#고추장

[foodweate]

@인왕별장

[cocohouse15]

고추장에 이것만 하면 곰팡이 절대 안 피어요! 

[saltedcaramelatte]

Finally I found some tteokbokki in my country (Azerbaijan) that doesn't cost an arm and a leg!! Yaaay! I used to make my own tteokbokki but it was a real hard work and wouldn't taste as good as the original. So I'm really happy to eat it after a really long while.

I think the increased interest in Korean culture among young adults finally convinced a few businessman to import some good Korean products. Only a year ago it was available in one small store that was a pain in the ass to find in the first place. And tteokbokki they sold was like 20 dollars. In a country where, say, pasta is a dollar, that price is a lot. But yesterday I found a new place and they sell it for about 4 dollars. So I didn't even think twice 😁

And gochujang was for 1.5 dollars.

[twistedappletree]

BITCH IF THIS DOESNT FUCK SO HARD IM GONNA BE SO MAD

[pettyofficial]

2024.6.11.

부다페스트에서 식사를 했다. 헝가리 사람들은 훈족이 기원이라고 한다. 조상이 아시아계열 사람들이라 유럽에서 파프리카 소비량이 1등이고 아시아 사람들 처럼 성이 앞에 붙는다고 한다.

그리고 처음먹는 유럽음식인데, 우리 고추장 다데기 같은 게 있었다. 그걸 굴라쉬에 넣으니까 한식같은 맛이 나서 정말 신기했다.

이 사람들도 아시아에서 넘어 오긴 했구나. 라는 생각이 들었다.

고기고기한 식사였는데 목살구이, 슈니첼(유럽식 돈까스), 닭다리 구이를 먹었다.

굴라쉬는 제육볶음탕(?!) 같은 느낌이��고 고추 다대기를 넣으니까 한식같아서 신기했었다.

고기고기한 음식은 참 적응이 안된다. 저렇게 고기를 많이 주는데 채소는 감자만 준다.

밥을 먹고 회쇠크 광장을 갔다. 헝가리 사람들에게 천년광장 혹은 영웅광장으로 불리는 곳인데 천년의 역사동안 헝가리를 일군 대단한 임금님들 동상을 세워놓았다. 그중에 한 분만 장군님이 있다고 가이드가 알려줬는데, 무슨장군인지 기억이 안난다.

그리고 회쇠크 광장 건너는 파리의 개선문 너머와 같은 디자인으로 거리를 만들었다고 한다.

2024.9.10.

요즘 공적서 포상공개검증에 계속 포함이 되지 않는다. 그냥 정부상은 못받아도 좋으니까 장관님이나 위원장님 상장이라도 받았으면 좋겠다.

[cho-yongchul]

앞집에서 열무김치 담갓다고 맛보라며 주신다 ..

이런건 말이쥬..

꽁보리에 고추장 넣고 팍팍비벼서 먹으면 아주 데끼리쥬..

그래서 비볐씨유.

팍팍 ..

이런건 전투적으로 먹어야 함미당 팍팍 .

청국장은 국룰 ..

#광명전통시장 #광명시장 #전통시장 #추천맛집 #광명왕족발 #광명할머니왕족발 은 #광명소셜상점 #미리내가게 #광명8경 #광명동굴 #광명시 #LocalGuides 와 함께 합니다

[galaxymagick]

221119 instastory | @leo_jungtw

아빠 힘낼게❤️ Dad will do his best❤️

고추장 로제 파스타😊 Red pepper paste rosé pasta😊*

*he made this while 🫧live

[1001muni]

골다공증 예방하는 <호박순 된장국>

호박잎 먹는 건 많이들 알고 계시지만

호박순을 먹을 수 있다는 건 모르시는 분들이 많은 것 같아요.

​

예전에는 호박 농사짓는 사람이나 먹을 수 있는 특수 부위였는데

요즘은 호박순 수확을 위한 품종이 따로 나올 정도로

효능이나 맛이 좋기로 유명해졌습니다.

호박순은

호박 줄기 끝에 호박잎이 막 생겨나는 부위이고

그 옆에 뭔가를 감으려고 나오는 덩굴손을

호박손이라고 합니다.

​

호박손도 임산부들에게 좋아서

말린 것으로 차 끓여 먹는다고 하더군요.

저희 집에도 농사 망한 호박이 있어서

호박은 못 먹어도 이 시기에 호박순은 먹습니다.^^;;

​

호박잎처럼 호박순도 거친 부분 벗겨내고

물에 박박 주물러 씻어 풋내가 나지 않게 합니다.

