maangchi's cooking show
Dongchimiguksu: cold noodle soup with radish water kimchi
The recipe is here! . Iwww.maangchi.com Spicy dongchimiguksu Ingredients: 100 grams (3.5 oz) of thin noodles (somyeon) 1 cup of dongchimi radish cut into thin matchsticks and mixed with 1 ts hot pepper flakes, ½ ts sugar, ¼ ts salt, and 2 ts sesame oil ½ cup worth cucumber, cut into matchsticks 2 cups dongchimi broth 1 cup water ½ ts salt 1 tbs sugar 2 ts vinegar 3 tbs kimchi juice halved hard-boiled egg Directions: Mix the dongchimi broth, water, salt, sugar, vinegar, and kimchi juice in a bowl. Put in the freezer for 2-3 hours until slushy. Boil the noodles in a large pot for a few minutes. Rinse in cold water a couple of times and drain. Put the noodles in a large serving bowl. Pour the cold slushy broth over the noodles. Add radish, cucumber, and the halved hard-boiled egg. Sprinkle some toasted sesame seeds over top and serve immediately. Non-spicy dongchimiguksu ngredients: 100 grams (3.5 oz) of thin noodles (somyeon) 1 cup of dongchimi radish cut into thin matchsticks ½ cup worth cucumber, cut into match sticks. Set aside 2 cups dongchimi broth 1 cup water ½ ts salt 1 tbs sugar 2 ts vinegar halved hard-boiled egg Directions: Mix dongchimi broth, water, salt, sugar, and vinegar in a bowl. Put in the freezer for 2-3 hours until slushy. Boil the noodles in a large pot for a few minutes. Rinse in cold water a couple of times and drain. Put the noodles in a large serving bowl. Pour the cold slushy broth over the noodles. Add radish, cucumber, and the halved hard-boiled ...
Maangchi on Fox 9 Morning News, July 11 2010
www.maangchi.com You can read more about the event at my website This is me being interviewed at NOPAK.org's "Passport to Korea" in the Mall of America for Fox 9 Morning News, KMSP-TV Minneapolis-St. Paul. July 11 2010.
Soondubu jjigae (hot and spicy soft tofu stew)
Full recipe: www.maangchi.com This is a really delicious and popular dish in Korea. It's a hot hot stew made with soft tofu. You will love it! Ingredients: 1. 12 dried anchovies 2. 1/3 cup of kelp, half onion, 5 cloves of garlic, 3 shiitake mushrooms 3. 100 grams of beef, 1 cup of mixed seafood, 3 shrimp 4. 2 green onions, 1 green chili pepper 5. 2-5 tbs of hot pepper flakes 6. olive oil, sesame oil, 2 tubes of soon du bu 7. 2 tbs of fish sauce, and 2 eggs Prepare stock to make tasty Soon du bu: 1. Pour 5 cups of water into a pot and add 12 dried anchovies after removing intestine part. 2. Add half onion, some dried kelp (about 1/3 cup), 3 dried shiitake mushrooms, 5 cloves of garlic and boil it over high heat. 3. Approximately 10 minutes later, lower the heat to low medium heat and boil it for another 20 minutes. 4. Set aside the stock and take out the mushrooms and chop them into small pieces. 5. Heat your earthen ware (or ceramic pot) on the stove and put 2 ts of olive oil. 6. Chop 100 grams of beef and put it into the pot and stir it. 7. Add the chopped shiitake mushroom and stir it. 8. Add 2 tbs -- 5 tbs (1/4 cup) of hot pepper flakes and keep stirring for 1 minute. *tip: 2 tbs—mild 3 tbs—medium 4 tbs—hot 5 tbs (1/4 cup)—suicidal hot ! : ) 9. Pour 2 cups of the stock you made. It will be sizzling. Don't be afraid! It's just TOFU stew! : ) 10. Add 1 cup of mixed seafood and 3 shirimp. 11. Add 2 tbs of fish sauce. 12. Cut the 2 tubes of Soon du bu (soft Tofu) in half ...
Soy milk noodle soup ("kongguksu")
Here's how to make kongguksu, delicious and cold in summer! Full recipe on my website: www.maangchi.com Ingredients: Dried soybeans, mixed nuts, water, ice cubes, skinned and roasted sesame seeds, thin noodles, salt, cucumber, tomato 1.Wash and drain 1 cup of dried soybeans a couple of times and soak them overnight (8-12 hours). 2.Drain the soybeans and put them in a pot. 3.Add 2 cups of water and bring to a boil over medium high heat for 12-15 minutes. 4. Rinse the cooked soybeans in cold water. Drain and put them into a large bowl. 5. Scrub them with your hand to remove the skins. 6. Pour cold water into the bowl and the skins will float to the top. 7. Tilt the bowl and pour out the skins and water 8. Scrub the soybeans some more, add more water, drain and remove skins several times until all the skins are removed. 9. Put 1 cup of the clean soybeans into a blender. *tip: Keep the rest of the cooked and cleaned soybeans in the freezer for future use. 10. Add 1.5 tbs of mixed nuts, 1 ts of skinned and roasted sesame seeds (optional), 1 ts salt, and 2 -2 ½ cups of cold purified water. Blend for 2 minutes. 11. Add 4-5 cubes of ice and blend another minute until you get a soft, foamy, cold broth. Set it aside. 12. Boil water in a large pot. 13. Put noodles into the boiling water and stir them with a spatula. Close the lid and cook for a few minutes. *tip: 120-150 grams of uncooked noodles per serving is a good amount. 14. Open the lid and check if the noodles are cooked ...
Cooking bulgogi and bulgogi stew
www.maangchi.com Bulgogi is a famous korean dish made with marinated sliced beef. In this video, I make Bulgogi stew using marinated bulgogi and some vegetables. "Bulgogi" Ingredients: 2 pounds of tenderloin beef, soy sauce, sugar, honey, garlic, pear, onion, sesame oil and seeds, 1 can of beef broth, mushrooms, carrot, green onions, tofu, onion, and green chili pepper. Directions: 1. Make marinade sauce for 2 pounds of beef by mixing following: ½ cup soy sauce, ¼ cup sugar, 12 cloves minced garlic, 1 medium size onion (crushed), 1 small size of Asian pear (crushed), ½ cup of water (can be replaced with cooking wine), and 1 tbs of honey. *tip: Using a food processor is very convenient. 2. Prepare a large stainless bowl and pour the marinade sauce in it. 3. Slice the beef thinly, against the grain, to make it tender. *tip: Keep the beef in the freezer for a few hours beforehand, then it will be easier to cut. 4. Place the sliced beef into the marinade and add 1 or 2 tbs of sesame oil and some toasted sesame seeds. Mix it by hand and keep it in the refrigerator for at least 3 hours. 5. After 3 hours, you can grill the meat on charcoal bbq, broil it in oven, or grill it on pan. "Bulgogi stew (bulgogi jungol)" Ingredients (for 4-6 servings): marinated bulgogi (the recipe from above), mushrooms, green onions, tofu or noodles, and green chili pepper. Directions: 1. Prepare a big shallow skillet. Place colorful vegetables (mushrooms, carrot, and green onions cut into bite-size ...
