MyVidster Tag results for maangchi

bulgogi jeongol
Bookmarked 1 day ago by recipes
irsquom sharing my recipe for traditional korean bulgogi-jeongol bulgogi stew made by cooking tender bulgogi in savory broth with plenty of mushrooms

korean sweet crunchy chicken
Bookmarked 1 day ago by recipes
https:wwwmaangchicomrecipeboneless-dakgangjeongtoday irsquom making boneless dakgangjeong extra crunchy on the outside tender inside and coated in a s

korean radish salad mu-saengchae:
Bookmarked 1 day ago by recipes
this korean countryside style radish salad is super-easy to make and delicious fresh crispy spicy salty and savoryfull recipe: https:wwwmaangchicom

maangchi meetup in la 2010
Bookmarked 799 weeks ago
http:wwwmaangchicomblogla-meetup-2010-report the music: clazziquai039s fill this night maangchi039s meetup in buena park california on september 21 2010

gado-gado vegetable salad
Bookmarked 717 weeks ago
http:wwwmaangchicomrecipegado-gado-indonesian-saladmariska has her own channel on youtube visit her channel to learn delicious recipes http:wwwyoutubecomusermariskalimthis 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 enjoyingredientsfor 2 servings1 thinly sliced medium sized fresh cucumber 2 fried tempeh soybean patties 2 pieces of fried tofu and a hard boiled egg cut into 4 piecesfor 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 cups039 worth 1 cup of water spinach quotong choyquot 1 cup of chinese spinach for the sauce:ground roasted peanuts bird039s eye chilis dried shrimp paste terasi palm sugar salt tamarind and waterfor garnish:fried shallots shrimp crackers emping gnetum gnemon chips called quotmelinjoquot in indonesianoptional:1 medium sized steamed potato cut into bite size piecesdirections1 blanch and strain chinese spinach water spinach string beans mung bean sprouts cabbage and slice 1 cucumber make sauce using a mortar and pestlecooking time: 20-30 minutes1 grind these ingredients with a mortar and pestle until they039re smooth: 1 ts salt 2 ts dried shrimp paste 3 red bird039s eye chilis and cup039s worth of palm sugar2 add 1 cup of finely ground roasted peanuts or 1 cup of peanut butter and grind it all some more until it039s mixed well if you use peanut butter instead of ground roasted peanuts add less salt because there039s salt in the peanut butter3 mix 1 tbs about 20 grams of tamarind with cup of hot water in a small bowl add the juice to the sauce4 add cup of water and mix it well5 transfer the vegetables to a serving plate and pour the sauce on top of it or mix all the vegetables with the sauce in the mortar before serving6 add a sliced hard-boiled egg on top and garnish with fried shallots shrimp crackers and emping7 serve with steamed rice or make sauce using a food processorcooking time: 15-20 minutes1 grind 1 ts salt 2 ts dried shrimp paste 3 red bird039s eye chilis and cup039s worth of palm sugar in a food processor until smooth2 in a bowl mix the blanched vegetables with the sauce transfer to a serving plate3 garnish with fried shallots shrimp crackers and emping4 serve with steamed rice

bulgogi jeongol
Bookmarked 1 day ago
irsquom sharing my recipe for traditional korean bulgogi-jeongol bulgogi stew made by cooking tender bulgogi in savory broth with plenty of mushrooms vegetab

korean sweet crunchy chicken
Bookmarked 1 day ago
https:wwwmaangchicomrecipeboneless-dakgangjeongtoday irsquom making boneless dakgangjeong extra crunchy on the outside tender inside and coated in a sti

korean radish salad mu-saengchae:
Bookmarked 1 day ago
this korean countryside style radish salad is super-easy to make and delicious fresh crispy spicy salty and savoryfull recipe: https:wwwmaangchicom

rice cake punch tteok-sudan:
Bookmarked 1 day ago
stay cool this summer with a punch that beats the heat and tastes delicious i show you 2 versions: the traditional drink and the modern mocktail style full