​

쌀뜨물에 호박순 넣고

같이 따온 풋호박도 대충 뚝뚝 썰어 넣고

된장, 고추장, 다진 마늘, 들깨가루 넣어

한 시간 정도 중불에 푹 끓여줍니다.

바쁜 하루를 보내고 저녁 식탁에 앉아

뜨끈하고 구수한 호박손 된장국을 먹으면

뭉쳤던 어깨가 다 풀어지는 느낌입니다.

​

호박이나 호박잎이나 피로 회복에 좋으니 그럴 만도 하지요.

특히 호박잎이나 호박순에는 칼슘도 많다니

시들기 전에 부지런히 먹어둬야겠습니다.

[iamkenlee-blog]

"돈냉면"

이번 주 특이사항은, 화요일(2023.4.18)은 선선했다가 다음 날 갑자기 기온이 28도까지 치솟음. 그 때문인지는 모르겠으나 인터넷 커뮤니티에 때 이른 냉면 얘기가 두어 편 올라옴. 그중 하나가 '돈까스 + 냉면 = 돈냉면'. 몇 년 전에 둘을 함께 먹는 괴식성을 가진 사람이 있단 걸 알긴 했지만, 설마 그사이 본격적인 식당 메뉴로 등극(?)했으리라곤 예상 못 함. 이태리 애들이 파인애플 피자만 보면 기겁하듯, 이 또한 괴랄하기 짝이 없지만 그래서 더 궁금한 것...

지도 검색하니 마침 집에서 가까운 식당이 있길래 일부러 찾아가 먹어 봄. 내가 간 곳은 홍대 동아냉면처럼 고추장 얹은 물냉면 위에 돈까스를 올려놨다. 일단 고추장이 잘 퍼지게 한 후 돈까스를 국물에 푹 담금. 냉면 두어 젓가락 먹은 뒤 돈까스 한 입 배어 먹은 소감은 "Why???"였다.

둘을 함께 먹음으로써 제3의 맛을 창조했다면 납득할 텐데 그런 게 없다. 그냥 누구나 다 아는 돈까스 맛, 냉면 맛일 뿐인데 굳이 왜 섞어 먹는 거지? 짐작건데 짬짜면처럼 둘 다 먹고 싶은 누군가가 시험 삼아 섞어 봤거나, 가츠동을 한국식으로 우라까이 했거나, 물냉면에 실수로 돈까쓰 떨어뜨렸다가 아까워 먹어 보니 의외로 먹을만 했다거나? 암튼 꼭 이렇게 먹어야겠다면 딱히 더 할 말은 없다는... 개인적으론 '민트초코'라 쓰고 "치약초코"로 읽히는 그 맛 좋아하는 분들도 존중하는데, 이 정도는 뭐...

[salanaii]

Bibimbap

비빔밥

Rice mixed with vegetables, meat, an egg, and chili pepper paste

Today’s recipe is bibimbap, a super-popular Korean dish you might have heard about already! It’s made of a bowl of rice, sautéed and seasoned vegetables (namul: 나물), a bit of hot pepper paste (gochujang: 고추장), and usually a bit of seasoned raw beef, too (yukhoe: 육회).

Bibim (비빔) translates as “mixed,” and bap (밥) means “cooked rice,” so bibimbap literally means “mixed rice.” Before eating it you’re supposed to mix everything all together.

There are many variations on this dish, from simple to elaborate, and this recipe I’m showing you today is for one you could consider “classic” bibimbap. If you ordered bibimbap in a Korean restaurant, you would probably get something like this dish, with regional variations. I’m also going to show you bibimbap prepared and served in a heated stone or earthenware bowl called dolsot-bibimbap (돌솥비빔밥). “Dolsot” means “stone pot” in Korean, and this version is well-known for the way the bowl makes a layer of crispy, crackling rice on the bottom of the bibimbap.

Even though we mix up bibimbap before we eat it, each ingredient needs to be prepared with care and individuality, bringing out their unique flavors, textures and colors so they come together beautifully in the bowl and deliciously in your mouth. The different ingredients aren’t random, they’re chosen because they balance, harmonize, and offset each other.

This recipe isn’t quick and easy, it takes some time to make. But if you’re really in a rush you can make a great bibimbap with the soybean sprouts, spinach, and carrot (or red bell pepper, or both), and gochujang, toasted sesame oil, and an egg— those items are unskippable!