Kimchi stew (kimchi chigae) and a bean sprout side dish
Full recipe: www.maangchi.com This time I show you how to make kimchi stew (kimchi chigae) which so many people requested. It's easy! I also show you how to make a delicious bean sprout side dish, which goes with it nicely. Ingredients: 1. 200 grams of Pork belly (about 1/2 pound) 2. 4 or 5 cups of chopped kimchi 3. 1 tbs sugar, 1 tsp of hot pepper flakes, 1 tbs hot pepper paste 4. onion, green onions 5. half a package of tofu 6. sesame oil and water Ok, let's start! 1. In a shallow pot, put some chopped kimchi and juice. 2. Add sliced onion, hot pepper paste, and hot pepper flakes, sugar, and green onions. 3. Pour water until all ingredients are submerged. 4. Close the lid of the pot and boil it 25 or 30 minutes. (first 10 minutes will be high heat and then turn down the heat over medium heat) 5. Add some tofu and boil it 5 minutes more and put some sesame oil right before serving. Soybean sprouts side dish (kongnamul muchim): Check out my more detailed soybean sprout side dish recipe here Ingredients: 1. a package of soybean sprouts (500 grams), soy sauce, 2. salt, sugar, hot pepper flakes 3. sesame oil, sesame seeds, green onions, garlic 1. Rinse and drain a package of soybean sprouts a few times over. Pick out any rotten sprouts. 2. Put the soybean sprouts into a pot. 3. Add 2 ts of salt and 1 cup of water. Close the lid. 4. Bring to a boil over high heat, and boil for 15 minutes. 5. Drain the cooked soybean sprouts and let them cool down. 6. Put the soybean sprouts ...
Bibimbap
My full recipe is here: www.maangchi.com Bibimbap is a popular korean dish. It's mixed rice with many kinds of vegetables and a little meat. It's very healthy food that a lot of people like. For 4- 6 servings. Ingredients: Cooked rice a package of bean sprouts a bunch of spinach 2 small size of zucchinis 5-7 Shiitake mushrooms fern brakes (kosari) 200 grams of ground beef (about half a pound) 1 small carrot, eggs soy sauce, hot pepper paste, garlic, sesame seeds, sesame oil, and vegetable oil Arrange everything on a platter. Cook rice. You can use a rice cooker or a stainless pot. Next, you need to prepare a large platter to put all your ingredients on. Rinse your bean sprouts 3 times and put them in a pot with a cup of water. Add 1 ts of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil and a pinch of salt. Put it on the platter. Put your spinach in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 ts of soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter Cut 2 small size zucchinis into thin strips, sprinkle them with a pinch of salt, and then mix them together. A few minutes later, sauté them in a pan over high heat. When it's cooked, it will look a little translucent. Put it on the platter. You can buy soaked and cooked "kosari" at a Korean grocery store. Prepare about 2 or 3 cups of kosari for this 4 servings ...
Spicy Korean beef and vegetable soup ("yukgaejang")
Yukgaejang g is korean soup made with beef and vegetables. It's hot and spicy. Koreans love this soup especially in the winter time. full recipe: www.maangchi.com Ingredients: 1 Lb of beef brisket, half an onion, water, 12 green onions, 5 cups of bean sprouts, fern brakes (kosari), 1 stalk of celery, garlic, hotpepper flakes, sesame oil, vegetable oil, salt, soy sauce, and black pepper Directions: 1. In a big pot, add beef brisket, 14-15 cups of water, and half an onion, then boil it for 40-50 minutes over high heat. 2. Cut the green onions, celery, and fern brakes (kosari) into pieces about 7 cm in length. Put them all into a big bowl. 3. Put 3 tbs hotpepper flakes, 1 tbs of sesame oil, 1 tbs of vegetable oil, 1 tbs soy sauce, 1 tbs of salt, and some grounded black pepper into a small bowl and mix it. This is your hotpepper oil sauce. 4. Put the hotpepper oil sauce into the vegetables mixture and mix them all up. 5. When the beef is well cooked, take it out and set it aside to cool down. 6. Add the mixture of vegetables and hotpepper oil sauce into the boiling beef stock. Boil it for 20-30 minutes. 7. Slice the beef thinly and add it into the boiling soup. Cook it about 5-10 minutes more. Serve with rice. Enjoy it!
Korean ginseng chicken soup ("samgyetang")
Full recipe: www.maangchi.com Maangchi is making korean style ginseng chicken soup called "samgyetang." Ingredients: Small chicken (Cornish hen), 1/4 cup of sweet rice, a dozen cloves of garlic, green onions, a fewjujubes, and 1 or 2 small ginseng roots. Directions: 1. Wash and rinse your chicken in cold running water. 2. Soak 1/4 cup of sweet rice for 1 hour. 3. Stuff the chicken with the sweet rice, a ginseng root, a few jujubes, and 3-4 cloves of garlic. Place it in a pot. 4. Pour water into the pot and boil it over high heat for 20 minutes. When it starts boiling, skim off any foam and fat that rises to the surface Then pour in more water and boil it over medium heat for 40 minutes. 5. When it cooks properly, the chicken will be easily pulled apart by chopsticks. 6. Serve it with salt and pepper and kimchi or kaktugi.
Cooking Korean food: 2 tofu sidedishes
How to make "dubu ganjang jorim" and "dubu buchim yangnyumjang," two Korean sidedishes. Here's the full recipe: www.maangchi.com Tofu is pronounced as "doo boo" in Korean. If you say doo boo in front of Koreans, they will be impressed! Panfried tofu with spicy sauce (Dubu buchim yangnyumjang) Ingredients: Half package of tofu (about 10 oz: 280 grams), soy sauce, hot pepper flakes, sugar, green onion, garlic, sesame oil, roasted sesame seeds 1.Slice the tofu into bite size pieces (¼ inch thick rectangles). You should get 10 pieces. Towel off each piece with a paper towel. 2. Heat a pan with 1 to 2 tbs of vegetable oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes. 3. When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes. 4. Transfer the cooked tofu to a serving plate. 5. Make your sauce in a small bowl by mixing these ingredients: 1 clove of minced garlic, 1 chopped green onion, 1 ts hot pepper flakes, 1 ts sugar (or honey), 2 tbs soy sauce, and 2 ts sesame oil 6. Spoon the sauce evenly over the tofu, and sprinkle some roasted sesame seeds just before serving. 7. Serve with rice as a side dish Panfried tofu in soy sauce (Dubu ganjang jorim) Ingredients: Half package of tofu (about 10 oz: 280 grams), garlic, soy sauce, corn syrup (mulyeot), black sesame seeds. 1. Slice the tofu into bite size pieces (¼ inch thick rectangles). You should get 10 pieces. Towel off each piece with a paper towel. 2. Heat a pan with 1 to ...
Potato side dishes
full recipe is here: blog.maangchi.com Here are 2 kind of side dishes ("gamja jorim" and "gamja chae bokkeum") using potatoes. Many Koreans prepare these for their children as part of their school lunch menus. Potato with soy sauce ("gamja jorim") Gamja jorim (potato side dish) used to be my regular lunch box menu. My mother sometimes added small dried anchovies and carrot, and sometimes she added ham cut into dice like potato. I used to make this all the time as my children's lunch box side dish, too. Ingredients: 2-3 medium sized potatoes, onion, 2 cloves garlic, soy sauce, 1 tbs corn syrup, 1 tbs sugar, half cup of water. 1. Peel the potatoes, wash, and cut them into 1 inch dice and make 2 cups. 2. Rinse the potato using colander in running water to remove starch. 3. Cut half onion into bite sized pieces. 4. Heat the pan and add 1-2 tbs olive oil and pour the potato into the pan. 5. Add 2 cloves of minced garlic and sauté it until the potato look a little translucent, then add the onion and keep stirring it. 6. Add half cup of water into the pan, 2 tbs -- 2½ tbs soy sauce (depends on your taste), 1 tbs of sugar, 1 tbs of corn syrup and mix it and simmer it over medium heat for about 10 minutes until the liquid is evaporated.Tip: Keep checking and stirring not to burn it and to cook evenly, if it needs more water, add some. 7. When the potato is cooked, turn off the stove and add 1 tbs of sesame oil and sprinkle a pinch of sesame seeds. Potato with mushroom ("gamjachae ...
