Cathlyn ends this last episode of Cathlyn's Korean Kitchen Season I with the most popular staple food of Koreans, Kimchi, namely Baechu kimchi (napa cabbage) and OE Sobaegi (pickled cucumber kimchi) She not only teaches Christina her secret kiimchi recipe handed down to her for generations, but also about the history and culture of Kimchi.

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Marja Vongerichten invites the Daily News in to her kitchen to discuss her new show 'The Kimchi Chronicles' which airs on PBS and its accompanying book, The Kimchi Chronicles: Korean Cooking for an American Kitchen.

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In this episode, Cathlyn introduces another very popular and delicious Korean dish called Bibim Bap which is rice prepared with sauteed vegegables, beef and Korean hot sauce. This dish can be prepared and served in a clay pot or regular bowl. It can make a great vegetarian dish without the beef!

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In this new season of Cathlyn's Korean cooking show, Cathlyn introduces a healthy and delicious fusion recipe called Bulgogi Kimchi Rice Wrap and one of a kind kimchi salsa! The entire episode was aired on tvK24 on November 11, 2009.

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Long a favorite of in-the-know foodies, Korean cuisine is poised to become the next big food trend, with dishes like bibimbap and kimchi popping up on menus nationwide. In a new PBS series that will begin airing in May 2011, Marja Vongerichten and three-star Michelin chef Jean-Georges Vongerichten will give viewers an insider's look at Korea as they travel the country and experience its authentic flavors and cultural traditions. As the show's companion cookbook, The Kimchi Chronicles will include a recipe for every dish featured, explaining how they can be easily duplicated in an American kitchen. Chef Vongerichten will also offer original dishes with a lighter, modern flair, showing how the flavors of the Korean table can be readily integrated into any meal. For lovers of Korean food, those eager to experiment in search of an accessible introduction to this intriguing cuisine, and readers who just want a little taste of culinary and cultural exploration outside the Western Hemisphere, The Kimchi Chronicles is sure to provide plenty of inspiration, information, and entertainment. Video narrated by Hugh Jackman

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A new cable TV cooking show featuring Cathlyn's Korean recipes and culture: Bulgogi and Kalbi Recipe

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For this Episode's special guest, Cathlyn invites her friend Christina who's an actress and model who has never cooked Asian food and learns how to make and roll Kim Bap. Kim Bap is the korean verison of Sushi Roll. Instead of using raw fish, Korean it is made with rice, cooked ham or beef and sauteed vegetables. This recipe is very nutritious, healthy and easy to make and is enjoyed by both kids and adults in Korea both at home, at work and for picnics outdoors!

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in this episode, Cathlyn invites Christina, Nina and Vanessa over for Spicy and Spooky Night and make Dak Dori Tang for them. This easy to make, delicious sweet and spicy chicken stew is made with potatoes, carrots, onion and kochujang sauce

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A simple, delicious and easy to make korean snack dish called Dduk Bokki, made with rice cake, fish cake slices, ground beef, onion and kochujang sauce! This is one of the most famous and popular snack foods enjoyed by kids and adults in Korea. To download recipes, visit www.cathlynskitchen.tv

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KoreanClass101.com Learn Korean with KoreanClass101.com! Here at KoreanClass101.com, weve discovered the easiest way for you to learn Korean vocabulary words. Put us to the test with this video tutorial designed to teach you about something that you cant live without. In this Korean video tutorial, youll learn the words for kitchen items. Theyre presented so that youre sure to learn: hear a native speaker repeat the word three times, fast, slow, then fast. The video also shows the Korean characters for each item, and theres a fun self-test at the end to see just how much you learned. KoreanClass101.com

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In this episode Cathlyn introduces a special Chinese Korean Recipe called Jajang Myeon, a request made by one of her viewers, Ana!

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Healthy, delicious and easy to make seafood salad with kochujang, balsamic vinegrette dressing

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Mee-Yuk- Seaweed draws an extraordinary wealth of mineral elements from the sea that can account for up to 36% of its dry mass. Seaweed is very low in fat and high in calcium, iron, vitamins, minerals and fiber. It has been researched that Koreans consume the most seaweed per person average of 7.5grams per day. Seaweed soup is typically boiled in beef or pork bones with sliced meat and traditionally served on birthdays. In this episode, Cathlyn invites Linda Dance Orme who's a fitness instructor and personal trainer to explore the facts and culture as well as her traditional recipe of seaweed soup.