jjimdak - korean braised chicken
Bookmarked 23 hours ago
today i

how to make korean hot pepper paste
Bookmarked 720 weeks ago
full recipe: http:wwwmaangchicomrecipegochujangingredients:2 pounds of barley malt powder yeotgiremwater10 cups of sweet rice flour1 bottle of rice syrup 16 kg4 cups 1 pounds of fermented soybean powder mejugaru16 cups 16 kg of hot pepper powder4 cups of kosher saltdirections:1 mix 8 liters 32 cups of water and 2 pounds of barley malt powder yeotgireum in a large basin2 strain the mixture and put it in a large heavy bottomed pot3 heat it up on the stove for about 20 minutes until it039s warm dip your finger in to test it: it should be warm not hot4 remove it from the heat and add sweet rice flour mix well with a wooden spoon5 let it sit for 2 hours the liquid on the surface will look a lot clearer and it will taste a little sweet6 bring to a boil for about 2 hours over medium high heat until it reduces by - about 30 cupstip: stir occasionally with a wooden spoon so it doesn039t burn to the bottom of the pot7 add 1 bottle of rice syrup and mix well8 remove from the heat and wait until it completely cools down9 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 paste10 transfer it to an earthenware pot or glass jar and cover with mesh or a mosquito net before closing the lid11 it will take about 2-3 months to properly ferment during that time it039s best to open the lid and let it sit in the sunlight during the daytime and close it at night

chicken adobo
Bookmarked 726 weeks ago
http:wwwmaangchicomrecipeadobo-sa-gata ingredients for 4 servings:1 kg chicken 22 pounds cut into pieces6 cloves garlic crushed ts ground white pepper cup white or cane vinegar2 pieces of bay leaves1 tbs vegetable oil2 cups coconut milk1 cup coconut cream1 ts salt1 ts fish sauce2-5 green finger chiliesdirections:cooking time: 1 hourin a mixing bowl create the marinade by combining the crushed garlic ground white pepper vinegar and bay leavesadd the chicken to the marinade and let it sit for about 30 minutesheat up a pan and add the vegetable oil add the chicken pieces and saute until they039re brown on all sides save the marinade for lateradd the coconut milk and the marinade to the pan and cook for 20 minutes over medium heat until the liquid thickensremove excess fat from the pan with a spoonadd the coconut cream and green chilies and cook over low heat for another 5-10 minutes until a creamy sauce is formedadd salt and fish sauceserve hot with rice

kimchi pancakes kimchijeon
Bookmarked 786 weeks ago
how to make kimchi pancakes full recipe on my website: http:wwwmaangchicomrecipekimchijeon

green chili pancake gochujeon
Bookmarked 782 weeks ago
http:wwwmaangchicomrecipegochujeonauthentic korean south sea quotnamhaequot pancake made with green chili peppers and served with rice

maangchi039s mapa tofu
Bookmarked 745 weeks ago
http:wwwmaangchicomrecipemapadubumapa tofu is also called quotmapo tofuquot or quotmapo doufuquot it039s one of the most popular chinese-korean dishes in korea along with jjajangmyeon blackbean noodles and tangsuyuk sweet and sour porkbeef koreans call this dish quotmapadubuquot every family seems to have their own version of mapadubu i use chicken breast but you could use pork or beef if you039re a vegetarian you could use mushrooms instead of meatthis is my version of mapa tofu i hope you enjoy itif you make this recipe upload a photo of your dish to my website: http:wwwmaangchicomphotosuploadingredients:1 package oftofu chicken breast green onionsgreen chili pepperred chili pepper dried red chili peppers ground black pepper carrot onion walnuts garlicginger vegetable oilsesame oiloyster sauce andpotato starch powdercooking time:40-50 minutesdirectionsmakes 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 cloth2 cut it into inch cubes and set aside3 cut pound about 230 grams of chicken breast into inch cubes and set aside4 cut cup039s worth carrot 1 medium sized carrot into inch cubes and set aside5 cut 1 cups039 worth of a large onion into chunks and set aside6 cut 7 stalks of green onions into pieces inch long and set aside7 chop 1 green chili pepper and 1 red chili pepper and set aside8 mince 4 cloves of garlic and 1tsworth ginger and set aside9 heat up a wok and add 1-2 tbs vegetable oil10 add 3 small dried chili peppers the minced garlic and the ginger stir for 10-15 seconds11 add the chicken stir and cook for a few minutes12 add 1tsground black pepper the chopped carrot and onion cup oyster sauce and 1 cup of water13 let it cook for 8-10 minutes until the chicken is cooked thoroughly and the onion looks translucent14 add tofu and stir gently with a wooden spoon15 add the chopped green onions and green and red chili peppers16 stir occasionally and let it cook for a few minutes17 mix 1 tbs starch powder and 1 tbs water in a small bowl so the starch is dissolved then pour it into the wok gently18 add 1tssesame oil19 transfer to a wide bowl and serve hot with rice