Making Patbingsu at Google in NYC
www.maangchi.com Patbingsu is one of the most popular summer desserts or snacks in Korea Ingredients: Red beans (adzuki beans), sugar, vanilla, salt, shaved ice, sweetened condensed milk, rice cake, strawberries, banana, and kiwi, and ice shaver I bought this reasonable price electric ice shaver on amazon. It's quite simple and easy to use. If you are living in USA, you can get it delivered to your home. Directions for 4 servings: Make sweet red beans: 1. Rinse and strain 1 cup of red beans and place them in a thick-bottomed pot. 1 cup of dried red beans will make a little more than 2 cups of sweet red beans. Each serving of patbingsu needs ½ cup of sweet red beans. 2. Add 4 cups of water. Cover the pot and bring to a boil over low heat for 10 minutes. 3. Lower the heat to simmer for 1 hour 4. Open the lid and check if the beans are cooked well or not. The beans should be crushed easily. Chew a sample of the beans. If there is something hard when you chew, you need to cook longer. 5. Drain the water and add 1 cup of sugar, 1/2 cup of the 1 ts vanilla, and ½ ts salt. Mix well. 6. *tip: the water from the beans can be used for making rice Uncover and stir the sweet beans over low heat for 5 minutes. 7. Turn the heat off and let it cool down. Keep in the fridge. Let's make patbingsu! 1. Add ½ cup of sweet red beans on the bottom of a dessert bowl. 2. Add 1½ cups of shaved ice over the sweet red beans. 3. Add chopped strawberries, banana, and kiwi on top of the ice. 4. Pour 2 ...
How to make traditional Korean rice cake (gyung dan)
Full recipe here: blog.maangchi.com There are many different kinds of rice cake, but I'm going to introduce gyung dan to you. On special occasions, the first thing my mom and grandmother did was to prepare rice cake, so this is what I'm going to show you. Ingredients: 1. 2 cups of sweet rice flour (Mochiko powder) 2. 3/4 cup of boiling water (or 1 cup) 3. salt, sugar, brown sugar 4. 1 cups of red beans 5. 1 ts of cinnamon powder 6. black sesame seeds powder 7. mugwort powder 8. toasted yellow soy bean powder, and 1 or 2 cups of flour Step 1: Make red bean paste 1. In a pot, place 1 cup of washed red beans and 4 cups of water and heat it over high heat for 10 minutes. 2. Lower the heat to low medium and simmer for 50 minutes. 3. Check if the beans are cooked fully. Remove extra water from the beans and crush them with a wooden spoon. 4. Add 1 cup of brown sugar, 1 ts of salt, 1 ts of cinnamon powder into the red bean paste and set it aside. Step 2: Prepare 3 bowls where 3 different kinds of powder will be placed for the rice cake balls 1. Black sesame seeds: Rinse and drain ½ cup of black sesame seeds in running water using a strainer. Heat a pan over medium heat and pour in the sesame seeds. Cook the sesame seeds by stirring with a wooden spoon. The sesame seeds will pop, then lower the heat and keep stirring until they are crispy. (5- 10 minutes) When the sesame seeds cool down, grind them with a coffee grinder. Transfer the sesame seeds powder to a bowl and add 2 tbs ...
Maangchi Gapshida Indonesia Meet Up Event (my first video ^^)
Gathering with Emily Kim (Maangchi.com) who will be visit Indonesia during her Global Cooking Show. The event will be held on 8 November 2011 at 6:00 PM You can bring your friends too but please inform me through my email or Google+. The registration will be close at 1st November 2011. Your registrations will cannot be canceled after 1st November 2011. Update: I been thinking these week, maybe it will be fun if we can share our food to Maangchi and Maangchi will be cook for us. so I DECIDED TO HELD THE EVENT IN MY PLACE. I will send you the map through your FB message, email or google+. My place is not far from RCTI and Free Way so it's easy to find and easy to you to get home also. Please bring at least 1 dish to share with us. Thank you~
Maangchi's lucky 7
www.maangchi.com I'm choosing 7 commenters on my website who will receive my autographed cookbook.
Maangchi and readers on Korean TV
www.maangchi.com On March 12, 2012 "Science Cafe" (과학카페) on the Korean Broadcasting Company (KBS) aired the show "Korean food meets science" which featured some of my New York readers and myself. The 45 minute show explains how Korean food is getting popular and is benefiting people's health. The above clip is only the part that includes myself and my readers. We held a small meetup at Gang Suh restaurant on 32nd street in Manhattan on Jan. 26, 2012, which they filmed for this episode. We had bibimbap together and talked about Korean food. In the video, my translations are the words in quotation marks. Enjoy watching the video!
Re: Cooking Bulgogi and Bulgogi Stew with Maangchi
Korea4me introduces herself to Mangchi and shows her the wonderful Korean food that she has made.
Rice cake for Chuseok (songpyeon)
Chuseok is coming, so with my friend Jina I will show you how to make songpyeon, Korean rice cake that everyone loves. * I found a mistake that I made in the video for white songpyeon dough, I wrote 3 ts hot water instead of 3 tbs hot water. 3tbs hot water is right. full recipe: www.maangchi.com Ingredients: Frozen rice flour, salt, water, sesame seeds, sesame oil, dried and skinned mung beans, brown sugar, white sugar, pine needles, mugwort powder (ssook garu in Korean), strawberry Jell-o powder. Make the dough: 1. Prepare a package of rice powder (2 lbs) usually sold frozen at a Korean grocery store. Just before using it, you must thaw it until the powder is at room temperature. 2. Put rice powder through a sifter to make the powder fine.Tip: If your rice powder is very fine, you can skip sifting. If your rice powder is coarse, you may have to grind it with a food processor or coffee grinder before sifting. 3. Prepare 3 stainless bowls and put 1 cup of finely sifted rice powder into the each bowl. (Bowl A, B, and C) 4. Boil 2 cups of water for your rice dough. 5. Bowl A (white songpyeon): add a pinch of salt and 3 tbs of boiling water and mix it with a wooden spoon. (it'll be too hot if you use your hands at first) Knead the rice dough for about 5 minutes. Put the dough into a plastic bag and set it aside. 6. Bowl B (pink songpyeon): add a pinch of salt, a pinch of strawberry Jell-o powder, and 3 tbs of boiling water. Mix it with a wooden spoon and knead the rice dough ...
Korean dessert (sujeonggwa)
Full recipe: blog.maangchi.com Su jung gwa is a Korean traditional beverage made with dried persimmons, ginger, cinnamon and sugar. It tastes sweet and a little spicy and when you serve this you usually sprinkle some pine nuts on it. You can drink this as a dessert. Yield: 4 -5 servings Ingredients: 4-5 dried persimmons, 5-6 cinnamon sticks, ginger (half cup sliced), 1 cup of sugar, a few pine nuts, and 7 cups of water. 1. Peel the ginger skin, wash it, and slice it to make half cup. 2. Place the ½ cup of sliced ginger into a pot or kettle. 3. Rinse 5-6 cinnamon sticks and put them into the pot. 4. Add 7 to 7½ cups of water and boil for 20 minutes over high heat. 5. Lower the heat to medium and boil it for another 25 minutes. If it boils over, take off the lid. 6. Add 1 cup of sugar. Stir it and cool it down. 7. Remove the stem of each persimmon and wash them. 8. Remove the cinnamon sticks and sliced ginger from the tea using a colander. 9. Pour it into a glass jar or glass bowl and add the cleaned dried persimmons. 10. Cover the lid and keep it in the refrigerator for at least 12 hours. It will keep for a couple of days. 11. Serve cold with ice cubes. Use a ladle to give each person a small bowl of punch. Each serving should have one persimmon in it with a few pine nuts sprinkled on top.
