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 sprout soup) and ox bone soup.


Caption's available! This recipe is also in my cookbook, Real Korean Cooking: I’m going to share a super simple recipe with you today that’s one of my all time favorites. It’s a spicy Korean cucumber side dish called oi-muchim. If you have a nice seedless English cucumber, you can make this delicious banchan in just a few minutes. During my round the world Gapshida trip to meet my readers in 2011, I made this dish almost everywhere I went. Everybody loved it. Who wouldn’t like cold, fresh, crispy, seasoned cucumber? Each bite is succulent and wonderful! Oi means “cucumber” in English, and muchim means “mixed” or “seasoned,” so many people simply call this dish “seasoned cucumber”. Many Koreans have their own version of it, so you’ll find many variations from family to family. This one is mine, and I’ve been using it for a long time. It’s also one of the dishes in my cookbook. A major tip for this recipe is to make it and mix it just before serving, which will keep it crisp and fresh and prevent it from getting watery. It’s perfectly for a summertime BBQ – refreshing and just spicy enough to give you a little kick! Enjoy the recipe! Let me know if you make it! Ingredients (Serves 4) 1 English cucumber (or 2 to 3 kirby cucumbers), washed 1/4 cup thinly sliced onion 1 green onion, chopped 2 garlic cloves, minced 2 tablespoons soy sauce 2 teaspoons hot pepper flakes 2 teaspoons sesame oil 2 teaspoons sesame seeds 1 teaspoon sugar (optional)


The recipe is here: This simple, simple dish is super, super tasty. It's just a few ingredients, but it's a dish much loved by Koreans.


Today's recipe is dubu-jorim (spicy braised tofu). It's fresh tofu braised in a savory-spicy sauce and pan fried with caramelized onion, garlic, and green onions, making it juicy, a little spicy, crispy on the outside and soft on the inside. It's a delicious side dish for rice, noodles or porridge, and tastes meaty even though it's a totally vegetarian dish. The full recipe is here! My cookbook!


The full recipe is on my website: This crispy, crunchy, spicy Korean fried chicken is incredibly delicious! You're going to love it, I guarantee, and take this chicken to a party and everyone will give you compliment: Whoo ah~ this crispy chicken is crunchy crunchy like candy! If you like this recipe, also check out my original dakgangjeong recipe, which is a lot chunkier and stickier: and also my spicy, seasoned can't-fail yangnyeom-tondak:


Sigeumchi-namul is a Korean side dish (banchan) made of blanched spinach seasoned with soy sauce, garlic, and sesame oil. The spinach is only slightly cooked, leaving it a little crispy, but still soft and tasty. full recipe: Because it’s so easy to make and so delicious, it’s a very popular and common side dish among Koreans. For many Koreans an easy, simple everyday meal consists of rice, kimchi, a stew (often doenjang-jjigae), kongnamul-muchim (a bean sprout side dish), and sigeumchi-namul.


Gaji-namul is a simple, delicious, everyday Korean side dish, meant to be eaten with other side dishes and rice. It’s one of my favorites. I love the fresh taste, soft texture, and the beautiful vibrant purple color of the dish on the table. It's refreshing and goes well with oilier items to offset their texture and taste. I never get tired of it! If you are a vegetarian, replace the fish sauce with soy sauce.


The recipe is here: Cucumber kimchi (oi-sobagi) is made by turning a cucumber into a pocket and stuffing it with vegetables and kimchi paste. It's delicious and refreshing and it's a great kimchi to make when cucumbers are in season and you don't feel like waiting for your kimchi to ferment. You can eat this right away: they're cool, spicy, and crunchy. Cucumber kimchi is a good example of a kimchi that doesn't have to be fermented to be great. It's been a very popular recipe on my website ever since I first posted it. However my original video used copyright-protected music ('A Message to You, Rudy' by The Specials), and the sound was recently removed by the copyright holder. Many people have been asking me to remake the video, so with cucumbers in season it's a good time to do it. Enjoy the updated video! Ingredients: 2 pounds kirby cucumbers (9 or 10 cucumbers) or 4 4½ inch long small, thin cucumbers. 2 tablespoons salt 1 cup buchu (Asian chives), chopped into ½ inch pieces 4 garlic cloves, minced 1 medium carrot, cut into thin matchsticks (about 1 cup) 1 cup onion, sliced thinly ½ cup hot pepper flakes 3 tablespoons fish sauce 1 tablespoon sugar ¼ cup water 1 tablespoon sesame seeds


The written recipe is here: Let's make Korean baek kimchi! Non-spicy and vegetarian kimchi!