sweet pumpkin with rice stuffing
Bookmarked 743 weeks ago
http:wwwmaangchicomrecipedanhobakbapingredients:kabocha pumkin 1 kilograms or about 3 pounds sweet rice black sweet rice salt jujubes pine nutsraisins canned chestnuts soy sauce vinegar green onion and red chili pepperdirections:let039s make the rice first1 place 1 cup of sweet rice and 2 tbs of black sweet rice in a small pot2 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 clear3 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 minutes4 after soaking bring to a boil over medium high heat for about 5-6 minutes5 open the lid and simmer over low heat with the lid closed for 10 minutes6 add 13 cup of green peas to the hot rice and mix it up set asideprepare the kabocha:1 cut off the top to make the lid just like a jack o039 lantern2 scoop out the insides and set aside3 remove the pits from 8 dried jujubes measure 2 tbs raisins 2 tbs pine nuts with the tips removed and 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 order5 add more rice on top to fill it out6 open a can of chestnuts and place them over top of the rice7 put the lid back on the danhobak and steam or boil for 30-40 minutes until it039s cooked thoroughly wrap it in cheesecloth beforehand so you can easily take it out when it039s ready8 make sauce by mixing 3 tbs soy sauce 2 ts vinegar 1 tbs chopped green onion and 1 ts red chili pepper in a bowlhow to serve:1 open the lid of the kabocha and cut it into 4 pieces with a knife 2 transfer each piece to a plate and serve with the sauceenjoy the recipe

chocolate caramelized flaming039 hot cheetos a holiday treat from slow
Bookmarked 706 weeks ago
being a curatorial project and an alternative art space we don039t have any money but we wanted to give all of our fans a special holiday treat so here is a remarkable recipe that we invented just for you chocolate covered caramelized flaming039 hot cheetos it039s kind of like spicy cracker jacks dipped in dark chocolate divine we hope you enjoyingredients:2 12 cups of sugar1 stick of butter not margarin14 teaspoon cream of tartar1 teaspoon baking sodaone bag of hershey039s dark chocolate chipsone bag of flamin039 hot cheetostime: about 1 hourpreheat your oven to 350 degrees add the sugar butter and cream of tartar to a sauce pan and cook over low heat stir continually for about 20 min add the baking soda once the mixture has become liquid and a nice caramel color poor over the cheetos and mix separate the individual pieces and then bake for 10 min separate the pieces and then return to the oven repeat until the caramel becomes crispy melt the chocolate in a double boiler place the caramelized cheetos on a pice of wax paper and poor the melted chocolate over them let cool and enjoy with your favorite adult beverage or your favorite adult or just your favorite beverageif you039re too lazy to make your own stop by the gallery 2153 west 21st street chicago il we still have some left from the video shoot then you can also check out our current exhibition head and pick up some john henley and theodore horner drawings that make wonderful holiday gifts for everyone you lovehappy holidays from slowpaul melvin hopkin jeffrey grauel and of course yesterday the lovable mutt who is sad because she got to smell the entire production but didn039t get a single taste well maybe just one tiny bit of caramelhttp:wwwpaul-is-slowinfops we would like to give a big shout out to paul039s mommy amy sedaris maangchi and cooking with dog for being such great inspirations thank you

spicy whelks with noodles
Bookmarked 727 weeks ago
http:wwwmaangchicomrecipegolbaengimuchimyou can get a can of whelks korean: quotgolbaengiquot at a korean grocery store but if it039s not available in your area you can replace it with any of your favorite seafoods: clams mussels scallops or shrimpsyou can serve this as a side dish to rice or noodles and it039s also good party food make it ahead of time and keep it in the fridge when your guests come cook the noodles when you039re ready to eat place the noodles on a large plate and add golbaengi muchim over top and sprinkle some sesame seeds they039ll love itingredients: 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 noodlescooking time: 30 minsdirections for4 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 1 cup worth slice cup worth of carrot into thin strips slice cup worth of onion thinlylet039s make sweet sour spicy sauce in a bowl: 1 mix 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 saucetip: adjust the amount of hot pepper flakes or hot pepper paste to your taste if you don039t like spicy food skip them both and use soy sauce 3 boil water in a large pot for the noodles 4 squeeze the excess water out of the vegetables and add to the sauce in the bowl 5 add the whelks to the bowl and mix well with a spooncook noodles: 1 spread out about 3 oz 84 grams noodles in the pot of boiling water stir them with a spoon to prevent them from sticking together close the lid 2 a few minutes later they039ll start boiling over open the lid and stir the noodles cook a few minutes more with the lid open until they are cooked welltip: you can tell if they are cooked enough by taking a sample the noodles are very hot so add a few noodles toa small bowl filled with cold water to let them cool down before tasting the noodles should be chewy and soft when you chew them 3 when the noodles are cooked rinse them in cold water couple of timesstrain them and set aside the noodles will expand and lose their chewiness as time passes so the last step of preparing this dish is always cooking the noodleslet039s serve 1 place the cooked noodles on a large plate and then ladle the spicy whelk over the noodles 2 sprinkle 1 tbs roasted sesame seeds on top and serve