Uploads by Maangchi

Dongchimiguksu: cold noodle soup with radish water kimchi

Maangchi — Fri, 25 May 2012 22:17:21 +0000

	Dongchimiguksu: cold noodle soup with radish water kimchi The recipe is here! . Iwww.maangchi.com Spicy dongchimiguksu Ingredients: 100 grams (3.5 oz) of thin noodles (somyeon) 1 cup of dongchimi radish cut into thin matchsticks and mixed with 1 ts hot pepper flakes, ½ ts sugar, ¼ ts salt, and 2 ts sesame oil ½ cup worth cucumber, cut into matchsticks 2 cups dongchimi broth 1 cup water ½ ts salt 1 tbs sugar 2 ts vinegar 3 tbs kimchi juice halved hard-boiled egg Directions: Mix the dongchimi broth, water, salt, sugar, vinegar, and kimchi juice in a bowl. Put in the freezer for 2-3 hours until slushy. Boil the noodles in a large pot for a few minutes. Rinse in cold water a couple of times and drain. Put the noodles in a large serving bowl. Pour the cold slushy broth over the noodles. Add radish, cucumber, and the halved hard-boiled egg. Sprinkle some toasted sesame seeds over top and serve immediately. Non-spicy dongchimiguksu ngredients: 100 grams (3.5 oz) of thin noodles (somyeon) 1 cup of dongchimi radish cut into thin matchsticks ½ cup worth cucumber, cut into match sticks. Set aside 2 cups dongchimi broth 1 cup water ½ ts salt 1 tbs sugar 2 ts vinegar halved hard-boiled egg Directions: Mix dongchimi broth, water, salt, sugar, and vinegar in a bowl. Put in the freezer for 2-3 hours until slushy. Boil the noodles in a large pot for a few minutes. Rinse in cold water a couple of times and drain. Put the noodles in a large serving bowl. Pour the cold slushy broth over the noodles. Add radish, cucumber, and the halved hard-boiled <b>...</b>	From: Maangchi Views: 20862 519 ratings
	Time: 06:03	More in Howto & Style

Korean radish water kimchi: Dongchimi

Maangchi — Mon, 07 May 2012 23:41:00 +0000

	Korean radish water kimchi: Dongchimi www.maangchi.com Learn how to read, write, and pronounce "dongchimi"? : www.youtube.com	From: Maangchi Views: 36613 427 ratings
	Time: 06:36	More in Howto & Style

How to make Korean hot pepper paste

Maangchi — Wed, 18 Apr 2012 20:31:50 +0000

	How to make Korean hot pepper paste Full recipe: www.maangchi.com Ingredients: 2 pounds of barley malt powder (yeotgirem) water 10 cups of sweet rice flour 1 bottle of rice syrup (1.6 kg) 4 cups (1½ pounds) of fermented soybean powder (mejugaru) 16 cups (1.6 kg) of hot pepper powder 4 cups of kosher salt Directions: 1) Mix 8 liters (32 cups) of water and 2 pounds of barley malt powder (yeotgireum) in a large basin 2) Strain the mixture and put it in a large heavy bottomed pot. 3) Heat it up on the stove for about 20 minutes until it's warm. Dip your finger in to test it: it should be warm, not hot. 4) Remove it from the heat and add sweet rice flour. Mix well with a wooden spoon. 5) Let it sit for 2 hours. The liquid on the surface will look a lot clearer, and it will taste a little sweet. 6) Bring to a boil for about 2 hours over medium high heat, until it reduces by ¼-⅓ (about 30 cups). *tip: Stir occasionally with a wooden spoon so it doesn't burn to the bottom of the pot. 7) Add 1 bottle of rice syrup and mix well. 8) Remove from the heat and wait until it completely cools down. 9) Add mejugaru and mix well. Then add hot pepper powder and mix well. Lastly add salt, and stir until there are no lumps in the paste. 10) Transfer it to an earthenware pot or glass jar and cover with mesh or a mosquito net before closing the lid. 11) It will take about 2-3 months to properly ferment. During that time it's best to open the lid and let it sit in the sunlight during the daytime, and close it at night.	From: Maangchi Views: 49376 505 ratings
	Time: 05:19	More in Howto & Style

