Maangchi's Korean food and cooking forum » Recent Posts

Heidela on "Hello from the Puget Sound!"

Heidela — Tue, 07 Feb 2012 13:34:58 +0000

I am fortunate to live in an area with great Korean food! Restaurants, grocerys and friends who have helped me learn the art of cooking and eating Korean. However Maangchi has been great for demytsifying foods even my " traditional" Korean friends buy premade! This is truly a wonderful food! Real home style Kimchi is full of probiotics and when I am feeling out of sorts physically or mentally it is my go too along with a hardy soup or stew. 33 years since my first kimbab....and the beginning of a very healthy addiction to very beautiful friends and food! Maangchi is the icing on the cake for me! Thank you Maangchi!

Heidela on "On my weight loss journey, meal suggestions ?"

Heidela — Tue, 07 Feb 2012 13:23:57 +0000

Korean food in general is so healthy, lw sugar, lots of veggies, soups stews ect...One dish in particular has helped me loose weight and keep it off, leaves you feeling satisfied all day if you eat it for breakfast, lunch or dinner...is the ox bone soup= Seolleongtang (Use naturally raised beef if you can) and Maangchi has a video/recipe of how to make this wonderful dish! This is hearty and so good. I am fortunate there are places here that serve just this soup, so I can run in have a bubbling bowl with condiments and be back at work, or if I get up early enough breakfast! If you live in a community that has a large Korean population, this dish is a winner! It is a soup that requires more cooking time than most dishes but the broth and beef may be frozen in portions and heated before serving...so make a big batch! Good luck and hang in you are young and will find it a fun healthy creative journey if you really get in to home cooking

Maangchi on "Mochi"

Maangchi — Tue, 07 Feb 2012 12:55:20 +0000

Here you go! I posted Korean style mochi called chapssalddeok recipe yesterday! <a href="http://www.maangchi.com/recipe/chapssalddeok" rel="nofollow">http://www.maangchi.com/recipe/chapssalddeok</a>

Nay ZAkia on "just to introduce myself"

Nay ZAkia — Mon, 06 Feb 2012 17:42:22 +0000

Hey everybody! My name is Zakia, and i'm from Morocco, i'm 21 years old i like korean and asiatic kitchen, so that for im joining Maangchi website, to learn more and share also, i hope that it will be interesting for all. Thank you .

haguelady on "Seoul Garden (The Hague, Netherlands)"

haguelady — Wed, 01 Feb 2012 17:45:35 +0000

The only authentic Korean restaurant in The Hague, owned and run by a nice Korean family. They have a simple selection of six BBQ courses to choose from, which includes bulgogi, galbi, spicy pork & chicken, and marinated shrimp. All the main grilled entrees come with a pajun, soup, banchan, lettuce, kimchee and rice. At prices between around 15-18 euro for each menu, it's a pretty good deal considering that they refill everything (except the meat). My favorite is the shrimp, but the marinade for the bulgogi is also delicious. My husband loves the spicy pork. The kimchee is homemade and also very yummy. They also have bibimbap, dwenjang-jigae (amazing!), mae-un tang, and seafood pajun on the menu, but they can make other things by request such as japchae, golbengi, or ddukbokki. Overall it's a great (and only) place to get your Korean food fix in town, the decor is very cozy and not a bad place to take a date. The only thing is you should definitely make a reservation because there aren't a lot of tables! Also there's usually only one person waiting tables, so if it's busy be prepared to wait a little for things like drinks (food can arrive first). And bring cash, they also take credit cards but NOT debit/pincards. Bagijnestraat 8 2511 CK The Hague, Netherlands 070 3650602 <a href="https://www.facebook.com/seoulgarden.thehague" rel="nofollow">https://www.facebook.com/seoulgarden.thehague</a>

Water Sound on "Bibim Guksu!"