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


Full recipe: Japchae, sweet potato starch noodles stir fried with vegetables and meat, is one of Korea’s best-loved dishes, and one of the most popular on my website as well. Stir frying each ingredient separately seems like a lot of labor, but each one requires a different cooking time and a bit of care, and keeping the color and freshness of each ingredient intact makes for a stunning final presentation.


Ingredients: 2 cups of short grain rice flour ½ ts salt ¾ cup of boiling water if using a microwave, 1 cup of boiling water if using a steamer 1 ts sesame oil* If you want to make your own homemade rice flour, check this out. Directions: Making rice cake with a microwave: Combine the rice flour, salt, and boiling water in a bowl. Cover it with plastic wrap, leaving a small gap to let the steam release. Microwave for 2 minutes. Mix the rice cake dough with a rice scoop or wooden spoon. Re-cover with the plastic wrap and cook for another 2 minutes. Spread ½ ts sesame oil on your cutting board. Put the hot rice cake in the oily spot on the cutting board. Pound it with a pestle for about 5 minutes, until it becomes smooth and elastic. Making rice cake with a steamer: Combine the rice flour, salt, and boiling water in a bowl. Line a steamer rack with parchment paper. Add the rice cake dough and steam for about 25 minutes over hight heat. Spread ½ ts sesame oil on your cutting board. Put the hot rice cake in the oily spot on the cutting board. Pound it with a pestle for about 5 minutes, until it becomes smooth and elastic. The rest of process is the same as the method of using a microwave oven. Prepare the rice cake for ddeokbokki: Cut it into 8 equal pieces, then roll each piece out into a 4 inch long cylinder shaped rice cake. Put ½ ts sesame oil onto your hands and gently rub the rice cakes to coat them in a thin sheen of oil. This will give them a nice flavor and keep them from sticking to each other. Prepare the rice cake for ddeokguk (rice cake soup): Cut it into 2 equal pieces, then roll each piece out into two 10 inch long cylinder shaped rice cakes. Let them cool at room temperature for several hours, then slice diagonally into thin discs. Use right away, or put in a plastic bag and freeze for later use. This amount is for 1 serving of ddeokguk, so if you want to make two bowls of soup, make two batches.


Today's recipe is another simple and easy recipe, spicy pork stew or dwaejigogi-jjigae in Korean, a spicy, savory, juicy stew made with pork belly. Full recipe: Help others by translating the English caption into your own language: My cookbook: My monthly letter: My Instagram: My Facebook: My Twitter:


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 chunks. Slice 1 medium sized carrot into slices 1/8 inch thick. Slice 1 medium sized onion. Chop up 1 red chili pepper and 2 green chili peppers. Slice 1 cup's worth of white mushrooms into bite-sized chunks. Cut 5-7 green onion stalks into pieces 2 inch long. Shred the white parts of the green onions thinly lengthwise, and soak in cold water for 10 minutes before draining. Let's cook! Heat up a wok or a shallow skillet. Add 1-2 tbs vegetable oil. Cut 2-3 dried red peppers into pieces ½ inch long. Add them to the heated oil and stir-fry for 10-15 seconds before taking them out. Add the chicken. *tip: to prevent yourself from getting burned from flying oil, first place the chicken on the edge of the pot and then push it in with a wooden spoon. Stir the chicken with a wooden spoon a few times. Let it cook with the lid open for about 3-5 minutes. Turn the chicken over, give it a quick stir, and let it cook with the lid open for another 3-5 minutes. Add minced garlic and ginger and stir it for a minute. Add the potato chunks, the sauce, and 2½-3 cups of water. Cook for 10 minutes over high heat with the lid closed. Open the lid and add carrot and onion and continue cooking for another 10 minutes. Keep the lid open. Add soaked and drained starch noodles, sliced red pepper, green chili peppers, white mushrooms, and cucumber. Keep stirring for 7-10 minutes over high heat until the braising liquid has thickened and the noodles look translucent. Turn off the heat and add 2 ts ground black pepper and 1 tbs sesame oil. Mix it together Transfer to a serving plate and garnish with chopped green onions and sprinkle some sesame seeds over top before serving. Enjoy it with rice!