Steamed Chicken Rice

Maangchi — Sat, 07 Apr 2012 19:03:30 +0000

	Steamed Chicken Rice www.maangchi.com Hannah Ong's Cantonese-style steamed chicken and rice, filmed in Singapore as part of my Gapshida series. Ingredients (for 2-4 servings) Marinade for the chicken: 1 ½ tbs oyster sauce 1 tbs dark soy sauce 1 ts sesame oil a pinch of ground white pepper (or black pepper) In the pot: 600 grams (1⅓pounds) chicken (a mixture of chicken wings, drumsticks, and chicken breasts), cut into 10-12 pieces 1 tbs salted dried shrimp, washed, soaked, and drained 8-10 dried Shiitake mushrooms, soaked in warm water for 30 minutes softened and cut into thin strips 2 tbs of water saved from the soaked mushrooms 1 Chinese sausage, peeled and cut diagonally into 1 cm (½ inch) thick slices 2 cups worth cabbage, cut into 2 inch strips 1 thumb of ginger 4 cloves of garlic, minced 1-2 tbs vegetable oil 1 ts chicken stock concentrate 2 tbs of Chinese cooking rice wine (or Hua Tiao Chiew) 2 cups of Chinese rice, washed and drained For Garnishes (optional): fried shallots Chinese parsley salted duck egg (cooked and halved) Directions: Mix the marinade with the chicken by hand. Keep in the fridge at least 30 minutes *tip: for best results, set overnight Heat up a wok and add 1-2 tbs vegetable oil. Stir fry a thumb of ginger first, then add garlic and soaked dried shrimp until fragrant. Add chicken and stir-fry for 2 minutes. Add the mushrooms, Chinese sausage, and cabbage. Add rice, Chinese cooking wine, and the water from the soaked mushrooms. Transfer the mixture to a rice cooker <b>...</b>	From: Maangchi Views: 38902 496 ratings
	Time: 09:51	More in Howto & Style

Walnuts wrapped in persimmons (gotgamssam)

Maangchi — Tue, 27 Mar 2012 19:54:18 +0000

	Walnuts wrapped in persimmons (gotgamssam) www.maangchi.com Ingredients: 2 dried persimmons, stalks removed (replace with dried apricots if not available) 6 roasted walnut halves Directions: Slice open the persimmons by slitting the sides. Make sure not to cut them all the way through. Open them up and remove the seeds. Flatten them out and trim the edges to make rectangular strips. Put them side by side with sticky part up. Add 3 halved walnuts lengthwise, with the wrinkly part down. Add 3 more halved walnuts to fit on the first like lids. Roll up the persimmon. Cover with plastic wrap and press it together. Keep in the freezer Serve with tea and slice the wraps into ⅓ inch thick pieces. Salgussam (Walnuts wrapped in dried apricots) Make 3-4 strips of apricot. Put them side by side on your cutting board with sticky part up. Add walnuts and roll them up the same way you would do for gotgamssam.	From: Maangchi Views: 23270 538 ratings
	Time: 07:21	More in Howto & Style

Paua fritters

Maangchi — Tue, 20 Mar 2012 14:35:41 +0000

	Paua fritters www.maangchi.com If you want to learn about Mere, check this out. www.maangchi.com This is my blog post about meeting Mere and her family, friends. www.maangchi.com Paua fritters Ingredients (for 4 servings): 2 cups minced paua (abalone) 1 sliced bread, processed into crumbs 2 tbs flour ¼ ts baking powder 1 egg 1 ts salt, and ground black pepper to taste 1 ts of thyme leaves ¼ cup chopped shallots 1 ½ tbs milk Olive oil for frying Directions: Put all the ingredients except for the vegetable oil into a large bowl. Combine well. Heat up a fry pan and add olive oil. When the oil is hot, place 2-3 tbs amounts of the paua mixture in the pan. Press down a little, keeping them in a round shape. Cook for about 5 minutes per side at medium heat. Place cooked paua fritters on absorbant paper and keep warm while finishing the remaining fritters. Taro chips Ingredients (2-4 servings): 1 cup's worth of taro, peeled, washed, pat dried, and sliced thinly Directions: Shallow fry the slices in vegetable oil until they are lightly browned and crisp. Place on a paper towel to drain. Serve with pauafritters and tofu and dill cream. Tofu and dill cream sauce This is a very creamy yet light sauce/cream that is nice with both paua and taro chips. Ingredients (for 4 servings): 1 package of soft tofu (a little more than 1 cup) 1 tbs chopped dill leaves 1 clove of garlic juice of ½ lemon ½ ts white pepper 1ts salt 1 tbs olive oil Directions: Place all ingredients in a food processor. Process until <b>...</b>	From: Maangchi Views: 19928 267 ratings
	Time: 07:55	More in Howto & Style