I’m going to share some more bibimbap recipes on my website in the future, and you’ll see how many different variations there are. This version is a little different than the version in my cookbook, because I make a quick and simple soup with the bean sprouts. When I started my YouTube channel, bibimbap was one of the first recipes I made, because it’s such an essential dish in Korean cuisine. So I’m happy to remake the video now in HD with much better editing and instruction. I’ve been building up to this video by remaking videos for the ingredients, too. I remade yukhoe, and sigeumchi-namul, and my yukagaejang video has a lot of detail about preparing the mountain vegetable fernbrake.

So if you’ve been following my videos, you’re now ready to be a bibimbap master! Ready? Let’s start!

Ingredients (serves 4)

5 cups cooked short-grain rice

12 ounces soy bean sprouts, washed and drained

8 ounces of spinach blanched and washed with the excess water squeezed out by hand

1 large carrot

1 large red bell pepper

1 large zucchini

1 English cucumber

3 to 4 green onions, chopped

½ pound fresh lean cut of beef (fillet mignon, flank steak)

4 ounces fernbrake (gosari), fresh or soaked from ½ ounce dried gosari (details below)

1 ounce dried bellflower roots (doraji), soaked in cold water for 18 to 24 hours.

4 eggs

kosher salt

vegetable oil

toasted sesame oil

toasted sesame seeds

garlic

soy sauce

honey (or sugar)

Korean hot pepper paste (gochujang)

How to prepare dried fernbrake (gosari) for use

If you have presoaked or fresh fernbrake you can use it straight away, but if you have dried fernbrake you’ll need to get it ready to eat. It’s fast if you have a pressure cooker, but if you don’t it will take some time.

With a pressure cooker:

Wash ½ ounce of dried gosari and boil it with 5 cups of water in a pressure cooker for 30 minutes.

Drain and rinse in cold water a couple of times.

Drain. It should make 4 ounces.

In a pot on the stove:

In a large saucepan add ½ ounce of dried gosari to 7 cups of water. Bring to a boil over medium-high heat and boil for 30 minutes. Cover and let stand until cool, about 2 to 3 hours.

Rinse the fernbrake a couple of times, drain and put in a bowl. Cover with fresh cold water and let soak for at least 8 hours or overnight in a cool place, changing the water 2 or 3 times during the soaking.

Taste the gosari: It should be soft. If it’s tough, boil it again in a fresh pot of water for about 20 minutes and then let it sit, covered, until soft.

Drain. It should make 4 ounces.

Make rice

If you have a usual method for making rice or have a rice cooker, go ahead and make 5 cups of rice like you usually do. But here’s how I do it on a pot on the stove. 2 cups of dried rice makes about 5 cups of cooked rice.

Rinse 2 cups of rice in cold water and scrub the wet rice with your hand. Rinse and drain until the drained water is pretty clear.

Put the rice in a heavy-bottomed pot. Add 2 cups of water, cover, and soak for 30 minutes.

Cook over medium high heat for 7 to 8 minutes until the surface is covered with abundant bubbles that are spluttering noisily and look like they’re about to overflow the pot. Turn the rice over a few times with a spoon and cover the pot again.

Turn the heat to very low and simmer for another 10 minutes until the rice is fully cooked and fluffy. Remove from the heat.

Fluff the rice with a spoon to release excess steam. Let the rice stand, covered, at room temperature to keep it warm.

Prepare and cook the ingredients for bibimbap

I like to get a big platter and then put each vegetable on it as they’re ready. I think it looks really pretty, but you don’t have to do this. When all vegetables are prepared and ready to use, the platter looks pretty delicious!

Soybean sprouts:

Put the soy bean sprouts in a pot and add 4 cups water and 2 or 3 teaspoons salt. Cover and cook for 20 minutes over medium high heat. Take out the sprouts with tongs and put them into a bowl, leaving about ½ cup of sprouts in the pot with the water you used to boil them. This is the soup to serve with bibimbap later.

In a bowl, mix the sprouts by hand with ½ teaspoons salt, 1 teaspoon minced garlic, and 2 teaspoons toasted sesame oil. Put them on the large platter.

Spinach:

Cut up the blanched spinach a few times and put it in a bowl. Mix by hand with 1 teaspoon garlic, 1 teaspoon toasted sesame oil, ½ teaspoon kosher salt, and 1 teaspoon sesame seeds. Cover and put it next to the soy bean sprouts on the platter.

Other fresh vegetables:

Cut the carrot into matchsticks, put them in a bowl, and mix with a pinch of salt. Let stand for 5 to 10 minutes until sweating.