Today’s recipe is spicy steamed eggs in an earthenware bowl, or maeun ttukbaegi gyeranjjim in Korean. I call it a spicy volcano eggs side dish because it’s reddish and gets puffed up like a steaming hot volcano! Full recipe: Help others by translating the English caption into your own language: My cookbook: Get Maangchi's letter every month: My Instagram: My Facebook: My Twitter:


Let me introduce you to a popular Korean street snack gyeran-ppang (계란빵) or egg bread today. This is a sweet, steamy, hot and fluffy little loaf of bread with a whole egg inside. It's sold by street vendors all over Korea. Full recipe: Until recently, I had never had gyeran-ppang before. Many of my readers who had travelled to Korea requested it on my recipe request forum, so when I went to Korea last November, tasting gyeran-ppang was on my list of things to do, a kind of mission. I wanted to taste it so I could make a recipe video for it. It was definitely delicious, and I could see why so many of my readers requested it! More recipes in my cookbook:


How to make ginger tea (saenggangcha). : The full recipe including traditional version is on my website! Having a cup of hot ginger tea at lunchtime has been a part of my routine for a few months now. Not only do I enjoy the taste but it always soothes my stomach and makes me feel relaxed and comfortable. When I researched the health benefits of ginger, I found evidence that ginger can cure nausea, headaches, migraines, stomach congestion, flu. many different ailments! It sounds like a panacea! I don't know if it can sure all those things, all I know is that it always makes me feel good. I've been developing my own variation on traditional Korean saenggangcha so I decided to share it with you. This might be the simplest recipe on my website! It calls for very few ingredients: ginger and honey. That's all you need! Don't forget to float several pine nuts on the tea. Enjoy my hot tea, pulp and pine nuts! And just in case you don't like pulp, I'm posting the traditional saenggangcha recipe, too.


Today I’m showing you how to make a Korean side dish made of braised baby potatoes, called algamja-jorim in Korean. Gamja is Korean for potatoes, jorim means braised and al means egg, which refers to how small these potatoes are, like quail eggs. Ingredients: 1 pound of baby potatoes (the size of quail eggs) 2 tablespoons vegetable or any cooking oil 3 tablespoons soy sauce 3 tablespoons rice syrup (or honey, or sugar) 1 garlic clove, minced 1 teaspoon sesame oil 1 tablespoon sesame seeds


Authentic Korean radish salad called musaengchae. Vegetarian food, The music is Clazziquai's Chocoate Truffles Ingredients: Korean radish (or daikon), salt, vinegar, hot pepper flakes, sugar, garlic, green onion, sesame seeds. Directions: 1. Peel a radish and cut it into thin matchsticks. 2. Put 3-3½ cups of radish matchsticks into a large bowl. 3. Add 1 tbs kosher salt and mix it by hand. Set aside for 5 minutes. 4. Squeeze out any excess water from the radish strips. 5. Add 2 cloves of minced garlic, 1 stalk of chopped green onion, 1 tbs vinegar, 2 ts hot pepper flakes, and 2 ts sugar. 6. Mix together by hand until well combined. 7. Add 1 ts roasted sesame seeds and mix it up a bit more. Transfer it to a serving plate and serve it with rice.


Today’s menu is Korean style corn cheese! Once we see the bubbling, melting cheese on top of corn, we can’t resist spooning some! Full recipe: Help others by translating the English caption into your own language: My cookbook, in English and German: My monthly letter: My Instagram: My Facebook: My Twitter:


Eomukbokkeum (Spicy stir-fried fishcakes) is a popular Korean side dish to have in a dosirak


The recipe is here: I am introducing Ssamjang to you today, a kind of Korean dipping sauce. I've posted ssamjang recipes in the past, always as a side dish for things like grilled beef (soegogi gui) and grilled pork belly (samgyeopsal gui), but the ratio can vary depending on your personal preference and mood. This is a special ratio for ssamjang that I think the most delicious so far. But it's your choice. If you don't want to make your ssamjang sweet, you can skip sugar, honey, or syrup or use less of it. You can also buy premade ssamjang in Korean grocery stores, but I guarantee this will be fresher and more delicious. It's best just after you make it, but you can store it in the fridge about 10 days, if you need to. As I show in the video, you can make a simple, light meal with ssamjang, lettuce, and rice. Wrapping some rice and ssamjang in a lettuce leaf and pop it into your mouth. Enjoy! : ) Ingredients: (4 servings) ¼ cup doenjang (fermented soy bean paste) 1 tbs gochujang (hot pepper paste) 1 stalk of minced green onion ¼ cup chopped onion 2 ts honey 2 ts toasted sesame seeds 2 ts sesame oil Directions: Use a spoon to mix all the ingredients in a large bowl. Transfer it to a small bowl, and serve with rice and lettuce, or with meat BBQ.


