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 <b>...</b>

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***** [For EVERY Participant who joined the DELICIOUS SEOUL STORY Event] We prepared some small gifts to thank your participation, please message us to contact & send you the gift ***** ***** Winners announcement is released (November 4th, 2011) - Check out the five winning teams' video on bit.ly ***** Upload your own Korean cooking video on YouTube, and get a chance to win a Delicious SEOUL Story trip with Asiana Airlines! Create a short video, in which you make your favorite Korean dish. The recipe can be a traditional Korean or a Korean-Western fusion dish. Contestants with the best five videos will win a "Delicious Seoul Story" trip to Seoul. On the four day culinary trip, the five winning teams will be treated with a Korean cuisine cooking experience with Korean cuisine masters, a Kimchi making experience, and round trip tickets to Seoul with accommodation! Contest Period: Submissions must be entered between October 1st, 2011, 12:00 am and October 31st, 2011 4:00 pm, Korean Standard Time (KST) Eligibility: Only non-Korean citizens residing outside of South Korea can enter. - How to participate 1. Choose a Korean cuisine you would like to make. See Korea's top 20 dishes welcome.visitseoul.net 2. Create a short video in which you make a Korean dish and upload it on YouTube. *The title of your video must include "Delicious SEOUL Story". **The description of your video must include an introduction of yourself (name and nationality), the details of the recipe and a <b>...</b>

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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 <b>...</b>

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I decided to enter this "UCC Video Contest: "My Korean Food Recipe". So I had to remake some parts of my heart shape fried egg video that I posted about 3 weeks ago. Please support me in this contest. :DI need your view for this video. hehe (They will count the views until April 30 and announce the winners. )Thank you very much. See you soon again with a new recipe. If you are also interested in entering this contest, visit experience.koreabrand.net The due date is March 31, so hurry up ~~~ :D

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A delicious vegan/vegetarian recipe. Aired on Supreme Master Television on April 23 2007.

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Korean Katsu. That's our fusion recipe of the day with this beautiful Donkkaseu. Panko breaded pork cutlet, stuffed with kimchi and cheese and cooked with a delicious dashi based broth with seasoned egg on top. Served on fresh steamed rice and you have yourself a flavor-fest! Thanks to Qiranger for stopping by. www.youtube.com Music by Josh Woodward, used with permission

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Cathlyn reveals her secret recipe to making one of the most popular korean soup recipes, Soon Doobu Cchiggae....

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How to cook Korean Seafood Pancakes; learn this and more in this free online cooking video taught by an expert Korean cuisine chef and nutrition expert. Expert: Eunyoung Kim Bio: South Korean native Eunyoung Kim has a degree in Food Science and Nutrition from Pusan National University. Filmmaker: Kyle Hodge

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Korean recipe teaching you how to create delicious Kimbap. It's the most popular picnic food in Korea. For the recipe: www,kfoodaddict.com

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We can't find most of Maangchi's ingredient in my small Northern Ontario Canadian town, but I LOVE watching her cook her Korean recipes. This is a recipe that I had all the ingredients for and Max loved them. :) This link has the actual video where Maangchi makes the hoddeok: www.youtube.com I didn't take any "end shot" photos of this recipe for some reason :) Yes, I know I'm not saying Hoddeok properly.

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Spicy korean chicken stew made with chicken breast, potato, onion, green onion, garlic, ginger, soy sauce, jalapeno pepper, and sesame oil. This should be good for person who likes less fat in their stew.

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Recipe for kalbi tacos with Korean BBQ sauce and slaw. This will yield 12-15 tacos if using normal sized corn tortillas. With mini corn tortillas (like I used in the video), it would yield about twice as many. This should easily serve 4, especially if there is at least one side dish. Kalbi: 2 lbs. flanken ribs 1 kiwi 3/4 cup soy sauce 2 tbsp sugar 2 tbsp honey 2 tbsp sesame oil 5 cloves garlic, chopped 5 green onions, green part only 1 tbsp toasted sesame seeds BBQ sauce: 3 tbsp sugar 2 tbsp gochujang 2 tbsp soy sauce 2 tsp sesame oil 1 tsp rice vinegar Slaw: 2 cups Napa cabbage 3 cups romaine lettuce 1-1/2 tbsp soy sauce 1/2 tbsp rice vinegar 1 clove garlic, chopped 2 serrano peppers, seeded and chopped 2 tsp minced ginger 1/4 cup cilantro 5 green onions (white parts only) 2 tbsp toasted sesame seeds