Maangchi and readers on Korean TV

Maangchi — Tue, 13 Mar 2012 16:43:03 +0000

	Maangchi and readers on Korean TV www.maangchi.com On March 12, 2012 "Science Cafe" (과학카페) on the Korean Broadcasting Company (KBS) aired the show "Korean food meets science" which featured some of my New York readers and myself. The 45 minute show explains how Korean food is getting popular and is benefiting people's health. The above clip is only the part that includes myself and my readers. We held a small meetup at Gang Suh restaurant on 32nd street in Manhattan on Jan. 26, 2012, which they filmed for this episode. We had bibimbap together and talked about Korean food. In the video, my translations are the words in quotation marks. Enjoy watching the video!	From: Maangchi Views: 10116 350 ratings
	Time: 02:55	More in People & Blogs

Squid soup

Maangchi — Fri, 09 Mar 2012 23:36:08 +0000

	Squid soup The recipe: www.maangchi.com Tanya's YouTube channel: www.youtube.com Ingredients: (for 2 servings) 9 ounces (250 grams) of squid cleaned and cut into 3 inch x ½ inch strips 9 ounces (250 grams) of radish sliced thinly into bite-sized pieces half a medium onion, sliced (½ cup worth) 3 stalks of green onions, cut into 2 inch long pieces ½ cup worth of leeks, cut into 2 inch long pieces (you can replace this with 2 green onions) 2 cloves of minced garlic 2 tbs hot pepper flakes 2 tbs soy sauce 1 tbs fish sauce Directions: (cooking time: 40 minutes) Place all ingredients into a pot and mix well with a spoon until well incorporated. Add 3 cups of water and bring to a boil over high heat for 15 minutes. Turn down the heat over medium heat and cook another 25 minutes until the radish is cooked. The radish will look a little translucent when it's cooked well. Serve hot with rice and more side dishes.	From: Maangchi Views: 24755 388 ratings
	Time: 06:08	More in Howto & Style

Chicken adobo

Maangchi — Thu, 01 Mar 2012 19:15:44 +0000

	Chicken adobo www.maangchi.com Ingredients (for 4 servings): 1 kg chicken (2.2 pounds), cut into pieces 6 cloves garlic, crushed ¼ ts ground white pepper ½ cup white or cane vinegar 2 pieces of bay leaves 1 tbs vegetable oil 2 cups coconut milk 1 cup coconut cream 1 ts salt 1 ts fish sauce 2-5 green finger chilies Directions: (cooking time: 1 hour) In a mixing bowl, create the marinade by combining the crushed garlic, ground white pepper, vinegar and bay leaves. Add the chicken to the marinade and let it sit for about 30 minutes. Heat up a pan and add the vegetable oil. Add the chicken pieces and saute until they're brown on all sides. Save the marinade for later. Add the coconut milk and the marinade to the pan, and cook for 20 minutes over medium heat until the liquid thickens. Remove excess fat from the pan with a spoon. Add the coconut cream and green chilies and cook over low heat for another 5-10 minutes until a creamy sauce is formed. Add salt and fish sauce. Serve hot with rice.	From: Maangchi Views: 32203 543 ratings
	Time: 05:24	More in Howto & Style

Ponytail Kimchi (Chonggak kimchi)

Maangchi — Wed, 22 Feb 2012 18:54:13 +0000

	Ponytail Kimchi (Chonggak kimchi) www.maangchi.com I'm very excited to introduce chonggak kimchi to you today, a special kind of kimchi made with radishes called chonggakmu. Chonggak kimchi is often translated as "ponytail kimchi." I think it's an awesome translation because the name not only sounds cute but the greens on the radish look like real ponytail. You'll never forget the name once you hear it. The full recipe is on my website: www.maangchi.com Ingredients: Chongakmu (2 kilograms, or 4½ pounds), salt, onion, garlic, flour, sugar, fish sauce, hot pepper flakes, green onions Directions: Total preparation time: 1½ hours Prepare the radishes: 1. Peel the radishes but keep the green stems attached. Cut off the tails and remove the dead leaves. 2. Cut the radishes in half lengthwise. Grab the 2 halves with both hands, split the greens, and put them into a large basin or bowl. Repeat this until you've cleaned all the radishes. *tip: If the radishes are small bite sizes (about 2 inches long), skip this step Salt the radishes: 1. Add some cold water to the radishes in the basin, and then drain. 2. Sprinkle the radishes with ½ cup of kosher salt and mix with your hands. Let it sit in the salt for 30 minutes. 3. 30 minutes later, turn over the radishes so they salt evenly and let it sit for another 30 minutes. Total salting takes 1 hour. 4. Wash the radishes thoroughly about 4-5 times to remove any dirt and excess salt, and drain in a colander. Make porridge for the kimchi paste: 1. Mix ¼ cup flour and 2 <b>...</b>	From: Maangchi Views: 40369 614 ratings
	Time: 07:11	More in Howto & Style

