kimchi sujebi
Sujebi (hand-torn noodle soup)
How to make sujebi, both spicy and mild versions. Full recipe, photos, and ingredients are on my website: www.maangchi.com Sujebi (mild version): 2 servings Ingredients: Flour, salt, vegetable oil, water, dried anchovies, dried kelp, green onion, potatoes, onion, fish sauce, sesame oil. Directions: 1.Combine 2 cups of all purpose flour with ¾ cup water, ½ ts salt, and 1 TBS of vegetable oil in a large bowl. Knead by hand for 10-15 minutes until the dough gets softer and sticks together firmly. 2.Put the dough into a plastic bag and keep it in the refrigerator. *tip: Using a food processor is very convenient and saves time. If you use a food processor, use the dough blade and knead all the above ingredients for 1 minute until the dough sticks together and gets lumpy. Let's make stock: 1.Place 10 cups of water in a large pot. Add about 4×6 inch square of dried kelp, and 10 dried anchovies (with the heads and guts removed). 2. Bring it to a boil for 15-20 minutes over medium high heat, then lower the heat to simmer for another 20 minutes. 3. Turn the heat off and take the anchovies and kelp out. 4. Peel 2 medium sized potatoes and cut them into 6-7 chunks each. Add them to the pot. 5. Add a half cup of sliced onion and 3 cloves of minced garlic to the pot. 6. Boil for 10 minutes over medium high heat. 7. Cut the kelp into bite sized pieces. Chop 1 stalk of green onion. Set them aside. 8. Open the pot and add 1 TBS fish sauce and the kelp strips. Now it's time to make noodles ...
Perilla leaf kimchi and perilla leaf pickles
How to make these 2 delicious sidedishes. Check the recipe here at www.maangchi.com Kkaennip kimchi Ingredients: Perilla leaves (135 grams: about 3 cups), 3 tbs fish sauce, ¼ cup of onion, 4 cloves of garlic, 2 stalks of green onion, 1 ts honey , 1-2 tbs hot pepper flakes, roasted sesame seeds, carrot (2 tbs) Directions: 1.Wash and drain 135 grams (about 3 cups) of perilla leaves and put them into a basket. *tip: wash both sides of each leaf in running cold water and shake to drain water 2. Next, let's make kimchi paste! Put these ingredients in a bowl and mix them together with spoon: 4 cloves minced garlic, 2 chopped green onions, ¼ cup amount of sliced onion, 2 tbs of carrot cut into matchsticks, 3 tbs fish sauce, 1 -2 tbs hot pepper flakes, 1 ts honey. 3. Spread some paste between the leaves. *tip: You don't need to put paste on every leave but every 2 leaves Now you made kkaennip kimchi! Gratz! : ) Put the kimchi in a container and keep it in the refrigerator. Serve with rice and sprinkle some roasted sesame seeds before serving. Kkaennip jangajji (Korean style perilla leaves pickles) Ingredients: 1 pound of Perilla leaves (about 450 grams), soy sauce (1½ cup), a medium size apple, 1 medium size onion, 4-5 cloves of garlic, 1 cup water, 2 jalapeno pepper, 1 tbs of sliced ginger. Directions: 1. Wash and drain 1 pound of perilla leaves and put them into a basket. *tip: Wash the both sides of each leaf in runny cold water and shake it to drain water 2. Prepare 1½ cup ...
New York Kimchi Contest - June 26, 2010
Here's my video report from the kimchi contest I held in Prospect Park, Brooklyn, last Saturday. Thanks to everyone who came, and to all my sponsors and volunteers! We all had a great time! More detailed stories and photos are posted on my blog. www.maangchi.com
Traditional Napa Cabbage Kimchi - 배추김치
For Recipes: www.notjustrice.com Follow the three steps in Kimchi in 3 Steps, to make the traditional Napa Cabbage Kimchi two ways. First with the traditional turnip stuffing with julienned turnips. Second option, Larger turnip slices layered with the cabbages all flavored with The Basic Sauce. Also learn to make Gutjuri, Kimchi Salad.
Korean Food: Spicy Chicken Noodle Soup (매운 닭국수)
Main Ingredients: Thick Fresh (or Frozen) Noodles for 2 People, 1 Chicken Breast, 1 Cup Onion, 1 Cup Cabbage, 1 Cup Zucchini, 1/2 Cup Carrot, 2 Green Onions Broth Ingredients: 6 Cups Water, 4 Garlic Cloves, 1 Green Onion, 1/2 tsp Peppercorns, 1/8 Onion Seasoning Ingredients: 11/2 Red Pepper Powder, 1 Tbsp Hot Pepper Oil, 2 Tbsp Soup Soy Sauce, 1 tsp Sesame Oil, 1 Tbsp Minced Garlic, 1/8 tsp Salt Yield: About 2 Servings Special Music "Serenity 맑음" by "Kook" Thank you !!!
キムチラーメンの作り方 How to Make Spicy Korean Noodles
単純な、具なしのキムチラーメンの作り方、しかもインスタント（笑）。 肉や野菜などに邪魔されることなく、平和に炭水化物のみを楽しむことができます。 怎麼準備一碗韓式泡菜口味的拉麵不會被任何肉或者蔬菜打擾喔 哈哈哈How to make spicy Kimchi flavored Korean noodles. (I should say "prepare" not "make" since I'm just boiling it. Haha.) Excuse my slacking, I'll think up of something more interesting next time.
Sha SHA SHA SHI SHI SHIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIN BOWL!!!!!!!!!!!!!!!!!! Shin Bowl!
Shin bowl.
Ox bone soup (Seolleongtang)
www.maangchi.com Music: Windy city's Elnino Prodigo Ox bone soup is very popular all year round in Korea, but especially in the winter. Ingredients (for 6 servings): 2.5 pounds of ox bones, 2 pounds beef flank (or brisket or round), water, Korean radish (or Daikon radish), onion, green onions, salt, black ground pepper, sesame oil. See my site for pictures and descriptions of ingredients: www.maangchi.com Directions: 1. Soak the ox bones and the beef in cold water for 20 minutes to remove any blood. 2. Rinse bones in cold water a couple of times to remove any bone chips. Drain the water. 3. Boil 14 cups water (3 ½ quarts) in a large pot 4. Put the bones and beef into the pot of boiling water. Boil for about 10 minutes. 5. Turn off the heat and take out the bones and beef. Get rid of the water. 6. Rinse and drain the meat in cold water to remove the excess fat. 7. If you only have one pot to use, clean it thoroughly with kitchen soap. 8. Put the bones and the beef back into the pot 9. Add about 12 cups of water (3 quarts), 1 medium size onion, and 1½ pounds of peeled radish to the pot. Bring to a boil over medium heat. 10. When it starts boiling about 20-30 minutes later, lower the heat to simmer for 3 hours 11. Turn off the heat and take the beef and radish out of the pot. Put them into a bowl or container. There may be some white milky broth left in the pot. If so, pour it into a large bowl. Over time we're going to boil the bones and collect the milky broth in this bowl ...
Page: 1 of 1
