maangchi
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 ...
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 ...
Cubed radish kimchi (kkakdugi)
www.maangchi.com A type of kimchi made with cubed radishes. Korean radish (mu or muwoo in Korean) or daikon is used to make this kimchi. Ingredients: Korean radish (or daikon), salt, sugar, fish sauce, hot pepper flakes, green onions, garlic, ginger. Directions: Peel 4 pounds of Korean radish (or daikon). Rinse in cold water and pat dry. Cut it into ¾ to 1 inch cubes. Put into a large bowl. Add 2 tbs salt, 2 tbs sugar, and mix well. *tip: If you like your kkakdugi sweeter, add 1 or more extra tbs of sugar. Set aside for 30 minutes. Drain the juice from the radish into a small bowl. Add 2 tbs minced garlic (about 5-6 cloves garlic), 1 ts minced ginger, 4 stalks of chopped green onions, ¼ cup fish sauce, 2/3 cup hot pepper flakes, and ⅓ cup of the juice from the radish. *tip: The amount of hot pepper flakes you use depends on your taste; use ¼ cup hot pepper flakes for a mild version. For a vegetarian version, replace fish sauce with soy sauce. Mix it up well until the seasonings coat the radish cubes evenly, and the radish looks juicy. Put the kkakdugi into a glass jar and press down on the top of it to remove any air from between the radish cubes. You can eat it right away, and then store it in the refrigerator. Or you can let it ferment by keeping it outside of the refrigerator for a few days. When it starts fermenting, little bubbles may appear on top the kkakdugi and it'll smell strong & sour. Then put it in the refrigerator. Kkakdugi goes with kongnamulguk (soybean ...
How to make Korean hot pepper paste
Full recipe: www.maangchi.com Ingredients: 2 pounds of barley malt powder (yeotgirem) water 10 cups of sweet rice flour 1 bottle of rice syrup (1.6 kg) 4 cups (1½ pounds) of fermented soybean powder (mejugaru) 16 cups (1.6 kg) of hot pepper powder 4 cups of kosher salt Directions: 1) Mix 8 liters (32 cups) of water and 2 pounds of barley malt powder (yeotgireum) in a large basin 2) Strain the mixture and put it in a large heavy bottomed pot. 3) Heat it up on the stove for about 20 minutes until it's warm. Dip your finger in to test it: it should be warm, not hot. 4) Remove it from the heat and add sweet rice flour. Mix well with a wooden spoon. 5) Let it sit for 2 hours. The liquid on the surface will look a lot clearer, and it will taste a little sweet. 6) Bring to a boil for about 2 hours over medium high heat, until it reduces by ¼-⅓ (about 30 cups). *tip: Stir occasionally with a wooden spoon so it doesn't burn to the bottom of the pot. 7) Add 1 bottle of rice syrup and mix well. 8) Remove from the heat and wait until it completely cools down. 9) Add mejugaru and mix well. Then add hot pepper powder and mix well. Lastly add salt, and stir until there are no lumps in the paste. 10) Transfer it to an earthenware pot or glass jar and cover with mesh or a mosquito net before closing the lid. 11) It will take about 2-3 months to properly ferment. During that time it's best to open the lid and let it sit in the sunlight during the daytime, and close it at night.
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.
Maangchi's mapa tofu
www.maangchi.com Mapa tofu is also called "mapo tofu" or "mapo doufu." It's one of the most popular Chinese-Korean dishes in Korea along with jjajangmyeon (blackbean noodles) and tangsuyuk (sweet and sour pork/beef). Koreans call this dish "mapadubu." Every family seems to have their own version of mapadubu. I use chicken breast but you could use pork or beef. If you're a vegetarian, you could use mushrooms instead of meat. This is my version of mapa tofu, I hope you enjoy it! If you make this recipe, upload a photo of your dish to my website: www.maangchi.com Ingredients: 1 package of tofu, chicken breast, green onions, green chili pepper, red chili pepper, dried red chili peppers, ground black pepper, carrot, onion, walnuts, garlic, ginger, vegetable oil, sesame oil, oyster sauce, and potato starch powder. Cooking time: 40-50 minutes Directions (makes 2-4 servings): 1. Take the tofu (14 oz: 400 grams) out of the package and rinse it in cold water. Pat dry with a kitchen towel or cotton cloth. 2. Cut it into ½ inch cubes and set aside. 3. Cut ½ pound (about 230 grams) of chicken breast into ½ inch cubes and set aside. 4. Cut ¾ cup's worth carrot (1 medium sized carrot) into ½ inch cubes and set aside. 5. Cut 1½ cups' worth of a large onion into chunks and set aside. 6. Cut 7 stalks of green onions into pieces ¼ inch long and set aside. 7. Chop 1 green chili pepper and 1 red chili pepper and set aside. 8. Mince 4 cloves of garlic and 1 ts worth ginger and set aside. 9 ...
