Tag results for maangchi
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steamed pork buns
Bookmarked 801 weeks ago full recipe: http:wwwmaangchicomrecipejjinppang-manduyou can also read the story of mrs bong who taught me how to make this and see photos of how fluffy they arethe music is quotquot by louviet |
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ponytail kimchi chonggak kimchi
Bookmarked 733 weeks ago http:wwwmaangchicomrecipeponytail-kimchii039m 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 quotponytail kimchiquot i think it039s an awesome translation because the name not only sounds cute but the greens on the radish look like real ponytail you039ll never forget the name once you hear itthe full recipe is on my website: http:wwwmaangchicomrecipeponytail-kimchiingredients:chongakmu 2 kilograms or 4 pounds salt onion garlic flour sugar fish sauce hot pepper flakes green onions directions:total preparation time: 1 hoursprepare the radishes:1 peel the radishes but keep the green stems attached cut off the tails and remove the dead leaves2 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 you039ve cleaned all the radishestip: if the radishes are small bite sizes about 2 inches long skip this stepsalt the radishes:1 add some cold water to the radishes in the basin and then drain2 sprinkle the radishes with cup of kosher salt and mix with your hands let it sit in the salt for 30 minutes3 30 minutes later turn over the radishes so they salt evenly and let it sit for another 30 minutes total salting takes 1 hour4 wash the radishes thoroughly about 4-5 times to remove any dirt and excess salt and drain in a colandermake porridge for the kimchi paste:1 mix cup flour and 2 cups of water in a pot and heat over medium heat2 keep stirring until it thickens when you see some bubbles add 2 tbs sugar and stir for 1 more minute before removing from the heat3 cool it down make kimchi1 mince 12 cloves of garlic and half a medium sized onion about cup worth of onion chop 5 stalks of green onion set aside2 transfer the porridge to a large mixing bowl3 add the minced garlic and onion 1 cup hot pepper flakes cup fish sauce and the chopped green onions mix well4 add the ponytail radishes and mix well with your handstip: wear rubber gloves so that your hands won039t be sore lateryou can eat it right after making it but this kimchi is more tasty when it fermentsto ferment:1 transfer the kimchi to a glass jar or a plastic container and keep it at room temperature for a couple of daystip: when it ferments it will smell and taste sour and the color of the greens will change to olive green2 when the kimchi ferments scoop some kimchi juice from the bottom of the container to the top so that the top layer of the kimchi won039t dry out and your kimchi will be juicy keep it in the refrigerator and enjoy |
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korean radish water kimchi: dongchimi
Bookmarked 722 weeks ago http:wwwmaangchicomrecipedongchimi learn how to read write and pronounce quotdongchimiquot : http:wwwyoutubecomwatchv=r8tgz5ifwva |
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sweet manju pastry
Bookmarked 759 weeks ago http:wwwmaangchicomrecipemanjuingredients for 8 manju:1 cup lima beans cup sugar ts salt cup flour and cup extra flour 2 eggs cup sesame seeds cup sweetened condensed milk 2 ts of vanilla extractdirections:let039s make sweet filling first1 soak 1 cup of lima beans in cold water overnight for about 10-12 hours2 pop the beans out of the skins with your fingers3 place the beans in a heavy bottomed pot with water and bring to a boil over medium high heat for 10 minutes4 lower the heat and simmer for about 35-50 minutes until the beans are very soft and spongy5 mash the beans with a wooden spoon until they have the consistency and look of mashed potatoestip: if you need to make a large quantity using a food processor will be faster6 add cup sugar ts salt and 1 ts vanilla extract and keep stirring for about 1 -2 minutes with a wooden spoon the filling should get stickier keep stirring so the filling doesn039t burn or stick to the bottom of the pot7 turn the heat off and cool downmake dough:1 add cup flour 1 egg ts salt cup sweetened condensed milk and 1 ts vanilla extract to a mixing bowl2 mix it well with a wooden spoon until smoothmake 8 manju:1 divide the dough and the filling into 8 same-sized balls on a floured cutting board2 flatten out each dough ball by pressing it down with the palm of your hand3 place a filling ball into the center of a flattened dough ball wrap the dough around the filling4 seal the edges of the wrapped dough and form into the shape of an egg or chestnut5 dip the side of egg shaped manju into water first and then dip into sesame seeds so the seeds stick to side for chestnut shaped manju dip the top into water and then dip the top into seeds6 brush the sesame seeds with egg yolk7 repeat for each pastry and place the manju on a cookiepanlined with baking sheet with thesealed part of the manju on the bottom8 bake in the oven at 350f on the middle rack for about 20 minutes9 if you make chestnut shaped manju bake them a little longer for a deep rich color10 serve as dessert or snack |