Fish Head Mee Hoon

Maangchi — Tue, 14 Feb 2012 16:18:00 +0000

	Fish Head Mee Hoon www.maangchi.com Ooh ya ya! I'm so excited about introducing a Malaysian Chinese recipe called "Fish Head Mee Hoon" to you today! Allison Chin, one of my longtime readers living in Kuala Lumpur, Malaysia taught me this dish when I visited her house during my Gapshida trip! Some of you might think, "Eww! how can I eat fish heads!" But believe me it's very delicious when cooked. Deep fry it until it's very very crunchy! The cooked fish meat between the bones is super tasty: firm and not dry, and the thin bones are breakable, so you can chew them. Ooh yummy! Pick out the delicious meat and break the bones with your fingers, and suck out the meat. "zzeop zzeop zzeop!" : ) Your fingers will get a little sticky! How do I know this? I'm a fish head lover! For this recipe, you'll need a fish head from a large fish. Do not use a small fish like anchovies. But if you can't stand touching fish head, just use fish meat. Ingredients: fish head/fish meat, rice noodles (mee hoon, or vermicelli), choy sum, ginger, pickled mustard greens, chicken stock, pickled plums, salt, green onions, tomatoes, fish sauce, evaporated milk, black pepper, vegetable oil.Pickled mustard greens, Pickled plums Directions: (for 2 servings) Cooking time: 1 hour Fry the fish head and fish meat 1. Slice a fish head into 2 x 3 inch pieces. Ask your fishmonger to do this for you. Clean with water and pat dry. Marinate lightly with salt and pepper. 2. Add 4 cups of oil to a wok and fry the fish head on all sides <b>...</b>	From: Maangchi Views: 22478 355 ratings
	Time: 07:04	More in Howto & Style

녹차 찹쌀떡 (Chapssalddeok)

Maangchi — Mon, 06 Feb 2012 21:12:52 +0000

	녹차 찹쌀떡 (Chapssalddeok) I'm posting 2 versions of this recipe video, an English version and a Korean version! Full recipe on my website: www.maangchi.com English version of this video: www.youtube.com 녹차 찹쌀떡 (Green tea chapssalddeok) 안녕하세요, 처음으로 한국어 영어 비디오 조리법을 두개의 비디오를 통해 올립니다. 이 달콤하고 맛있는 찹쌀떡 조리법을 한국인들에게도 알려드리고싶어서 한국어로 비디오를 올릴 생각을 하게 되었어요. 이 두비디오 차이점은 오직 한가지, 색깔이예요. 영어버전은 분홍색 찹쌀떡으로 식용색소를 이용했고 한국어버전은 녹차가루를 이용하여 예쁜 녹색 찹쌀떡을 만들었어요. 전자렌지를 이용하여 찹쌀떡 (옛날에는 모찌로 불렀음)을 만드는 방법은 아주 오래전부터 이곳 미국에서 한국인 이민자들 사이에 알려진 방법이예요. 제가 미국에 약 20년전에 처음 왔을때 처음으로 전자렌지이용한 찹쌀떡을 먹어봤거든요? 그런데 한가지 아쉬운점은 쫄깃거리지 않는다는 점이었어요. 어느날 전자렌지에서 꺼낸 떡을 작은 절구에 넣고 쳐보았더니 너무 너무 쫄깃하게 변하는것있죠? 너무 흥분되어 거의 눈물이 나올정도! : ) 그 이후로 인절미도 만들고 이렇게 찹쌀떡을 만들고 있어요. 단팥만 만들어두면 언제든지 맛있는 찹쌀떡을 10분 이내로 만들수 있어요. 그리고 작은 상자에 넣어서 선물도 한번 해보세요. 정성이 가득한 찹쌀떡을 받으시는 분들 얼마나 행복할까요! 재료: 팥, 황설탕, 물엿 (또는 쌀엿), 소금, 바닐라액, 물, 찹쌀가루, 녹차가루, 전분가루 만드는법: 총소요시간: 약 2시간 팥소만들기: (1시간 30분) 1. 팥 1컵을 씻어서 물기 빼고 바닥이 두꺼운 냄비에 넣고 10분 끓인다. 2. 불을 최대한 약불로 줄이고 약 1시간 20-30분동안 뜸들이듯이 끓인다. * 팥이 <b>...</b>	From: Maangchi Views: 43208 510 ratings
	Time: 07:30	More in Howto & Style