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In this second episode of Cathlyn's Korean Kitchen, Cathlyn introduces a very popular Korean appetizer dish called Jab Chae, made with vermicelli noodles, pan fried vegetables and beef, mixed with soy sauce and sesame oil. Guest appearance by Merl Kellog, distributor of Sunrider International, world's largest provider of herbal foods. Visit www.cathlynskoreankitchen.tv for recipes

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Main Ingredients • 3 Oz Spaghetti (4 Cups Water + ½ tsp Salt) • 15 Medium Pre-cooked Shrimp (3 oz) • 1½ Tbsp Garlic • 1½ Tbsp Salted Butter • ½ Tbsp Olive Oil • ⅛ tsp Salt • 2 Pinches Black Pepper • Some Parsley (Garnish) Yield: 1 Serving Special Music "aeriskitchen" by "Seok-woo Yoon"

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www.crazykoreancooking.com No one can resist Korean BBQ. Now, how about I teach you how to make it? This is a very simple way to make it but I guarantee it will taste great.

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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!

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In this episode, Cathlyn invites her Chinese and vietnamese friends and share her delicious fusion mandu dumplings and sticky rice Yakshik recipes in celebration ofo the Lunar New Year!

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

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

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"Star Kitchen with U-KISS" Video PlayList - ow.ly Three members of U-Kiss, Kevin, AJ and Eli challenge to make Korean Food. Chef Seri will be their cooking mentor to help! From Kimchi to Bulgogi, we will be cooking delicious mouth watering Korean cuisine with U-Kiss. First to be realesed in KBS World Youtube in world-wide! Seri's Star Kitchen with U-Kiss.

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Visit www.crazykoreancooking.com Had to republish this one because of copyright issues. :(

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"Star Kitchen with U-KISS" Video PlayList - ow.ly Three members of U-Kiss, Kevin, AJ and Eli challenge to make Korean Food. Chef Seri will be their cooking mentor to help! From Kimchi to Bulgogi, we will be cooking delicious mouth watering Korean cuisine with U-Kiss. First to be realesed in KBS World Youtube in world-wide! Seri's Star Kitchen with U-Kiss.

U-Kiss Kevin AJ Eli 유키스 K-Pop Korean cooking Kpop starkitchen

Full recipe: www.maangchi.com In this video, I am going to show you how to make "jeon". Jeon is korean traditional food breaded with flour and eggs. There are many kinds of jeon, but this one is made with cod. Ingredients: Cod filets (400 grams), flour, olive oil, garlic, salt, ground black pepper, eggs, a red chili pepper, soy sauce, vinegar Directions: 1. You can use fresh or frozen cod. If it's frozen, thaw it out in the refrigerator. 2. Rinse the filets in cold water and gently dry them using a paper towel or cotton cloth 3. Slice it thinly and put it in a bowl. 4. Sprinkle 1 ts of salt, 2 cloves of minced garlic, and 1 pinch of black pepper into the bowl of cod slices and gently mix it up by hand. 5. Pour 1 cup of flour into the bowl with the cod, and mix it quickly with your hand so that the cod is lightly breaded. 6. Beat 2 eggs in a small bowl and add a pinch of salt. 7. Add 1 chopped green onion and red chili pepper into the beaten eggs. 8. Heat a pan on the stove over medium high heat. 9. Add 1 tbs of olive oil or vegetable oil to the pan. 10. Piece by piece, dip your breaded cod into the beaten eggs, and then place the pieces onto the heated pan. 11. Lower the heat to medium and cook it. 12. Turn it over using a spatula or spoon. 13. Add more oil if needed. 14. On a big plate, place green lettuce on the bottom and place the cooked fish on it. Now it's "jeon"! 15. Serve it with a dipping sauce of 2 tbs of soy sauce and 1 or 2 tbs of vinegar.

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Hot and crispy Korean style chicken strips in a sweet and spicy gochujang hot sauce. I first sampled this delicious Korean take on fried chicken at a street festival this past summer. I knew at some point in time, I had to try to make it at home. That time is now. Let cook! Sauce for chicken: - 1/4 C gochujang - 1T sesame oil - 1T soy sauce - 1T honey - a pinch salt - hot water (add a few drops at a time to achieve desired consistency) - sesame seeds to finish "Marathon Man" by Jason Shaw (audionautix.com

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www.maangchi.com Ingredients: 2 dried persimmons, stalks removed (replace with dried apricots if not available) 6 roasted walnut halves Directions: Slice open the persimmons by slitting the sides. Make sure not to cut them all the way through. Open them up and remove the seeds. Flatten them out and trim the edges to make rectangular strips. Put them side by side with sticky part up. Add 3 halved walnuts lengthwise, with the wrinkly part down. Add 3 more halved walnuts to fit on the first like lids. Roll up the persimmon. Cover with plastic wrap and press it together. Keep in the freezer Serve with tea and slice the wraps into ⅓ inch thick pieces. Salgussam (Walnuts wrapped in dried apricots) Make 3-4 strips of apricot. Put them side by side on your cutting board with sticky part up. Add walnuts and roll them up the same way you would do for gotgamssam.

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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.