Broccoli pickles
How to make a different kind of pickle, the full recipe is here: www.maangchi.com Ingredients: 1 bunch of broccoli (about 700 grams), salt, sugar, vinegar, and water Directions: 1. Make pickle juice first: Put 5 cups of water, ¼ cup of salt, ¼ cup of sugar, and ½ cup of vinegar into a pot and bring to a boil. 2. Separate the florets from the stems with a knife and cut them into bite sized pieces by cutting lengthwise into halves or quarters. 3. Remove the tough bottom ends of the stems, and skin off the rough parts. Then cut them into bite sized pieces. 4. Rinse and drain the broccoli florets and stems and put them into a strainer over a large bowl. 5. When the pickle juice boils, pour it over the broccoli little by little to blanch. The hot boiling juice will go through the strainer and gather in the bowl under the strainer. 6. Immerse the blanched broccoli into icy cold water to keep its bright green color. Strain it. 7. Put the broccoli into a glass jar and wait until the pickle juice cools down. 8. After the juice cools, pour it into the jar and close the lid. 9. Store it in the refrigerator.
How to make kong jang, a Korean soybean sidedish
Kong Jang is made with soybeans and Koreans eat it as a side dish for any meal. It's a little sweet and sticky, like honey, and addictive to eat. You're going to love it! Go to my blog for the full recipe: blog.maangchi.com Soybean side dish (Kongjang or Kongjorim) Ingredients: 1 cup of soy beans, ½ cup of soy sauce, 1 ts of vegetable oil, 2 cloves of minced garlic,½ cup of sugar, ½ tbs sesame seeds. Directions: Rinse 1 cup of soy beans and drain it and place in a skillet Add 2 cups of water in the skillet and soak the beans for 8 hours Boil the beans on the stove over medium high heat for 10 minutes *Tip: about 5 minutes later, it may boil over, and then open the lid and turn down the heat over medium heat and cook another 5 minutes Add ½ cup of soy sauce, 1 ts of vegetable oil, 2 cloves of minced garlic, and ½ cup of sugar and boil it over medium heat for 30 minutes (cover the lid) Open the lid of the pot and heat it up over high heat and stir the beans occasionally with a spoon until the beans look shinny. *Tip: Beans will be submerged with shiny and sticky seasoning sauce Turn off the heat and add 1 tbs of toasted sesame seed and cool it down. Transfer it into a container and keep it in the refrigerator
Spicy stir-fried fish cake side dish ("uhmook bokkeum")
How to make spicy stir-fried fish cakes. Full recipe here: www.maangchi.com Ingredients: 2 cups of fish cakes, half an onion, 2 cloves of garlic, 1 green onion, 1 green chili pepper, 2 tbshot pepper paste, 1 -2 tbs corn syrup (or 1 tbs sugar), 1 tbs of vegetable oil, sesame oil, andsesame seeds. 1. Cut fish cakes into 2 cups worth of bite sized pieces. 2. Slice half an onion (¼ cup), mince 2 cloves of garlic, chop up 1 green onion and a green chili pepper. Set them aside on your cutting board or a plate. 3. Add 1 tbs of vegetable oil to a heated pan. 4. Add fish cakes to the pan and stir them for a few minutes until they look golden brown. 5. Add the sliced onion, minced garlic, and chopped green chili pepper to the pan. Stir them with the fish cakes for a minute. 6. Add 2 tbs hot pepper paste and 1 -2 tbs of corn syrup ("mulyeot" in Korean). *tip: hot pepper paste is easily burned, so lift the pan up and down to control the heat after you add the hot pepper paste. 7. Turn off the heat and add 1 ts of sesame oil, 2 ts of roasted sesame seeds and 1 chopped green onion.
Making mandu (Korean dumplings)
Full recipe here: blog.maangchi.com How to make Korean mandu (dumplings) and mandu guk (dumpling soup). Ingredients: 1. 1 cup of ground pork 2. 2 cups of ground beef 3. 2 cups of chopped boo chu (Asian chives) 4. 4-5 soaked Shiitake mushrooms 5. half onion 6. half package of tofu 7. 3 cloves of minced garlic 8. salt 9. sugar 10. sesame oil 11. vegetable oil 12. fish sauce 13. egg 14. green onion 15. mandu skins (60 discs) Make filling: 1. Place 1 cup of ground pork and 2 cups of ground beef into a big bowl. 2. Add 1 ts of salt, 1 tbs of sesame oil, ½ ts of ground pepper and mix it by hand and push the mixture of meat on the side of the bowl. 3. Wash asian chives (bu chu), dry well with paper towel or cotton cloth and then chop them to make 2 cups. Add 1 tbs of oil and mix it up. Place it in the big bowl next to the ground meat. tip: oil will coat vegetables so that liquid would not come out from it 4. Chop 4-5 soaked shiitake mushrooms and half an onion and put it into a small bowl. 5. Add 1 ts of soy sauce, 1 ts of sugar, and 2 ts of sesame oil the small bowl in the last step. Mix it by hand and then transfer it to the big bowl. 6. Squeeze half a package of tofu using cotton cloth or paper towel and put it into a small bowl. Then add a pinch of salt, 1 ts of sesame oil and mix it and put it next to chopped chives. 7. In the big bowl, add 3 cloves of minced garlic and mix all ingredients by hand. Make Mandu: For fried mandu: 1. Place one mandu skin on your left hand and ...
Yeolmu kimchi
The full recipe is on my blog: blog.maangchi.com Yeolmu mul kimchi (young summer radish water kimchi) is a popular summertime dish in Korea. It's not too spicy, very cool, and refreshing. Ingredients: 2 bunches of yeolmu (young summer radish), salt, flour, fish sauce, sugar, garlic, ginger, onion,green chili pepper, red chili pepper, and water. How to handle yeolmu: 1. Buy 2 bunches of yeolmu. 2. Peel the radishes with a knife and remove the dead leaves. 3. Cut it into pieces about 5 cm long and put them into a big bowl. Add some water. 4. Add some salt (½ cup) and mix it with hands. Let it sit in the salt for 30 minutes. 5. 30 minutes later, turn it over to salt evenly and let it sit another 30 minutes (total salting takes 1 hour). 6. Wash the salted yeolmu 3 times and drain in a colander. Make paste: 1. In a small pot, mix 1 tbs flour and 1 cup of water and heat it over medium heat. 2. Keep stirring until the liquid thickens. When you see some bubbles, it means the porridge is cooked well. 3. Add 1 tbs sugar (optional) and ½ cup of fish sauce (you can replace fish sauce with 1/4 cup salt). 4. Turn off the heat and cool it down. Make yeolmu mulkimchi: 1. Get a big stainless steel bowl. 2. Slice half an onion, ginger (½ tbs), 2-3 red chili peppers, and 2-3 green chili peppers , 4 cloves of minced garlic, and put them into the bowl. 3. Add 2 tbs of hot pepper flakes and mix it with a spoon 4. Pour the cool porridge into the bowl and mix it. 5. Add the clean yeolmu into the ...