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braised chicken with vegetables
Bookmarked 755 weeks ago http:wwwmaangchicomrecipedakjjimdakjjim is braised chicken with vegetables dak is chicken and jjim is a cooking term for quotbraisequot or quotsteamquot so dakjjim is also called jjimdakthere 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 i039m introducing to you to today is andong style which so many people have requested i039ll post a hot and spicy dakjjim called dakbokkeumtang or dakdoritang recipe someday in the futureingredients 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 seedstotal preparation time: 50 mins to 1 hourdirections: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 inchesrinse the chicken in cold water and soak it for a few minutes drain and set asidesoak 100 grams 35 ounces of starch noodles in cold watermake sauce:combine cup soy sauce cup oyster sauce cup rice syrup or corn syrup and 1 tbs dark brown sugar in a bowl set asideprepare vegetables:cut 3 peeled medium sized potatoes into 1 inch thick chunksslice 1 medium sized carrot into slices 18 inch thickslice 1 medium sized onionchop up 1 red chili pepper and 2 green chili peppersslice 1 cup039s worth of white mushrooms into bite-sized chunkscut 5-7 green onion stalks into pieces 2 inch longshred the white parts of the green onions thinly lengthwise and soak in cold water for 10 minutes before draininglet039s cookheat up a wok or a shallow skillet add 1-2 tbs vegetable oilcut 2-3 dried red peppers into pieces inch long add them to the heated oil and stir-fry for 10-15 seconds before taking them outadd the chickentip: 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 spoonstir the chicken with a wooden spoon a few times let it cook with the lid open for about 3-5 minutesturn the chicken over give it a quick stir and let it cook with the lid open for another 3-5 minutesadd minced garlic and ginger and stir it for a minuteadd the potato chunks the sauce and 2-3 cups of water cook for 10 minutes over high heat with the lid closedopen the lid and add carrot and onion and continue cooking for another 10 minutes keep the lid openadd 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 translucentturn off the heat and add 2 ts ground black pepper and 1 tbs sesame oil mix it togethertransfer to a serving plate and garnish with chopped green onions and sprinkle some sesame seeds over top before serving enjoy it with rice |
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cubed radish kimchi kkakdugi
Bookmarked 759 weeks ago http:wwwmaangchicomrecipekkakdugia type of kimchi made with cubed radishes korean radish mu or muwoo in korean or daikon is used to make this kimchiingredients:korean radish or daikon salt sugar fish sauce hot pepper flakes green onions garlic gingerdirections:peel 4 pounds of korean radish or daikonrinse in cold water and pat drycut it into to 1 inch cubes put into a large bowladd 2 tbs salt 2 tbs sugar and mix welltip: if you like your kkakdugi sweeter add 1 or more extra tbs of sugarset aside for 30 minutesdrain the juice from the radish into a small bowladd 2 tbs minced garlic about 5-6 cloves garlic 1 ts minced ginger 4 stalks of chopped green onions cup fish sauce 23 cup hot pepper flakes and cup of the juice from the radishtip: the amount of hot pepper flakes you use depends on your taste use cup hot pepper flakes for a mild version for a vegetarian version replace fish sauce with soy saucemix it up well until the seasonings coat the radish cubes evenly and the radish looks juicyput the kkakdugi into a glass jar and press down on the top of it to remove any air from between the radish cubesyou 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 it039ll smell strong ampamp sour then put it in the refrigeratorkkakdugi goes with kongnamulguk soybean sprout soup and ox bone soup |
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soybean sprouts bibimbap kongnamulbap