Chapssalddeok (Korean style mochi)

Maangchi — Mon, 06 Feb 2012 17:37:29 +0000

	Chapssalddeok (Korean style mochi) I'm posting 2 versions of this recipe video, an English version and a Korean version! Full recipe on my website: www.maangchi.com Korean version of this video: www.youtube.com 녹차 찹쌀떡: www.youtube.com Ingredients For sweet red bean filling: red beans, sugar, salt, rice syrup, vanilla extract For rice cake: sweet rice flour, sugar, salt, red food coloring, starch powder. Directions (Cooking time: 2 hours) Make sweet red bean filling: 1. Wash and drain 1 cup of dried red beans (azuki beans) and place them in a thick bottomed pot. 2. Add 3 cups of water and bring to a boil over medium high heat for 10 minutes with the lid closed. 3. Lower the heat and simmer for about 1½ hours. If the beans haven't softened after 1½ hours, add more water and cook over low heat until they are soft and can be well mashed. 4. Mash the beans with a wooden spoon (or food processor) until smooth. 5. Put the beans back into the pot and add ¾ cup brown sugar, ¼ ts salt, 1 ts vanilla extract, and 2-3 tbs rice or corn syrup. 6. Stir with a wooden spoon over low heat until the sugar is dissolved and the paste looks a little shiny. 7. Divide the paste into 2 even halves. Keep one half of the paste in the fridge or freezer for future use. 8. Divide the remaining paste into 8 equal pieces and roll each piece into a ball. Set them aside. Make rice cake with a microwave oven 1. Place 1 cup of sweet rice flour (Mochiko powder), ¼ ts salt, 1 tbs sugar in a microwave-safe bowl. 2. In a bowl add a drop of <b>...</b>	From: Maangchi Views: 50212 985 ratings
	Time: 07:26	More in Howto & Style

Spicy mixed noodles

Maangchi — Sat, 28 Jan 2012 15:07:46 +0000

	Spicy mixed noodles www.maangchi.com Hello everybody, here's another video from my Gapshida project! www.maangchi.com I made bibimguksu (spicy noodles) for more than 30 people at Suzanne's house in Rotterdam, when she hosted a meetup for me there. www.maangchi.com The recipe is for 2 servings but you can use the same methods and techniques to prepare the dish for many more. Suzanne and I had fun at the meetup showing people how to serve so many guests. We had a huge amount of bibimguksu! You can feed a lot of people on a skeleton budget! Please let me know if you have a bibimguksu party with your friends and family. Don't forget to take a photo and send it to me. Ingredients: Thin noodles (somyeon), cucumber, egg, kimchi and kimchi juice, sugar, hot pepper paste, garlic, vinegar, sesame seeds, and sesame oil. Directions (for 2 servings): 1. Add ½ cup chopped kimchi, 1/3 cup kimchi juice, 1 clove of minced garlic, 1 ts sugar, ¼ cup hot pepper paste, 2 ts sesame oil, 1 or 2 ts vinegar, and 1 tbs roasted sesame seeds to a mixing bowl. Mix well with a wooden spoon. 2. Hardboil an egg, cut it in half, and set it aside. 3. Cut about ½ cup worth of cucumber into matchsticks and set aside. 4. Add about 7 oz (200 grams) of noodles into a pot of boiling water. Stir them with a spoon to prevent them from sticking together. Close the lid. 5. A few minutes later, they'll start boiling over. Open the lid and stir the noodles. Cook a few minutes more with the lid open until they are cooked well. *tip: You <b>...</b>	From: Maangchi Views: 53060 593 ratings
	Time: 06:47	More in Howto & Style