Salty beef side dish ("jangjorim")
How to make this delicious side dish. The full recipe is on my website: www.maangchi.com Cooking time: 1.5 hours Ingredients: 1 pound of beef (flank steak or round part), soy sauce, water, honey, garlic, eggs, shishito chile pepper (kkwarigochu in Korean), dried kelp. 1. Prepare 1 pound (about 450 grams) of beef (flank part or round part) and cut it along the grain into 2×3 inch sized chunks. 2. Soak the beef chunks in cold water. 3. Put 4 cups of water into a thick-bottomed pot and bring to a boil. 4. When the water boils, drain the beef and put it into the boiling water. 5. Boil it for 50 minutes to 1 hour, until the beef is tender. 6. When the beef is fully cooked and tender, take out the beef chunks and wash and drain them in cold water. *tip: If the beef is still tough after 50 minutes, add more water and cook longer. Poke the beef with a fork to see if it's tender enough or not. The fork should go through the beef easily. 7. Sieve the beef stock through a coffee filter or cheese cloth to get a clear broth. 8. Put the beef chunks into the pot and add 2 cups of broth, ¾ cup soy sauce, ½ cup of garlic cloves, a few strips (4×5 cm) of dried kelp, 2 cups of shishito chile pepper, 1 tbs honey, and rest 3 eggs on top. 9. Bring to a boil for 7 minutes over medium high heat. 10. Open the lid and turn the eggs over so that the egg yolks will be in the center of the eggs when they are cooked. 11. Cook another 10 minutes. 12. Take out the eggs and rinse them in cold water ...
Emergency kimchi
www.maangchi.com How to make kimchi when you have limited time and ingredients. Ingredients: Cabbage, salt, hot pepper flakes, fish sauce, sugar, garlic, green onions, and carrot. see www.maangchi.com Directions: 1. Cut 2 pounds of cabbage into thin strips about 2-3 inches in length and ¼ inch wide. Place into a large bowl. 2. Add 1 cup cold water and ¼ cup kosher salt. Mix it well with your hands to properly salt the cabbage. 3. Set aside for 10 minutes. 4. Make kimchi paste by mixing these ingredients in a bowl: 1/3 cup hot pepper flakes, 1 tbs sugar, ¼ cup fish sauce, ¼ cup minced garlic, 3-4 stalks of chopped green onion (1/3 cup worth), ¼ cup's worth of julienned carrot 5. Wash and rinse the salted cabbage in cold water a couple of times. Drain the water. 6. Mix the kimchi paste into the cabbage thoroughly. 7. Put the kimchi into a container, jar, or plastic bag. 8. Press the top of the kimchi down with your hands to protect your kimchi from being exposed to too much air. 9. You can eat it right away, just like salad. Or keep it at room temperature and it will ferment in a few days. Fermented kimchi can be used for kimchi stir-fried rice orkimchi stew, and it will be delicious.
Skewered pancakes with vegetables and beef (Pasanjeok)
How to make delicious pasanjeok. The full recipe is here: www.maangchi.com Ingredients: Beef (sirloin steak), soy sauce, honey, garlic, sesame oil, ground black pepper, green onions, carrots, asparagus, salt, flour, and vegetable oil. Directions: 1. Cut about 200 grams (7-8 oz) of sirloin steak into strips about 5½ inches long (13 cm), ½ inch wide (1.25 cm), and ½ inch thick (1.25 cm) 2. Tenderize by pounding the beef strips against the grain with the back of the blade of your kitchen knife.. 3. Put the beef into a bowl and add 1 clove of minced garlic, 1 ts honey, ½ tbs soy sauce, 1ts sesame oil, and ¼ ts ground black pepper. Mix it with a spoon well and refrigerate it. 4. Prepare your vegetables: - Cut 1 large carrot into several strips 4 ½ inches long, ½ inch wide, and ½ inch thick. - Cut 6-7 stalks of asparagus (top leafy part) into 4½ inch long pieces. - Cut 6-7 stalks of green onions into 4½ inch long pieces. 5. Boil 4 cups of water in a pot. 6. Add 1 ts salt to the boiling water and blanch carrot strips, asparagus, and white part of green onions for 1 minute with the lid closed. *tip: don't blanch the green part of the green onions! 7. 1 minute later, strain the vegetables, rinse in cold water, and drain. 8. Put green onions, carrot, asparagus, beef strips on the skewers. 9. Make batter by mixing ½ cup flour, ½ cup water, and ½ ts salt in a bowl. 10. Drizzle some vegetable oil on a heated non-stick pan. Dip each skewer into the batter and put it on the pan to cook ...
Green onion pancake
www.maangchi.com I picked some wild green onions in Inwood Hill Park and made this pancake. You can use any type of green onions for this. Enjoy the recipe! Ingredients (for 1 rectangular pancake about 6×7 inches): Green onions, flour, water, soybean paste, sugar, and vegetable oil. Directions: 1. Clean, wash, and drain a handful of wild green onions (or about 10 stalks of normal green onion). 2. Cut them into 5 inch long pieces. 3. Make batter by mixing ½ cup flour, ½ cup water, 1 ts soybean paste, and ½ ts sugar in a bowl. Mix well until the batter is smooth. 4. Place a non-stick pan on the stove and heat it up. 5. Add about 3 tbs vegetable oil to the heated pan. 6. Put the green onion on the pan parallel to each other, in the shape of a rectangle. 7. Pour the batter over the green onion evenly. *tip: If you want some seafood (chopped squid, mussels or fresh oysters) in your pancake add it on top of the green onion before pouring the batter. 8. While the pancake is being cooked, keep patting it, pressing it slightly, and keeping it in a nice shape with your spatula. 9. A few minutes later, when the bottom of the pancake turns crispy and golden brown, turn it over. 10. Cook a few more minutes until the bottom of the pancake turns crispy and golden brown again, and flip it or turn it over. 11. Cook another minute and transfer it to a serving plate. 12. Serve hot with sauce. For the sauce, mix these ingredients in a small bowl: 2 tbs soy sauce, 1 tbs vinegar, 1 ts sugar or ...
Kimchi
How to make easy kimchi ("mak kimchi" in Korean). full recipe: www.maangchi.com It's made with small pieces of cabbage that are easier to handle and take less time to prepare. Ingredients: Baechu (napa cabbage 10 pounds), salt, sweet rice flour, sugar, water, garlic, ginger, onion, fish sauce, squid, hot pepper flakes, leek, green onions, carrot, radish. Directions: 1.Trim the discolored outer leaves of 10 pounds of napa cabbage. 2.Cut the cabbage lengthwise into quarters and remove the cores. 3.Chop it up into bite size pieces. 4.Soak the pieces of cabbage in cold water and put the soaked cabbage into a large basin. Sprinkle salt. *tip: 1 cup of salt will be used for 10 pounds of napa cabbage 5. Every 30 minutes, turn the cabbage over to salt evenly (total salting time will be 1½ hours). 6.1½ hours later, rinse the cabbage in cold water 3 times to clean it thoroughly. 7.Drain the cabbage and set aside. Make porridge: 1.Put 3 cups of water and ½ cup sweet rice flour (chapssal garu) in a pot and mix it well and bring to a boil. Keep stirring until the porridge makes bubbles (about 5 minutes). 2.Add ¼ cup sugar. Stir and cook for a few more mintues until it's translucent. 3.Cool it down. Make kimchi paste: 1.Place the cold porridge into a large bowl. Now you will add all your ingredients one by one. 2. Add 1 cup of fish sauce, 2.5 cups of hot pepper flakes (depending on your taste), 1 cup of crushed garlic, 1-2 tbs of minced ginger, 1 cup amount of minced onion. *tip: much ...