Bookmarked 742 weeks ago http:wwwmaangchicomrecipekongnamulbapingredients 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 eggstip: if you039re 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 seasondirections:preparation and cooking time: 50 minutes to 1 hourlet039s start by making riceadd 1 cup of short grain rice to a heavy bottomed pot rinse in cold water and drainscrub the wet rice by hand about for about 10 seconds rinse and drainscrub rinse and drain 3-4 times until the water becomes cleartilt the pot and pour out as much water as you can the rice should still be wetadd 1 cup of water to the rice close the lid and let it soak at least 30 minutes with the lid closednext soybean sproutstake the soybean sprouts out of the package and put them in large bowl with waterrinse and drain a couple of times to clean thoroughlypick out some brownish rotten beans drain and set asideseason ground beef or chopped shiitake mushroomsprepare about cup ground beef 4 ounces: 113 grams and put it in a bowladd 1 ts soy sauce a pinch of ground black pepper 1 ts sesame oil mix well with a spoon and set asidemake saucecombine all these ingredients in a bowl and mix well: 13 cup soy sauce 2 cloves of minced garlic 1 stalk of chopped green onion 2 ts hot pepper flakes 1 ts honey 1 tbs chopped onion 1 tbs chopped green chili pepper and 1 tbs roasted sesame seedscook 2 eggs sunny-side up and set aside if you serve 3 people prepare 3 sunny-side up eggsafter the rice has soaked for 30 minutes add the soybean sprouts and the seasoned ground beef over topclose the lid and bring to a boil over medium high heat for 10 minutes after boiling turn it over with a rice scoop and mix all the ingredients welllower the heat and simmer for another 10 minutes with the lid closedtransfer it to a serving bowl and place the sunny side egg on top garnish with radish sprouts muwoo soonserve with the sauce and sesame oil on the side so that people can adjust the dish to their personal taste |
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korean fried chicken recipe
Bookmarked 778 weeks ago http:wwwmaangchicomrecipeyangnyeom-tongdakmusic: quotjindo arirangquot played by chae okseon gayageum musical instrument |
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braised mackerel with radish
Bookmarked 753 weeks ago http:wwwmaangchicomrecipegodeungeo-jorimquotgodeungeo jorimquot 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 cuisinefor 4 servingscooking time: 50-60 minutesingredients:mackerel soy sauce sugar hot pepper flakes garlic ginger white radish or daikon onion green onions green and red chili peppersdirections:prepare 2 medium sized fresh or frozen mackerel 750 grams or 17 pounds thaw them out if frozencut off the fins and headsmake a slit from the top to the vent and clean the gutscut the fish across into 2 inch pieces rinse in cold water drain and set asideprepare your vegetables:peel a large heavy korean radish cut 1 kilogram 22 pounds worth of radish into pieces 2 inch wide 2 inch long and 1 inch thickadd the radish pieces to a large thick bottomed pot with spread them out evenly by hand1 large onion or 2 medium sized onions about 400 grams039 or 2 cups039 worth cut into inch thick slices and place over the radishcut 3 stalks of green onions into pieces 1 inch long and chop 2 green chili peppers and 1 red chili pepper set asidelet039s make godeungeo jorim:place the mackerel on top of the pieces of radishmake seasoning sauce in a bowl by mixing cup soy sauce cup hot pepper flakes 2 tbs sugar cup garlic cloves minced 12 cloves and 1 tbs of minced gingerpour the seasoning sauce over the fish pour in 1 cup of water along the edges of the potclose the lid and bring to a boil over high heat for 20 minutesopen the lid tilt the pot and use a spoon to push aside the mackerel and radish to make empty spot for the broth to wellscoop some broth from the empty spot and pour it over top of the fish and radish repeat several timesadd the chopped green onion green and red chili peppersclose the lid and lower the heat to a simmer for 30-40 minutes until the radish is cooked thoroughly the radish will absorb the soy sauce based broth so it will look brownish and a little translucent when cooked nicelyopen the lid and turn up the heat to boil off excess brothtilt the pot and use a spoon to push aside the mackerel and radish to make empty spot for the broth to wellscoop some broth from the empty spot and pour it over top of the fish and radish repeat it off and on for about 5-7 minutesturn off the heat and transfer to a serving plate serve with rice kimchi soup lettuce and a few more side dishes |
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endive mash and dutch meatballs