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www.maangchi.com Ingredients: Kabocha pumkin (1½ kilograms, or about 3 pounds), sweet rice, black sweet rice, salt, jujubes, pine nuts,raisins, canned chestnuts, soy sauce, vinegar, green onion, and red chili pepper. Directions: Let's make the rice first! 1. Place 1 cup of sweet rice and 2 tbs of black sweet rice in a small pot. 2. Add some water to the rice and scrub it by hand a couple of times. Rinse, and then drain the water. Repeat until the rice is clean and the drained water is mostly clear. 3. Add 1 cup of water and a pinch of salt to the rice and close the lid. Set aside to soak for at least 30 minutes. 4. After soaking, bring to a boil over medium high heat for about 5-6 minutes. 5. Open the lid and simmer over low heat with the lid closed for 10 minutes. 6. Add 1/3 cup of green peas to the hot rice and mix it up. Set aside. Prepare the kabocha: 1. Cut off the top to make the lid just like a jack o' lantern. 2. Scoop out the insides and set aside. 3. Remove the pits from 8 dried jujubes. Measure 2 tbs raisins, 2 tbs pine nuts with the tips removed, and ½ cup canned chestnuts, and set aside. 4. Place the jujubes on the bottom of the kabocha and add the cooked rice, the raisins, and the pine nuts, in that order. 5. Add more rice on top to fill it out. 6. Open a can of chestnuts and place them over top of the rice. 7. Put the lid back on the danhobak and steam or boil for 30-40 minutes until it's cooked thoroughly. Wrap it in cheesecloth beforehand so you can <b>...</b>

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Love the cooking segments on the show? Imagine yourself as an aspiring food star? You're in luck because Kimchi Chronicles is launching a video contest this month with exciting giveaways. It's simple: Subscribe to the Kimchi Chronicles Youtube channel, and post a video response of yourself cooking one of Marja's recipes (or your own inspired version) from the Kimchi Chronicles cookbook. The video should be under 5 minutes, and the segment should feature the cookbook if possible. The contest runs from Wednesday, October 19 through Saturday, December 31, so be sure to upload your video within this time frame. Please also leave your email along with your video. At stake are exciting prizes from our contest partners, CJ Foods, Hmart.com, and Dramafever, and Rasa Malaysia. See our website at www.kimchichronicles.tv for more information about the contest, the official rules, and a complete list of prizes! In terms of how to post a video response, here's how: 1. Subscribe to the Kimchi Chronicles Youtube page. 2. Under comments, click the white box that reads 'Respond to the video.' 3. Upon clicking that, on the right hand side, there's a linked option that says 'Create a video response.' 4. You will then be directed to another page, where you have several options. You can record a new video, or upload any of the videos from your personal channel, or computer hard drive.

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www.maangchi.com Steamed egg cooked in an earthenware bowl is called ttukbaegi gyeranjjim because ttukbaegi means "earthenware bowl" in English and gyeranjjim means "steamed egg mixture." The good thing about this dish is that you can serve it like stew or soup, it's delicious either way. I posted my gyeranjjim recipe a few years ago but I used my microwave oven instead a stove. Enjoy fluffy hot ttukbaegi gyeranjjim! Directions: 1. Add 1½ cups of chicken broth to a 3 cup earthenware bowl. Boil over medium high heat. 2. Add 3 cracked eggs and 1 egg yolk to a bowl. 3. Add 1 ts fish sauce and 2 tbs chopped green onion to the eggs. Beat well. 4. When the chicken broth starts boiling, lower the heat to a simmer. 5. Add the egg mixture to the simmering broth and stir it well with a fork well for 10 seconds. 6. Close the lid and simmer another 4-5 minutes until the egg mixture sizzles and has a texture like soft tofu. 7. Open the lid and turn off the heat. Drizzle 2 ts sesame oil and sprinkle 1 tbs chopped green onion over top. Serve hot as a side dish with rice.

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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 <b>...</b>

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www.maangchi.com "godeungeo jorim," which is braised mackerel and radish in soy sauce based broth. Along with grilled mackerel, this is the most popular way of cooking mackerel in Korean cuisine. For 4 servings Cooking time: 50-60 minutes Ingredients: Mackerel, soy sauce, sugar, hot pepper flakes, garlic, ginger, white radish (or daikon), onion, green onions, green and red chili peppers. Directions: Prepare 2 medium sized fresh or frozen mackerel (750 grams, or 1.7 pounds). Thaw them out if frozen. Cut off the fins and heads. Make a slit from the top to the vent and clean the guts. Cut the fish across into 2 inch pieces, rinse in cold water, drain, and set aside Prepare your vegetables: Peel a large, heavy Korean radish. Cut 1 kilogram (2.2 pounds) worth of radish into pieces 2 inch wide, 2 ½ inch long, and 1 inch thick. Add the radish pieces to a large thick bottomed pot with. Spread them out evenly, by hand. 1 large onion or 2 medium sized onions (about 400 grams', or 2 cups' worth), cut into ¼ inch thick slices and place over the radish. Cut 3 stalks of green onions into pieces 1 inch long, and chop 2 green chili peppers and 1 red chili pepper. Set aside Let's make godeungeo jorim: Place the mackerel on top of the pieces of radish. Make seasoning sauce in a bowl by mixing ½ cup soy sauce, ¼ cup hot pepper flakes, 2 tbs sugar, ⅓ cup garlic cloves minced (12 cloves), and 1 tbs of minced ginger. Pour the seasoning sauce over the fish. Pour in 1 cup of water along the <b>...</b>