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Korean Movie (2008) starring Shin Min Ah, Joo Ji Hoon, and Kim Tae Woo. I do not own or claim rights to this movie. Originally uploaded here: www.dailymotion.com

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I hope you like this korean food recipe video. If you have any request please send me an email to norma_kitchen@yahoo.com

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"Star Kitchen with U-KISS" Video PlayList - ow.ly Three members of U-Kiss, Kevin, AJ and Eli challenge to make Korean Food. Chef Seri will be their cooking mentor to help! From Kimchi to Bulgogi, we will be cooking delicious mouth watering Korean cuisine with U-Kiss. First to be realesed in KBS World Youtube in world-wide! Seri's Star Kitchen with U-Kiss.

U-Kiss Kevin AJ Eli 유키스 K-Pop Korean cooking Kpop starkitchen

my entry for 2011 YouTube nextup

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Click Here to Watch the Part 2 - youtu.be Three members of U-Kiss, Kevin, AJ and Eli challenge to make Korean Food. Chef Seri will be their cooking mentor to help! From Kimchi to Bulgogi, we will be cooking delicious mouth watering Korean cuisine with U-Kiss. First to be realesed in KBS World Youtube in world-wide! Seri's Star Kitchen with U-Kiss. "Star Kitchen with U-KISS" Video PlayList - ow.ly

U-Kiss Kevin AJ Eli 유키스 K-Pop Korean cooking Kpop starkitchen

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 <b>...</b>

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"Star Kitchen with U-KISS" Video PlayList - ow.ly Three members of U-Kiss, Kevin, AJ and Eli challenge to make Korean Food. Chef Seri will be their cooking mentor to help! From Kimchi to Bulgogi, we will be cooking delicious mouth watering Korean cuisine with U-Kiss. First to be realesed in KBS World Youtube in world-wide! Seri's Star Kitchen with U-Kiss.

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Cathlyn Choi on Real Talk, aired nationally on Arirang TV on 9/24/2011. Hosted and produced at her house

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"Star Kitchen with U-KISS" Video PlayList - ow.ly Three members of U-Kiss, Kevin, AJ and Eli challenge to make Korean Food. Chef Seri will be their cooking mentor to help! From Kimchi to Bulgogi, we will be cooking delicious mouth watering Korean cuisine with U-Kiss. First to be realesed in KBS World Youtube in world-wide! Seri's Star Kitchen with U-Kiss.

U-Kiss Kevin AJ Eli 유키스 K-Pop Korean cooking Kpop starkitchen

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.

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Click Here to Watch the Part 1 - youtu.be Three members of U-Kiss, Kevin, AJ and Eli challenge to make Korean Food. Chef Seri will be their cooking mentor to help! From Kimchi to Bulgogi, we will be cooking delicious mouth watering Korean cuisine with U-Kiss. First to be realesed in KBS World Youtube in world-wide! Seri's Star Kitchen with U-Kiss. "Star Kitchen with U-KISS" Video PlayList - ow.ly

U-Kiss Kevin AJ Eli 유키스 K-Pop Korean cooking Kpop starkitchen

This lesson will teach you the fundamental foods that are needed to be known when dealing with Koreans. They eat apples, oranges, cherries, carrots, etc... Make sure you study hard and learn proper pronunciation from a native Korean. These words will aide you greatly.

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Jack does international dish #5. It's a Korean marinade. Here is the recipe: Step one: Place in mixing bowl and whisk thoroughly to dissolve sugar: 1 cup sugar (brown preferred, but white will do) 1 cup soy sauce 3 cups water (warm works best) 2 tablespoons sesame oil Step two: Add and stir in: 1/2 large onion, sliced from top to bottom, (stem to root) then sliced into about 1/4" half rings, and sectioned (whatever kind of onion is handy, I typically use sweet) 1 bunch scallions ("green onions," sliced into about 2" pieces, including both the green and the white parts.) 2 tablespoons minced garlic (or even more, if you like garlic like I do. Freshly minced is best, but you can use the stuff in a jar if you really must) 1/2 tablespoon of whole black peppercorns, ground. (I suppose you could use the pre-ground stuff, but why?). 2 tablespoons sesame seeds (optional) 1 tablespoon of Sriracha ("Rooster Sauce," also optional*) Step three:Place meat in marinade, and place in refrigerator for at least 24 hours. The longer the better, though. (within reason) I typically marinate mine for 72 hours, to give it plenty of time to penetrate the meat. (anything less and you are cheating yourself of flavor) Step four: Take out, shake off, and cook to desired doneness by your preferred method