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 ...
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 ...
Making kimchi
Full recipe here: www.maangchi.com How to Make kimchi and kaktugi (radish kimchi) Ingredients: 2 medium size napa cabbages and 2 Korean radishes, salt, sweet rice flour, sugar, water, 4-6 cups of hot pepper flakes, fish sauce, white onion, fresh garlic, ginger, green onions, Asian chives, fresh oysters (optional) How to handle cabbages and radish: 1. Cut the cabbages in half, and then slit each half through the core, but not through the rest of the leaves. 2. Soak each piece in cold water and sprinkle some salt (about ½ cup of salt per 1 medium size cabbage), and then set it aside for 2 hours. *tip: the stems should get more salt than the leaves 3. Skin 2 radishes and cut them into 1 inch cubes. Do this by cutting them into several disks, and then cutting horizontally, and then vertically. Put them in a big bowl and sprinkle them with ½ cup of salt. Then set these aside, too. 4. 2 hours later, turn the pieces of cabbage over so they get salted evenly. Turn the radishes as well. 5. Another 2 hours later, you will see the cabbage look softer than before, and it should have shrunk. *the total salting process will take 4 hours 6. Rinse the salted cabbage and radish with cold water 3 times. Making kimchi paste: Make porridge 1. Put ½ cup of sweet rice flour (you can replace with plain flour) and 3 cups of water into a skillet and mix them up. Then cook over medium-high heat, stirring constantly. 2. When you see some bubbles, pour 1/4 cup of sugar into the porridge and stir one ...
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 ...
Korean spicy stir-fried pork
www.maangchi.com Korean style spicy stir-fried pork. It's called doejibulgogi, doejigogi bokkeum, or jeyukbokkeum. The recipe is very easy and fast. Song: Jaurim's "I'm my fan" (팬이야) Ingredients (for 4 servings): 600 grams(1 ½ pound) of pork belly (or pork shoulder), hot pepper paste, onion, garlic, ginger, green onions, green chili pepper, hot pepper paste, hot pepper flakes, natural brown sugar, soy sauce, black ground pepper, sesame oil, roasted sesame seeds, and lettuce. Directions: 1. In a thick bottomed wok or pan, add these ingredients: o 1½ pounds (600 grams) of pork belly of bite size pieces about ¼ inch thick o 1 sliced medium onion, 3 chopped green onions o 4 cloves of minced garlic, ½ ts minced ginger o 1 chopped green chili pepper (optional) o 1/3 cup hot pepper paste o 2 tbs hot pepper flakes o 2 tbs natural brown sugar o 1 tbs soy sauce o ½ ts black ground pepper o 2 ts of sesame oil 2. Heat up the pan over high heat. 3. Mix and stir all ingredients with a wooden spoon, until the pork is cooked thoroughly. It'll take about 10 minutes and the onion will look translucent and mushy when it's done 4. Transfer it to a serving plate and serve with a bowl of rice, some lettuce, a few more side dishes (if you want), some soup, and kimchi.
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.
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 ...
Maangchi is NextUp!
www.maangchi.com ooh la la~~ I'm Maangchi! : ) I'm living in NYC. I have been posting authentic Korean recipes (sometimes fusion) on YouTube since 2007! I always think homemade food is the best. And if you make something delicious for your friends and family, it will make everybody happy! Enjoy this recipe! Ingredients (for 2-4 servings): Mung bean sprouts, salt, garlic, green onion, cucumber, sesame seeds, and sesame oil Directions: 1. Wash and drain 12 oz (340 grams: about 3½ cups' worth) of mung bean sprouts in cold water a couple of times until they're clean. Pick out any brownish rotten beans. 2. Put them in a pot and add ½ cup water and ¼ ts salt. 3. Cover the pot and bring to a boil over high heat for 5 mins. 4. Rinse in cold water, strain, and set aside. 5. Cut about 1 cup's worth of seedless cucumbers into matchsticks and put into a bowl. 6. Add ½ ts salt to the cucumbers. Mix and set aside for a few minutes. 7. Squeeze any excess water out of the cooked mung bean sprouts and put them into a mixing bowl. 8. Squeeze any excess water out of the cucumber strips and add them to the sprouts in the mixing bowl. 9. Add 1 clove of minced garlic, 1 chopped green onion, ½ ts salt, 1 ts sesame oil, and 1 ts sesame seeds to the mixing bowl. 10. Mix well by hand. 11. Transfer to a serving bowl and serve with rice.