This is the classic, spicy, traditional napa cabbage kimchi called tongbaechu-kimchi, aka baechu-kimchi, or pogi-kimchi. But this dish is so common that most Koreans simply call it kimchi. When people talk about kimchi, this is the dish they're referring to! Full recipe: Kimchi-making FAQ: These are the best hot pepper flakes I ever tried: Very spicy version: and medium spicy:


Today I’m going to make a mung bean sprout side dish with my homegrown mung bean sprouts. If you followed my directions and harvested your sprouts already, this is perfect timing for you and you’re ready to start! Full recipe: How to grow mung bean sprouts: My cookbook:


How to make Korean fish cake called eomuk with top quality ingredients! It took a long time to develop this recipe to make perfect delicious fish cakes at home. Enjoy!


Full recipe: Help others by translating the English caption into your own language: My cookbook: My monthly letter: My Instagram: My Facebook: My Twitter:


Korean honey butter chicken is small pieces of crunchy sweet chicken with garlic, honey, butter flavor. So yummy! No wonder so many Koreans love this taste! I developed this recipe after my trip to Korea last year, when I tasted honey butter chips there. Full recipe: Translate the English caption into your own language., so everyone else in your country can understand it: My cookbook: Get my monthly letter in your email: My Instagram: My Facebook: My Twitter:


How to make easy kimchi ( mak kimchi in Korean). full recipe: It's made with small pieces of cabbage that are easier to handle and take less time to prepare.


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 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.


How to make a Korean soybean sprout side dish. The full recipe is here: Learn how to sprout your own soybeans here:


The full recipe is on my website: Bokkeumbap, or Korean-style fried rice, is a simple dish that almost everyone loves. This recipe is the one I've been making for my family for years and years. It's great for cleaning out all the leftover vegetables in your fridge. I skip the cheese sometimes, but children really love it, especially when it's half-melted by the heat of the freshly made fried rice.


The recipe is here! Today I'm going to show you to make Korean beef short ribs soup, called galbitang (갈비탕) in Korean. Galbitang is not a light meal - it's very rich and hearty. If you need to fortify yourself it's a good choice. I'm going to show you 2 versions: spicy and nonspicy. When Koreans think about galbitang, they picture the nonspicy version as the quintessential example of the dish. It's always served with fermented kimchi, which offsets it's heaviness. If I don't have any kimchi, I need to make some before I begin to prepare this dish. I can't eat galbitang without kimchi. Like oxbone soup, galbitang is something you can make ahead of time in large quantities and then put the ingredients together at the last minute and serve.


Detailed recipe is here: Beef and radish soup is a very popular soup in Korea. The soup is non-spicy, so it's a perfect choice for children, and it can be whipped up quickly if you have a lot of sudden guests. It's hearty food best enjoyed with rice, and is a staple in the Korean diet.


The recipe is here!: One of my favorite BBQ places of all time is Fette Sau in Brooklyn. They make a delicious broccoli salad as a side dish for their BBQ and customers never miss ordering it with their beef brisket, including me. It's really tasty, but it has a lot of olive oil, so it looks and tastes really oily. It's ok once in a while, but I couldn't eat it all the time.


Kkanpunggi is spicy garlic fried chicken stir-fried with vegetables and a sweet and sour sauce. It’s a Korean Chinese dish, originating in China but modified to suit Korean tastes, with Korean ingredients. Full recipe:


The recipe is here!: Dakgalbi is a delicious, spicy grilled chicken dish that's a popular choice for friends who are getting together to go out to eat. It's a natively communal dish that's always shared among a small, intimate group of people, so it naturally stimulates conversation and a good time. It's pretty much impossible to eat dakgalbi in silence! When you go to a restaurant with your friends and family and order dakgalbi, they'll bring out a large skillet filled with the dakgalbi ingredients as well as some side dishes. While the skillet cooks on the tabletop, you and your friends can munch on side dishes and talk, and maybe order some drinks, too. The dakgalbi will cook nicely and the waitress will tell you: Now you can eat! When you're almost completely finished, you can ask the waitress: We'd like some stir-fried rice please. She'll bring out some rice, mix it with the leavings in the skillet, and quickly fry up some spicy, stir fried rice. She might divide the rice into portions and serve it to everyone at the table, or she might just leave it in the pan and let everyone dig in. For many people I know, this is their favorite part! Don't have a dakgalbi restaurant near you? Now you can make it at home! Invite your family and friends over, and prepare all the ingredients. Are you guys ready to eat dakgalbi? you can ask. Yes, yes! Bring out the pan filled with lots of vegetables, chicken, and the sauce, and cook it at the table. Your house will be full of an irresistible, delicious aroma, laughter, and conversation, I guarantee! Enjoy the recipe! Let me know your dakgalbi stories: how you prepared it, how you modified the recipe, how many guests came over, and how much they loved loved loved it : ). I'm really interested in your stories, so tell me in the comments or upload a photo and tell me there. Ingredients: 1 pound of deboned drumsticks (the video shows how to debone them), or chicken breast 3 tablespoons of soy sauce 10 cloves of peeled garlic, minced 1 tablespoon minced ginger ¼ cup hot pepper paste (gochujang) ⅓ cup hot pepper flakes (gochugaru) ½ cup cooking wine (mirim) or water-sugar solution (½ cup water and 1 teaspoon sugar) ½ teaspoon ground black pepper 1 pound cabbage, rinsed, cut into bite sized pieces 1 medium onion (about 1 cup), sliced 5 oz (1cup) rice cake (garaeddeok), cut into 2 inch long pieces 5 oz (1 cup) sweet potato, peeled and sliced into bite sized pieces 1 small carrot (½ cup), sliced 2 green chili peppers, sliced 2 dozen perilla leaves


Full recipe: Korean fusion food Kimchi hot dog! Today's recipe is a fusion dish I created. It's pretty simple, but adding spicy, sour kimchi to your hot dog will make it even more delicious. When I lived in Korea I wasn't a hot dog lover, but since coming to the west I learned how to make them better, owing to a technique I learned from a sausage vendor in Toronto, and by adding my own fried kimchi. Also. the bun has to be toasted: a little crunchy on the outside, and soft and fluffy on the inside. Enjoy the recipe, and let me know if you try it out!


Kimchi stew is one of the most-loved of all the stews in Korean cuisine. It’s a warm, hearty, spicy, savory, delicious dish that pretty much everyone loves. As long as they can handle spicy food, I never met a person who didn’t like kimchi-jjigae. Full recipe: My cookbook:


Jjajangmyeon is everybody’s favorite food. When I was young, a plate of jjajangmyeon from a Chinese restaurant always made me excited. I usually ended up covered in jjajang sauce and my mom had to give me a Kleenex! Full recipe: Help others by translating the English caption of this video into your own language: My cookbook: Get Maangchi's letter every month: My Instagram: My Facebook: My Twitter:


Just follow the recipe and make a delicious, irresistible, spicy, shiny, stir-fried pork dish in 15 minutes! Full recipe: Help others by translating the English caption of this video into your own language: My cookbook: Get Maangchi's letter every month: My Instagram: My Facebook: My Twitter:


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.


Full recipe: Today's recipe is very special to me because this is one of my all-time favorite soups! Seaweed soup with mussels, or honghap miyeokguk in Korean. I was born and raised on the seashore, so I love all kinds of fish and seafood: this dish combines the healthy, delicious flavor of dried seaweed (miyeok) with the fresh, meaty, irresistible taste of mussels. The resulting soup has all the best flavors of the sea, is good for you, and is totally addictive!


Cold soy milk noodle soup (Kongguksu: 콩국수) is a great dish for the summertime: it's a dish of thin wheat flour noodles in a cold, creamy, nutty and refreshing soy milk broth. Full recipe: Help others by translating the English caption into your own language: My cookbook: My monthly letter: My Instagram: My Facebook: My Twitter:


Full recipe: Gimbap is a delicious Korean seaweed and rice roll that's perfect for picnics and potlucks. It's sometimes called Korean sushi , but the rice isn't prepared with vinegar like Japanese sushi, it's made with sesame oil.


