Comments on: I Attempted to Make Kalbi Tang http://www.foodmayhem.com/2008/05/i-attempted-to-make-kalbi-tang.html A weblog making food a little less chaotic. Mon, 20 Feb 2012 22:26:13 +0000 hourly 1 http://wordpress.org/?v=3.3 By: Anonymous http://www.foodmayhem.com/2008/05/i-attempted-to-make-kalbi-tang.html/comment-page-1#comment-9141 Anonymous Fri, 14 May 2010 13:46:18 +0000 http://www.lonbinder.com/foodmayhem_wp/2008/05/i-attempted-to-make-kalbi-tang.html#comment-9141 the key is definitely adding in the radish, it's a starter for a lot of Korean soups for flavor and do boil it for a little longer with all ingredients in it my mom doesnt take out the short ribs or leave it overnight, she just leaves it on a slow simmer for about 3~4 hours the key is definitely adding in the radish, it’s a starter for a lot of Korean soups for flavor and do boil it for a little longer with all ingredients in it

my mom doesnt take out the short ribs or leave it overnight, she just leaves it on a slow simmer for about 3~4 hours

]]> By: jessica http://www.foodmayhem.com/2008/05/i-attempted-to-make-kalbi-tang.html/comment-page-1#comment-8982 jessica Thu, 29 Apr 2010 16:11:49 +0000 http://www.lonbinder.com/foodmayhem_wp/2008/05/i-attempted-to-make-kalbi-tang.html#comment-8982 Anonymous, I'm aware that lots of restaurants use it and when I'm out, I'm ok with that because it's limited to those occasions. I'd rather not add it to my own cooking though. I appreciate all the tips though. I will probably try again in the fall. Anonymous, I’m aware that lots of restaurants use it and when I’m out, I’m ok with that because it’s limited to those occasions. I’d rather not add it to my own cooking though. I appreciate all the tips though. I will probably try again in the fall.

]]> By: Anonymous http://www.foodmayhem.com/2008/05/i-attempted-to-make-kalbi-tang.html/comment-page-1#comment-8955 Anonymous Wed, 28 Apr 2010 02:51:50 +0000 http://www.lonbinder.com/foodmayhem_wp/2008/05/i-attempted-to-make-kalbi-tang.html#comment-8955 As a Korean I have to say you are missing the Dashida. If you have an aversion to MSG, that is unfortunate, since every Korean restaurant you go to will have added the Beef-flavored-Dashida... and that is why the soup is so much more delicious at restaurants. I agree with the anonymous commentator above who said that it needs to boil for longer than 4 hours. More like a very low heat overnight type of deal. Also, when you start boiling, add in a daikon, yellow onion, and scallions. The veggies will impart a lot of flavor into your dish. In the end they will have become really mushy - just discard them. Finally, you might want to add some cellophane noodles and freshly chopped scallions in at the end to make it more authentic. The egg is also usually stirred in so it is not like one big poached egg :) Good luck! As a Korean I have to say you are missing the Dashida. If you have an aversion to MSG, that is unfortunate, since every Korean restaurant you go to will have added the Beef-flavored-Dashida… and that is why the soup is so much more delicious at restaurants.

I agree with the anonymous commentator above who said that it needs to boil for longer than 4 hours. More like a very low heat overnight type of deal.

Also, when you start boiling, add in a daikon, yellow onion, and scallions. The veggies will impart a lot of flavor into your dish. In the end they will have become really mushy – just discard them.

Finally, you might want to add some cellophane noodles and freshly chopped scallions in at the end to make it more authentic. The egg is also usually stirred in so it is not like one big poached egg :) Good luck!

]]> By: Anonymous http://www.foodmayhem.com/2008/05/i-attempted-to-make-kalbi-tang.html/comment-page-1#comment-5747 Anonymous Tue, 21 Jul 2009 20:51:48 +0000 http://www.lonbinder.com/foodmayhem_wp/2008/05/i-attempted-to-make-kalbi-tang.html#comment-5747 try dashida (http://asianmerchant.stores.yahoo.net/dasostbfl.html) it's powdered beef stock flavor. It's in a lot of korean food. try dashida (http://asianmerchant.stores.yahoo.net/dasostbfl.html) it’s powdered beef stock flavor. It’s in a lot of korean food.