Cut the red bell pepper into halves, deseed, and slice into strips. Put them in a bowl.

Cut the zucchini into matchsticks and mix with ½ teaspoon kosher salt.

Cut the cucumber into halves lengthwise and slice thinly crosswise. Mix with ¼ teaspoon kosher salt.

Beef:

Cut the beef into matchsticks and put them in a bowl.

Mix with 1 tablespoon minced garlic, 1 tablespoon soy sauce, 1 tablespoon honey, 2 teaspoons toasted sesame oil, and 1 teaspoon sesame seeds with a spoon.

Cover and keep in the fridge until ready to use.

Mountain vegetables:

Cut the fernbrake (gosari) a few times into bite size pieces. Set aside.

Put the bellflower roots (doraji) in a large bowl. Add 1 or 2 tablespoons salt. Rub for a minute to wilt slightly and release some of the bitterness. Rinse them in cold water a couple of times and drain. If you find some roots are too thick, split them lengthwise. Set aside.

Let’s cook!

Heat up a pan over medium high heat. Squeeze out excess water from the carrot. Add a few drops of cooking oil to the pan and sauté the carrot for 1 minute. Put it on the platter next to the soy bean sprouts and spinach. Clean the pan with wet paper towel or wash it.

Heat a few drops of cooking oil in the pan and squeeze out the excess water from the cucumber. Sauté with ½ teaspoon minced garlic and a few drops of toasted sesame oil for 30 seconds. Put it on the platter. Clean the pan.

Heat up the pan with a few drops of cooking oil. Add the red bell pepper and sprinkle a pinch of salt over top. Sauté for 30 seconds. Put it on the platter. Clean the pan.

Heat up the pan and squeeze out excess water from the zucchini. Add a few drops of cooking oil and sauté with 1 teaspoon minced garlic, 1 tablespoon chopped green onion, a drop of toasted sesame oil for 1 minute until slightly softened. Put it on the platter. Clean the pan.

Heat up the pan with a few drops of cooking oil. Add the bellflower roots and sauté for 2 to 3 minutes. Lower the heat to medium so as not to brown them. Add 1 teaspoon minced garlic and a drop of toasted sesame oil. Stir for another minute until a little softened. Put it on the platter. Clean the pan.

Heat up the pan. Add a few drops of cooking oil. Stir the gosari for 2 minutes until a little softened. Add ½  teaspoon of minced garlic, 2 teaspoons soy sauce, and 2 teaspoons sugar, and keep stirring for another minute. Put it on the platter.

Serve

Here are a couple of ways to serve: bibimbap in a regular, shallow bowl, and dolsot-bibimbap in a stone or earthenware bowl.

In a regular, shallow bowl

Reheat the soybean sprout soup.

Divide the cooked rice into 4 portions. Each portion will be a little more than 1 cup of rice.

Put the rice in each of 4 bowls and arrange the vegetables and beef on the rice. Top with a raw egg yolk and gochujang. If you prefer your eggs and beef cooked, use a fried egg sunny side up and slightly pan-fry the beef before putting them on the top of rice.

Sprinkle the bibimbap with the sesame seeds and drizzle with sesame oil to taste.

Ladle the soup to a small bowl and sprinkle some chopped green onion over top.

Serve right away with more hot pepper paste on the side, and maybe kimchi too.

Dolsot-bibimbap in a hot earthenware bowl (ttukbaegi) or hot stone bowl (dolsot)

Reheat the soybean sprout soup.

Put a few drops of toasted sesame oil in the bottom of each of 4 earthenware bowls. They should be big enough to hold 4 to 6 cups each.

Divide the rice among the bowls. Arrange the vegetables and beef on the rice. Top each serving with a raw egg yolk and 1 tablespoon gochujang. If you prefer your eggs and beef cooked, use a fried egg sunny side up and slightly pan-fry the beef before putting them on the top of rice.

Set each pot on a burner. Heat over medium high heat until you hear a ticking, crackling sound coming from the rice.

Sprinkle the bibimbap with the sesame seeds, drizzle with sesame oil to taste.

Ladle the soup to a small bowl and sprinkle some chopped green onion over top.

Serve right away with more hot pepper paste on the side and maybe kimchi too.

Eat

Gently but firmly mix everything together in the bowl with your spoon. Try not to crush the more delicate ingredients.

Eat with your spoon.

Posted on Sunday, January 6th, 2008 at 11:14 pm. Last updated on September 18, 2022.