Steamed pork buns
Full recipe: www.maangchi.com You can also read the story of Mrs. Bong, who taught me how to make this, and see photos of how fluffy they are! The music is "두근두근" by Louviet. Yield: 16 steamed pork buns (6-8 servings) Ingredients: For dough: All purpose flour, dry yeast, water, salt, sugar, and vegetable oil. For filling: Ground pork, soy sauce, sesame oil, sugar, black ground pepper, garlic, onion, zucchini, carrot, green onions (or Asian chives), and white mushrooms. See my site for pictures and descriptions of ingredients: www.maangchi.com Directions: Make the dough: 1. In a large bowl add 1 cup of warm water (under 40° Celsius, or 100° F), 2 ts dry yeast, ½ ts salt, 2 tbs vegetable oil, and 1 ts sugar. Mix well until the dry yeast is fully dissolved. 2. Add 3 cups of flour to the yeast water. Mix with a wooden spoon, then knead for 2-3 minutes. 3. Set aside in warm place until the dough doubles in size. *tip: watch the video to see how you can make your dough rise faster! 4. After the dough has risen, knead it again for 1 minute to remove any extra gas. Set it aside in warm place with the lid closed for 30 minutes. While we wait for this to rise, we can prepare the fillings: 1. In a large bowl, place: o 1 cup chopped onion o ½ cup chopped carrot o 1½ cup chopped zucchini o 1½ cup chopped green onions o 2 cups chopped white mushrooms 2. Sprinkle 1 ts salt over top and mix it up by hand. Set aside for 10-15 minutes. 3. Squeeze the excess water out. *tip: using ...
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 ...
Soybean sprouts bibimbap (kongnamulbap)
www.maangchi.com Ingredients (for 2-3 servings): Soybean sprouts (16 oz: 453 grams), rice, ground beef, egg, soy sauce, green onions, garlic, green chili pepper (optional), sesame seeds, sesame oil, onion, and honey (or sugar), and eggs. *tip: If you're a vegetarian, replace the beef with shiitake mushrooms. Soak 3-4 dried shiitake mushrooms in water until they become soft, then chop them up and season. Directions: Preparation and cooking time: 50 minutes to 1 hour. Let's start by making rice! Add 1 cup of short grain rice to a heavy bottomed pot. Rinse in cold water and drain. Scrub the wet rice by hand about for about 10 seconds. Rinse and drain. Scrub, rinse and drain 3-4 times, until the water becomes clear. Tilt the pot and pour out as much water as you can. The rice should still be wet. Add 1 cup of water to the rice, close the lid, and let it soak at least 30 minutes with the lid closed. Next, soybean sprouts! Take the soybean sprouts out of the package and put them in large bowl with water. Rinse and drain a couple of times to clean thoroughly. Pick out some brownish rotten beans. Drain and set aside. Season ground beef (or chopped shiitake mushrooms) Prepare about ½ cup ground beef (4 ounces: 113 grams) and put it in a bowl. Add 1 ts soy sauce, a pinch of ground black pepper, 1 ts sesame oil. Mix well with a spoon and set aside. Make sauce Combine all these ingredients in a bowl and mix well: 1/3 cup soy sauce, 2 cloves of minced garlic, 1 stalk of chopped green ...
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 ...
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.
