Blog:
Maangchi in New York
Hi New Yorkers,
I’m leaving for New York tomorrow to spend the Christmas and New Year holidays. Anyone in the audience who is my regular YouTube or blog commenter could meet me, if you want. We can cook together in New York and post in on YouTube.
It will be a lot of fun!
Email me at maangchi@rogers.com and we can spend some time together.
Hi:Maangchi:
I am a big fan of your video and I love Korean food.
Today I went to Korean supermarket. I got some ingredients.
I am ready to have some delicious Korean dishes.
But now I have one question. Those ingredients like been paste or hot pepper paste,after I open it .Should I set them into frig ,or I just put them in the cold place.
Thank you very much!
December 27th, 2007 at 6:05 pmvickies
Hi,
December 29th, 2007 at 5:14 pmI always keep them in the refrigerator right after opening.
Thanks
For black bean noodles you use potato starch, can I substitute it with corn starch?
December 29th, 2007 at 5:30 pmhappylove,
January 1st, 2008 at 3:05 pmI just got back from my trip to New York. Yes, you can use corn starch for the recipe.
Anyong Haseyo Maangchi!
January 2nd, 2008 at 9:53 pmI think your podcasts are very cool!
Can you please teach me how to make my favorite panchan - the undercooked beans ( I think they are Adzuki beans ) they taste like they are in soy sauce and sugar.
My girlfriend and I are both Korean ( she does not know why I like them so much )
- also I love the Gye Muchim, can I use the Gochu Jang instead of the red pepper powder.
Thank you & happy Newy Year!
Chun
Anyong Haseyo Maangchi!
January 2nd, 2008 at 9:54 pmI think your podcasts are very cool!
Can you please teach me how to make my favorite panchan - the undercooked beans ( I think they are Adzuki beans ) they taste like they are in soy sauce and sugar.
My girlfriend and I are both Korean ( she does not know why I like them so much )
- also I love the Gye Muchim, can I use the Gochu Jang instead of the red pepper powder.
Thank you & happy Newy Year!
Chun
Hello,Chun
January 2nd, 2008 at 10:38 pmThanks for your interest in my cooking videos. You like to learn how to make bean side dish and gejang?(crab) ok, I will include your request in the list of my upcoming cooking videos. By the way, for crab dish, you should not use hot pepper paste. You need to use hot pepper powder.
Hi Maangchi,
Happy new year! It must be very cold and windy in New York.
What is the meaning of Tae Yang Jo? I see these three characters appear on hot pepper powder, hot pepper paste, and soy sauce.
100% Tae Yang Jo? ? ? 100% Fermented?
January 3rd, 2008 at 5:35 amhi,Aga!
January 3rd, 2008 at 9:31 am“Tae Yang Cho” is hotpeper dried naturally with the sun instead of using a drying machine.
I came back from New York on Jan.1,08. I will post some pictures of food that I had in my blog soon.
Happy New Year!
Hi Maanchi:
January 14th, 2008 at 7:48 pmBIG FAN!! thanks for the videos! Do u think you could do one on how to make soon doo boo?
jaehoang,
January 14th, 2008 at 8:56 pmSoon doo boo(spicy tofu stew),
ok, I will include the dish in the list of my upcoming vides.
Thanks a lot
hi Maangchi,
thanks for posting up so many delicious korean food recipe. how can i cook delicious and spicy jjim dak ‘찜닭’? i love this dish.
thank you very much
January 25th, 2008 at 7:24 pmcheauyih
January 25th, 2008 at 9:08 pmHi! hot spicy steamed chicken(찜닭)! I will let you know when I make it. Thanks!
Ahh! Too bad I didnt know that you came to New York. I would’ve loved to meet you! Any future plans of visiting the Big City again?
February 13th, 2008 at 8:58 amHi,sitting still,
February 13th, 2008 at 8:41 pmI had a great time in New York, but if I could meet you, it couldn’t have been better.
Nex time!
Hi Maangchi,
I just wanted to say thank you for having a video on how to make korean food.
I’m Korean and I was born in Seoul,Korea. I was adopted when I was 4 1/2 years old by the American people.
I have no idea on how to make korean food. When I found your website. I was very ecstatic!
I live in Odessa, Texas. Odessa, Texas don’t have Korean Resturuant which I’m very sad.
Today it will be the first time to make Bibimbap and I’m very ecstatic and nervous.
Is it okay to use white radish instead of Kosari? How do you prep the white radish? Is it the same way with the bean sprout or do I need to fry it?
Thank you very much and for your time.
Sincerely,
Sue
February 16th, 2008 at 5:32 pmHi, Sue,
See? You are Korean even though you have been living in America since you were 5 years old !
I’m proud of you because you sound like you’ve never forgot who you are. : )
I’m sorry to hear that you can’t find kosari near you.
When you make radish strips side dish to use in bibimbap, cut a radish into long and thin strips first.
Then sprinkle some salt. Soon some liquid will come out from the radish. Then squeeze it gently.
Put the radish strips in a bowl. Add minced garlic, sugar, vinegar, and a little bit of hot pepper flakes.
Then mix it up by hand. It’s called “Moo Woo Saeng Chae” in Korean.
Good luck with your bibimbap!
from M
February 16th, 2008 at 5:54 pmHi Maangchi,
Thank you so much on how to prep the white radish.
I made the Bibimbap with the white radish. It is delicious! You are so awesome! Thank you :)
What part are you living in New York? I was raised on Long Island, New York.
I left from Long Island since 1990 that’s when I was 20 years old and then moved around few times.
I settled down in Odessa, Texas with my husband. Odessa, Texas don’t have very much. It’s a small town and also, it doesn’t have korean market or asian market.
Yes, it gets frustrating when I can’t find the ingredients I need for making korean food.
I was wondering if you can teach korean language, too. I would love to learn how to talk korean. Even though I’m korean, some koreans don’t think I am because I don’t speak korean. Just English.
I made Kimichi and it’s good. But I over power too much of Ginger and after few bites, it doesn’t taste so great. Ha, ha.
How much Ginger do I need to put in Kimichi? Ginger comes in different sizes and shapes. How do I know what to look for in Ginger size and shape?
I also put in the oyster sauce instead of raw oyster. Is that okay?
How long can Kimichi stay in the frigerator before it goes bad?
Thank you for your time and patients.
Sincerely,
Sue
February 20th, 2008 at 9:32 amHi, Sue,
regarding your questions:
1. I’m living in Toronto
2. I don’t use much ginger in Kimchi. If I use it, I use just a little, maybe 1 TBS of minced ginger for 2 heads of cabbages.
3 Oyster sauce and oysters are totally different. Don’t put oyster sauce in your kimchi please. It will ruin your kimchi flavor.
4. Kimchi will be fermented instead of being spoiled in the refrigerator. You can keep it for months in the refrigerator, but the taste of kimchi may be too sour as time goes by.
Thank you!
February 20th, 2008 at 9:44 pmHi Maangchi,
Sorry for the troube, a quick question pertaining to the kimichi cabbage salt soaking solution.
How much salt do you use in the cabbage when soaking it?
Thank you so much,
Sue
February 26th, 2008 at 12:21 amSue,
February 26th, 2008 at 7:16 amI used 2.5 cups for 2 medium size of napa cabbages. Check the video again. I did not use salty solution, but sprinkled salt.