Hello!
I ate Mu-Maläng-ii (that's how the Korean waiter in Vienna wrote it for me in Romanization) at a restaurant in Vienna – pickled Korean dried radish – and liked it so much that I immediately bought Korean dried radish at a grocery store and made it at home in NRW using a recipe I found online. The result was fantastic.
Now I need to find dried radish here in Germany, but so far I've only found some for Japanese dishes on an online shop, which is also from China. It looks a bit more finely sliced than what I had in the restaurant in Vienna and from the store from Shin Sun Mi from Korea.
Do you know where I can buy or order Korean dried radish in Germany, or even better: do you have a recipe on how to dry fresh radish yourself (is anything added)? Is German radish a possible substitute? Can you even grow Korean radish here yourself? I'm grateful for any tips and will now continue to intensively read your great blog.... :)
Herr Heine
- 09. August 2017 18:27
Great recipes! Awesome!
Ryusei von RyuKoch
- 10. September 2017 01:31
Hello :) Thank you very much. We’ll be releasing a lot more recipes :)
Markus
- 16. August 2017 15:56
I like your posts! I read them often and with pleasure, and I usually find things I didn't know yet!
I like to buy Ongiris in Düsseldorf at Waraku, but now I'd like to try making them myself!
Could you write a post about the proper preparation of sushi rice?
Ryusei von RyuKoch
- 31. August 2017 04:25
Hi Markus,
thanks for your compliment :) I've finished the post in the meantime. You can find the post here :)
https://ryukoch.com/en/basics/preparation/sushireis/
Marcel
- 29. January 2019 19:06
Hi,
I really love your site, from the basics all the way to the recipes. I used to find it difficult when I read recipes with ingredients I’d never heard of before, and didn’t even know what they were – and the staff in the stores also didn’t know what I was talking about when I asked them.
I’ve already tried several of your recipes and found them all very tasty. I do have one question: could you sort or label the recipes as “traditional” and “modern,” so that someone like me, as a layperson, can tell the difference? I’m especially interested in traditional Japanese and Korean dishes and love cooking them.
Best regards,
Marcel
Ryusei von RyuKoch
- 02. March 2019 20:50
Hallo Marcel,
first of all, thank you very much for your comment. Thank you as well for your praise.
Yes, we are currently working on integrating the basics posts into the ingredients list. In addition, our big project right now is to get every ingredient and kitchen utensil onto the basics page. Also, knife tutorials and so on.
Yes, that's a good idea.
Best regards, Ryu from RyuKoch
Daehan, Minguk-Yeo
- 03. March 2019 16:05
The atrocious spelling and adventurous punctuation in the articles or recipes really don’t match the quality of the dishes – what a pity! Doesn’t the German partner ever correct anything?
Ryusei von RyuKoch
- 25. March 2019 00:34
Hi Minguk-Yeo,
thanks for the tip, we will check all the posts :)
Best regards, Matthias
Katrin Bartels
- 24. March 2019 09:26
My adoptive dad is Japanese. But he has been living in Germany for 50 years and his mentality is more German. I personally find that a pity, because I would love to prepare something Japanese for him to eat. Unfortunately, he has "forgotten" how to prepare Japanese dishes. And I don't know anyone who can guide me in cooking with original recipes. So my only option is to find out from blogs like this one and cookbooks, though I'm not sure how authentic they are. So: Thank you for your recipes. I hope there will be more of them.
Ryusei von RyuKoch
- 26. March 2019 12:55
Hey Katrin,
I hope our recipes will taste good to your adoptive dad :) Ryusei got all his recipes from his grandma and his mother, whom he visits regularly in Japan.
We will continue to provide you with delicious and easy recipes :)
Best regards
Matthias
Laura
- 02. March 2021 18:02
Hello! I have a question:
Many Japanese recipes include sake and/or mirin.
Since I am currently pregnant, I feel uneasy about using alcohol in cooking—even if it evaporates.
Can you simply leave out or substitute sake and mirin in most recipes (like Oden or similar dishes with boiled vegetables), or will the taste be too different? How do Japanese women handle this when they are pregnant?
Ryusei von RyuKoch
- 04. April 2021 18:02
Hello Laura,
Mirin is sweet rice wine, and sake is more just rice wine. You can replace these two ingredients with rice vinegar and sugar. The ratio is about 1 tablespoon of rice vinegar to 1 teaspoon of sugar :)
Give it a try this way :)
Of course, the taste will be slightly different, but rice vinegar and sugar is the most common substitute.
Best regards,
Matthias
Hushpaw
- 23. February 2023 18:46
The site is really great. But unfortunately, I couldn't find the sauce. I see it in almost every restaurant video on YouTube. So... rice in a bowl, breaded meat on top, and then the sauce is poured over it. The sauce is heated there and an egg is added, which then sets. I need this sauce. I don't even know what it's called. Can anyone help?
Ryusei von RyuKoch
- 05. March 2023 08:27
Hello,
it’s possible that you mean Tonkatsu sauce, which you can buy online.