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Here's how to make the Korean rice dessert drink sikhye. The full recipe is on my website: www.maangchi.com Ingredients: A package of barley malt powder, 2 cups of rice, 2 cups of sugar (adjust to your taste), 24-30 cups of water, and pine nuts Directions: 1. Put 1 package of barley malted powder (1 pound) in a large basin and mix it with 24-30 cups of water. Let it sit for 2 hours until all the dregs are sunk to the bottom of the basin. 2. Make rice and set it aside. How to make rice using a pot: Wash 2 cups of short grain rice. Drain and put in a pot with thick bottom. Pour 1.5 cups of water into the pot. Soak it for an hour and close the lid. Bring the pot to a boil over medium heat for 10 minutes. Open the lid and turn the rice over with a rice scoop or spoon. Simmer it over low heat for another 10 minutes! You will have nice fluffy rice! 3. When the mixed liquid of barley malt powder and water is completely separated (it takes about 1.5 hours-2 hours), pour the clear liquid from the top into your rice cooker. *tip: if you have leftover clear liquid, save it and keep it in the refrigerator. We are going to use it later. 4. Add 1 cup of sugar and the cooked rice. 5. Stir it and set the rice cooker's function to "warm" for 4- 5 hours. Be sure not to set it "cook." The reason for setting it to "warm" is to ferment the rice so that the cornstarch from the rice converts to sugar. If you boil it, the fermenting process will stop. 6. Throw out the sediments sunk on the <b>...</b>

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I'm posting 2 versions of this recipe video, an English version and a Korean version! Full recipe on my website: www.maangchi.com Korean version of this video: www.youtube.com 녹차 찹쌀떡: www.youtube.com Ingredients For sweet red bean filling: red beans, sugar, salt, rice syrup, vanilla extract For rice cake: sweet rice flour, sugar, salt, red food coloring, starch powder. Directions (Cooking time: 2 hours) Make sweet red bean filling: 1. Wash and drain 1 cup of dried red beans (azuki beans) and place them in a thick bottomed pot. 2. Add 3 cups of water and bring to a boil over medium high heat for 10 minutes with the lid closed. 3. Lower the heat and simmer for about 1½ hours. If the beans haven't softened after 1½ hours, add more water and cook over low heat until they are soft and can be well mashed. 4. Mash the beans with a wooden spoon (or food processor) until smooth. 5. Put the beans back into the pot and add ¾ cup brown sugar, ¼ ts salt, 1 ts vanilla extract, and 2-3 tbs rice or corn syrup. 6. Stir with a wooden spoon over low heat until the sugar is dissolved and the paste looks a little shiny. 7. Divide the paste into 2 even halves. Keep one half of the paste in the fridge or freezer for future use. 8. Divide the remaining paste into 8 equal pieces and roll each piece into a ball. Set them aside. Make rice cake with a microwave oven 1. Place 1 cup of sweet rice flour (Mochiko powder), ¼ ts salt, 1 tbs sugar in a microwave-safe bowl. 2. In a bowl add a drop of <b>...</b>

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How to make real LA style Korean BBQ. Recipe is posted on my website! www.maangchi.com Ingredients (for 4-6 servings): 3.5 LB (1.5 kg) of LA style beef short ribs, soy sauce, water, honey, garlic, onion, ginger, pear,sesame oil, sesame seeds, black ground pepper, soybean paste, hot pepper paste, green onions, lettuce, perilla leaves, green chili pepper, cucumber, and carrot. See photos and descriptions of ingredients on my website: www.maangchi.com Directions: 1. Trim excess fat from the short ribs and rinse a couple times in cold water. 2. Soak the ribs in cold water for 10-20 minutes to remove the blood. Make marinade: 1. In a large bowl, add 1/3 cup soy sauce, 1/3 cup water or cooking wine, and ¼ cup honey (or 1/3 cup brown sugar). 2. Blend 1 Korean pear (about 2 cups' worth), 8 cloves of garlic, 1 medium onion, and 1 ts of chopped ginger until it turns into a white creamy liquid. 3. Add it to your soy sauce base and add 2 tbs sesame oil. *tip: If you can't find a Korean pear, use 2 ripe bosc pears. I sometimes use bosc pears and they work well. 4. Rinse the short ribs in fresh cold water a couple more times to remove any remaining bone fragments. Drain the water. 5. Add the ribs to the marinade and mix it well, by hand. 6. Keep it in the refrigerator for at least an hour. Overnight is better, but an hour is ok if you are short of time. Make dipping sauce: 1. Mix these 2 tbs soy bean paste, 1 tbs of hot pepper paste, 1 stalk of chopped green onion, 1 clove of minced <b>...</b>

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Making Dukbokki with ramen noodles! Check out my blog 'Food La La' for more details and pictures: www.honolulupulse.com Follow me on Twitter: @lalalinzy

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My blog : aeriskitchen.com Sponsored by Sempio: www.sempio.com JetPens: www.jetpens.com Thank you. Special Music "개미의 춤" by "박세준" Thank you !!!

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