275687770 (they delivered it from Makati to Las Pinas without delivery charge). You have to be patient though because you will be talking to a Korean who is not very fluent in English. Just say ‘Mat Kimchi’ this is the most common kind of kimchi (same with the picture above). They have ALOT of kinds of kimchi and I think some Korean restaurants around the Metro order from them. I hope this helps.

By: Elsie Castrence

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

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

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

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

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!

By: The Steak Lady

The Steak Lady — Mon, 14 Apr 2008 06:44:23 +0000

Perfect meal MM! i was just thinking of trying this out myself since my favorite is the Korean Samgyupsal (their version of the liempo). any suggestions on what kind of grill to use for a tabletop bbq like the one in the restaurants? thanks =)

By: john paul sarabia

john paul sarabia — Mon, 14 Apr 2008 04:29:53 +0000

my ref smells korean food coz my best friend is korean.actually it’s all korean food inside. her specialty is shabu shabu.

By: elaine

elaine — Mon, 14 Apr 2008 03:46:55 +0000

I so love korean food and I can actually take the heat in most of their dishes…I always do korean short ribs and japchea and smother them with toasted sesame seeds…and from the looks of it, I think you’re a bit impartial to ‘mixes’ but i totally agree, nothing beats with anything made from scratch.:)