www.maangchi.com This is the first video in my Gapshida series that features a recipe from one of my readers. The first destination on my Gapshida tour was to visit Tanja Rogers in Canterbury, England. She's been one of my readers for a long time, and she invited me to her house to share some traditional Thai recipes that she learned from her mother. For this salad she replaced papaya with swede (also known as rutabaga) because it's not easy for her to find a firm green papaya where she lives. When made with swede, this salad tastes almost the same as if it were made with papaya. Directions: 1. Roughly crush a small handful of unsalted peanuts with mortar and pestle. Set aside. Wipe the mortar and pestle clean. 2. Melt palm sugar in a small pan at low or medium heat, adding 2 tbs of water. The cooking process should form a shiny and thick syrup. This makes it easier to mix the sugar with the salad. 3. Peel the papaya (or swede), shred it with a shredder (or a mandolin slicer) to thin stripes and soak them in cold water while you prepare the rest of the salad. This makes the papaya crunchier and gets rid of any excess starch from the swede. 4. Cut the green beans into one-inch pieces. Throw away the endings. 5. Take the chilies and peeled garlic and give them a gentle bash with mortar and pestle. You still ought to see bits and pieces, not a puree. Add the shrimps and continue bashing. Add the crushed peanuts and mix well. 6. Add the shredded papaya and continue bashing <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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Full recipe here: www.maangchi.com How to Make kimchi and kaktugi (radish kimchi) Ingredients: 2 medium size napa cabbages and 2 Korean radishes, salt, sweet rice flour, sugar, water, 4-6 cups of hot pepper flakes, fish sauce, white onion, fresh garlic, ginger, green onions, Asian chives, fresh oysters (optional) How to handle cabbages and radish: 1. Cut the cabbages in half, and then slit each half through the core, but not through the rest of the leaves. 2. Soak each piece in cold water and sprinkle some salt (about ½ cup of salt per 1 medium size cabbage), and then set it aside for 2 hours. *tip: the stems should get more salt than the leaves 3. Skin 2 radishes and cut them into 1 inch cubes. Do this by cutting them into several disks, and then cutting horizontally, and then vertically. Put them in a big bowl and sprinkle them with ½ cup of salt. Then set these aside, too. 4. 2 hours later, turn the pieces of cabbage over so they get salted evenly. Turn the radishes as well. 5. Another 2 hours later, you will see the cabbage look softer than before, and it should have shrunk. *the total salting process will take 4 hours 6. Rinse the salted cabbage and radish with cold water 3 times. Making kimchi paste: Make porridge 1. Put ½ cup of sweet rice flour (you can replace with plain flour) and 3 cups of water into a skillet and mix them up. Then cook over medium-high heat, stirring constantly. 2. When you see some bubbles, pour 1/4 cup of sugar into the porridge and stir one <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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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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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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I got tagged! I'm Maangchi, living in Toronto Canada!

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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 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 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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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 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 "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: 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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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 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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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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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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Full recipe: www.maangchi.com This is a really delicious and popular dish in Korea. It's a hot hot stew made with soft tofu. You will love it! Ingredients: 1. 12 dried anchovies 2. 1/3 cup of kelp, half onion, 5 cloves of garlic, 3 shiitake mushrooms 3. 100 grams of beef, 1 cup of mixed seafood, 3 shrimp 4. 2 green onions, 1 green chili pepper 5. 2-5 tbs of hot pepper flakes 6. olive oil, sesame oil, 2 tubes of soon du bu 7. 2 tbs of fish sauce, and 2 eggs Prepare stock to make tasty Soon du bu: 1. Pour 5 cups of water into a pot and add 12 dried anchovies after removing intestine part. 2. Add half onion, some dried kelp (about 1/3 cup), 3 dried shiitake mushrooms, 5 cloves of garlic and boil it over high heat. 3. Approximately 10 minutes later, lower the heat to low medium heat and boil it for another 20 minutes. 4. Set aside the stock and take out the mushrooms and chop them into small pieces. 5. Heat your earthen ware (or ceramic pot) on the stove and put 2 ts of olive oil. 6. Chop 100 grams of beef and put it into the pot and stir it. 7. Add the chopped shiitake mushroom and stir it. 8. Add 2 tbs -- 5 tbs (1/4 cup) of hot pepper flakes and keep stirring for 1 minute. *tip: 2 tbs—mild 3 tbs—medium 4 tbs—hot 5 tbs (1/4 cup)—suicidal hot ! : ) 9. Pour 2 cups of the stock you made. It will be sizzling. Don't be afraid! It's just TOFU stew! : ) 10. Add 1 cup of mixed seafood and 3 shirimp. 11. Add 2 tbs of fish sauce. 12. Cut the 2 tubes of Soon du bu (soft Tofu) in half <b>...</b>

