Korean Cuisine: Chi Namool Moochim

Tuesday, July 15, 2008

Chi Namool Moochim

I'm currently working on Chi Namool moochim so come back again soon. ;) It needs to sit in water for at least 24 hours so I will make it tomorrow...

edit 6/17 - I made this today and the MR says it came out great! However, I forgot to take pictures and write down what I used (I made it the old fashioned no measurements style) so I will post it up the next time I make it.

1 comment:

j.songAugust 12, 2009 at 5:51 PM
which korean dish is this? my korean is all mixed up and for some reason i thought chae na mool was the same thing as chae kim chi.
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A little note in 2010

I don't use any type of *dashi* in our household. Everything is seasoned with gook ganjang (soy sauce). I'm not a fan of using haemool (seafood) broth, so you will mostly see beef broth. Cooking styles differ from household to household, but this is how I was taught by my mom.

After blogging strictly about Korean food for the past two years, I sometimes find it difficult to find something *new* but I am going to try my absolute best and will be updating this blog regularly for the rest of 2010.

One of my goals when starting this blog was to make it *authentic* as possible. This is the stuff real Koreans eat. You might see sea snails (yup, I will be doing a gol-baeng-ih moochim recipe), octopus, squid, ggop chang, tripe, chicken gizzard, and maybe even bbun-dae-gi.

I've been told my cooking can be a bit on the bland side or *shing-guh-wuh* but that's how we eat in the KC household. If you find the recipes lack flavor, add more salt or soy sauce! =P

Please share www.mykoreancuisine.com with friends and family or go and visit my Fan Page and hit like! =) It would really mean a lot!

xoxo,

Korean Cooking

Korean cooking is unique in that there are SO MANY ways to cook the same dish. Even if you're a Korean cooking expert, I hope that by visiting this blog you can open your eyes to the various ways to cook Korean food.

Don't feel restricted! You don't have to follow my instructions to the TEE. I'm a bit Type-A myself so I LOVE it when there are measurements and guidelines, however, with Korean cooking following orders isn't always the best way to achieve maximum results. Each of us has our own preference when it comes to flavors and tastes, so make these recipes your OWN!

If you like it more spicy, add more red pepper! If you think it's too salty, next time decrease the gook ganjang. The point is, you have to adjust the flavors to suit YOU because at the end of the day, as long as your taste buds are happy~ that's ALL that matters!

So go and cook and change everything up! I'm always on the quest to find NEW ways to make the same dishes. If you have any recipes that are GREAT and yummy~ please do share!

And just remember~ like Gusteau once said, "ANYONE can cook!" =)

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Tuesday, July 15, 2008

Chi Namool Moochim

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