Bookmarked 727 weeks ago the full recipe is here:http:wwwmaangchicomrecipeendive-mash-and-dutch-meatballsreinier has his own channel on youtube visit his channel to learn delicious recipes http:wwwyoutubecomuserdutchguycookingi filmed this in rotterdam with reinier as part of my gapshida project:http:wwwmaangchicombloggapshida-rotterdam-reinierendive mash is eaten in the cold winter and usually served with meatballsenjoy the recipesraw endive mashingredients:potatoes endive cabbage milk mustard butter ground black pepper salt ground nutmeg vinegar bacon or pork belly directions for 4 servings:cooking time: 40 minutes1 cut 250 grams about pound of bacon into small pieces and cook until crispy set aside2 cut a whole bunch of endive 400-500 grams: 1 pound into thin strips wash drain and set aside3 boil water in a large pot for the potatoes4 peel 1 kg 22 pounds of potatoes clean them cut into large chunks and put them into boiling water until cooked5 drain and mash the potatoes add cup of milk little by little to make a smooth puree6 add the bacon 1 tbs mustard 2 tbs butter 1 ts ground nutmeg 1 ts ground black pepper and ts salt and mix it well7 add the shredded endive bit by bit to allow it to shrink a little as you go8 add 1-2 ts vinegar and mix it well serve with gravy and a meatball dutch meatballsingredients:ground beef and pork mustard ketjap manis salt ground black pepper ground nutmeg eggs bread crumbs butterdirections for 4 servings:cooking time: 40 minutes1 mix these ingredients in a bowl by hand until well combined and sticky:500 grams of ground beef and pork mix 2 tbs mustard 2 tbs ketjap manis ts salt ts ground black pepper 1 ts ground nutmeg cup bread crumbs and 2 eggstip: you can replace 2 tbs ketjap manis with 2 tbs soy sauce and tbs brown sugar2 divide the mixture into 4 large balls3 heat up a covered pot or pan with over medium high heat4 add cup butter and wait until it turns brown5 cook the meatballs until all sides are golden brown6 turn down the heat and simmer for about 25-30 minutes flip occasionally until thoroughly cooked7 take the meatballs out of the pot out and set aside8 add cup water to the pot and cook over low heat to make gravy you can add 1 ts flour to make it sticky |
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injeolmi rice cake
Bookmarked 759 weeks ago http:wwwmaangchicomrecipeinjeolmiingredients:sweet rice flour glutinous rice flour salt sugarroasted soybean powderand mugwort powder forssuk injeolmidirections:1 place 1 cup of sweet rice flour ts salt 1 tbs sugar and cup of water in a microwavable bowl mix it well to make rice cake dough2 cover it with saran wrap and cook it in a microwave oven for 3 minutes3 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 microwave4 transfer the rice cake dough into a mortar and pound it for about 1 minute pound 50 times you039ll 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 elastictip: put a little cold water on your hands when you want to touch the dough so that it won039t stick to your fingers and will keep you from burning yourself5 spread 12 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 thecutting board6 cut into bite size pieces7 coat each piece of the rice cake with the roasted soy bean powder and transfer to a serving platesprinkle with sugar when you servessuk injeolmisame directions as above and add 1 tbsssukgarumugwort powderand 1 tbs water to the dough water you mix itinjeolmiis rice cake made with sweet rice glutinous rice it039s one of the most popular and common korean rice cakes and it039s made on special occasions and festival days the rice cake is chewy and sticky so traditionally it was given to newly wedded couples to wish that they get along and 039stick together039 forever the bride039s mother also makes this rice cake for the groom039s family in the hopes that her daughter will get along with the groom039s familywhen the newly wedded couple share the rice cake they say quotlet039s stick to each other forever just like thisinjeolmiquot : traditionally it039s made with a mortar and pestle soaked sweet rice is steamed and pounded until all the cooked rice grains are mashed then it039s coated in roasted soy bean powder or other things like black sesame seed powder mashed red beans chopped pine nuts chestnuts and jujubesit039s most commonly made with soybean powder yes i meanroasted soybean powder orkonggarukongmeans beans andgarumeans powderi remember my grandmother used to makeinjeolmiat home and usually all adult family members especially male members helpedquotok let me help youquotquotit039s