Endive mash and Dutch meatballs

Maangchi — Fri, 20 Jan 2012 22:54:02 +0000

	Endive mash and Dutch meatballs The full recipe is here: www.maangchi.com Reinier has his own channel on YouTube! Visit his channel to learn delicious recipes! www.youtube.com I filmed this in Rotterdam with Reinier as part of my Gapshida project: www.maangchi.com Endive mash is eaten in the cold winter and usually served with meatballs. Enjoy the recipes! Raw endive mash Ingredients: Potatoes, endive cabbage, milk, mustard, butter, ground black pepper, salt, ground nutmeg, vinegar, bacon (or pork belly). Directions (for 4 servings): cooking time: 40 minutes 1. Cut 250 grams (about ½ pound) of bacon into small pieces and cook until crispy. Set aside. 2. Cut a whole bunch of endive (400-500 grams: 1 pound) into thin strips. Wash, drain, and set aside. 3. Boil water in a large pot for the potatoes. 4. Peel 1 kg (2.2 pounds) of potatoes. Clean them, cut into large chunks, and put them into boiling water until cooked. 5. Drain and mash the potatoes. Add ½ cup of milk little by little to make a smooth puree. 6. Add the bacon, 1 tbs mustard, 2 tbs butter, 1 ts ground nutmeg, 1 ts ground black pepper, and ¼ ts salt, and mix it well. 7. Add the shredded endive bit by bit to allow it to shrink a little as you go. 8. Add 1-2 ts vinegar and mix it well. Serve with gravy and a meatball. Dutch meatballs Ingredients: Ground beef and pork, mustard, ketjap manis, salt, ground black pepper, ground nutmeg, eggs, bread crumbs, butter Directions (for 4 servings): cooking time: 40 minutes 1. Mix these ingredients in a bowl <b>...</b>	From: Maangchi Views: 33305 512 ratings
	Time: 13:57	More in Howto & Style

Spicy radish and beef soup

Maangchi — Fri, 13 Jan 2012 16:27:47 +0000

	Spicy radish and beef soup www.maangchi.com This soup is another recipe which is very delicious and easy to make. When you boil this soup, the aroma is irresistible. : ) I filmed this video recipe with Mina when I visited Copenhagen, Denmark for my Gapshida project. www.maangchi.com We made a huge portion for our meetup party that night, and everybody who came to the party enjoyed the soup and asked for the recipe. Ingredients: Beef (brisket or skirt steak), white radish (or Korean radish or daikon), hot pepper flakes, fish sauce, sesame oil, garlic, green onions, ground black pepper, salt Directions (for 2 servings): cooking time: 1 hour 1. Cut 250 grams of radish (about 2 cups) into pieces 1 inch x 1 inch and ⅛ inch thick (2.5 cm x 2.5 cm and 0.3 cm thick). Put into a pot. 2. Cut 250 grams of beef brisket into bite sized chunks and put it into the pot. 3. Add 1 tbs hot pepper flakes, 2 tbs fish sauce, 1 tbs sesame oil, 1 ts salt, 2 cloves of minced garlic. Mix it well with a spoon. 4. Add 5 cups of water. Bring to a boil over high or medium hight heat with the lid closed for about 20 minutes. *tip: when the soup starts boiling (After 10-13 minutes), skim off any fat or foam that floats to the surface of the soup 5. Lower the heat over medium heat and cook for another 30 minutes. 6. Chop 3 stalks of green onions and add it to the soup. 7. 1 minute later, turn off the heat. The soup is done! Serve with rice.	From: Maangchi Views: 39501 386 ratings
	Time: 06:11	More in Howto & Style

Gado-gado vegetable salad

Maangchi — Fri, 06 Jan 2012 16:33:49 +0000

	Gado-gado vegetable salad www.maangchi.com Mariska has her own channel on YouTube! Visit her channel to learn delicious recipes! www.youtube.com This is a recipe for Indonesian Gado-gado from Mariska, filmed in Jakarta as part of my Gapshida project. There are all kinds of Korean food fans there! Enjoy! Ingredients (for 2 servings) 1 thinly sliced medium sized fresh cucumber, 2 fried tempeh (soybean patties), 2 pieces of fried tofu, and a hard boiled egg cut into 4 pieces. For blanched vegetables: 1 cup of string beans cut into 4 cm long pieces, 1 cup of shredded cabbage, 1 cup of mung bean sprouts, 2 small chayotes cut into wedges (2 cups' worth), 1 cup of water spinach ("ong choy"), 1 cup of Chinese spinach For the sauce: ground roasted peanuts, bird's eye chilis, dried shrimp paste (terasi), palm sugar, salt, tamarind, and water For garnish: fried shallots, shrimp crackers, emping (gnetum gnemon chips called "Melinjo" in Indonesian) Optional: 1 medium sized steamed potato cut into bite size pieces Directions 1. Blanch and strain Chinese spinach, water spinach, string beans, mung bean sprouts, cabbage and slice 1 cucumber. Make sauce using a mortar and pestle (cooking time: 20-30 minutes) 1. Grind these ingredients with a mortar and pestle until they're smooth: 1 ts salt, 2 ts dried shrimp paste, 3 red bird's eye chilis, and ¼ cup's worth of palm sugar. 2. Add 1 cup of finely ground roasted peanuts (or 1 cup of peanut butter) and grind it all some more until it's mixed well. If you use peanut <b>...</b>	From: Maangchi Views: 38387 478 ratings
	Time: 08:04	More in Howto & Style