Rice cake soup
How to make ddukguk. The full recipe is on my website: www.maangchi.com Ingredients: sliced rice cake, beef brisket, garlic, fish sauce, green onion, eggs, laver (dried sea plant),sesame oil, black ground pepper. Directions: 1. Boil 8 cups of water in a pot. 2. Soak 3 cups of sliced rice cake in cold water. 3. Chop 100 grams (about 1 cup-1.5 cup) of beef brisket into small pieces. 4. Prepare 3 eggs in 2 small bowls: In the first bowl, put 2 egg yolk; In the second bowl, put 2 egg white and 1 egg; Add a pinch of salt to each bowl and mix well. While you're waiting for the water to boil, you can make your garnishes, starting with gyeran noreunja jidan (thin egg yolk strips): 1. Heat up a non-stick pan. Let it get really hot. Add a few drops of vegetable oil, and wipe off the excess hot oil with a paper towel. 2. Turn the heat off. Pour the egg yolk mixture from "bowl 1″ above into the pan and spread it thinly. You want to make a thin yellow paper out of the egg by tilting the pan. 3. When it's cooked about 70%, turn it over and let it sit on the pan to cook the other side. 4. Slice it thinly and set it aside. Now let's make kimgaru (laver powder). This one is easy: 1. Roast a sheet of laver (kim) directly on the stove top. Both sides of the laver should be roasted so that it can be crushed easily. 2. Put the roasted laver into a plastic bag and crush it! Then set it aside. Good work! Now let's get back to the soup: 1. When the water boils, put in the beef. Boil over low ...
Gado-gado vegetable salad
www.maangchi.com Mariska has her own channel on YouTube! Visit her channel to learn delicious recipes! www.youtube.com This is a recipe for Indonesian Gado-gado from Mariska, filmed in Jakarta as part of my Gapshida project. There are all kinds of Korean food fans there! Enjoy! Ingredients (for 2 servings) 1 thinly sliced medium sized fresh cucumber, 2 fried tempeh (soybean patties), 2 pieces of fried tofu, and a hard boiled egg cut into 4 pieces. For blanched vegetables: 1 cup of string beans cut into 4 cm long pieces, 1 cup of shredded cabbage, 1 cup of mung bean sprouts, 2 small chayotes cut into wedges (2 cups' worth), 1 cup of water spinach ("ong choy"), 1 cup of Chinese spinach For the sauce: ground roasted peanuts, bird's eye chilis, dried shrimp paste (terasi), palm sugar, salt, tamarind, and water For garnish: fried shallots, shrimp crackers, emping (gnetum gnemon chips called "Melinjo" in Indonesian) Optional: 1 medium sized steamed potato cut into bite size pieces Directions 1. Blanch and strain Chinese spinach, water spinach, string beans, mung bean sprouts, cabbage and slice 1 cucumber. Make sauce using a mortar and pestle (cooking time: 20-30 minutes) 1. Grind these ingredients with a mortar and pestle until they're smooth: 1 ts salt, 2 ts dried shrimp paste, 3 red bird's eye chilis, and ¼ cup's worth of palm sugar. 2. Add 1 cup of finely ground roasted peanuts (or 1 cup of peanut butter) and grind it all some more until it's mixed well. If you use peanut ...
Maangchi's Korean Crispy Fried Chicken
Ok so I messed up, it was my fault, it was going well until I let the sugar syrup cool down at the end and well, you saw what happened, Suprising easy to make this exotic fried chicken ;p Maangchi really does explain the method with meticulous detail. I have to say I was sceptical about the recipe in the beginning but it all came out well! [better than I expected].
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!
Ddukbokki (hot and spicy rice cake)
"Dukbokki" (or dduk bok ki, tteokbokki, dduk bok kie, tteokbokki, dduk bok kie, dduk bok kee, dduk bok ki, tuck bok key, ddukbokki) is a popular snack in Korea. See the full recipe on my site: www.maangchi.com Ingredients for hot spicy ddukbokkie: Tube shaped rice cake for ddukbokkie (about 300 grams), hot pepper paste, sugar, water, dried anchovies, and green onions. See my website for photos and details of ingredients: www.maangchi.com Directions: 1. Separate the tubes of rice cake into individual pieces. 2. In a pan, pour 4 cups of water and add 7 large dried anchovies after removing their heads and intestines. Boil the water for 10 minutes over medium heat. 3. Remove the anchovies and add the rice cakes, 4-6 tbs of hotpepper paste, 1 tbs of sugar, and 1 tbs of hotpepper flakes (optional). Stir it constantly. 4. Cut 7 green onions into 5 cm long pieces, and add them to the pot. 5. Keep stirring until the sauce is thick and the rice cake is shiny. 6. Transfer it to a plate and serve! Ingredients for mild ddukbokkie: 1 package of rice cake, beef strips, soy sauce, sugar, garlic, onion, king oyster mushrooms, water Directions: 1. Saute 200 grams of beef strips with 2 tbs soy sauce, 1 tbs sugar, 2 cloves minced garlic, and 3 tbs of sliced onion. 2. Add 3-4 sliced king oyster mushrooms and 2 chopped green onions to "1″ and stir it. 3. Add 1 cup of water and put rice cake in it and keep folding until rice cake is soft. 4. Serve it on a plate and eat it when it is warm.
