Finally made my way back into Korean grocery stores!!! Loaded up on lots of banchan and gonnA make some stews.
But saw a couple of things that I had questions about!
1. I saw all these dried green things and wondered if they were all different and how they are used.
First pack is aster scaber, the second is dried pepper leaves (I think), the next 2 are dried wild herbs. Are these all the same with just different names?
2. How do you use this fried rice crust? I’ve seen dried cooked rice squares in Chinese shops – my mom deep fries it, then immediately pours a tangy seafood gravy / soup on top and it crackles. So delicious.
3. Kelp, anchovy, and shiitake powders!! 100% powder, no salt Etc. Do you just as this to any cooked dish to amp it up??
by afterglow88
1 Comment
AG! When are we going supermarket shopping and trying a Chinese place? 🙂
Every dried thing in your picture is a different thing. Well the top left and top right are duplicate. They are generally hydrated and used for namul, but some times they may be added or made into some kind of stir fry thing of soup.
The rice crust is usually eaten straight, there are Chinese inspired things where you put like a gloppy stir fry thing on top, like Chinese sizzling rice sort of thing. Some times it goes into soupy things too. I honestly don’t eat much of the fried rice crust there may be people who have more experience. This might help you https://www.youtube.com/results?search_query=%EB%88%84%EB%A3%BD%EC%A7%80
Yes on the powders!
And congratulations!!
BTW my favorite namul is gosari. highly recommend.