Water Sound — Mon, 30 Jan 2012 21:35:48 +0000

I don't know if my first post sent. I was raised on Northern Italian food, and now cook more Italian Fusion food, using what ever is around the house when I cook -- which now includes many Korean items. Until I was in my 50's I ALWAYS rinsed noodles until I read someone who said: "Why rise them? They have just come out of a huge pot of boiling water!" -- and that made sense to me. When I stopped rinsing them, they tasted better - more 'full' flavored. I was just doing what my Italian Grandmother and her mother taught me. It was 'Tradition'. When I was part owner of a restaurant that specialized in Italian noodles (different kinds of pastas) we had to rinse them in VERY cold water to stop the cooking, and then put olive oil on them to keep them from sticking together until they were ordered -- usually about an hour or so. Then we would put a serving in a wire basket, put it into one of the pots of boiling water we had going on the end of the huge stove to finish cooking, and then we would shake them dry, put them on the plate and add the sauce. At home the noodles don't sit around, they go right from the water to a plate or bowl where the sauce goes on them right away. And the pasta DOES have a 'fuller' flavor to it, which changes very slightly the flavor of the dish, but always to the better. Is there a reason why Asian or Korean noodles need to be rinsed when they come out of the water if you are cooking them at home? Or is it just a 'tradition' like I learned? I thank you in advance for an answer.

somi on "Hello from British Columbia, Canada"

somi — Mon, 30 Jan 2012 07:23:07 +0000

P.S. Tomorrow is my birthday. I think I should make maangchi's meok-guk for my birthday celebration!!!! xD

somi on "On my weight loss journey, meal suggestions ?"

somi — Mon, 30 Jan 2012 07:22:13 +0000

I suggest, switch to brown rice, and make lots of the pun-chun dishes. Also seaweed is really good for you, so meok-guk is a very good choice. And try to use fish base instead of meat base in soups. Congratulations you guys on losing your weight. I'm doing the same thing too. Honestly, when I cook Korean soups and stuff, I find that the calorie intake is lower, and I feel happier about it. I'm with you on your weight loss journey! GO US!!!! xD

somi on "Hello from British Columbia, Canada"

somi — Mon, 30 Jan 2012 07:17:55 +0000

I've been silently following maangchi's recipes and learning how to make Korean food. I am Korean and I love to cook. But because my mother doesn't make most Korean foods, I never learned how to make Korean food, and I wasn't even familiar with most Korean foods. I get introduced to korean food by visiting my friend's house and taste their mom's cooking. My brothers are begging for Korean food all the time so whenever I go there, I try to learn a new Korean recipe from Maangchi and experiement on them. They are very very grateful to you Maangchi for teaching their sister how to make authentic Korean food. And I'm so grateful that you make it so easy to follow. I have all your videos on my iphone and study them while I work out or ride on the bus. HAHA. You saved my Korean cooking life! Thank you so so much! xD

solarflare317 on ""Sweet" black bean paste?"

solarflare317 — Sun, 29 Jan 2012 18:05:56 +0000

When I asked some friends to find me some black bean paste for jjajangmyun during their trip to phoenix, the brought me back a can of sweet black bean paste. <a href="http://www.yollieorientalonline.com/products/Companion-Sweet-Black-Bean-Paste-18-oz..html" rel="nofollow">http://www.yollieorientalonline.com/products/Companion-Sweet-Black-Bean-Paste-18-oz..html</a> Pretty sure this won't work so does anybody know any recipes I can use this for? Much appreciated :)

Maangchi on "Bibim Guksu!"