Maangchi NYC meetup June 2009
Video from my June meetup in New York City. More photos and a full report here: www.maangchi.com Thanks everyone for coming! I had a great time.
Cucumber kimchi (oisobagi kimchi) and radish soup with beef
Cucumber kimchi is made by turning a cucumber into a pocket and stuffing it with vegetables and kimchi paste. It's delicious, and goes well with radish soup. I'll show you how to make both of them for one perfect, well-balanced, low-calorie meal. Ingredients: 1. 6 cucumbers (10-12 kirby cucumbers) 2. carrot (shredded ¼ cup) 3. onion (¼ cup), green onions, Asian chives (2 cups) 4. garlic, fish sauce 5. hot pepper flakes, sugar. Directions: 1. Wash cucumbers and cut them in half crosswise . Make pockets out of cross slits, leaving about ½ inch on end and make 4 slits. (Don't cut them all the way through). 2. Put them in a big bowl 3. Sprinkle a half cup of salt onto the cucumber pieces, mix them carefully, and wait for 30 minutes 4. In a big bowl, place a quarter cup of fish sauce, a half cup of hot pepper flakes, 2 cloves of minced garlic and 1 tbs of sugar, and mix them with a spoon. 5. Chop Asian chives 1 inch (about 2 cm) in length (2 cups) and cut 3 green onions diagonally as the same size as the chives, shred some carrot (1/4 cup) , slice the onion (1/4 cup) thinly and place all this into the mixture of the seasoning paste. Mix it up with a spoon. 6. Wash the cucumbers and drain them. Stuff the seasoning paste into the slotted cucumber and put each cucumber into an airtight container. You can wear rubber gloves while stuffing, if you want to protect your hands. 7. Right after making it, you can eat it. But keep the leftover kimchii in the refrigerator. Radish soup ...
Maangchi meetup in LA, 2010
www.maangchi.com The music: Clazziquai's Fill this night. Maangchi's meetup in Buena Park, California on September 21, 2010.
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"!
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 ...
Sweet pancakes (hoddeok)
Full recipe: www.maangchi.com Music: 'Words' by Missing Persons How to make this popular Korean street food. Starring Reinier! Ingredients: Flour, water, dry yeast, salt, vegetable oil, sugar, brown sugar, walnuts, and cinnamon powder. Directions: Make hoddeok dough: 1. Place 1 cup of lukewarm water into a mixing bowl. 2. Add 2 tbs white sugar, 2 ts yeast, ½ ts salt, 1 tbs vegetable oil, and stir it well. 3. Add 2 cups of all purpose flour and mix it with a rice scoop, or by hand. 4. Let the dough rise. It should sit with the lid closed at room temperature for 1 hour. 5. After an hour the dough will rise to double its size. Knead it to remove the gas bubbles in the dough. 6. Let it rise for another 10-20 minutes. Make filling (for 8 hoddeok): 1. Mix ½ cup brown sugar, 1 ts cinnamon powder, and 2 tbs chopped walnuts in a bowl. *tip: you could use mozzarella cheese for stuffing. Invent your own fillings with your favorite ingredients! Let's make hoddeok! 1. Knead the dough again to remove the gas bubbles. 2. Place and spread about ½ cup flour on your cutting board. 3. Put the dough on your cutting board and knead it. Make it into a lump, and cut it into 8 equal-sized balls. 4. Take 1 dough ball, flatten it, put some filling in the center of the dough, and then seal it to make a ball. 5. Repeat this 8 times to make 8 stuffed balls. *tip: Use some flour from the cutting board to prevent your fingers from sticking to the dough 6. Heat up your non-stick pan over medium heat and ...