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In this video, I'll show you how to make Korean dumplings or Mandu. This is the first time I used chicken breasts instead of pork/beef, and it was a huge success with my family. I like the chicken better because it's healthier and tastes really good. Noodles, chives, sesame leaves are optional items. If you can't find it at your local grocery store, that's fine. It tastes fine without it too. I've made this video longer than usual because it's my daughters' favorite dish and I want them to have detailed tutorial on making it. If you have any questions about this mandu recipe or have any request for another Korean dish, post them here and I'll answer them.

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How to cook vegetable for Korean Spicy Chicken Stew; learn this and more in this free online cooking video taught by an expert Korean cuisine chef and nutrition expert. Expert: Eunyoung Kim Bio: South Korean native Eunyoung Kim has a degree in Food Science and Nutrition from Pusan National University. Filmmaker: Kyle Hodge

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This is part 2 of making Mandu / mandoo. This is the first time I used chicken breasts instead of pork/beef, and it was a huge success with my family. I like the chicken better because it's healthier and tastes really good. There's different way to cook mandu / mandoo and this video will show you frying mandu. You can steam mandu on top of cabbage and eat it with the sauce or you can make mandu soup. You can freeze mandu in freezer bags for several months and eat them whenever you want...if they make it that long ;) If you have any questions about this mandu recipe or have any request for another Korean dish, post them here and I'll answer them. Happy cooking everyone! ^^

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Learn how to make the original Korean Kim Chi recipe called Bae Chu Kim Chi. It is the base from which all Kim Chi comes from and is delicious! Please visit my blog @ www.richardblainesezcooking.com www.richardblainesezcooking.com

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www.maangchi.com Dakjjim is braised chicken with vegetables. Dak (닭) is chicken and jjim (찜) is a cooking term for "braise" or "steam." So dakjjim is also called jjimdak. There are a few different versions of jjimdak in Korean cuisine, depending on the region it comes from and the ingredients used. The popular Andong jjimdak is a special dish from the city of Andong. This dakjjim recipe that I'm introducing to you to today is Andong style, which so many people have requested. I'll post a hot and spicy dakjjim (called dakbokkeumtang or dakdoritang) recipe someday in the future. Ingredients for 4 servings: Chicken thighs, starch noodles, soy sauce, oyster sauce, rice syrup (or corn syrup), dark brown sugar, vegetable oil, dried red peppers, potatoes, garlic, cucumber, green onions, carrot, white mushrooms, onion, green chili peppers, red chili peppers, ground black pepper, sesame oil, and sesame seeds. Total preparation time: 50 mins to 1 hour. Directions: Prepare chicken and noodles: Trim the excess fat from 3 pounds of chicken thighs (or breasts or wings) and cut them into bite-sized pieces (1 inch x 2 ½ inches). Rinse the chicken in cold water and soak it for a few minutes. Drain and set aside. Soak 100 grams (3.5 ounces) of starch noodles in cold water. Make sauce: Combine ¼ cup soy sauce, ¼ cup oyster sauce, ¼ cup rice syrup (or corn syrup), and 1 tbs dark brown sugar in a bowl. Set aside. Prepare vegetables: Cut 3 peeled medium sized potatoes into 1½ inch thick <b>...</b>