Maangchi — Sun, 29 Jan 2012 14:50:23 +0000

My bibimguksu video is online! Thank you for your patience!

powerplantop on "Naan"

powerplantop — Sun, 29 Jan 2012 01:13:34 +0000

Wet: 1/2 cup lukewarm water 1 Tablespoon sugar 1 package dry yeast Dry: 3 cups of All Purpose flour 1 teaspoon salt 1 1/2 cups yogurt 2 Tablespoons melted Ghee Mix the Wet ingredients to activate the yeast. Mix the Dry ingredients. After the yeast has started to foam mix the yogurt and Ghee into the Wet. Add the Wet to the dough. Mix well and add yogurt or water to make a wet dough. Let dough rest covered for 15 to 30 minutes. Divided dough into smaller balls and let rise 15 to 30 minutes. Preheat oven and baking sheet. Shape balls into naan shape; brush the top with melted ghee. Heat a flat pan. Add your Naan to hot pan until it puffs up. Transfer to a hot baking sheet then under the broiler until the top is done. <a href="http://www.youtube.com/watch?v=hMqUkrbajpY" rel="nofollow">http://www.youtube.com/watch?v=hMqUkrbajpY</a>

Maangchi on "Nokdu Bindaetteok "Mung Bean Pancakes""

Maangchi — Sat, 28 Jan 2012 05:55:55 +0000

Great video tutorial for authentic bindaeddeok!

powerplantop on "Nokdu Bindaetteok "Mung Bean Pancakes""

powerplantop — Fri, 27 Jan 2012 20:20:13 +0000

For the batter soak 2 cups mung beans, 1/2 cup rice over night. Drain saving the water from the beans. Blend mung beans, rice, 2 teaspoons salt and 1 1/2 cups water blend until almost smooth. Add veggies and if you want meat. Add the batter to a hot pan with oil. Then fry until crispy on each side. For veggies I used pork, blanched mung bean sprouts, gosari, chives and green onions. <a href="http://www.youtube.com/watch?v=1G_oIIp0PEA" rel="nofollow">http://www.youtube.com/watch?v=1G_oIIp0PEA</a>

powerplantop on "How to cut wang galbi (king-style short ribs)?"

powerplantop — Fri, 27 Jan 2012 20:13:56 +0000

I saw the ribs at the store and remembered this request.

Maangchi on "How to cut wang galbi (king-style short ribs)?"

Maangchi — Fri, 27 Jan 2012 17:48:04 +0000

haha, I was going to embed the video but you uploaded this. Thank you!

Maangchi on "Fried Sambal Terasi (Fried Shrimp Paste Sambal) [Indonesian dish]"

Maangchi — Fri, 27 Jan 2012 14:40:13 +0000

Thank you for sharing the recipe here! <a href="http://www.youtube.com/watch?v=Lk7HJpOF0Is" rel="nofollow">http://www.youtube.com/watch?v=Lk7HJpOF0Is</a>

MariskaLim on "Fried Sambal Terasi (Fried Shrimp Paste Sambal) [Indonesian dish]"

MariskaLim — Fri, 27 Jan 2012 10:53:05 +0000

WARNING!: This recipe is VERY SPICY sambal. If you cannot handle spicy so much, just use the regular chili that you usually use. Ingredients: 1/2 cup of Bird eye chili 1 Tomato 5 Shallots 3 Garlics 5 Candle Nuts (If you cannot find candle nuts, you can replace it with macadamia nuts) 20 gr Raw Shrimp Paste (If you got the toasted one, don’t fry it with the garlics, shallots, and the candle nuts. Just add it when you start to grind all the ingredients) 40 gr Palm Sugar 1 tsp Salt 1 tsp Chicken Powder Vegetable oil for deep fry optional : slice of lime Method: (Overall cooking time: 15-20 minutes) - Fry the garlics, shallots, candle nuts and shrimps paste until golden brown/ crispy about 1-2 minutes in medium-low heat. - Cut the tomato in 8 pieces. - Fry the chili and the tomato until softened or loosen With mortar and pestle: 1. Place the friend ingredients in the mortar and grind it well 2. When the sambal start to smooth add palm sugar, salt, and chicken powder. Grind it well. 3. Place it in the small plate or container. Add slice of lime on the side. With food processor: 1. Add the fried ingredients into the food processor and start to grind it. 2. Cut the palm sugar into small pieces and add it into the food processor. Grind well. 3. Add salt and chicken powder and grind it again until mix together. 4. Place it in the small plate or container. Add slice of lime on the side. NOTE: Raw candle nut has 2 toxic, Saphonin and Pharbal, so make sure you always cook the candle nut before you eat it. We always use this sambal for dipping sauce. Mostly for tradtional fried chicken or fish, or even eat it with raw vegetables (such as cucumber, long beans, and cabbage). For me, I always use this in many occasions like when I eat KFC or put it in my Fried rice. Hehehe.. I love spicy food.