Full recipe: Korean style potato salad! Many people have asked me to post the recipe for this, and here it is: it's called gamja-salad in Korean or simply potato salad in English. Cold, smooth, slightly sweet mashed potatoes, almost like ice cream, with crispy cucumber. Delicious!


ssamjang (dipping sauce): Ingredients: (3-4 servings) 1 pound pork belly, sliced thinly into pieces ½ inch x 2 inches and ⅛ inch thick tip: You can replace pork belly with pork shoulder or pork loin For the marinade : ½ cup of crushed pear ¼ cup onion purée 4 cloves of minced garlic ½ ts minced ginger 1 chopped green onion 1 tbs soy sauce 1 tbs of sugar and 1½ tbs rice syrup (or 2 tbs brown sugar) a pinch of ground black pepper 2 ts of toasted sesame oil 3 tbs hot pepper paste Directions: Mix all the marinade ingredients in a bowl. Add the sliced pork and mix well. You can grill, pan-fry, or BBQ right after marinating, but it's best to let it marinate in the fridge for at least 30 minutes. Serve with rice, ssamjang (a soybean paste based dipping sauce), lettuce, sliced garlic and green chili pepper. Make a small green lettuce wrap with pork, garlic, green chili pepper and ssamjang and eat the wrap in one bite! enjoy the recipe! : )


Let's make Korean rice cake soup on New Year's Day! It's a delicious, filling soup made of disc-shaped rice cakes in a clear broth. Full recipe on my website: Help others by translating the English caption of this video into your own language: My cookbook: Get Maangchi's letter every month: My Instagram: My Facebook: My Twitter:


How to make this delicious side dish. The full recipe is here: Ingredients: Miyeok stems (1 pound package), onion, garlic, mulyeot (or sugar, honey), soy sauce, onion,sesame oil, roasted sesame seeds, and artificial crabmeat (optional). Directions: 1.Open a package of miyeok julgi (1 pound) with scissors. Rinse it in cold water a couple of times until all the salt is gone. Soak it in cold water for 10 minutes. 2.Boil about 8 cups of water in a pot. 3.Drain the miyeok julgi and put them into a pot of boiling water. 4.Blanch them for 20 seconds. 5.Rinse in cold water, strain, cut them into bite size pieces, and set aside. 6.Mince 2 cloves of garlic and slice half of a medium-sized onion. Set them aside. 7.Split 3 sticks of crabmeat lengthwise into threads with your fingers. Cut them into bite size pieces and set aside. *tip: sometimes, if some miyeok julgi is not shredded thinly, split thinly with your fingers 8.Heat up a pan over medium high heat. Add some vegetable oil. 9.Add the minced garlic and sliced onion. Stir it with a wooden spoon for 10 seconds, and then add miyeok julgi. 10.Keep stirring for about 3 minutes. 11.Add 1 tbs soy sauce, 2 ts mulyeot, and the crabmeat threads. Sautée another minute. 12.Turn the heat off and add 2 ts of sesame oil. Transfer to a serving plate and sprinkle some sesame seeds on top. Ingredients: Miyeok stems (1 pound package), onion, garlic, mulyeot (or sugar, honey), soy sauce, onion,sesame oil, roasted sesame seeds, and artificial crabmeat (optional). See photos and descriptions of ingredients on my website: Directions: 1. Open a package of miyeok julgi (1 pound) with scissors. Rinse it in cold water a couple of times until all the salt is gone. Soak it in cold water for 10 minutes. 2. Boil about 8 cups of water in a pot. 3. Drain the miyeok julgi and put them into a pot of boiling water. 4. Blanch them for 20 seconds. 5. Rinse in cold water, strain, cut them into bite size pieces, and set aside. 6. Mince 2 cloves of garlic and slice half of a medium-sized onion. Set them aside. 7. Split 3 sticks of crabmeat lengthwise into threads with your fingers. Cut them into bite size pieces and set aside. *tip: sometimes, if some miyeok julgi is not shredded thinly, split thinly with your fingers 8. Heat up a pan over medium high heat. Add some vegetable oil. 9. Add the minced garlic and sliced onion. Stir it with a wooden spoon for 10 seconds, and then add miyeok julgi. 10. Keep stirring for about 3 minutes. 11. Add 1 tbs soy sauce, 2 ts mulyeot, and the crabmeat threads. Sautée another minute. 12. Turn the heat off and add 2 ts of sesame oil. Transfer to a serving plate and sprinkle some sesame seeds on top.


This is my quick, easy, and fast recipe for classic American-style hamburgers. They're going to be a very simple and delicious meal for you and your family and friends one weekend. Full recipe: Help others by translating the English caption into your own language: My cookbook: My monthly letter: My Instagram: My Facebook: My Twitter:


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