Squash pancakes (hobakjeon)
How to make 2 kinds of Korean squash fritters (usually called pancakes), one from zucchini, and one from butternut squash. Full recipe on my website: www.maangchi.com Unlike zucchini, butternut squash is an unusual ingredient in Korean cuisine. When I saw butternut squash for the first time in my life in USA, I asked my friend Jenny to give me her butternut squash recipe. She told me that she usually cooked it in the microwave or in the oven with some brown sugar, butter, and cinnamon on top. I baked my butternut squash as she told me to, and it was very delicious! I found the texture, sweetness, and even the orange color to be almost the same as the squash that I used to make my hobakjuk in Korea! Ever since then, buying some good quality of butternut squash in the fall is a regular seasonal activity for me. I stack them in the corner of my kitchen or living room. They are not only edible but also decorative! My favorite squashes are: acorn squash, goblin squash, zucchini, and butternut squash. Make your doenjangjjigae with acorn squash! It's unbelievably delicious. : ) And bake a goblin squash in the oven with some honey, butter, and cinnamon. I love it! Ok let's start cooking! Butternut squash pancake Yield: 2 medium sized pancakes. Ingredients: Butternut squash, salt, flour, vegetable oil. This is very unique style of pancake because you don't use water! Directions: 1.Cut a butternut squash in half and remove the seeds with a spoon. 2.Peel the skin with a potato ...
Spicy Potatos For Thanks Giving
Spicy Potato's would require: Turmeric powder Chilli Powder one green pepper 1/6 of an onion 1 potato half a tomato a pinch of salt half a chicken cube pinch or black pepper garlic powder (fresh cloves are even better) 1.) Clean off the potato 2.) cut the onion and fry it 3.) cut the tomato and fry it with the onions 4.) chop up the chili and mix in with the other vegi's frying. 5. throw in all the spices and powders 6.) mix in the potatoes 7.) sit on the stove on medium fire to cook the inside well 8.) serve with white rice or pita bread or even regular naan bread i hope you guys enjoyed this and ill see you in my next video
Maangchi meetup
On July 26th I met some of my YouTube viewers in New York City. It was so fun! More photos on my blog blog.maangchi.com I met my blog readers on Saturday afternoon, July 26. All eight members got together and had a great picnic. I was surprised that they recognized my face quickly. "Hey, Maangchi!" that's the first sentence when they saw me. I took off my sunglasses to show my face so that they could find me easily. I was standing at our appointment place next to the fountain in Bryant Park. I'm posting some photos here with their permission. It was such a pleasant time During the meeting, our conversation kept going on. It never stopped! About what did we talk? Of course, we talked about Korean food again even though we were eating delicious Korean food at the moment. We had sujeongwa, kimbap, mandu, kimchi, and rice cake! Someone brought a bottle of wine and we could say "Cheers"!
Doenjang jjigae (Korean soybean paste stew)
Full recipe is on my website: www.maangchi.com Korean Tofu stew, doenjang chigae, is made with vegetables,tofu, and beanpaste. It's koreans' everyday house food. We eat it with other sidedishes and rice, but sometimes, especially in the southern part of Korea, we eat this stew with barley rice, vegetable salads, hotpepper paste all mixed together. Almost all of koreans love this food. "Doenjang chigae" (Bean paste and vegetable stew) Ingredients: • 1 medium size potato • a zucchini or a squash • 1 medium size onion • garlic • 1 green chili pepper • 7 dried anchovies • 1 green onion • 100-150 grams of tofu • soy bean paste (doen jang) • 4 shrimp Almost all Koreans love this food, and I think you will, too! 1. Prepare a ceramic pot to put all the ingredients in. 2. Peel the potato, cut it into 2 cups worth of cubes, and put them into the pot. 3. Cut zucchini into 2 cups worth of cubes, and put them into the pot. 4. Cut your onion into chunks, and put them into the pot. 5. Slice your green chili pepper, and put it into the pot. 6. Prepare 7 large dried anchovies by removing their heads and intestines, chop them up, and put them into the pot. 7. Chop up 4 shrimp and put them into the pot. 8. Mince 5 cloves of garlic and put it into the pot. 9. Your pot will now be 2/3 full with your ingredients. 10. Submerge everything in water and cook it over high heat. *tip: Don't put too much water, just enough to cover everything 11. When it starts boiling, add 4-6 tbs of bean paste ...
Korean fried chicken recipe
www.maangchi.com Music: "Jindo Arirang" played by Chae Okseon (gayageum musical instrument) Ingredients (for 3-4 servings): 3 pounds (about 1.5 kg) of chicken chunks, salt, ground black pepper, potato starch powder, flour,sweet rice flour, egg, baking soda, canola oil (or vegetable oil), garlic, ketchup, hot pepper paste,rice syrup, vinegar. See my site for pictures and descriptions of ingredients: www.maangchi.com Directions: 1. Rinse chunks of chicken in cold water. Drain. *tip: You could use chicken wings, too. About 24 wings will be 3 pounds. 2. Add 1 tbs ground black pepper and 1 ts kosher salt. 3. Add ½ cup potato starch powder, ¼ cup all-purpose flour, ¼ cup sweet rice flour, 1 ts baking soda, and 1 egg. 4. Mix well by hand and completely coat the chicken. 5. Put 6-7 cups of canola oil in a wok or frying pan and heat it up. 6. After it's heated for about 7-8 minutes, test if the oil is ready by dipping a sample chunk of chicken into the oil. If the oil bubbles, it's the right temperature to start frying. Fry them using the double-frying method: 1. Fry the chicken chunks for 10 minutes over high heat. 2. Take them out of the oil and shake them off in a strainer. Let them sit for a few minutes. 3. Fry them again for another 10 minutes until all pieces look golden brown and are crunchy outside. *tip: If your skillet is not large enough to fry all the chicken at once, divide it into batches like I do in the video. While you are frying, you can make the sauce: 1. Put 1 ...
Egg side dishes
www.maangchi.com Ingredients: 3 eggs, ½ cup water, 3 ts of salted shrimp sauce ("sae woo jeot" in Korean) , 2 green onions 1. In a microwavable bowl, put 3 cracked eggs, ½ cup water, 3 ts salted shrimp sauce, 2 chopped green onions and stir it with a fork *Tip: If you don't have sae woo jeot (salted shrimp sauce), you can use 3 ts of fish sauce. 2. Put it into the microwave oven and cook it for 5 minutes. Serve it with rice. If no microwave oven is available, you can steam it. In a large pot, pour about 3-4 cups of water and place the bowl that contains the egg mixture in the center of the pot. Close the lid of the pot and cook it over low-medium heat for about 15 minutes. Spicy steamed egg (Mae woon gyeran jjim: 매운 계란찜) This spicy steamed egg side dish is unusual because hot pepper flakes are used. I learned this recipe from my cousin living in a very southern part of Korea. Sometimes I make it this way and sometimes I make the mild one, which is more authentic gye ran jjim. Ingredients: 3 eggs, 1/2 cup of water, 1.5 tbs soy sauce, 2 ts hot pepper flakes, ½ tbs toasted sesame seeds powder, 3 green onion or chopped asian chives (bu chu) 1. In a microwavable bowl, add 3 cracked egges, ½ cup of water, 1.5 tbs soy sauce, 2 ts hot pepper flakes, 3 chopped green onions, and ½ tbs toasted sesame seeds powder and mix it well with a fork. 2. Put it into a microwave oven and cook it for 5 minutes. 3. Dribble some sesame oil on top before serving.