MariskaLim on "Jumullok/Jumulleok"

MariskaLim — Fri, 27 Jan 2012 10:47:59 +0000

Ow! Yes I am :D~~ just check it a while ago. so excited. I don't have a spare time these week for shooting another video. T-T I hope i can upload it next week. Okay~ I will post it there :D

liquidfir on "Hi guys i am from singapore"

liquidfir — Fri, 27 Jan 2012 07:19:59 +0000

Hi guys i am from the little island singapore. i have been learning korean for the last 5 years and am in love with korean cooking\\nice to meet u guys

Maangchi on "Hello everybody!"

Maangchi — Wed, 25 Jan 2012 17:00:28 +0000

Great! The broth looks really yummy!

john on "Hello everybody!"

john — Wed, 25 Jan 2012 12:58:39 +0000

Ddukbokki (hot and spicy rice cake)

Maangchi on "Jumullok/Jumulleok"

Maangchi — Tue, 24 Jan 2012 23:54:44 +0000

Mariska, oh you already have 17 subscribers! Congratulations! I know how you feel! Jumuleok is nothing special. It's kind of bulgogi. ok, I will keep it in mind though. Please consider posting your video for sambal paste on the "readers' recipes" section. <a href="http://www.maangchi.com/talk/forum/reader-recipes" rel="nofollow">http://www.maangchi.com/talk/forum/reader-recipes</a>

Maangchi on "Hey I love cooking!"

Maangchi — Tue, 24 Jan 2012 23:49:14 +0000

hello, cooking lovers! We are all in the same boat! Happy cooking!

organic-cocktail-recipes on "Hey I love cooking!"

organic-cocktail-recipes — Tue, 24 Jan 2012 04:36:15 +0000

I've seen Maangchi's videos on YouTube. Whenever I need to cook a Korean recipe, I use your site!! :D A huge fan of the ddug kuk!

Faleria345 on "Hey I love cooking!"

Faleria345 — Mon, 23 Jan 2012 20:14:44 +0000

Hi everybody I happen to love cooking and since i started watching k dramas i have been wanting desperately to make the food they eat and i had been looking up recipes until i found Maangchi's website and I love her recipes. i am today making Dduk Guk and really hope that it turns out good. wish me luck annyeong.

Mikura on "Does anyone know what this marinade is?"

Mikura — Mon, 23 Jan 2012 16:09:42 +0000

Restaurants seem to use that kind of sauce especially on pork belly, and the pork is submerged in the sauce right before grilling rather than marinating for a long period. From what I can gather, it basically tastes like bulgogi marinade, but a little less concentrated in the soy/sugar department, and with more garlic and ginger added. I'm thinking restaurants put a bit of MSG to give it that savory flavor, but perhaps a few splashes of fish sauce can be used as a substitute. Just my 2 cents.

powerplantop on "Does anyone know what this marinade is?"

powerplantop — Sun, 22 Jan 2012 13:24:28 +0000

Usually beef is marinaded in something sweet. The pear, apple or kiwi is used to tenderize the beef and add a bit of sweet. Most pork marinade that I have seen have been spicy. But the photos you show don't really seam spicy. I have not seen this style of marinaded pork but it looks interesting.

kimchijjang on "Does anyone know what this marinade is?"