my turn take a restquoti was always excited to see them making rice cake and so happy when i ate the freshly made rice cake coated with lots of delicious soybean powderthese days almost everybody buys or ordersinjeolmifrom a rice cake store rather than making it at home with a mortar and pestlei039ve often been told by my readers that they cook together with their children i think cooking together with your mom is fun and a great experience children will keep those good memories in their hearts foreveri used to make my owninjeolmiwithout pounding but the taste always lacked something it wasn039t chewy enough and i didn039t like the taste at all so a few years ago when i lived in canada i did an experiment to make this rice cake by pounding like i saw my grandmothers in korea do it it turned out so delicious i took myinjeolmito work and shared it with my coworkers and they said it was awesomeinstead of sweet rice i usesweet rice flour cook it in a microwave oven and pound the dough with my small mortar and pestle it works perfectly what makes this rice cake perfect is that it039s super chewy just like my grandmother039s homemadeinjeolmienjoy the recipe |
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tuna pancakes chamchijeon
Bookmarked 757 weeks ago http:wwwmaangchicomrecipetuna-pancakesyou can make delicious pancakes with a can of tuna serve with rice or noodles happy cooking check out reinier039s response videohttp:wwwyoutubecomwatchv=s96mliwey9uingredients for 2-3 servings:1 can of tuna 5 oz: 142 grams onion garlic salt ground black pepper sesame oil egg flour and canola oildirections:1 strain out the liquid from a can of tuna and place it in a bowltip: you can use cheesecloth paper towel or just squeeze with your hands to get the excess liquid out2 add cup chopped onion 1 minced garlic 1ts salt 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 oil4 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 spoon6 make 6 small size pancakes with the tuna mixture7 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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thai papaya salad som tam
Bookmarked 712 weeks ago http:wwwmaangchicomrecipesom-tamtanya has her own channel on youtube visit her channel to learn delicious recipeshttp:wwwyoutubecomusertannisthaifood1this 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 englandshe039s 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 it039s 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 papayadirections:1 roughly crush a small handful of unsalted peanutswith mortar and pestle set aside wipe the mortar and pestle clean2 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 salad3 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 swede4 cut the green beans into one-inch pieces throw away the endings5 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 well6 add the shredded papaya and continue bashing but not too hard just enough so the mixture soaks up the flavours use a bigger table spoon as a support tool that way you can shift the salad in the mortar and it doesn039t fall out while bashing and mixing7 add the liquid palm sugar tomatoes beans lime juice and fish sauce continue to lightly bash shift with the spoon and mix a little more8 serve on a big dish or bowl sprinkle some crushed peanuts on top voilain thailand it039s usually served with sticky rice and along another dish calledlarb a spice minced meat salad with raw vegetables |
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spicy radish and beef soup
Bookmarked 738 weeks ago http:wwwmaangchicomreciperadish-soupthis 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 http:wwwmaangchicomgapshidawe made a huge portion for our meetup party that night and everybody who came to the party enjoyed the soup and asked for the recipeingredients: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 saltdirections for 2 servings:cooking time: 1 hour1 cut 250 grams of radish about 2 cups into pieces 1 inch x 1 inch and inch thick 25 cm x 25 cm and 03 cm thick put into a pot2 cut 250 grams of beef brisket into bite sized chunks and put it into the pot3 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 spoon4 add 5 cups of water bring to a boil over high or medium hight heat with the lid closed for about 20 minutestip: when the soup starts boiling after 10-13 minutes skim off any fat or foam that floats to the surface of the soup5 lower the heat over medium heat and cook for another 30 minutes6 chop 3 stalks of green onions and add it to the soup7 1 minute later turn off the heat the soup is doneserve with rice |