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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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 <b>...</b>

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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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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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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 <b>...</b>

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Full recipe: www.maangchi.com Almost all Koreans love kimbap (sometimes spelled kimbab, gimbap, or kimbob). Rolled rice in black sea plant looking like paper with colorful and nutritious ingredients is very simple, convenient, and well balanced diet. I can say it's the Korean version of a sandwich. Just like sandwich, you can put your any favorite ingredients in and roll it up! You will see my 2 favorite styles of kimbab in this video: tuna and kimchi. Ingredients: • 5-6 cups cooked rice (made from 3 cups of uncooked rice) • laver ("kim") • yellow radish pickle ("danmu ji") • 1 avocado • crabmeat, a can of tuna • soy sauce, garlic, sesame oil and seeds, and a green onion Directions (for 2-3 servings): 1. Prepare about 5-6 cups of cooked rice in a large bowl 2. Make your mixing sauce by mixing up ½ tbs sugar, 1 ts salt, and 1 tbs of vinegar until the liquid looks clear 3. Mix rice with the mixing sauce and stir it evenly. Set it aside for now. Prepare a large plate to arrange all ingredients for kimbap 1. Make seasoned tuna flakes • Open a can of tuna and remove the oil or water. Put it on a heated pan and drizzle some sesame oil over it. Toss it and cook it for 2 minutes • Add 1 tbs of soy sauce, ½ tbs of sugar, 1 clove of minced garlic, and 1 ts of ground black pepper. • Keep stirring for another 3 minutes. • Turn off the heat and add 1 chopped green onion, 2 ts of sesame oil and 1 tbs of toasted sesame seeds. 2. Place 3 yellow radish pickle strips on the plate. 3. Place <b>...</b>

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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.

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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 <b>...</b>

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www.maangchi.com You can read more about the event at my website This is me being interviewed at NOPAK.org's "Passport to Korea" in the Mall of America for Fox 9 Morning News, KMSP-TV Minneapolis-St. Paul. July 11 2010.

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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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Full recipe: www.maangchi.com You can also read the story of Mrs. Bong, who taught me how to make this, and see photos of how fluffy they are! The music is "두근두근" by Louviet. Yield: 16 steamed pork buns (6-8 servings) Ingredients: For dough: All purpose flour, dry yeast, water, salt, sugar, and vegetable oil. For filling: Ground pork, soy sauce, sesame oil, sugar, black ground pepper, garlic, onion, zucchini, carrot, green onions (or Asian chives), and white mushrooms. See my site for pictures and descriptions of ingredients: www.maangchi.com Directions: Make the dough: 1. In a large bowl add 1 cup of warm water (under 40° Celsius, or 100° F), 2 ts dry yeast, ½ ts salt, 2 tbs vegetable oil, and 1 ts sugar. Mix well until the dry yeast is fully dissolved. 2. Add 3 cups of flour to the yeast water. Mix with a wooden spoon, then knead for 2-3 minutes. 3. Set aside in warm place until the dough doubles in size. *tip: watch the video to see how you can make your dough rise faster! 4. After the dough has risen, knead it again for 1 minute to remove any extra gas. Set it aside in warm place with the lid closed for 30 minutes. While we wait for this to rise, we can prepare the fillings: 1. In a large bowl, place: o 1 cup chopped onion o ½ cup chopped carrot o 1½ cup chopped zucchini o 1½ cup chopped green onions o 2 cups chopped white mushrooms 2. Sprinkle 1 ts salt over top and mix it up by hand. Set aside for 10-15 minutes. 3. Squeeze the excess water out. *tip: using <b>...</b>

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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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I got tagged! I'm Maangchi, living in Toronto Canada!

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my entry for 2011 YouTube nextup

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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 The music: Clazziquai's Fill this night. Maangchi's meetup in Buena Park, California on September 21, 2010.

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On Feb 16th I met with some of my viewers in LA. We had a great time!

