Pork bulgogi

G

gmanNJ

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• Jan 10, 2013

• #41

Man I love this place- so many new things to try and buy

can someone help me out with what Red Boat is and how Black soy differs from dark?
I really want to try this but would rather not substitute first time out of the gate
thanks!~

 

chicagokp

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• Jan 10, 2013

• #42

gmanNJ said:

Man I love this place- so many new things to try and buy

can someone help me out with what Red Boat is and how Black soy differs from dark?
I really want to try this but would rather not substitute first time out of the gate
thanks!~

Click to expand...

Red Boat is very good fish sauce.

I am waiting for Landarc to chime in on your other question.

 

Gore

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• Jan 10, 2013

• #43

gmanNJ said:

Man I love this place- so many new things to try and buy

can someone help me out with what Red Boat is and how Black soy differs from dark?
I really want to try this but would rather not substitute first time out of the gate
thanks!~

Click to expand...

Yeah, where is Landarc? It's like he just ignored everyone.

Red Boat is a GREAT fish sauce. As far as substitutions go, you can leave out the Red Boat and use regular soy sauce if you don't have the black. The flavor will be a bit different, but it will still be excellent. For those not familiar, we normally cook this with beef. I prefer to use Top Sirloin. I posted this because I'd never tried pork before.

 

chicagokp

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• Jan 10, 2013

• #44

Gore said:

Yeah, where is Landarc? It's like he just ignored everyone.

Red Boat is a GREAT fish sauce. As far as substitutions go, you can leave out the Red Boat and use regular soy sauce if you don't have the black. The flavor will be a bit different, but it will still be excellent. For those not familiar, we normally cook this with beef. I prefer to use Top Sirloin. I posted this because I'd never tried pork before.

Click to expand...

This is my Dark Soy. It's Chinese. It is thicker, a little less salty with a rounder flavor (some sweet maybe?). How does your Black Soy sauce compare?

 

Gore

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• Jan 10, 2013

• #45

The second ingredient on mine is molasses, otherwise it's very similar. I'd take a picture, but for some reason photobucket won't let me log in, something about account maintenance. Farkers. :tsk:

 

chicagokp

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• Jan 10, 2013

• #46

Is your black soy sauce Chinese or Japanese or somewhere else? They are likely similar. Maybe with some regional subtleties.

 

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SirBBQ

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• Jan 10, 2013

• #47

I had to give this a try tonight...wow!

I cooked mine on a pizza screen I got from a 'rant supply company...best $5 investment!

 

Gore

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• Jan 10, 2013

• #48

oooooo, now that looks yummy! How'd you like it?

 

Gore

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• Jan 10, 2013

• #49

chicagokp said:

Is your black soy sauce Chinese or Japanese or somewhere else? They are likely similar. Maybe with some regional subtleties.

Click to expand...

Ours is from Hong Kong, this time. I'm sure we've used half a dozen different brands from who knows where.

 

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SirBBQ

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• Jan 10, 2013

• #50

It was money! Thanks for he recipe.....I don't have any of the red goop...

 

Gore

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• Jan 10, 2013

• #51

SirBBQ said:

It was money! Thanks for he recipe.....I don't have any of the red goop...

Click to expand...

Glad you liked it. This website has information on the red "goop" :becky:

http://redboatfishsauce.com/

It's not essential, but it is good, especially if you like umami. You can buy it through Amazon.

 

chicagokp

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• Jan 14, 2013

• #52

Gore. Good stuff. Made with pork tenderloin. Everyone in the family enjoyed it a lot. It does stick though. So next time I will probably use some thin expanded metal to make it easier.