kimchijjang — Sun, 22 Jan 2012 03:36:48 +0000

I noticed the LA galbi/kalbi and other Kbbq recipes online call for pears and kiwis but I have never found out what marinade this one is. It seems more savory. It is often seen in most Kbbq restaurants. the pictures are here: <a href="http://www.yelp.com/biz_photos/XkxGT2wCKpZ_pnxUupGy9Q?select=sEK-L7shpJVYmqkv1Hbcew" rel="nofollow">http://www.yelp.com/biz_photos/XkxGT2wCKpZ_pnxUupGy9Q?select=sEK-L7shpJVYmqkv1Hbcew</a> <a href="http://www.yelp.com/biz_photos/vJnLbyk2lXaOAtGlOmOYpw?select=GdceiZZqf1pURbgur0QaiQ" rel="nofollow">http://www.yelp.com/biz_photos/vJnLbyk2lXaOAtGlOmOYpw?select=GdceiZZqf1pURbgur0QaiQ</a> p.s. - it is not just soy sauce

powerplantop on "How to cut wang galbi (king-style short ribs)?"

powerplantop — Sat, 21 Jan 2012 03:29:27 +0000

This should help you with how to cut them. <a href="http://www.youtube.com/watch?v=tX2gkN4c0qU" rel="nofollow">http://www.youtube.com/watch?v=tX2gkN4c0qU</a>

MariskaLim on "Jumullok/Jumulleok"

MariskaLim — Fri, 20 Jan 2012 19:21:08 +0000

Hi Maangchi~ First, Thank you for your support~ <3 I'm waiting for you critics as well XD.. mm... My friend message me couple days ago (she study aboard to Seoul) that she currently falling in love with Jumullok. She said it's spicy pork stew/soup. I search in google and i barely see the picture of it. so I don't have any image about the dish. so far I know from her, It's DAEBAK, specialy during cold days she said. :D Can you share the recipe? please~~ *wink* *wink* ;D~ Thank You~ <3

powerplantop on "Gosari or Kosari Namul 고사리"

powerplantop — Fri, 20 Jan 2012 11:35:17 +0000

I am still surprised at how much the stuff grows when you soak it!

Maangchi on "Gosari or Kosari Namul 고사리"

Maangchi — Fri, 20 Jan 2012 03:39:10 +0000

Thank you very much for uploading this video! Yummy! Kosari or gosari, Fernbrake in English looks like this. <a href="http://www.maangchi.com/ingredients/kosari" rel="nofollow">http://www.maangchi.com/ingredients/kosari</a>

powerplantop on "Gosari or Kosari Namul 고사리"

powerplantop — Fri, 20 Jan 2012 02:32:17 +0000

This is how I make Kosari Namul First I start with a 100 gram pack of dried Kosari. I soak it over night in a large bowl of water. It will grow a lot so use a large bowl. Then I give it a good rinse. Put it in a big pot of cold water when it comes to a boil I let it boil for 30 minutes. Pour off all of the water and rise really good with cold water. It is now good using in Bindaetteok where you want to use it plain. For Namul I separate it into 3 batches and chop it up into 2 inch lengths. For each batch I use 1 Tablespoon oil 1/2 teaspoon ginger 1 teaspoon garlic Some Green Onion 2 teaspoons Brown Sugar 1 Tablespoon Soy Sauce Sesame Seeds 1 teaspoon Sesame oil All of that gets sauteed 2 minutes with one batch of Kosari <a href="http://www.youtube.com/watch?v=jqXPqYl-gUo" rel="nofollow">http://www.youtube.com/watch?v=jqXPqYl-gUo</a>

powerplantop on "Question about Buldak and spice level"

powerplantop — Fri, 20 Jan 2012 02:18:17 +0000

I am sure that in Korea you can find pure capsicum. But that stuff would be over kill. What you could try is some of the really hot sauces. Buy one and add some to jack up you Korean sauce.