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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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How to make easy kimchi ("mak kimchi" in Korean). full recipe: www.maangchi.com It's made with small pieces of cabbage that are easier to handle and take less time to prepare. Ingredients: Baechu (napa cabbage 10 pounds), salt, sweet rice flour, sugar, water, garlic, ginger, onion, fish sauce, squid, hot pepper flakes, leek, green onions, carrot, radish. Directions: 1.Trim the discolored outer leaves of 10 pounds of napa cabbage. 2.Cut the cabbage lengthwise into quarters and remove the cores. 3.Chop it up into bite size pieces. 4.Soak the pieces of cabbage in cold water and put the soaked cabbage into a large basin. Sprinkle salt. *tip: 1 cup of salt will be used for 10 pounds of napa cabbage 5. Every 30 minutes, turn the cabbage over to salt evenly (total salting time will be 1½ hours). 6.1½ hours later, rinse the cabbage in cold water 3 times to clean it thoroughly. 7.Drain the cabbage and set aside. Make porridge: 1.Put 3 cups of water and ½ cup sweet rice flour (chapssal garu) in a pot and mix it well and bring to a boil. Keep stirring until the porridge makes bubbles (about 5 minutes). 2.Add ¼ cup sugar. Stir and cook for a few more mintues until it's translucent. 3.Cool it down. Make kimchi paste: 1.Place the cold porridge into a large bowl. Now you will add all your ingredients one by one. 2. Add 1 cup of fish sauce, 2.5 cups of hot pepper flakes (depending on your taste), 1 cup of crushed garlic, 1-2 tbs of minced ginger, 1 cup amount of minced onion. *tip: much <b>...</b>

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Cucumber kimchi is made by turning a cucumber into a pocket and stuffing it with vegetables and kimchi paste. It's delicious, and goes well with radish soup. I'll show you how to make both of them for one perfect, well-balanced, low-calorie meal. Ingredients: 1. 6 cucumbers (10-12 kirby cucumbers) 2. carrot (shredded ¼ cup) 3. onion (¼ cup), green onions, Asian chives (2 cups) 4. garlic, fish sauce 5. hot pepper flakes, sugar. Directions: 1. Wash cucumbers and cut them in half crosswise . Make pockets out of cross slits, leaving about ½ inch on end and make 4 slits. (Don't cut them all the way through). 2. Put them in a big bowl 3. Sprinkle a half cup of salt onto the cucumber pieces, mix them carefully, and wait for 30 minutes 4. In a big bowl, place a quarter cup of fish sauce, a half cup of hot pepper flakes, 2 cloves of minced garlic and 1 tbs of sugar, and mix them with a spoon. 5. Chop Asian chives 1 inch (about 2 cm) in length (2 cups) and cut 3 green onions diagonally as the same size as the chives, shred some carrot (1/4 cup) , slice the onion (1/4 cup) thinly and place all this into the mixture of the seasoning paste. Mix it up with a spoon. 6. Wash the cucumbers and drain them. Stuff the seasoning paste into the slotted cucumber and put each cucumber into an airtight container. You can wear rubber gloves while stuffing, if you want to protect your hands. 7. Right after making it, you can eat it. But keep the leftover kimchii in the refrigerator. Radish soup <b>...</b>

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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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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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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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I made the best Kimchi thanks to Maangchi's Video

Kimchi Cooking How to Maangchi bertintowncenter

www.maangchi.com Ingredients: Sweet rice flour (glutinous rice flour), salt, sugar, roasted soybean powder (and mugwort powder for ssuk injeolmi) Directions: 1. Place 1 cup of sweet rice flour, ¼ ts salt, 1 tbs sugar, and ¾ cup of water in a microwavable bowl. Mix it well to make rice cake dough. 2. Cover it with Saran wrap, and cook it in a microwave oven for 3 minutes. 3. Mix the hot dough with a wooden spoon for about 20 seconds. Put the Saran wrap back on and cook 1 more minute in the microwave. 4. Transfer the rice cake dough into a mortar and pound it for about 1 minute (pound 50 times). You'll make bubbles and then hear the bubbles popping out while you pound, which mean the consistency of the rice cake is just right: chewy and elastic. *tip: Put a little cold water on your hands when you want to touch the dough so that it won't stick to your fingers and will keep you from burning yourself. 5. Spread 1/2 cup roasted soybean powder on the cutting board and transfer the pounded rice cake over the soy bean powder on the cutting board so that the rice cake would stick to the cutting board. 6. Cut into bite size pieces. 7. Coat each piece of the rice cake with the roasted soy bean powder and transfer to a serving plate Sprinkle with sugar when you serve. Ssuk injeolmi Same directions as above, and add 1 tbs ssukgaru (mugwort powder) and 1 tbs water to the dough water you mix it. Injeolmi is rice cake made with sweet rice (glutinous rice). It's one of the most popular <b>...</b>

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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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This video is a response... YouTube is a great place to learn all kinds of cooking stuffs. Today I tried something korean... very vaguely korean. Props to Maangchi for a great channel!

