H Mart

[Anonymous]

Anonymous wrote:OP here: thanks to all with suggestions! I got rice cakes to make ttheobokki (I spelled that wrong I bet!), gochugaru, fish cakes, chili oil, chili crisp, miso paste, seasoned soybean paste, kimchi, udon, and several other things. Can’t wait to start cooking!

Enjoy!

[Anonymous]

Anonymous wrote:OP here: so my current list is:

Gochugaro
Sambal
Toasted sesame oil
Frozen blue crab
Rice cakes/noodles (the thick short ones)
Dumplings (various) for quick meals
Fish cakes
Those sachets of anchovy
Kimchi
Miso paste

I have gochugang paste, fish and oyster sauce, hoisin, soy sauce, chili garlic oil, sriracha, regular sesame oil.

What am I missing?

Lao gan ma- chili crisp. its addictive & so good

[Anonymous]

Anonymous wrote:OP here: thanks to all with suggestions! I got rice cakes to make ttheobokki (I spelled that wrong I bet!), gochugaru, fish cakes, chili oil, chili crisp, miso paste, seasoned soybean paste, kimchi, udon, and several other things. Can’t wait to start cooking!

Don’t sweat the spelling. It’s from Korean characters, so it’s just a guess what the spelling would be in the English alphabet. That’s why you see galbi/kalbi, kimchi/kimchee etc. I am Korean and would spell it ddukbokki. The character for the “d” sound is doubled for this word, indicating a harder d sound than a single. Some people use a t to indicate the hard d.

[Anonymous]

Anonymous wrote:OP here: thanks to all with suggestions! I got rice cakes to make ttheobokki (I spelled that wrong I bet!), gochugaru, fish cakes, chili oil, chili crisp, miso paste, seasoned soybean paste, kimchi, udon, and several other things. Can’t wait to start cooking!

If you don’t have local Asian stores and don’t mind the markup Umamicart will deliver.

[Anonymous]

Buy a cooler and load up. Those spicy crabs are fantastic.

[Anonymous]

Which way are you driving? If north, you could stop at JoongBoo and eat at the food court, then stock up and drive home.

[Anonymous]

^Oops I see I’m too late!

[Anonymous]

Anonymous wrote:

Anonymous wrote:OP here: thanks to all with suggestions! I got rice cakes to make ttheobokki (I spelled that wrong I bet!), gochugaru, fish cakes, chili oil, chili crisp, miso paste, seasoned soybean paste, kimchi, udon, and several other things. Can’t wait to start cooking!

Don’t sweat the spelling. It’s from Korean characters, so it’s just a guess what the spelling would be in the English alphabet. That’s why you see galbi/kalbi, kimchi/kimchee etc. I am Korean and would spell it ddukbokki. The character for the “d” sound is doubled for this word, indicating a harder d sound than a single. Some people use a t to indicate the hard d.

Thank you! My son and I made the ddukbokki last night and it was delicious! Perfect spiciness!

I only recently had Korean food for the first time and I am in love with this amazing cuisine. My son really enjoys it too, so it’s something we can do together and experiment with.

[Anonymous]

Anonymous wrote:

Anonymous wrote:OP here: thanks to all with suggestions! I got rice cakes to make ttheobokki (I spelled that wrong I bet!), gochugaru, fish cakes, chili oil, chili crisp, miso paste, seasoned soybean paste, kimchi, udon, and several other things. Can’t wait to start cooking!

If you don’t have local Asian stores and don’t mind the markup Umamicart will deliver.

Thank you for this, I will probably do this as we figure out what we like as ingredients. It was a really fun store…I plan to go back next time I am in Chicago.

[Anonymous]

Anonymous wrote:OP here…I want to make the spicy raw marinated crabs I see on social media. Are they worth the hype? What about the soy ones?

OP, raw crab is probably the riskiest food to eat raw. Crabs are scavengers and bottom feeders. They are chock full of bacteria. Fine eaten cooked, but you a really playing food poisoning roulette if you choose to eat them uncooked. I say this as someone who scarfs down raw oysters, sushi of all kinds, rare steak, pink pork, and runny eggs.

[Anonymous]

I stock up on the mild Vermont Curry blocks. It's like mac & cheese at my house...extremely easy lunch/dinner for kids, just add water, simmer and pour over rice.

[Anonymous]

Anonymous wrote:

Anonymous wrote:OP here…I want to make the spicy raw marinated crabs I see on social media. Are they worth the hype? What about the soy ones?

OP, raw crab is probably the riskiest food to eat raw. Crabs are scavengers and bottom feeders. They are chock full of bacteria. Fine eaten cooked, but you a really playing food poisoning roulette if you choose to eat them uncooked. I say this as someone who scarfs down raw oysters, sushi of all kinds, rare steak, pink pork, and runny eggs.

Thanks, but I am comfortable with the risks involved. I’ve eaten street food all over the world and have only gotten food poisoning from very expensive restaurants in major US cities…it’s a risk we take every time we eat anything. Interesting food is worth a little risk to me.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:OP here…I want to make the spicy raw marinated crabs I see on social media. Are they worth the hype? What about the soy ones?

OP, raw crab is probably the riskiest food to eat raw. Crabs are scavengers and bottom feeders. They are chock full of bacteria. Fine eaten cooked, but you a really playing food poisoning roulette if you choose to eat them uncooked. I say this as someone who scarfs down raw oysters, sushi of all kinds, rare steak, pink pork, and runny eggs.

Thanks, but I am comfortable with the risks involved. I’ve eaten street food all over the world and have only gotten food poisoning from very expensive restaurants in major US cities…it’s a risk we take every time we eat anything. Interesting food is worth a little risk to me.

pp was probably talking about different risk

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:OP here…I want to make the spicy raw marinated crabs I see on social media. Are they worth the hype? What about the soy ones?

OP, raw crab is probably the riskiest food to eat raw. Crabs are scavengers and bottom feeders. They are chock full of bacteria. Fine eaten cooked, but you a really playing food poisoning roulette if you choose to eat them uncooked. I say this as someone who scarfs down raw oysters, sushi of all kinds, rare steak, pink pork, and runny eggs.

Thanks, but I am comfortable with the risks involved. I’ve eaten street food all over the world and have only gotten food poisoning from very expensive restaurants in major US cities…it’s a risk we take every time we eat anything. Interesting food is worth a little risk to me.

pp was probably talking about different risk

Well if she didn’t mean food poisoning, she shouldn’t have explicitly stated that in her post? What risk are you thinking about? Is there a secret anti-crab watchlist I should be aware of?