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www.maangchi.com You can get a can of whelks (Korean: "golbaengi") at a Korean grocery store, but if it's not available in your area, you can replace it with any of your favorite seafoods: clams, mussels, scallops, or shrimps. You can serve this as a side dish to rice or noodles, and it's also good party food. Make it ahead of time and keep it in the fridge. When your guests come, cook the noodles. When you're ready to eat, place the noodles on a large plate and add golbaengi muchim over top and sprinkle some sesame seeds. They'll love it. Ingredients: Whelks (sea snails), cucumber, carrot, onion, green onions, garlic, green chili pepper, red chili pepper, salt, hot pepper flakes, hot pepper paste, honey, sugar, sesame oil, roasted sesame seeds, noodles. Cooking time: 30 mins Directions (for 4 servings): Prepare ingredients: 1. Rinse a can of whelks (golbaengi) in cold water, drain, and cut into bite sized pieces. Set aside. 2. Put these vegetables into a bowl mixed with 1 ts salt and set aside: ◦ Slice 1 Kirby cucumber into thin strips (1½ cup worth) ◦ Slice ½ cup worth of carrot into thin strips ◦ Slice ½ cup worth of onion thinly  Let's make sweet sour spicy sauce in a bowl: 1. Mix ¼ cup hot pepper paste, 2 tbs hot pepper flakes, 2 tbs vinegar, 1 tbs honey, 1 ts sugar, 1 tbs sesame oil, and 2 cloves minced garlic. 2. Add 1 chopped green, 1 red chili pepper, and 2 stalks of chopped green onion to the sauce. *tip: Adjust the amount of hot pepper flakes or hot <b>...</b>

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This dish dates back to 17th Century, created to please King's palate for one of King's big party. This tradition continues, as a kid growing up in Korea, my mother prepared Japchae on every special occasion and for special guests, as result, Japchae has nothing but happy memories! I love making this dish; it is very festive and delicious. The type of noodle used in this dish is made from sweet potato starch and translucent when cooked, which is how they got the name, "glass noodles." They are also gluten free, as well as fat free. These noodles are wonderfully springy and light, it dances in your mouth. Perfect to serve in the summer time; you can serve these noodles at room temperature or slightly chilled. (For an equally delicious vegetarian Japchae, omit the beef).

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Korean recipe teaching you how to create the Kimchi Pork Ribs [Kimchi Galbi Jjim] which is a mouth-watering korean kimchi dish. For more recipes: www.kfoodaddict.com

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♥♥♥♥♥♥ PLEASE READ ME~~~~~~~~~! ♥♥♥♥♥♥ Hello everyone!!!!!!!!!! We have another cooking video for you guys today! He decided to make some Korean dishes this time (highly requested)! Cheese Lapoki and Fried Chicken Potato Roll! Dukbokki is a very famous Korean Dish (round rice cake with hot pepper bean paste sauce). A lot of Koreans add raymen noodles and cheese into their dukbokki too. If you don't like cheese you can skip that part! How it got its name: dukbokki - rice cake in hot pepper bean paste sauce Koreans pronounce Ramen noodles "La Myun" Cheese - add this if you like cheese Cheese LaPoki 치즈 라볶이 (La myun & dukbokki combined together! ) 1. rice cake rounds 2. scallions 3. 1 onion 4. radish 5. fish cake 6. grinded garlic 7. hot pepper bean paste sauce 8. sugar 9. corn syrup 10. mozzarella cheese 11. Shin Ramyun The other dish that he decided to make is Fried Chicken Potato Roll (in Korean it's called gamja cheese gatsu) 감자 치즈 까스 ♥ 1. 2 chicken breast 2. 1 egg 3. 1 red & 1 green bell pepper 4. black pepper 5. salt 6. bread crumbs 7. 1 red potato 8. mozzarella cheese 9. ketchup 10. pork cutlet sauce www.beautifymeeh.com .

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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 <b>...</b>

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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 <b>...</b>

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This spinach dish called "sigeumchi namul" a side dish that Koreans eat with rice. It'll be good recipe for vegetarians. full recipe: www.maangchi.com Ingredients: • 1 bunch of spinach • 2 cloves of garlic • 1 green onion • 1.5 tbs of soy sauce • sesame oil and sesame seeds Directions: 1. In boiling water, add 1 ts of salt and blanch a bunch of spinach for 30 seconds after removing dead the leaves and roots. 2. Drain the cooked spinach and rinse it in cold water 3 times, and squeeze it gently to get the water out. 3. Cut the spinach a few times and set it aside. 4. Place 2 cloves of minced garlic, 1 chopped green onion, 1.5 tbs of soy sauce and ½ tbs sesame oil in a large bowl and mix them all up with a spoon. 5. Place the spinach into the sauce and mix by hand. 6. Transfer the spinach onto a serving plate and sprinkle ½ tbs of toasted sesame seeds.

