Profile

umma

Member for 5 years 48 weeks


Current Location: 
Seattle, Washington
My most-used cookbook: 
"Eumshik Donguh Bogam" from a Korean publisher called Hakwonsa
My go-to dish: 
Dduk mandu guk for Sunday brunch
Favorite Cuisine: 
Korean
Best meal ever: 
A couple of years ago I had a meal at a small restaurant in Korea; it's called ssam jungsik - it had all kinds of fresh vegetable wraps with diferent kinds of meats.
Favorite travel destination: 
Himalayas

Contributions

Forum topic
Posted 04-01-12 Uses for White Miso Paste Besides Kimchi and Miso Soup?

I have a container of sweet white miso paste in my refrigerator.  Can it be used in other dishes besides soups and stir-fry?  Any suggestions or recipes welcome!

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Forum topic
Posted 03-21-12 Korean Soy Sauces...

I've been cooking Korean dishes for a few years now but still have some confusion about the different soy sauces used. Some recipes call for soy sauce for "soup" while others do not specify a type. Also, some recipes say that fish sauce can be a substitute for the soup soy sauce. So my question is are the different types of soy sauce interchangeable with each other and/or fish sauce, and what makes this soy sauce for soup different?  Are there different types of soy sauce like this used in other cuisines as well?  Thanks!

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Blog Entry
Forum topic
Posted 03-14-12 best brand of gochujang or dwenjang?

hi, what's the best brand of gochujang to use for making ddukbokee?  i like mine to be spicy but not burning hot spicy.  also what's the best dwenjang paste to use for soups?  thanks!

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Forum topic
Posted 01-20-12 Best fish sauce brand?

What kind of fish sauce do you all use? What's the best? 

I use Squid Brand Fish Sauce, it looks like this 
http://www.amazon.com/Squid-Brand-Sauce-24-Ounce-Bottle/dp/B001FB6BU6

Also one more question, how long should you keep in the refrigerator? 

 

 

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Recipe
Posted 09-14-11 Galchi Jorim (Belt Fish & Radish Casserole)
갈치조림
A casserole made from "galchi" is a type of fish used in Korean cuisine -- called "belt fish" or "hairtail" in English.
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Recipe
Posted 09-14-11 Putgochu Myulchi Bokkeum (Green Pepper & Anchovy Stir Fry)
풋고추 멸치 볶음
A simple combo of fresh green peppers, dried anchovies, and sweet and salty soy sauce. A reliable side dish in Korean cooking.
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