I just bought a great cookbook, Eating Korean.
I’ve tried a few recipes so far and love them. As Lonica noted in the previous post, I made mandu (Korean dumpling/potstickers). I was pleasantly surprised, the flavor was right on. I discovered it is much better to roll the skins out really, really thin (yes, I made the skins from scratch too), and the pasta roller once again came in handy. They froze well and I have already fried and steamed a few. I’m going to experiment with some different fillings now that I have the technique down. I also made a vinegar soy dipping sauce.
Today I took the plunge and made homemade kimchi, from scratch. Lonica would have nothing to do with it, complaining about the smell (which wasn’t that bad) and refusing to help stuff the cabbage. Thanks for taking the pictures though babe!
I hope the kimchi works out better than the pickles did. And I don’t blame Lonica at all.
Left by bdrain on February 6th, 2010