Sweet flower pancakes ("hwajeon")
How to make the delicious Korean dessert. The full recipe is on my website: www.maangchi.com This is a wonderful springtime food that is pretty easy to make, and everyone will love it. It's almost too beautiful to eat! Ingredients: Sweet rice flour ("chapssal garu"), salt, water, sugar, vegetable oil, edible flowers. I bought these edible flowers in the Union Square Greenmarket in New York City. Directions: 1. Place 1 cup of sweet rice flour and a pinch of salt in a large bowl. 2. Add ½ cup of hot water little by little. Mix it well with a wooden spoon as you pour in the water. 3. Knead the mixture for 5 minutes. 4. Cut the dough into 12 pieces and roll each piece into a ball. 5. Cover the dough with a wet cloth so it doesn't dry out. Set it aside. 6. Make syrup: Place ¼ cup of sugar and ¼ cup of water in a small pot. Simmer over low heat for about 15 minutes, then remove from the heat. 7. Heat up a non-stick frying pan over low heat. Drizzle some vegetable oil on it (½ tbs). 8. Press each rice cake ball into a disc about 5 cm in diameter. 9. Place each disc-shaped rice cake on the pan and cook it. 10. When the bottom of the rice cake is cooked, turn it over to cook the other side. It will take about 3-4 minutes to cook. *tip: flatten it out on the pan with a spatula to make it larger 11. Place an edible flower on the top of the rice cake, then flip it over so that the flower gets slightly cooked and sticks to the cake. 12. Cook each one and put them on a serving plate ...
Kimchi pancakes (kimchijeon)
How to make kimchi pancakes. Full recipe on my website: www.maangchi.com "Kimchijeon made with chopped kimchi" Ingredients (for 2-4 servings): Kimchi, onion, salt, sugar, flour, vegetable oil. Directions: 1. In a bowl, place 1 cup of chopped kimchi, 3 tbs of kimchi juice, 2 tbs chopped onion, ½ ts salt, ½ ts sugar, ½ cup flour (all purpose flour), and ¼ cup of water and mix it well with a spoon. 2. Heat up a 12 inch non-stick pan over medium high heat and drizzle about 2 tbs grape seed oil. 3. Place the mixture of kimchi pancake batter on the pan and spread it thinly and evenly with a spoon. 4. Cook it for 1-1 ½ minutes until the bottom gets golden brown and crispy. 5. Turn it over with a spatula or flip it. 6. Lower the heat to medium and cook for another 1½ minutes. 7. Turn it over one more time and cook for 30 seconds before transfering it to a serving plate. *tip: Serve it right out of the pan or cool it down and cut it into bite size to serve. "Kimchi pancake made with whole kimchi leaves" Ingredients: Kimchi, ground pork, tofu, onion chives (or green onions), onion, salt, black ground pepper,sesame oil, egg, flour, grape seed oil. Directions: Prepare kimchi 1. Prepare 6-7 kimchi leaves (6-7 inches long -- 16 cm) and ½ cup flour in a plate. 2. Coat both sides of each kimchi leaf in the flour by hand. Make meat mixture 1. In a small bowl, add 2 tbs ground pork (or beef), 2 tbs tofu (after gently squeezing out excess water with a paper towel), 1 ts chopped onion chives ...
Build A Wood Cutting Board Using Cutting Board Designer
tinyurl.com You Don't Have To Be A Woodworking Expert To Make A Killing In Your Spare Time By Selling Easy-To-Build Woodworking Crafts From Home! ECO friendly cutting board Swiss cheese cutting board rubber wood cutting board cutting board Maangchi's cooking show coated rice cake balls Korean rice cake balls furniture restoration Build your own fence gourmet cheese board woodworking projects home made rice cake to vegetarian dessert cut planer/thicknesser sliding mitre saw making end axminster aw106pt woodworking tools delicious dessert cutting board it grain rice cake balls Cheboutequion tedswoodworking Do It Yourself rice cake gift work chopping board startrite 401e Korean deseert Wooden Fence woodworking makita ls1013 wood billiardtable Neighbourhood koreancooking koreancuisine interpolation no table saw out presentation installation Construction how to make convex edge Design easy recipe refinishing woodworkers sandblasted fabrication instruction router wooden wood shops Fence end grain breadboard adirondack controller decorating koreanfood electronic mechanical carpentry woodwork made shopnotes Generator home-brew gardening neighbour gyeongdan home-made automated Microchip Styrofoam chopping homemade aluminum stepping
Spicy fish soup (maeuntang)
Mila and I make hot spicy fish soup with vegetables that I'm sure you'll enjoy! Full recipe: www.maangchi.com servings. Total cooking hours: 1-1½ hours. Ingredients: a red snapper (25 cm long), 4 clams, 4 large shrimp, Korean radish, 2 shiitake mushrooms, water,kelp, fish sauce, salt, minari (water dropwort), enoki mushroom, ssukgat (edible chrysanthemum), green onions, green chili pepper, red chili pepper, half an onion, cooking wine, ginger. Make stock first! 1. Soak 2 shiitake mushrooms in warm water for 3-4 hours and cut them into bite size in length. 2. Soak 4-5 clams in cold salty water (2 cups of cold water +1 tbs salt) for at least 3-4 hours and wash them and set them aside. 3. Cut radish thinly into about 3×4 cm size, 0.2-0.3 cm in thickness. 4. Place the sliced radish (about 1 cup), the pieces of mushroom, and some kelp in a pot. 5. Pour 6-7 cups of water into the pot and boil it over high heat for 20 minutes. Make maeuntang sauce: 1. Place 7 cloves galic, ½ medium size onion, ½ tbs ginger, 2 tbs cooking wine (or soju), 2 tbs hot pepper flakes, 1 tbs hot pepper paste, 2 tbs fish sauce in the food processor and grind it for about 1 minute. 2. Set it aside. Prepare fish: 1. Put a red snapper on a cutting board and clean out guts, remove scales and fins. Wash it in cold water, cut it into chunks, and set it aside. *tip: to save time, you can ask your fishmonger to do this for you 2. Prepare 4 large shrimp: remove the heads and intestines, wash them, and set aside ...
Jjajangmyun (noodles with black sauce)
Full recipe here: www.maangchi.com This time I make Korean black bean noodles called "jja jang myun" (sometimes spelled jajangmyeon, jjajangmyeon, zzajangmyun, zhajiangmian, or jajangmyun). Ingredients (for 4 servings): Noodles (special "myun" for jjajangmyun), black bean paste, half pound of pork belly, sugar, olive oil, potato starch powder, sesame oil, Asian radish, sweet potato, zucchini, onion, cucumber. See my website for photos and details of ingredients: www.maangchi.com Directions: 1) Cut the of pork into ½ inch (1cm) cubes. Leave the skin on. 2) Add ½ tbs of olive oil to a heated wok. When that's hot, add the pork and stir fry it until it looks crispy. 3) When the pork is well cooked and the color turns golden brown, drain all the hot fat and set the pork aside. Leave it in the wok for later use 4) Heat a small skillet over medium heat with 2 tbs of vegetable oil. When that's hot, add 7 tbs of black bean paste and stir fry for 1 minute. 5) Remove the extra oil and set the black bean paste aside. 6) Cut all vegetables into 0.5 inch cubes and place them on a big plate or tray. You will end up with 1 cup of radish, 1 cup of potato, 1 cup of zucchini, and 2 cups of onion. 7) Reheat the crispy pork in your wok over high heat, and add 1 tbs of olive oil. 8) Add radish and sweet potato (or potato) and saute them for 2 minutes. Then add zucchini and onion and saute them for another 2 minutes. 9) Add 3 cups of water until all the ingredients are submerged, and close the ...