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www.maangchi.com Hi everybody! Thank you very much for all your great responses to my Maangchi Gapshida project! I'm going to meet up with my friends that I met through my YouTube videos and my website, and we're going to cook and film together! Some of them are great cooks of their local cuisine, so they want to share their mother's and grandmother's secret recipes with all of us through the videos. I've always been interested in learning how to make delicious home cooked food, so this will be a dream come true for me. All of the applicants love making Korean food but also love their own local food. All of us love to cook hearty food for our friends and family.When I read all the submitted applications, I realized that each one meant something special to me. I felt emotional when I read some of your stories, about how you found me and why you like Korean food, and why you'd like to have me over to cook together. There were so many awesome ideas and messages from different countries that I decided not to close the applications, and to make Maangchi Gapshida an ongoing thing. So this time I'm going to England, Denmark, the Netherlands, New Zealand, Australia, Indonesia, Singapore, Malaysia, and the Philippines. As I mentioned briefly in the video, I'm saving the North American applications for a later project. Check out the meetup information if you live in one of the countries where I am going. We're going to meet up everywhere I visit. I'm so busy getting ready for this <b>...</b>

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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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"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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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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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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How to make ddukguk. The full recipe is on my website: www.maangchi.com Ingredients: sliced rice cake, beef brisket, garlic, fish sauce, green onion, eggs, laver (dried sea plant),sesame oil, black ground pepper. Directions: 1. Boil 8 cups of water in a pot. 2. Soak 3 cups of sliced rice cake in cold water. 3. Chop 100 grams (about 1 cup-1.5 cup) of beef brisket into small pieces. 4. Prepare 3 eggs in 2 small bowls: In the first bowl, put 2 egg yolk; In the second bowl, put 2 egg white and 1 egg; Add a pinch of salt to each bowl and mix well. While you're waiting for the water to boil, you can make your garnishes, starting with gyeran noreunja jidan (thin egg yolk strips): 1. Heat up a non-stick pan. Let it get really hot. Add a few drops of vegetable oil, and wipe off the excess hot oil with a paper towel. 2. Turn the heat off. Pour the egg yolk mixture from "bowl 1″ above into the pan and spread it thinly. You want to make a thin yellow paper out of the egg by tilting the pan. 3. When it's cooked about 70%, turn it over and let it sit on the pan to cook the other side. 4. Slice it thinly and set it aside. Now let's make kimgaru (laver powder). This one is easy: 1. Roast a sheet of laver (kim) directly on the stove top. Both sides of the laver should be roasted so that it can be crushed easily. 2. Put the roasted laver into a plastic bag and crush it! Then set it aside. Good work! Now let's get back to the soup: 1. When the water boils, put in the beef. Boil over low <b>...</b>

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Full recipe: www.maangchi.com Music: 'Words' by Missing Persons How to make this popular Korean street food. Starring Reinier! Ingredients: Flour, water, dry yeast, salt, vegetable oil, sugar, brown sugar, walnuts, and cinnamon powder. Directions: Make hoddeok dough: 1. Place 1 cup of lukewarm water into a mixing bowl. 2. Add 2 tbs white sugar, 2 ts yeast, ½ ts salt, 1 tbs vegetable oil, and stir it well. 3. Add 2 cups of all purpose flour and mix it with a rice scoop, or by hand. 4. Let the dough rise. It should sit with the lid closed at room temperature for 1 hour. 5. After an hour the dough will rise to double its size. Knead it to remove the gas bubbles in the dough. 6. Let it rise for another 10-20 minutes. Make filling (for 8 hoddeok): 1. Mix ½ cup brown sugar, 1 ts cinnamon powder, and 2 tbs chopped walnuts in a bowl. *tip: you could use mozzarella cheese for stuffing. Invent your own fillings with your favorite ingredients! Let's make hoddeok! 1. Knead the dough again to remove the gas bubbles. 2. Place and spread about ½ cup flour on your cutting board. 3. Put the dough on your cutting board and knead it. Make it into a lump, and cut it into 8 equal-sized balls. 4. Take 1 dough ball, flatten it, put some filling in the center of the dough, and then seal it to make a ball. 5. Repeat this 8 times to make 8 stuffed balls. *tip: Use some flour from the cutting board to prevent your fingers from sticking to the dough 6. Heat up your non-stick pan over medium heat and <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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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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My full recipe is here: www.maangchi.com Ingredients for avocado appetizers: 1 medium size avocado, 1/3 cup flour, 1/3 cup water, 1-2 ts soybean paste, 1 clove of garlic, egg, salt, and vegetable oil. Ingredients for ginkgo nut skewers: Vegetable oil, ginkgo nuts, skewers, salt. Avocado appetizer: 1. Skin avocados and slice them into several pieces. 2. Make batter by mixing 1/3 cup of water, 1/3 cup of flour, 1 clove of chopped garlic, and 1 ts of soy bean paste. 3. Crack an egg into a bowl and add a pinch of salt. Mix it up. 4. Heat up the pan with some vegetable oil. 5. Dip sliced avocado into the batter and then coat them with the egg mixture. Put them on the pan and cook until both sides look light golden brown. 6. Transfer cooked avocado to a serving plate and serve. Ginkgo nut skewers: 1. Heat up pan over medium heat and put in 1 tbs of vegetable oil. 2. Add a handful of ginkgo nuts and 2 ts of salt to the pan. 3. Stir them with a wooden spoon until the inner skins of ginkgo nuts are broken. 4. Wrap the cooked ginkgo nuts in a paper towel and rub it the top to remove the inner skins. 5. Skewer gingko nuts and serve them.