]]> By: Anonymous http://www.foodmayhem.com/2008/05/i-attempted-to-make-kalbi-tang.html/comment-page-1#comment-3426 Anonymous Tue, 24 Mar 2009 10:31:00 +0000 http://www.lonbinder.com/foodmayhem_wp/2008/05/i-attempted-to-make-kalbi-tang.html#comment-3426 You gotta simmer the soup more than 2 hours. It should be boiled at least for 4 hours. Then umami substances can be melted out from the inside of the ribs and the beef. That's why the beef tastes more flavorful than you used to eat. You gotta simmer the soup more than 2 hours. It should be boiled at least for 4 hours. Then umami substances can be melted out from the inside of the ribs and the beef. That’s why the beef tastes more flavorful than you used to eat.

]]> By: Jessica@Foodmayhem http://www.foodmayhem.com/2008/05/i-attempted-to-make-kalbi-tang.html/comment-page-1#comment-3427 Jessica@Foodmayhem Wed, 05 Nov 2008 08:51:00 +0000 http://www.lonbinder.com/foodmayhem_wp/2008/05/i-attempted-to-make-kalbi-tang.html#comment-3427 Anonymous, I'm still not willing to eat the MSG but thanks for your tips. Anonymous, I’m still not willing to eat the MSG but thanks for your tips.

]]> By: Anonymous http://www.foodmayhem.com/2008/05/i-attempted-to-make-kalbi-tang.html/comment-page-1#comment-3428 Anonymous Tue, 04 Nov 2008 17:50:00 +0000 http://www.lonbinder.com/foodmayhem_wp/2008/05/i-attempted-to-make-kalbi-tang.html#comment-3428 i just made it from talking to my mom on the phone and all those ingredients seem kind of like alot. i made mine with daikon, a whole onion, and alot of garlic, a little of the beef soup stock and of course beef short ribs. that's it. and then add the egg and green onion right before you serve. I've also had it with rice noodles in it at restaurants although it seems to really suck up the liquid. i didn't do that to mine but this was my first attempt. also, a little msg won't hurt you, i mean 5 billion chinese people eat it every day in bulk. i just made it from talking to my mom on the phone and all those ingredients seem kind of like alot. i made mine with daikon, a whole onion, and alot of garlic, a little of the beef soup stock and of course beef short ribs. that’s it. and then add the egg and green onion right before you serve. I’ve also had it with rice noodles in it at restaurants although it seems to really suck up the liquid. i didn’t do that to mine but this was my first attempt. also, a little msg won’t hurt you, i mean 5 billion chinese people eat it every day in bulk.

]]> By: Jessica@Foodmayhem http://www.foodmayhem.com/2008/05/i-attempted-to-make-kalbi-tang.html/comment-page-1#comment-3429 Jessica@Foodmayhem Sun, 10 Aug 2008 13:52:00 +0000 http://www.lonbinder.com/foodmayhem_wp/2008/05/i-attempted-to-make-kalbi-tang.html#comment-3429 Thanks anonymous! Got it on my shopping list! Thanks anonymous! Got it on my shopping list!

]]> By: Anonymous http://www.foodmayhem.com/2008/05/i-attempted-to-make-kalbi-tang.html/comment-page-1#comment-3430 Anonymous Sat, 09 Aug 2008 21:22:00 +0000 http://www.lonbinder.com/foodmayhem_wp/2008/05/i-attempted-to-make-kalbi-tang.html#comment-3430 Hi Haken,<br />Try "Dashinomoto" plus the daikon. You'll find it in the Japanese section. It's similar to MSG, but it's made out of bonito (fish) stock and NOT bad for you. It's in almost every Japanese food item there is. Hi Haken,
Try “Dashinomoto” plus the daikon. You’ll find it in the Japanese section. It’s similar to MSG, but it’s made out of bonito (fish) stock and NOT bad for you. It’s in almost every Japanese food item there is.

]]> By: Jessica@Foodmayhem http://www.foodmayhem.com/2008/05/i-attempted-to-make-kalbi-tang.html/comment-page-1#comment-3431 Jessica@Foodmayhem Mon, 07 Jul 2008 10:48:00 +0000 http://www.lonbinder.com/foodmayhem_wp/2008/05/i-attempted-to-make-kalbi-tang.html#comment-3431 Thanks Haken! I did add some daikon to it later but I think it might very well be the MSG, sadly.<br /><br />I tried to comment on your site and was unable to, but those egg noodles looked delicious, and the prices were kick-ass! Thanks Haken! I did add some daikon to it later but I think it might very well be the MSG, sadly.

I tried to comment on your site and was unable to, but those egg noodles looked delicious, and the prices were kick-ass!

]]>