Best regards,
Ryusei
Antonie Krapf
- 29. August 2023 18:44
Hello everyone,
I was in Japan in July and discovered unagi dishes for myself in Matsumoto. I was already able to buy the matching sauce for the eel in a supermarket in Tokyo, but now I still need a good recipe. I’m also willing to take on the long process of marinating, charcoal grilling and so on to host my guests, but I’m lacking a good guide. If you have anything on hand or happen to find something soon, I’d really appreciate it.
Ryusei von RyuKoch
- 30. September 2023 04:59
Hello Antonie,
thank you very much for the suggestion. I’ll keep it in mind and might write a post about it!
Best regards, Ryusei
Comments
Hello! I ate Mu-Maläng-ii (that's how the Korean waiter in Vienna wrote it for me in Romanization) at a restaurant in Vienna – pickled Korean dried radish – and liked it so much that I immediately bought Korean dried radish at a grocery store and made it at home in NRW using a recipe I found online. The result was fantastic. Now I need to find dried radish here in Germany, but so far I've only found some for Japanese dishes on an online shop, which is also from China. It looks a bit more finely sliced than what I had in the restaurant in Vienna and from the store from Shin Sun Mi from Korea. Do you know where I can buy or order Korean dried radish in Germany, or even better: do you have a recipe on how to dry fresh radish yourself (is anything added)? Is German radish a possible substitute? Can you even grow Korean radish here yourself? I'm grateful for any tips and will now continue to intensively read your great blog.... :)
Great recipes! Awesome!
Hello :) Thank you very much. We’ll be releasing a lot more recipes :)
I like your posts! I read them often and with pleasure, and I usually find things I didn't know yet! I like to buy Ongiris in Düsseldorf at Waraku, but now I'd like to try making them myself! Could you write a post about the proper preparation of sushi rice?
Hi Markus, thanks for your compliment :) I've finished the post in the meantime. You can find the post here :) https://ryukoch.com/en/basics/preparation/sushireis/
Hi, I really love your site, from the basics all the way to the recipes. I used to find it difficult when I read recipes with ingredients I’d never heard of before, and didn’t even know what they were – and the staff in the stores also didn’t know what I was talking about when I asked them. I’ve already tried several of your recipes and found them all very tasty. I do have one question: could you sort or label the recipes as “traditional” and “modern,” so that someone like me, as a layperson, can tell the difference? I’m especially interested in traditional Japanese and Korean dishes and love cooking them. Best regards, Marcel
Hallo Marcel, first of all, thank you very much for your comment. Thank you as well for your praise. Yes, we are currently working on integrating the basics posts into the ingredients list. In addition, our big project right now is to get every ingredient and kitchen utensil onto the basics page. Also, knife tutorials and so on. Yes, that's a good idea. Best regards, Ryu from RyuKoch
The atrocious spelling and adventurous punctuation in the articles or recipes really don’t match the quality of the dishes – what a pity! Doesn’t the German partner ever correct anything?
Hi Minguk-Yeo, thanks for the tip, we will check all the posts :) Best regards, Matthias
My adoptive dad is Japanese. But he has been living in Germany for 50 years and his mentality is more German. I personally find that a pity, because I would love to prepare something Japanese for him to eat. Unfortunately, he has "forgotten" how to prepare Japanese dishes. And I don't know anyone who can guide me in cooking with original recipes. So my only option is to find out from blogs like this one and cookbooks, though I'm not sure how authentic they are. So: Thank you for your recipes. I hope there will be more of them.
Hey Katrin,
I hope our recipes will taste good to your adoptive dad :) Ryusei got all his recipes from his grandma and his mother, whom he visits regularly in Japan.
We will continue to provide you with delicious and easy recipes :)
Best regards
Matthias
Hello! I have a question: Many Japanese recipes include sake and/or mirin. Since I am currently pregnant, I feel uneasy about using alcohol in cooking—even if it evaporates. Can you simply leave out or substitute sake and mirin in most recipes (like Oden or similar dishes with boiled vegetables), or will the taste be too different? How do Japanese women handle this when they are pregnant?
Hello Laura, Mirin is sweet rice wine, and sake is more just rice wine. You can replace these two ingredients with rice vinegar and sugar. The ratio is about 1 tablespoon of rice vinegar to 1 teaspoon of sugar :) Give it a try this way :) Of course, the taste will be slightly different, but rice vinegar and sugar is the most common substitute. Best regards, Matthias
The site is really great. But unfortunately, I couldn't find the sauce. I see it in almost every restaurant video on YouTube. So... rice in a bowl, breaded meat on top, and then the sauce is poured over it. The sauce is heated there and an egg is added, which then sets. I need this sauce. I don't even know what it's called. Can anyone help?
Hello, it’s possible that you mean Tonkatsu sauce, which you can buy online. Best regards, Ryusei
Hello everyone, I was in Japan in July and discovered unagi dishes for myself in Matsumoto. I was already able to buy the matching sauce for the eel in a supermarket in Tokyo, but now I still need a good recipe. I’m also willing to take on the long process of marinating, charcoal grilling and so on to host my guests, but I’m lacking a good guide. If you have anything on hand or happen to find something soon, I’d really appreciate it.
Hello Antonie, thank you very much for the suggestion. I’ll keep it in mind and might write a post about it! Best regards, Ryusei