Spicy braised chicken (dakbokkeumtang)

Maangchi — Thu, 29 Dec 2011 03:04:43 +0000

	Spicy braised chicken (dakbokkeumtang) www.maangchi.com This is my recipe for dakbokkeumtang, or spicy braised chicken, also called dakdoritang. Many people have requested this dish over the years. Ingredients (for 4 servings): Chicken wings, soy sauce, garlic, hot pepper flakes, hot pepper paste, sugar, onion, green onions, green chili pepper, and potatoes. Directions: Cooking time: 45 minutes to 1 hour 1. Cut 1 kg (about 2 pounds) of chicken wings or chicken thighs into bite sized pieces. Wash and drain. 2. Make seasoning paste by mixing ¼ cup soy sauce, ¼ cup of minced garlic, ¼ cup hot pepper paste, ¼ cup of hot pepper flakes, and 1 tbs of sugar. 3. Put the chicken and 2 or 3 medium sized onions (2 cups' worth) into the seasoning paste. Mix it with a spoon. 4. Add 2 cups of water to the pot and mix it up. 5. Bring to a boil over medium high heat for 20 minutes. 6. Meanwhile, peel 3-4 large potatoes (600 grams: 1.5 pound). Wash and drain them, then cut into large chunks 2 inch across. Set aside. 7. Chop 2 green chili peppers and 2 stalks of green onions into small pieces. Set aside. 8. 20 minutes later, add the potato chunks and chopped green chili peppers to the pot. Stir with a spoon, then let it cook with the lid closed for another 20 minutes. 9. Open the lid and cook another 3-5 minutes. Keep the lid open to boil away some broth and thicken. 10. Occasionally take some broth from the bottom of the pot and pour it over the top so everything gets some delicious broth. 11. Transfer it to a large serving <b>...</b>	From: Maangchi Views: 58276 682 ratings
	Time: 10:34	More in Howto & Style

Thai papaya salad (Som tam)

Maangchi — Wed, 21 Dec 2011 01:01:02 +0000

	Thai papaya salad (Som tam) www.maangchi.com Tanya has her own channel on YouTube! Visit her channel to learn delicious recipes! www.youtube.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 <b>...</b>	From: Maangchi Views: 45420 452 ratings
	Time: 08:37	More in Howto & Style

Popcorn chicken gizzards

Maangchi — Mon, 12 Dec 2011 19:32:48 +0000

	Popcorn chicken gizzards The first video from my Gapshida project, filmed in New Zealand with Jamie Frater. The full recipe is on my website: www.maangchi.com Ingredients: Chicken gizzards, salt, ground black pepper, vegetable oil, ginger, starch powder, flour, sweet rice flour, baking soda Directions: For 2 -3 servings Cooking time: 30 minutes Prepare 250 grams (½ pound) of chicken gizzards Separate the gizzards into 2 pieces by cutting out the connecting muscle of each gizzard. Trim the excess fat and muscle on each piece to make a ball the size of an olive. Wash and drain in a colander. Make batter: Mix 4 tbs (¼ cup) starch powder, 3 tbs flour, 1 tbs sweet rice flour, ¼ ts salt, 1 large egg, and a pinch of baking soda in a bowl. Tip: The batter will seem a little dry, but when it's mixed with the wet gizzards and olives it will become perfectly crispy Fry: Add 7 canned whole and pitted olives to the gizzards. Mix in 1 tbs flour. Put the gizzards and olives into the batter and mix well with a spoon. Heat the vegetable oil (about 3 cups) to 350 degrees F. *tip: Test if the oil is ready by dropping a sample chunk of chicken gizzard into the oil. If the oil bubbles, it's the right temperature to start frying. Use 2 spoons to put the gizzards into the hot oil. One spoon to scoop out each coated gizzard ball, and another spoon to push it off the first spoon and into the oil. Deep fry over medium high heat about for 10 minutes until golden brown and crispy. Serve hot or at room temperature with the <b>...</b>	From: Maangchi Views: 41688 463 ratings
	Time: 09:31	More in Howto & Style

