Comments for Korean Bapsang https://www.koreanbapsang.com/ a Korean mom's home cooking Wed, 25 Sep 2024 22:23:21 +0000 hourly 1 Comment on Bossam (Boiled Pork Wraps) by Hyosun https://www.koreanbapsang.com/bossam-boiled-pork-wraps/#comment-104362 Wed, 25 Sep 2024 22:23:21 +0000 http://www.koreanbapsang.com/?p=30#comment-104362 In reply to Hannah.

They did their job to flavor the meat. I throw them out.

]]> Comment on Bossam (Boiled Pork Wraps) by Hannah https://www.koreanbapsang.com/bossam-boiled-pork-wraps/#comment-104361 Wed, 25 Sep 2024 21:40:13 +0000 http://www.koreanbapsang.com/?p=30#comment-104361 What do you do with the vegetables used in the soup? Is it thrown out or could it be reused?

]]> Comment on Dakdoritang (Spicy Chicken Stew) by Ted J https://www.koreanbapsang.com/dak-doritang-korean-spicy-chicken-stew/#comment-104360 Wed, 25 Sep 2024 17:03:00 +0000 http://www.koreanbapsang.com/?p=71#comment-104360 5 stars
Delicious! To suit my taste, I do not add sugar – pepper paste and onions are already sweet. Adding more fresh chili peppers and rice cakes go well with the recipe. Thank you!

]]> Comment on Pickled Garlic (Maneul Jangajji) by Hyosun https://www.koreanbapsang.com/maneul-jangajji-korean-pickled-garlic/#comment-104354 Tue, 24 Sep 2024 20:07:57 +0000 http://www.koreanbapsang.com/?p=52#comment-104354 In reply to Rebecca.

Not sure what happened with yours. I always put the lid on without any problem. Because of the vinegar, no fermentation occurs while being pickled. The garlic should still be okay. Try a little and see if it tastes okay.

]]> Comment on Dak Bulgogi (Korean BBQ Chicken) by Anonymous https://www.koreanbapsang.com/dak-bulgogi-korean-bbq-chicken/#comment-104349 Mon, 23 Sep 2024 10:56:28 +0000 http://www.koreanbapsang.com/?p=109#comment-104349 5 stars

]]> Comment on Pickled Garlic (Maneul Jangajji) by Rebecca https://www.koreanbapsang.com/maneul-jangajji-korean-pickled-garlic/#comment-104342 Sun, 22 Sep 2024 16:52:28 +0000 http://www.koreanbapsang.com/?p=52#comment-104342 5 stars
Hi there! I’m in the process of making this recipe and have just taken my jar out for the 2nd brine but the lid was pushed up and the vinegar exploded out of the jar when I opened it. Is this normal/safe to continue?
Thanks for your help!

]]> Comment on Pickled Garlic (Maneul Jangajji) by Hyosun https://www.koreanbapsang.com/maneul-jangajji-korean-pickled-garlic/#comment-104340 Sun, 22 Sep 2024 16:14:13 +0000 http://www.koreanbapsang.com/?p=52#comment-104340 In reply to Conrad.

Please see my Korean Essential Seasoning Ingredients Soy Sauce section. You’ll see a photo of the soy sauce I use and recommend for something like this.

]]> Comment on Gamjaguk (Potato Soup) by Hyosun https://www.koreanbapsang.com/gamjaguk-potato-soup/#comment-104339 Sun, 22 Sep 2024 16:11:31 +0000 http://www.koreanbapsang.com/?p=5051#comment-104339 In reply to Anna Lee.

Oh so happy to hear your grandparents loved the soup! Thank you!

]]> Comment on Yeoneojang (Soy Marinated Raw Salmon) by Hyosun https://www.koreanbapsang.com/yeoneojang-soy-marinated-raw-salmon/#comment-104338 Sun, 22 Sep 2024 16:09:47 +0000 https://www.koreanbapsang.com/?p=14973#comment-104338 In reply to Jessie.

Please check my Korean Essential Seasoning Ingredients Soy Sauce section. Thank you!

]]> Comment on Korean BBQ Pork Ribs by Hyosun https://www.koreanbapsang.com/dwaeji-galbikalbi-korean-style-pork/#comment-104337 Sun, 22 Sep 2024 16:08:05 +0000 http://www.koreanbapsang.com/?p=142#comment-104337 In reply to Rob T.

Good to know those other fruits work as well. Thank you!

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