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Kong Jang is made with soybeans and Koreans eat it as a side dish for any meal. It's a little sweet and sticky, like honey, and addictive to eat. You're going to love it! Go to my blog for the full recipe: blog.maangchi.com Soybean side dish (Kongjang or Kongjorim) Ingredients: 1 cup of soy beans, ½ cup of soy sauce, 1 ts of vegetable oil, 2 cloves of minced garlic,½ cup of sugar, ½ tbs sesame seeds. Directions: Rinse 1 cup of soy beans and drain it and place in a skillet Add 2 cups of water in the skillet and soak the beans for 8 hours Boil the beans on the stove over medium high heat for 10 minutes *Tip: about 5 minutes later, it may boil over, and then open the lid and turn down the heat over medium heat and cook another 5 minutes Add ½ cup of soy sauce, 1 ts of vegetable oil, 2 cloves of minced garlic, and ½ cup of sugar and boil it over medium heat for 30 minutes (cover the lid) Open the lid of the pot and heat it up over high heat and stir the beans occasionally with a spoon until the beans look shinny. *Tip: Beans will be submerged with shiny and sticky seasoning sauce Turn off the heat and add 1 tbs of toasted sesame seed and cool it down. Transfer it into a container and keep it in the refrigerator

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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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My full recipe is here: www.maangchi.com Bibimbap is a popular korean dish. It's mixed rice with many kinds of vegetables and a little meat. It's very healthy food that a lot of people like. For 4- 6 servings. Ingredients: Cooked rice a package of bean sprouts a bunch of spinach 2 small size of zucchinis 5-7 Shiitake mushrooms fern brakes (kosari) 200 grams of ground beef (about half a pound) 1 small carrot, eggs soy sauce, hot pepper paste, garlic, sesame seeds, sesame oil, and vegetable oil Arrange everything on a platter. Cook rice. You can use a rice cooker or a stainless pot. Next, you need to prepare a large platter to put all your ingredients on. Rinse your bean sprouts 3 times and put them in a pot with a cup of water. Add 1 ts of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil and a pinch of salt. Put it on the platter. Put your spinach in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 ts of soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter Cut 2 small size zucchinis into thin strips, sprinkle them with a pinch of salt, and then mix them together. A few minutes later, sauté them in a pan over high heat. When it's cooked, it will look a little translucent. Put it on the platter. You can buy soaked and cooked "kosari" at a Korean grocery store. Prepare about 2 or 3 cups of kosari for this 4 servings <b>...</b>

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www.maangchi.com Music: "Milyang Arirang" played by Chae Okseon (gayageum musical instrument): Korean authentic pine nut porridge Ingredients: Pine nuts, rice, salt, and water. Directions (for 1 serving): 1. Soak 1/3 cup of short-grain rice in cold water for 1-2 hours. 2. Rinse and drain and put it into a blender. 3. Add 2 tbs pine nuts (with the tips removed) and 2 cups of water to the blender. 4. Blend the mixture finely for about 3 minutes, until it turns into a milky white liquid. 5. Pour the liquid into a heavy bottomed pot. 6. Cook it over medium high heat. Keep stirring with a wooden spoon. 7. It'll get thicker in about 3 minutes. Add ½ ts of kosher salt, lower the heat to medium low, and stir for 5 more minutes. The porridge will get thinner and a little soupy. 8. Transfer the finished porridge to a serving bowl and garnish with a few pine nuts on top. Serve warm.