Spicy whelks with noodles

Maangchi — Mon, 28 Nov 2011 10:52:24 +0000

	Spicy whelks with noodles www.maangchi.com You can get a can of whelks (Korean: "golbaengi") at a Korean grocery store, but if it's not available in your area, you can replace it with any of your favorite seafoods: clams, mussels, scallops, or shrimps. You can serve this as a side dish to rice or noodles, and it's also good party food. Make it ahead of time and keep it in the fridge. When your guests come, cook the noodles. When you're ready to eat, place the noodles on a large plate and add golbaengi muchim over top and sprinkle some sesame seeds. They'll love it. Ingredients: Whelks (sea snails), cucumber, carrot, onion, green onions, garlic, green chili pepper, red chili pepper, salt, hot pepper flakes, hot pepper paste, honey, sugar, sesame oil, roasted sesame seeds, noodles. Cooking time: 30 mins Directions (for 4 servings): Prepare ingredients: 1. Rinse a can of whelks (golbaengi) in cold water, drain, and cut into bite sized pieces. Set aside. 2. Put these vegetables into a bowl mixed with 1 ts salt and set aside: ◦ Slice 1 Kirby cucumber into thin strips (1½ cup worth) ◦ Slice ½ cup worth of carrot into thin strips ◦ Slice ½ cup worth of onion thinly Let's make sweet sour spicy sauce in a bowl: 1. Mix ¼ cup hot pepper paste, 2 tbs hot pepper flakes, 2 tbs vinegar, 1 tbs honey, 1 ts sugar, 1 tbs sesame oil, and 2 cloves minced garlic. 2. Add 1 chopped green, 1 red chili pepper, and 2 stalks of chopped green onion to the sauce. *tip: Adjust the amount of hot pepper flakes or hot <b>...</b>	From: Maangchi Views: 43306 549 ratings
	Time: 08:12	More in Howto & Style

Win a Korean cooking startup kit from CJ!

Maangchi — Thu, 17 Nov 2011 14:13:39 +0000

	Win a Korean cooking startup kit from CJ! Enter the contest at my website: www.maangchi.com	From: Maangchi Views: 30522 435 ratings
	Time: 03:02	More in People & Blogs

Fluffy hot steamed eggs

Maangchi — Mon, 14 Nov 2011 18:16:07 +0000

	Fluffy hot steamed eggs www.maangchi.com Steamed egg cooked in an earthenware bowl is called ttukbaegi gyeranjjim because ttukbaegi means "earthenware bowl" in English and gyeranjjim means "steamed egg mixture." The good thing about this dish is that you can serve it like stew or soup, it's delicious either way. I posted my gyeranjjim recipe a few years ago but I used my microwave oven instead a stove. Enjoy fluffy hot ttukbaegi gyeranjjim! Directions: 1. Add 1½ cups of chicken broth to a 3 cup earthenware bowl. Boil over medium high heat. 2. Add 3 cracked eggs and 1 egg yolk to a bowl. 3. Add 1 ts fish sauce and 2 tbs chopped green onion to the eggs. Beat well. 4. When the chicken broth starts boiling, lower the heat to a simmer. 5. Add the egg mixture to the simmering broth and stir it well with a fork well for 10 seconds. 6. Close the lid and simmer another 4-5 minutes until the egg mixture sizzles and has a texture like soft tofu. 7. Open the lid and turn off the heat. Drizzle 2 ts sesame oil and sprinkle 1 tbs chopped green onion over top. Serve hot as a side dish with rice.	From: Maangchi Views: 69920 1138 ratings
	Time: 03:52	More in Howto & Style

Maangchi's mapa tofu

Maangchi — Tue, 01 Nov 2011 22:49:04 +0000

	Maangchi's mapa tofu 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>	From: Maangchi Views: 49141 553 ratings
	Time: 06:26	More in Howto & Style

Sweet pumpkin with rice stuffing

Maangchi — Mon, 17 Oct 2011 13:01:09 +0000

	Sweet pumpkin with rice stuffing 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>	From: Maangchi Views: 44773 587 ratings
	Time: 07:04	More in Howto & Style