Rainbow rice cake ("mujigae ddeok")
How to make this beautiful and delicious multilayer Korean rice cake. The written recipe and photos and tips are posted on my website. www.maangchi.com I'm going to introduce a beautiful Korean rice cake today. It's called mujigae ddeok (무지개떡). Mujigae means rainbow, so my ancestors must have got the idea for the name from a rainbow! I love it! This is an example of how they incorporated natural beauty into their everyday life. Even though the name of the rice cake is "rainbow rice cake," it is usually made with only 3-5 different colored layers. That's why this rice cake is sometimes called "colorful rice cake" (색떡, saekddeok). In this recipe, I am using 5 different colors from bottom to top: brown, green, yellow, pink, and white. This rice cake is made on special occasions like a baby's 1 year old birthday, or a wedding. As you see in this video, making this rice cake takes a lot of effort and time, even though the ingredients are comparatively simple. However, if you make this rice cake for someone very special in your life, you wouldn't care much about time and effort. : ) You may wish this while you're rubbing the rice flour with your palms: "I wish my baby becomes healthy, smart, and a good, warm-hearted person!" "I wish my parents have healthy and long life!" "To show my love for my lovely husband (or wife) !" Leave a comment and let me know what you wish when you make this! Cooking time: 1.5 hours Ingredients: A 2 pound package of frozen rice flour, sugar ...
Stirfried dried anchovy side dishes (myulchi bokkeum)
The full recipe is on my blog, check it out: blog.maangchi.com The sundried anchovy side dish is one of the basic Korean sidedishes, usually eaten with a bowl of rice. This is really low calorie and high calcium so Korean parents regularly prepare it for their children. When I was going to school, this was one of the usual dishes we ate all the time. My mom always prepared it for my school lunch. In this video I make two kinds of myulchi bokkeum. One is sweet, crispy, and mild, the other is sweet, crispy, and hot spicy. Ingredients: 1. 2 cups dried anchovy, olive oil, brown sugar, 2. garlic, hot pepper paste, corn syrup, water, 3. sesame oil, sesame seeds For mild myulchi bokkeum: 1. Stir 1 cup of small dried anchovy in a heated pan for 1 minute. 2. Add 1 tbs olive oil and stir it for another minute. 3. Push the cooked myulchi to the edge of the pan away from the heat. 4. Make sauce by adding 1 or 2 tbs sugar, ½ ts minced garlic, 2 ts water, and 1/2 tbs corn syrup (optional) to the cleared spot on the pan. 5. Tip the pan so only the sauce is over the heat. Simmer it until the sauce looks shiny. 6. Mix the cooked anchovy with the sauce and turn the heat off. 7. Add ½ tbs sesame seeds and 1 ts of sesame seeds. For spicy myulchi bokkeum: 1. Stir 1 cup of small dried anchovy in a heated pan for 1 minute. 2. Add 1 tbs olive oil and stir it for another minute. 3. Push the cooked myulchi to the edge of the pan away from the heat. 4. Make sauce by adding 1 tbs hot pepper paste, 1 ...
A few recipes from Maangchi's blog; 순두부 찌개,무우 남울,매운 계란찜
This is just a quick video to show a typical Korean meal, and to say thanks to Maangchi from www.maangchi.com In this video I made: 순 두부 찌개 (soon dubu jjigae - spicy soft tofu stew) maangchi's recipe here: www.maangchi.com 무우 남울 (moo woo namul - cooked radish side dish) maangchi's recipe here: www.maangchi.com 매운 계란찜 (mae woon gyeran jjim) maangchi's recipe here: www.maangchi.com Also, as part of the complete meal I had 밥 (bap - cooked white rice), 오이 소배기 / 오이김치, (oe so bae gi / oe kimchi - cucumber kimchi) and 무말랭 이무침 (moo marraeng eemoochim - seasoned radish side dish), and 김치 (cabbage kimchi) but I cheated and bought these items from the Korean grocery store ;) Thanks to maangchi for the recipes, I hope there are lots more to come! 망치씨 청말 고맙습니다!
Soybean sprout soup (kongnamulguk)
How to make soybean sprout soup, both spicy and non-spicy versions. The full recipe is here: www.maangchi.com Spicy version Ingredients: 1 package of soybean sprouts (500 grams), water, salt, soy sauce, hot pepper flakes, onion, garlic, green onion, dried anchovies, roasted sesame seeds, and sesame oil. Directions: 1. Rinse and drain a package of soybean sprouts (500 grams) a few times over. Pick out any rotten sprouts. 2. Put the soybean sprouts into a pot and add 5½ cups of water. 3. Add 1½ ts salt, 1 ts soy sauce, 2 cloves of minced garlic, ½ tbs of hot pepper flakes. 4. Slice half a medium sized onion and put it in the pot. 5. Add a handful of dried anchovies (about 7 large dried anchovies) after removing the intestines. *tip: this is going to be taken out later, we won't eat it 6. Close the lid and bring to a boil over medium heat for about 15 minutes. 7. When the soup boils over, open the lid and stir the soup with a spoon. 8. Lower the heat and cook another 25 minutes. 9. Add 2 chopped green onions and 1 or 2 ts of sesame oil. 10. Turn off the heat. 11. Grind roasted sesame seeds in a grinder. 12. Put the soup in a bowl and sprinkle some sesame seed powder on top, just before serving. Non-spicy vegetarian version Ingredients: 1 package of soybean sprouts (500 grams), water, salt, kelp, garlic, green onion, onion, roastedsesame seeds, and sesame oil. Directions: 1. Rinse and drain a package of soybean sprouts (500 grams) a few times over. Pick out any rotten sprouts ...
Korean-style Cucumber Pickles (oijangajji)
Delicious pickles, and how to make 2 authentic sidedishes from them! Full recipe: www.maangchi.com How to make Korean style salty cucumber pickles (oijangajji): Ingredients: Kirby cucumbers (5 pound: 2.5 kilograms), water, kosher salt, vinegar, apples 1. Wash and drain 5 pounds of cucumbers. 2. In a large pot put 9 cups water, 1 cup salt, and 1 cup vinegar. 3. Remove the cores from two small apples. Slice the apples thinly and put them into the pot. 4. Stir the pot of brine and apple slices with a wooden spoon until the salt on the bottom of the pot has dissolved. 5. Bring to a boil over high heat for about 40 minutes. 6. Strain the cooked apples. 7. Put the cucumbers into the hot brine. Turn them over with a wooden spoon 8. Let the pot sit until the brine cools down. 9. Move the cucumbers into a glass jar and pour the brine over the cucumbers. 10. Close the lid and let it sit for 12-24 hours at room temperature 11. Drain the cucumbers by pouring out the brine into a pot. 12. Boil the brine again for 10 minutes to sterilize it. *tip: leave the cucumber in the jar 13. Turn off the heat and let the brine cool down. 14.Pour the brine into the cucumbers and refrigerate it. *tip: Wait at least 1 week to start eating Yes, one week! : ) Ok, let's make two kinds of authentic side dishes with oijangajji! Oijangajji muchim (Korean style cucumber pickle side dish) Ingredients: 2 pickled cucumbers (about ¾ to 1 cup), hot pepper flakes, garlic, green onion, green chili pepper, honey ...
Page: 1 of 3
