Maangchi's Korean food and cooking forum » Forum: Reader recipes - Recent Topics

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>

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>

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.

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 "Yesterday I made Kimchi"

powerplantop — Sun, 12 Dec 2010 14:20:13 +0000

This is not really a recipe but a step by step of what I did. It will show that with some basic knowlege you can adapt and make kimchi. When I was in Santiago I picked up some fish sauce so I was ready to make kimchi. I wanted to make Easy kimchi <a href="http://www.maangchi.com/recipe/easy-kimchi" rel="nofollow">http://www.maangchi.com/recipe/easy-kimchi</a> But when I went to the agro market I could not find Napa Cabbage or Dikon. I have been seeing them but I guess the season is over. But I did find some Chinese greens and some green onions that looked very close to jjook pa. I bought them. When I got them to the apartment I noticed that the stalks were very tough but thats ok. So lets get started.

tastingkorea on "Korean Food Blogs"

tastingkorea — Thu, 27 Oct 2011 17:45:54 +0000

I'm sure there are many people here who would love to read additional blogs about Korean food. I have created my own blog about Korean food as well as compiled a big list of all the ones I found on the internet. Korean food blogs are not so easy to find even when you type "Korean food blog" in a search, so I have gone through the trouble to compile a list of quality blogs that I found through web searches and other Korean food resources online. Here is my blog: <a href="http://tastingkorea.blogspot.com" rel="nofollow">http://tastingkorea.blogspot.com</a> Feel free to add to this list.

Tiny Kitten on "Tuna pancakes remixed"

Tiny Kitten — Tue, 06 Dec 2011 21:19:53 +0000

Hi, everyone. I have made a lot of dishes either directly from Maangchi's recipes or inspired by them, but this is the first time I remembered to take a picture before eating them. I made tuna pancakes and just changed a few things. Ingredients: For pancakes: 2 cans of tuna 3 eggs about 3 tablespoons of cornstarch (not completely sure on this measurement but it can vary as long as you don't put too much) green onions sharp cheddar For topping: mushrooms olive oil balsamic vinegar I beat the eggs in a bowl until they were combined and then added the cornstarch, mixed it in well, then the tuna, and then the rest of the ingredients. (It helps to squish the tuna into pieces with a fork as you mix so it breaks up a bit.) Then I heated up a nonstick flat pan and used a spoon to scoop out the egg mixture onto it. I ended up with about 8 pancakes but it depends on what size you make them. I browned them on one side and flipped them to brown on the other. In another pan I put some olive oil, and when it heated up, I put in the mushrooms. I let them saute and when they were close to being done, I put some balsamic vinegar in there with them and then soon took it off the fire. I put this topping over the tuna pancakes (It's not shown in the picture) and it went really well together! I was originally going to put the mushrooms into the pancake too but then I realized they would probably release liquid and might make them mushy.

MishTURTLE on "Rainbow Rice Cake (Mujigae ddeok) using Dry Rice Flour"

MishTURTLE — Mon, 08 Aug 2011 10:46:00 +0000

Hey Everyone! Ever wanted to make Maangchi's Rainbow rice cake but went all around in search for frozen rice flour needed for the recipe and ended up with only dry rice flour? Haha don't worry! you're not alone ;) that happened to me too! And I'm sure alot of others as well! I decided to search for substitutes and came across <a href="http://www.maangchi.com/talk/topic/how-to-make-rainbow-rice-cake-with-dry-rice-flour" rel="nofollow">http://www.maangchi.com/talk/topic/how-to-make-rainbow-rice-cake-with-dry-rice-flour</a> Indeed it was helpful! However it did not say what is meant by a "dough". So I decided to experiment a bit! I ended up with the finish product shown here: <a href="http://rainbowsturtlesnsprinkles.tumblr.com/post/8507491902/rainbow-rice-cake" rel="nofollow">http://rainbowsturtlesnsprinkles.tumblr.com/post/8507491902/rainbow-rice-cake</a> (Hehe, I decided to have some fun while eating it) So basically, you need to make your own frozen rice flour! Mix: 10cups of flour (you'll find there will be some left over which you can store in the freezer and use later)with water* *Amount of water varies, you need enough water for the flour to pack together when firmly clasped between your hand but still able to break apart with a light tap as shown in 6:57 in maangchi's video <a href="http://www.youtube.com/watch?v=26e_NGOHo18&feature=player_embedded#at=281" rel="nofollow">http://www.youtube.com/watch?v=26e_NGOHo18&feature=player_embedded#at=281</a> Too dry?-Put more water! Too wet?-Put more flour! Then put it in the freezer at least overnight and then follow maangchi's recipe for method and amount of dry ingredients,I used the "firmly clasp and tap" method to figure out the amount of wet ingredients. If you want the colour for your rainbow to be more intense, add more colouring but less water!(Applies if you're using liquid food colouring, gel food colouring shouldn't water down your product) :) Have fun with your rainbow creations! :)

Jonathan_NYC on "Soondubu"

Jonathan_NYC — Mon, 06 Dec 2010 23:22:27 +0000

Used Maangchi's stock recipe and made some Soondubu, i hope you enjoy my videos! <a href="http://www.youtube.com/watch?v=FLH6Qwed6i8" rel="nofollow">http://www.youtube.com/watch?v=FLH6Qwed6i8</a> <a href="http://www.youtube.com/watch?v=eeQB8LZiLQQ" rel="nofollow">http://www.youtube.com/watch?v=eeQB8LZiLQQ</a>

