Comments on: Die, essays! Die~!

By: Ellie

Ellie — Tue, 13 Jul 2010 08:44:12 +0000

Michele – So long as it’s billed as gochujjang (proper Korean chili paste) then it should be fine There are as many different brands of this as there are mustard in the US (okay, maybe not QUITE that many) and each have slight flavour differences, but they are essentially the same

In regards to cooking the dish, you can tell that it’s cooked when it feels firm and the meat is holding a firm shape rather than being soft and floppy. Cooking time does depend on pan and stovetop, but over a medium flame then it should be definitely cooked in about 20 minutes (on my stovetop I generally take 10-15 minutes, but I’m erring on the side of caution here!)

By: michele

michele — Tue, 06 Jul 2010 09:22:40 +0000

both your bulgogi recipes look great. a couple questions: do you recommend a particular brand of korean chile paste (I have looked at both Amazon and KOA Mart)? Also, how long per side does it take to cook? Approximately — I realize all pans/stoves/meats are different, but I am just trying to figure out how long the whole meal will take. And as a vegan cooking for omnivores, I need extra guidance to tell when meats are done…thanks for all the delicious food — my dad used to spend a lot of time in Seoul, so I am looking forward to recreating some garlicky dishes!

By: Ellie

Ellie — Tue, 05 May 2009 10:34:20 +0000

@d – I wouldn’t leave the uncooked pork in the fridge for any longer than 2 days…if it’s going to be longer than that between making and eating, I’d recommend freezing it and defrosting it overnight in the fridge the day before you want to cook it!

By: d

Fri, 01 May 2009 09:24:42 +0000

Hi Ellie! I’m planning to make a big batch of this for myself and was wondering if you knew how long i could keep the uncooked marintaed pork in the fridge for? Any tips?

Thanks!!