[as-if-and-only-if]

in ASCII each letter is a byte, and “gochujang” has 9 letters, so 3 TB of gochujang is “gochujang” repeated about 333 billion times.

to use Hangul, you need another encoding. in UTF-8 you need 3 bytes to encode Hangul, and “gochujang” is 3 characters (“고추장”—according to Google, I don’t speak Korean), so that’s still 9 bytes.

if you use UTF-16, each character is 2 bytes, so you can get away with 6 bytes! this means 3 TB of gochujang is “고추장” repeated 500 billion times.

Of course, you could always make your own 1-bit encoding where 1 represents gochujang and 0 represents no gochujang. Then 3 TB of gochujang would be gochujang (i.e. 1) repeated 24 trillion times. That seems like the best gochujang for your gochujuck.

legally obligated to post this every time i use it

[cocohouse15]

고추장 위에 ‘이것’ 붙였을 뿐인데 효과 대박이에요!

[slowlyenchantingturtle]

다 한식이라는데 한국만 절대 아니라고 하는 음식

[massivepainterstarfish]

한국의 매운 요리, 외국인의 시각에서 본 매운맛의 진실

[pettyofficial]

2024.2.9.

실적보고서 쓰고 있을때라 주말 저녁에 강남에 뒷골목의 식당에서 우육탕면과 꿔바로우를 먹었었다.

2024.2.12.

그녀와 돈암동에서 피자를 먹었다. 가장 좋아하는 피자집이다.

2024.2.17.

광화문에서 백종원의 고추장 불백을 먹었었다.

2024.2.24.

고대에서 고기도 먹고 인형뽑기도 하고 즐거운 하루였었다.

2024.3.1.

마지막 방어철이 가기전에 그녀와 홍대에서 방어를 먹었다.

몇달이 지나서 그녀와 무슨 이야길 잘 나눴는지 기억이 나지 않는다만, 그때도 보고서 마감으로 바쁠 때였고 틈틈히 우린 만남들 가져갔었다. 그리고 스펀지밥 인형을 GS에서 사서 기분이 너무 좋았었다.

2024.7.19.

요즘은 비교적 비시즌이라 한산한 편이다. CCM 우수기업 공적서를 작성하고 있다. 올해 최대한 많은 대외 수상을 해보려고 한다. 그리고 매경에서 불공정거래, 납세, 산재 등 관련 자료 조회해간다고 자료를 제출했다. 이번에 잘 되면 좋겠다. 어서 올해 행안부 결과가 나오고 손을 털고 싶은데, 요즘 따라 CEO가 부쩍 잘 해준다. 전보 발령이 아사리판이 나나 싶기도 하고. 정말로 열심히 했는데, 열심히 노력한 게 다 물거품이 되는 거 같아서 안타깝지만 내년을 위해서 열심히 해야하니까 어서 결과도 나오고 부서도 거취가 나오면 좋겠다.

매년 1년짜리 보직이라고 생각하고 쏟아 붓는 게 참 힘들다.

[cho-yongchul]

봄 느낌이 나니까 뭔가 푸릇한게 땡기더라구요

그레서 오늘은 이것저것 풀떼기 넣고 비밈밥

국물은 보통때 같으면 라면 국물이 최고겠지만 오늘은 봄 느낌으로 냉이된장국

좀 아쉽다면 이게 시골된장 같으면 좋겠지만 공장표 된장이라 그저 그렇고 그런 된장

어릴때는 질리게 맛보던 그 된장이 지금은 간데없고 어디서 된장 흉네만 내는 된장이라 그시절 고추에 애호박만 썰어 넣어도 충분하던 된장국은 있는거 때려넣어도 그 맛이 안난다

진짜는 그 자체에서 나오는 맛으로 한두가지 재료만 넣어도 최고의 맛을.내듯이

신앙도 그 신앙이 진실하면 이런저런 지위나 위치가 필요없다

���회안에서 내가 하는 봉사가 보잘것 없어 보이는 남들 눈에 안띄이는 자리이든

모두의 이목이 집중되는.자리이든

하나님 앞엔 다 같은 자리이다

그러기에 크리스찬은 늘 겸손해야 하고 늘 감사해야 하고 늘 기뻐해야 한다

된장은 된장 맛이 나야 된장이고 고추장은 고추장 맛이 나야 고추장 이다

나머진 다 떵이다 . 💩

그런데 달걀 후라이는 안줬구만..? ㅎㅎㅎㅎ

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