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solarbirdOkay, so, a very quick note on cooking (preparing, really) the goyza in the yellow bag (Ling Ling, I think?) at Costco, to produce a better result:
I boil for the eight minutes directed (traditional method), but in browning i use only seasoned wok oil in the same pot instead of in a frying pan (different heat characteristics) over somewhat lower heat (takes longer). This produces a better (and more correct to my mind) browning/finishing of the wrapping.
Conveniently, it also requires cleaning one less dish. ^_^
Then instead of my previous method of pre-coating with sauce (with some heat, to get it to adhease) - which, btw, is not traditional - I got a different sauce at Uwajimaya to use as a dipping sauce, which is better than the included sauce in packets.
I boil for the eight minutes directed (traditional method), but in browning i use only seasoned wok oil in the same pot instead of in a frying pan (different heat characteristics) over somewhat lower heat (takes longer). This produces a better (and more correct to my mind) browning/finishing of the wrapping.
Conveniently, it also requires cleaning one less dish. ^_^
Then instead of my previous method of pre-coating with sauce (with some heat, to get it to adhease) - which, btw, is not traditional - I got a different sauce at Uwajimaya to use as a dipping sauce, which is better than the included sauce in packets.