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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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Most of people love Korean food due to its beautiful colours, taste, texture and freshness. However, some Korean food are too challenge to eat for foreigners. Maybe that is because of they never saw it before or never eat them in their country. The list of challenge food are... 1. Sundae - made by pig intestine filled with vegetables and soy sauce. 2. Pork hocks - this is marinated pig trotters. 3. San nakji - baby alive octopus. 4. Gaebul - usually called as sea worms. This video is introducing those four most challengeable Korea food to you! Four of them is most popular food between Koreans actually. Taste is really awesome and also very good for your health! This American guy eats well those of them like Korean! so you can do it too! There are so many healthy, challengeable food in Korea that you never heard of it so do not afraid of eating them! :)

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Chicken and kimchi is simmered with silky tofu for this delicious and soul warming Korean Chicken Jjigae recipe. This is a very easy and super comforting meal and I hope you try it at home! Music by Fatblueman, used with permission.

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The most popular Korean-Chinese dishes in Korea. Sweet, savory and full of vegetables! For this recipe: www.kfoodaddict.com

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www.maangchi.com You can make delicious pancakes with a can of tuna! Serve with rice or noodles! Happy cooking! ^^ Check out Reinier's response video! www.youtube.com Ingredients (for 2-3 servings): 1 can of tuna (5 oz: 142 grams), onion, garlic, salt, ground black pepper, sesame oil, egg, flour, and canola oil. Directions: 1. Strain out the liquid from a can of tuna and place it in a bowl. *tip: You can use cheesecloth, paper towel, or just squeeze with your hands to get the excess liquid out 2. Add ¼ cup chopped onion, 1 minced garlic, 1ts salt, ¼ ts ground black pepper, 1 egg, 1 ts sesame oil, and 1 tbs flour to the tuna and mix it well. 3. Heat up a non-stick pan and spread 1-2 tbs canola oil. 4. Scoop a spoonful of the tuna mixture with a spoon and place it on the heated pan. 5. Press slightly and round the edges with the spoon. 6. Make 6 small size pancakes with the tuna mixture. 7. When the bottom is cooked golden brown, turn it over and cook until both sides of the pancakes are golden brown. Total cooking time is 3-5 minutes. 8. Transfer the cooked pancakes to a serving plate and serve with rice.

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Korean recipe teaching you how to create a steamed egg [Gae Ran Jjim]. It's easy egg side dish and good appetizer. Very soft :-) For more recipes www.kfoodaddict.com

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www.maangchi.com I added captions to this video! :English and Korean Ingredients: Doljaban, garlic, green onions, soy sauce, sugar, sesame oil, sesame seeds. Directions: In a large mixing bowl, add 3 cloves of minced garlic, 3 chopped green onions, 3 tbs soy sauce, 1/3 cup water, 1 tbs sugar or honey, 3 tbs sesame oil, and mix well with a wooden spoon Measure 100 grams of doljaban from the package. Tear or crush the doljaban into small pieces with both hands and place it in the seasoning sauce in the bowl. Mix it well until moisture is absorbed. Sprinkle 2-3 tbs roasted sesame seeds and mix it together. Serve with rice, kimchi, soup, and a few more side dishes. You can keep it in the fridge up to 1 week.

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It's KimBap! This is a simple dish that you can enjoy ANYWHERE! Take it on a picnic, as a road trip snack, or even just as lunch! We made the standard kimbap and also a breakfast kimbap. Enjoy! Please rate and subscribe!

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Korean cuisine is meaningless without Kimchi. Learn how to make best tasting Kimchi yourself and you are ready for anything!

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"xXKatsyXx" asked for kimchi Jun. Here it is!

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Learn ingredients for Korean Fish Fries in this free Korean recipe video from our exotic Korea cuisine chef and nutrition expert.

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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].

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International dish #7 is a Korean favorite. Here is the recipe: KIMCHI (Korea)Ingredients: Baechu (napa cabbage 2-3 heads), salt, sweet rice flour, sugar, water, garlic, ginger, onion, fish sauce, hot pepper flakes, asian chives, green onions, carrot, korean radish. Directions: 1. Cut the cabbage lengthwise into quarters and remove the cores. Chop it up into bite size pieces. 2. Soak the pieces of cabbage in cold water and put the soaked cabbage into a large basin. Sprinkle salt. 3. Every 30 minutes, turn the cabbage over to salt evenly (do this a total of three times). 4. 1½ hours later, rinse the cabbage in cold water 3 times to clean it thoroughly. 5. Drain the cabbage and set aside. Make kimchi paste: 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. 4. Place the cold porridge into a large bowl. Now you will add all your ingredients one by one. 5. 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. Feel free to do the garlic, ginger, onions in food processor. 6. Add 10 diagonally-sliced green onions, 2 cups of Asian chives, 2 cups of sliced Korean radish, and ¼ cup of sliced carrots. 7. Put the kimchi paste in a large basin and add all <b>...</b>

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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 <b>...</b>

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