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 ...
meet up with maangchi in korea town, garden grove
Maangchi (www.maangchi.com) came by to Garden Grove to visit
Gapshida itinerary announced
www.maangchi.com Hi everybody! Thank you very much for all your great responses to my Maangchi Gapshida project! I'm going to meet up with my friends that I met through my YouTube videos and my website, and we're going to cook and film together! Some of them are great cooks of their local cuisine, so they want to share their mother's and grandmother's secret recipes with all of us through the videos. I've always been interested in learning how to make delicious home cooked food, so this will be a dream come true for me. All of the applicants love making Korean food but also love their own local food. All of us love to cook hearty food for our friends and family.When I read all the submitted applications, I realized that each one meant something special to me. I felt emotional when I read some of your stories, about how you found me and why you like Korean food, and why you'd like to have me over to cook together. There were so many awesome ideas and messages from different countries that I decided not to close the applications, and to make Maangchi Gapshida an ongoing thing. So this time I'm going to England, Denmark, the Netherlands, New Zealand, Australia, Indonesia, Singapore, Malaysia, and the Philippines. As I mentioned briefly in the video, I'm saving the North American applications for a later project. Check out the meetup information if you live in one of the countries where I am going. We're going to meet up everywhere I visit. I'm so busy getting ready for this ...
Spicy braised chicken (dakbokkeumtang)
www.maangchi.com This is my recipe for dakbokkeumtang, or spicy braised chicken, also called dakdoritang. Many people have requested this dish over the years. Ingredients (for 4 servings): Chicken wings, soy sauce, garlic, hot pepper flakes, hot pepper paste, sugar, onion, green onions, green chili pepper, and potatoes. Directions: Cooking time: 45 minutes to 1 hour 1. Cut 1 kg (about 2 pounds) of chicken wings or chicken thighs into bite sized pieces. Wash and drain. 2. Make seasoning paste by mixing ¼ cup soy sauce, ¼ cup of minced garlic, ¼ cup hot pepper paste, ¼ cup of hot pepper flakes, and 1 tbs of sugar. 3. Put the chicken and 2 or 3 medium sized onions (2 cups' worth) into the seasoning paste. Mix it with a spoon. 4. Add 2 cups of water to the pot and mix it up. 5. Bring to a boil over medium high heat for 20 minutes. 6. Meanwhile, peel 3-4 large potatoes (600 grams: 1.5 pound). Wash and drain them, then cut into large chunks 2 inch across. Set aside. 7. Chop 2 green chili peppers and 2 stalks of green onions into small pieces. Set aside. 8. 20 minutes later, add the potato chunks and chopped green chili peppers to the pot. Stir with a spoon, then let it cook with the lid closed for another 20 minutes. 9. Open the lid and cook another 3-5 minutes. Keep the lid open to boil away some broth and thicken. 10. Occasionally take some broth from the bottom of the pot and pour it over the top so everything gets some delicious broth. 11. Transfer it to a large serving ...
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~
Jjajangmyun .. Thanks Maangchi
This is a simple and delicious korean dish. I got the recipe from Maangchi's blog, love her channel. Ingredients are listed in the video...I tried doing a voice over but my mic sucks...will have to try to add audio a diff way. Enjoy
Endive mash and Dutch meatballs
The full recipe is here: www.maangchi.com Reinier has his own channel on YouTube! Visit his channel to learn delicious recipes! www.youtube.com I filmed this in Rotterdam with Reinier as part of my Gapshida project: www.maangchi.com Endive mash is eaten in the cold winter and usually served with meatballs. Enjoy the recipes! Raw endive mash Ingredients: Potatoes, endive cabbage, milk, mustard, butter, ground black pepper, salt, ground nutmeg, vinegar, bacon (or pork belly). Directions (for 4 servings): cooking time: 40 minutes 1. Cut 250 grams (about ½ pound) of bacon into small pieces and cook until crispy. Set aside. 2. Cut a whole bunch of endive (400-500 grams: 1 pound) into thin strips. Wash, drain, and set aside. 3. Boil water in a large pot for the potatoes. 4. Peel 1 kg (2.2 pounds) of potatoes. Clean them, cut into large chunks, and put them into boiling water until cooked. 5. Drain and mash the potatoes. Add ½ cup of milk little by little to make a smooth puree. 6. Add the bacon, 1 tbs mustard, 2 tbs butter, 1 ts ground nutmeg, 1 ts ground black pepper, and ¼ ts salt, and mix it well. 7. Add the shredded endive bit by bit to allow it to shrink a little as you go. 8. Add 1-2 ts vinegar and mix it well. Serve with gravy and a meatball. Dutch meatballs Ingredients: Ground beef and pork, mustard, ketjap manis, salt, ground black pepper, ground nutmeg, eggs, bread crumbs, butter Directions (for 4 servings): cooking time: 40 minutes 1. Mix these ingredients in a bowl ...