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The full recipe is on my blog: blog.maangchi.com Yeolmu mul kimchi (young summer radish water kimchi) is a popular summertime dish in Korea. It's not too spicy, very cool, and refreshing. Ingredients: 2 bunches of yeolmu (young summer radish), salt, flour, fish sauce, sugar, garlic, ginger, onion,green chili pepper, red chili pepper, and water. How to handle yeolmu: 1. Buy 2 bunches of yeolmu. 2. Peel the radishes with a knife and remove the dead leaves. 3. Cut it into pieces about 5 cm long and put them into a big bowl. Add some water. 4. Add some salt (½ cup) and mix it with hands. Let it sit in the salt for 30 minutes. 5. 30 minutes later, turn it over to salt evenly and let it sit another 30 minutes (total salting takes 1 hour). 6. Wash the salted yeolmu 3 times and drain in a colander. Make paste: 1. In a small pot, mix 1 tbs flour and 1 cup of water and heat it over medium heat. 2. Keep stirring until the liquid thickens. When you see some bubbles, it means the porridge is cooked well. 3. Add 1 tbs sugar (optional) and ½ cup of fish sauce (you can replace fish sauce with 1/4 cup salt). 4. Turn off the heat and cool it down. Make yeolmu mulkimchi: 1. Get a big stainless steel bowl. 2. Slice half an onion, ginger (½ tbs), 2-3 red chili peppers, and 2-3 green chili peppers , 4 cloves of minced garlic, and put them into the bowl. 3. Add 2 tbs of hot pepper flakes and mix it with a spoon 4. Pour the cool porridge into the bowl and mix it. 5. Add the clean yeolmu into the <b>...</b>

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full recipe is here: blog.maangchi.com Here are 2 kind of side dishes ("gamja jorim" and "gamja chae bokkeum") using potatoes. Many Koreans prepare these for their children as part of their school lunch menus. Potato with soy sauce ("gamja jorim") Gamja jorim (potato side dish) used to be my regular lunch box menu. My mother sometimes added small dried anchovies and carrot, and sometimes she added ham cut into dice like potato. I used to make this all the time as my children's lunch box side dish, too. Ingredients: 2-3 medium sized potatoes, onion, 2 cloves garlic, soy sauce, 1 tbs corn syrup, 1 tbs sugar, half cup of water. 1. Peel the potatoes, wash, and cut them into 1 inch dice and make 2 cups. 2. Rinse the potato using colander in running water to remove starch. 3. Cut half onion into bite sized pieces. 4. Heat the pan and add 1-2 tbs olive oil and pour the potato into the pan. 5. Add 2 cloves of minced garlic and sauté it until the potato look a little translucent, then add the onion and keep stirring it. 6. Add half cup of water into the pan, 2 tbs -- 2½ tbs soy sauce (depends on your taste), 1 tbs of sugar, 1 tbs of corn syrup and mix it and simmer it over medium heat for about 10 minutes until the liquid is evaporated.Tip: Keep checking and stirring not to burn it and to cook evenly, if it needs more water, add some. 7. When the potato is cooked, turn off the stove and add 1 tbs of sesame oil and sprinkle a pinch of sesame seeds. Potato with mushroom ("gamjachae <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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Full recipe is on my website: www.maangchi.com Dak kang jung is another popular traditional Korean dish and is usually made with chunks of chicken from a whole chicken. But I'm using chicken wings with the same recipe. Each chicken wing is coated with a sweet and crispy sauce, it's really mouthwatering. Ingredients: 40 pieces of chicken wings, salt, flour, starch powder, eggs, ground pepper, vegetable oil, ginger,soy sauce, brown sugar, corn syrup (mulyeot), vinegar, peanuts, sesame seeds, dried andcrushed red hot chili pepper. Bread and Deep fry: 1. Prepare 40 chicken wings or chunks of chicken, rinse them off in cold water and drain them. 2. Transfer the chicken into a big bowl. 3. Add 2 ts of salt, 1 ts of ground pepper, 2 eggs, and the mixture of ½ cup of flour and ½ cup of starch powder. Mix it by hand. 4. Deep fry the chicken wings in vegetable oil 2 times at about 350-380 degrees (F). Sauce for coating: 1. Prepare a big wok or pan. 2. Place 1 cup of water in the wok and heat it up. 3. Slice 1 cup of ginger thinly after peeling the skin off and washing, and add it into the boiling water. 4. Add 2 tbs of soy sauce, 1 cup of brown sugar, ¼ cup of vinegar and boil it over medium heat. 5. 5 minutes after, add 1 cup of corn syrup and keep boiling over low medium heat about 30 minutes. 6. Raise a spoon of the sizzling sauce above the wok in the air and drop it until the sauce begins stopping halfway. Then turn off the stove. Mix it up: 1. Reheat the sauce. 2. Add the deep <b>...</b>

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