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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.

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this is the part 2 final part. I really enjoyed making this.

Cooking How to Maangchi Recipe DIY bertintowncenter

I cooked and tasted and Loved this recipe--Try it !!

Clyde Florida Maangchi Good food Spicy Korean Learn bertintowncenter

www.maangchi.com Ingredients: Fresh fish, soybean paste, garlic, vinegar, sesame seeds, sesame oil, green onions, green chili peppers, hot pepper paste, honey, salt, wasabi powder, soy sauce, seaweed, flour, vegetable oil, lettuce, cucumber Directions: 1. Make fluffy rice! (see www.maangchi.com 2. Wash and drain lettuce and cucumber and set aside. 3. Cut the cucumber (and carrot, if you have some) into about 4 inch long pieces. 4. Slice limes (or lemons) and green chili peppers crosswise into pieces ¼ inch thick to use as garnish later and set aside. 5. Cut fresh raw fish into bite size pieces and place it on a serving plate. *tip: cut one motion in one direction. If you cut like a saw, the fish will break and the cut will be ragged instead of smooth and shiny. 6. Garnish with sliced lime, green chili peppers and sprinkle roasted sesame seeds on top. 7. Keep it in the refrigerator until ready to serve. Let's make 3 different kinds of delicious dipping sauce for hoe! Choose your favorite or make all 3 to compare the different tastes. 1. "Wasabi and soy sauce" Make the wasabi paste first by mixing 1 tbs wasabi powder and 2 ts water in a small bowl. Roll into a small ball and add 1/4 cup soy sauce before serving. 2. "Soybean paste based sauce (called chodoenjang or doenjang bangah in Korean)" Mix these ingredients well in a bowl: ¼ cup soybean paste, 2 tbs hot pepper paste, 3 cloves of minced garlic, 2 tbs worth chopped green chili pepper, 1 tbs honey, 1 ts roasted sesame <b>...</b>

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www.maangchi.com Music: Clazziquai's Tell Yourself How to make these 2 different collard greens side dish recipes. One is Korean style, and the other is my own invention. The written recipe is on my website, also check out the poll! "Korean-style collard greens side dish" Ingredients: 1 pound of collard greens, salt, garlic, onion, dried anchovies, soybean paste, and water. Directions: 1. Boil water in a large pot. 2. Cut off the top tough part of the collard greens, and arrange the leaves side by side stems parts and leaf parts. 3. Add a handful of salt to the boiling water. 4. Put the collard greens stem-first in boiling water and cook for 1 minute. 5. Submerge the collard greens in the water by pressing them down with a wooden spoon. 6. Close the lid and cook for 3 minutes. 7. Drain the collard greens and rinse them in cold water a couple of times. 8. Drain the water and chop the leaves into small pieces. 9. Put them in a wok or cooking pot. 10. Add 3 cloves of minced garlic, 7 large dried anchovies (after heads and guts are removed), ¼ cup of soybean paste, ¼ cup chopped onion, and 1 ½ cup water. 11. Close the lid and bring to a boil. 12. 10 mnutes later, open the lid and mix it with a spoon and cook another 10 minutes. 13. Transfer it to a serving plate and serve with rice. "Maangchi's vegetarian collard greens side dish" Ingredients: 1 pound of collard greens, garlic, olive oil, roasted cashew nuts, water, salt, honey, vinegar. Directions: 1. Boil water in a large <b>...</b>

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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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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 <b>...</b>