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 ...
Steamed shishito peppers: Kkwarigochujjim
www.maangchi.com Ingredients: Kkwarigochu (shishito peppers), flour, garlic, sesame oil, sesame seeds, green onions, dried anchovies, soy sauce, honey, and hot pepper flakes. Directions: Prepare 300 grams (about 10 ounce : 0.7 pound) of kkwarigochu and remove the stems from each pepper. Wash the peppers and strain them. Place the strained peppers in a large bowl and add 3 tbs flour (use 1 tbs flour for every 100 grams of kkwarigochu). Mix it up with your hands until the peppers are coated in flour. Put 1 cup of water in a steamer pot and boil it over high heat. After the water boils for a few minutes, put the peppers into the steamer and steam for 5 minutes over high heat. *tip: Don't overcook them, otherwise they'll turn out mushy Turn off the heat, take off the lid, and set aside. Put a pan on the stove over medium heat. Add 1 ts sesame oil and 2 cloves of minced garlic to the heated pan. Stir for a few seconds with a wooden spoon. Add 6 large dried anchovies with the heads and guts removed and stir for 10 seconds. Add ¼ cup water, 3 tbs soy sauce, and 1 ts honey (or sugar) and stir. Lower the heat and simmer the sauce for 1-2 minutes. Add 3 ts hot pepper flakes and mix it up with a wooden spoon. *tip: The amount of hot pepper flakes you use depends on your taste. Use 1 to 3 ts to make it spicy, or none at all for a non-spicy version Add the steamed peppers to the sauce and mix it up well with a wooden spoon. Mix for about 1 minute. Turn off the heat and add 2 chopped ...
Spicy radish and beef soup
www.maangchi.com This soup is another recipe which is very delicious and easy to make. When you boil this soup, the aroma is irresistible. : ) I filmed this video recipe with Mina when I visited Copenhagen, Denmark for my Gapshida project. www.maangchi.com We made a huge portion for our meetup party that night, and everybody who came to the party enjoyed the soup and asked for the recipe. Ingredients: Beef (brisket or skirt steak), white radish (or Korean radish or daikon), hot pepper flakes, fish sauce, sesame oil, garlic, green onions, ground black pepper, salt Directions (for 2 servings): cooking time: 1 hour 1. Cut 250 grams of radish (about 2 cups) into pieces 1 inch x 1 inch and ⅛ inch thick (2.5 cm x 2.5 cm and 0.3 cm thick). Put into a pot. 2. Cut 250 grams of beef brisket into bite sized chunks and put it into the pot. 3. Add 1 tbs hot pepper flakes, 2 tbs fish sauce, 1 tbs sesame oil, 1 ts salt, 2 cloves of minced garlic. Mix it well with a spoon. 4. Add 5 cups of water. Bring to a boil over high or medium hight heat with the lid closed for about 20 minutes. *tip: when the soup starts boiling (After 10-13 minutes), skim off any fat or foam that floats to the surface of the soup 5. Lower the heat over medium heat and cook for another 30 minutes. 6. Chop 3 stalks of green onions and add it to the soup. 7. 1 minute later, turn off the heat. The soup is done! Serve with rice.
Re: Cooking Bulgogi and Bulgogi Stew with Maangchi
Korea4me introduces herself to Mangchi and shows her the wonderful Korean food that she has made.
Chicken Congee a la Maangchi!
I made chicken congee, an asian style salad-dressing and watermelon for desert, just like Maangchi!
Rain, Gackt, Se7en, and Maangchi too!
I've been tagged, and I've delightfully accepted, so thanks, xRosesandThorns. You are so TAGGED! UnderCoverKinky JunkiJunkie Takarai123456 GakuHaix3 KEBokeh Rate, comment, and talk amongst yourselves! ***Photos and video are borrowed for entertainment purposes only. No selling or abuse of the content will occur. This is for the adoration and support of these wonderful artists.***
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