Maangchi

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Korean fried chicken recipe

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Duration: 7:15
Updated: 05 Nov 2012

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 ...

http://wn.com/Korean_fried_chicken_recipe

Green onion pancake

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Duration: 4:21
Updated: 04 Nov 2012

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 ...

http://wn.com/Green_onion_pancake

Making kimchi

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Duration: 9:06
Updated: 04 Nov 2012

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 ...

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Noodles with blackbean sauce (Jjajangmyeon)

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Duration: 8:59
Updated: 04 Nov 2012

www.maangchi.com Jjajangmyeon : 2-3 servings Noodles (or rice), pork belly, radish, potato, onion, zucchini, cooking oil, black bean paste, sugar, starch powder, sesame oil, cucumber Ingredients: Noodles for jjajangmyeon ½ pound pork belly, cut into ½ inch cubes (about 1 ½ cups) 1 cup of radish, cut into ½ inch cubes (about 1 cup) 1 cup of zucchini, cut into ½ inch cubes 1 large potato, peeled and cut into ½ inch cubes 1½ cups of onion chunks 3 Tablespoons of vegetable oil ¼ cup plus 1 Tablespoon of black bean paste 2 Tablespoons of potato starch powder, combined with ¼ cup water and 1 teaspoon of sugar in a small bowl, set aside 1 teaspoon of sesame oil ½ cup cucumber, cut into thin matchsticks for garnish water Directions for making jjajang sauce: Stir-fry the pork belly in a large, deep wok with 1 Tablespoon of vegetable oil for about 4-5 minutes, until golden brown and crispy. Pour out the excess pork fat. Add radish and stir fry for 1 minute. Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent. Clear a space in the center of the wok by pushing the ingredients to the edges. Add 2 Tablespoons of vegetable oil to the center of the wok, then add ¼ cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it. Then mix everything in the wok and keep stirring. Add 2 cups of water to the wok and let it cook with the lid closed for about 10 minutes. Open the lid and taste a sample of the radish ...

http://wn.com/Noodles_with_blackbean_sauce_Jjajangmyeon

Emergency kimchi

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Duration: 7:04
Updated: 04 Nov 2012

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.

http://wn.com/Emergency_kimchi

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Cooking bulgogi and bulgogi stew

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Duration: 10:10
Updated: 02 Nov 2012

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 ...

http://wn.com/Cooking_bulgogi_and_bulgogi_stew

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Jjajangmyun (noodles with black sauce)

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Duration: 9:46
Updated: 03 Nov 2012

Full recipe here: www.maangchi.com I remade this video, you can see the new version here: www.youtube.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 ...

http://wn.com/Jjajangmyun_noodles_with_black_sauce

Cubed radish kimchi (kkakdugi)

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Duration: 5:45
Updated: 04 Nov 2012

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 ...

http://wn.com/Cubed_radish_kimchi_kkakdugi

Korean spicy stir-fried pork

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Duration: 6:18
Updated: 04 Nov 2012

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.

http://wn.com/Korean_spicy_stir-fried_pork

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Maangchi's mapa tofu

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Duration: 6:26
Updated: 02 Nov 2012

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 ...

http://wn.com/Maangchi's_mapa_tofu

Ox bone soup (Seolleongtang)

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Duration: 10:16
Updated: 04 Nov 2012

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 ...

http://wn.com/Ox_bone_soup_Seolleongtang

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Kimchi pancakes (kimchijeon)

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Duration: 9:36
Updated: 03 Nov 2012

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 ...

http://wn.com/Kimchi_pancakes_kimchijeon

Maangchi and Her Rice Cake Soup Recipe

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Duration: 3:30
Updated: 30 Oct 2012

Popular food blogger, Maangchi tells us how to make rice cake soup, a Korean cuisine staple also known as ddukguk, and introduces us to essential Korean ingredients. She explains how she "shares her spirit through cooking" and the importance of making food for friends to stay connected. Not to mention, Maangchi couldn't be cuter. We all would love to share a meal with her! Maangchi mentions the stigma of Korean markets where some products that can look strange and foreign. What exotic cuisine have you wanted to explore? Subscribe for more Cultural Kitchen every Thursday: goo.gl Cultural Kitchen explores modern food and the chefs who make it, while showcasing the story that inspired the plate. Each week, you'll see innovative recipes and a bit of a cultural history lesson by the chefs themselves. Subscribe to see a new episode every Thursday! Check out Maangchi's rice cake soup recipe: www.maangchi.com

http://wn.com/Maangchi_and_Her_Rice_Cake_Soup_Recipe

Mungbean sprouts side dish (Sukjunamul): Maangchi is nextup!

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Duration: 3:32
Updated: 05 Nov 2012

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.

http://wn.com/Mungbean_sprouts_side_dish_Sukjunamul_Maangchi_is_nextup!

Soybean sprouts bibimbap (kongnamulbap)

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Duration: 8:22
Updated: 04 Nov 2012

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 ...

http://wn.com/Soybean_sprouts_bibimbap_kongnamulbap

How to make Korean hot pepper paste

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Duration: 5:19
Updated: 05 Nov 2012

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.

http://wn.com/How_to_make_Korean_hot_pepper_paste

Soy milk noodle soup ("kongguksu")

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Duration: 4:57
Updated: 04 Nov 2012

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 ...

http://wn.com/Soy_milk_noodle_soup_kongguksu

Korean radish water kimchi: Dongchimi

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Duration: 6:36
Updated: 02 Nov 2012

www.maangchi.com Learn how to read, write, and pronounce "dongchimi"? : www.youtube.com

http://wn.com/Korean_radish_water_kimchi_Dongchimi

Egg side dishes

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Duration: 6:32
Updated: 04 Nov 2012

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.

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Kimchi stew (kimchi chigae) and a bean sprout side dish

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Duration: 9:33
Updated: 04 Nov 2012

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 ...

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Bibimbap

Order: Reorder
Duration: 9:39
Updated: 05 Nov 2012

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 ...

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Maangchi's lucky 7

Order: Reorder
Duration: 2:10
Updated: 27 Oct 2012

www.maangchi.com I'm choosing 7 commenters on my website who will receive my autographed cookbook.

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Tteokbokki (Korean spicy rice cake)

Order: Reorder
Duration: 4:42
Updated: 04 Nov 2012

Tteokbokki or ddeokbokki 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.

http://wn.com/Tteokbokki_Korean_spicy_rice_cake

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