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How to make this beautiful and delicious multilayer Korean rice cake. The written recipe and photos and tips are posted on my website. www.maangchi.com I'm going to introduce a beautiful Korean rice cake today. It's called mujigae ddeok (무지개떡). Mujigae means rainbow, so my ancestors must have got the idea for the name from a rainbow! I love it! This is an example of how they incorporated natural beauty into their everyday life. Even though the name of the rice cake is "rainbow rice cake," it is usually made with only 3-5 different colored layers. That's why this rice cake is sometimes called "colorful rice cake" (색떡, saekddeok). In this recipe, I am using 5 different colors from bottom to top: brown, green, yellow, pink, and white. This rice cake is made on special occasions like a baby's 1 year old birthday, or a wedding. As you see in this video, making this rice cake takes a lot of effort and time, even though the ingredients are comparatively simple. However, if you make this rice cake for someone very special in your life, you wouldn't care much about time and effort. : ) You may wish this while you're rubbing the rice flour with your palms: "I wish my baby becomes healthy, smart, and a good, warm-hearted person!" "I wish my parents have healthy and long life!" "To show my love for my lovely husband (or wife) !" Leave a comment and let me know what you wish when you make this! Cooking time: 1.5 hours Ingredients: A 2 pound package of frozen rice flour, sugar <b>...</b>

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Maangchi (www.maangchi.com) came by to Garden Grove to visit

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I made chicken congee, an asian style salad-dressing and watermelon for desert, just like Maangchi!

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Tastes Sooooooo Goood !!!

Clyde Florida Maangchi Good food Spicy Korean Learn bertintowncenter

This is just a quick video to show a typical Korean meal, and to say thanks to Maangchi from www.maangchi.com In this video I made: 순 두부 찌개 (soon dubu jjigae - spicy soft tofu stew) maangchi's recipe here: www.maangchi.com 무우 남울 (moo woo namul - cooked radish side dish) maangchi's recipe here: www.maangchi.com 매운 계란찜 (mae woon gyeran jjim) maangchi's recipe here: www.maangchi.com Also, as part of the complete meal I had 밥 (bap - cooked white rice), 오이 소배기 / 오이김치, (oe so bae gi / oe kimchi - cucumber kimchi) and 무말랭 이무침 (moo marraeng eemoochim - seasoned radish side dish), and 김치 (cabbage kimchi) but I cheated and bought these items from the Korean grocery store ;) Thanks to maangchi for the recipes, I hope there are lots more to come! 망치씨 청말 고맙습니다!

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"Dukbokki" (or dduk bok ki, tteokbokki, dduk bok kie, tteokbokki, dduk bok kie, dduk bok kee, dduk bok ki, tuck bok key, ddukbokki) is a popular snack in Korea. See the full recipe on my site: www.maangchi.com Ingredients for hot spicy ddukbokkie: Tube shaped rice cake for ddukbokkie (about 300 grams), hot pepper paste, sugar, water, dried anchovies, and green onions. See my website for photos and details of ingredients: www.maangchi.com Directions: 1. Separate the tubes of rice cake into individual pieces. 2. In a pan, pour 4 cups of water and add 7 large dried anchovies after removing their heads and intestines. Boil the water for 10 minutes over medium heat. 3. Remove the anchovies and add the rice cakes, 4-6 tbs of hotpepper paste, 1 tbs of sugar, and 1 tbs of hotpepper flakes (optional). Stir it constantly. 4. Cut 7 green onions into 5 cm long pieces, and add them to the pot. 5. Keep stirring until the sauce is thick and the rice cake is shiny. 6. Transfer it to a plate and serve! Ingredients for mild ddukbokkie: 1 package of rice cake, beef strips, soy sauce, sugar, garlic, onion, king oyster mushrooms, water Directions: 1. Saute 200 grams of beef strips with 2 tbs soy sauce, 1 tbs sugar, 2 cloves minced garlic, and 3 tbs of sliced onion. 2. Add 3-4 sliced king oyster mushrooms and 2 chopped green onions to "1″ and stir it. 3. Add 1 cup of water and put rice cake in it and keep folding until rice cake is soft. 4. Serve it on a plate and eat it when it is warm.

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I am almost ready to cook this Recipe. I have a few more ingredients to get.

korean cooking dish barley rice sidedish hotpepper paste beanpaste Tofu stew bertintowncenter