Islandershy on "My first Korean dish"

Islandershy — Wed, 23 Nov 2011 07:18:44 +0000

Ive been watching the job chae video so many times w/ only the thoughts on making it. So when i finally had the chance it made my day :3 Wish i lived near a Korean Market o.0 so i can make more jobchae and try other dishes as well :o

mina on "vegetarian fish sauce for kimchi"

mina — Wed, 04 May 2011 08:09:48 +0000

hey, guys. maangchi asked me to post my take on this fish sauce substitute, hope you can make use of it. (: slice a medium-sized onion in half. add it to a pot with a kelp leaf about the size of your palm and some dried shiitake mushrooms in 2 cups cold water. turn off the heat once you bring the water to a boil. once it’s cooled down, strain the liquid into a container. you can throw away the onion and kelp, but definitely save the reconstituted mushrooms for another dish. add soy sauce to the liquid until it tastes as salty as fish sauce (meaning REALLY salty). if you don’t want the sauce to discolour your dish, use sea salt instead of soy sauce. if you want the 'fish sauce' to be gluten-free, just use sea salt or gluten-free soy sauce in place of regular soy sauce.

leeemur on "Homemade Tofu"

leeemur — Sun, 28 Feb 2010 23:58:36 +0000

Hi, I've been making my own tofu for months now. I didn't know how easy it is to make until I stumbled upon La Fuji Mama's website. I just thought I'd share her recipe with you guys. Note: you can use the soybean pulp left behind from the tofu making process to make Kongbiji Jjigae(Maangchi's latest recipe) Here's the link: <a href="http://www.lafujimama.com/2009/09/how-to-make-tofu-no-fancy-equipment/" rel="nofollow">http://www.lafujimama.com/2009/09/how-to-make-tofu-no-fancy-equipment/</a> I also tried making it with black soybeans, and it was a success! It turned out purple (which is a plus in my book) and it tasted so good!

bo on "Meat Jun (Hawaiian Style)"

bo — Fri, 06 Aug 2010 16:22:15 +0000

When you go to a restaurant in Hawaii and ask for "Meat Jun," this is what you will get. I was so surprised that this type of Meat Jun was exclusive to Hawaii. Regardless, it's so "Ono" (Hawaiian for delicious) ************************************************************* Meat Jun (recipe compliments of Kelli Ansai) ¾ to 1 lb (rib eye; cross rib, etc; very thinly sliced) 1 cup soy sauce 1 tablespoon sesame oil 1 clove garlic; minced 1 cup sugar flour meat, dip in beaten eggs, sprinkle garlic powder (to your taste) and fry in oil (about ½ to 1 inch deep). you can use any type of meat really... I usually go to the Korean market and buy whatever thinly sliced meat I can find and it’s usually barely a pound cause it’s so thin (the only thing is its really fragile and harder to handle since it’s almost paper thin). Combine all ingredients in a bowl. Refrigerate for about 1-2 hours. I also noticed the more oil you use the fluffier the batter layer is. The best dipping sauce is the PARK’S hot sauce (avail in Hawaii) It's really good and it’s not even spicy hot. However for those of you in the continental US, this is a recipe for the dipping sauce Meat Jun Dipping Sauce 1/2 cup shoyu or low sodium soy sauce 4 tablespoons vinegar 3 tablespoons hoisin sauce 2 stalks green onion, finely chopped 2 cloves garlic, minced Dash of Sriracha Hot Sauce (optional) Sesame seeds, roasted & crushed (optional)

snoopcookie on "Kimchi Soybean Sprout Eggs with Tofu"

snoopcookie — Thu, 20 Oct 2011 18:10:22 +0000

So I had some extra leftovers, and also a craving for Korean food this morning.I wound up making a Kimchi Soybean sprout omelet/frittata with tofu! It was really delicious and very easy to make. I apologize that there are no exact measurements! Heat your frying pan and add cooking oil/grease of choice (I used a little maple flavoured bacon grease). Add about 2oz of cubed firm tofu Add about 1/3 - 1/2 cup kimchi Stir fry for a couple of minutes Add a handful of washed, clean soybean spouts Stir fry for another minute Pour two scrambled eggs on top of ingredients. Let eggs set. Gently fold or flip to cook all of your egg, turn out onto a plate, garnish with fresh sliced green onion and maybe a couple more spouts, and enjoy!

georgia on "Korean Spicy Braised Chicken and Potatoes (Taktoritang)"

georgia — Sat, 16 Oct 2010 12:47:45 +0000

This recipe is very easy to make and is very delicious! Korean Spicy Braised Chicken and Potatoes (Taktoritang) 1 whole chicken, chopped, or whatever chicken pieces you prefer 2 cups onions, chopped 2 cups potatoes, chopped into big pieces 1 cup carrots, chopped into big pieces 2 tablespoons minced garlic 1 1/2 cups water 2 tablespoons red pepper paste (gochujang) 4 tablespoons rep pepper flakes (gochugaru) 2 tablespoons soy sauce 1 tablespoon cooking wine 1 tablespoon honey 1 tablespoon sesame seeds 1 tablespoon sesame oil 1/4 tablespoon black pepper green onions, chopped, for garnish Place all the above ingredients in a pot, except for the green onions. Bring to a boil, then lower the heat to low and simmer for about 45 minutes, stir occasionally while simmering. Serve in individual bowls, garnish with green onions, a sprinkle of sesame seeds and a splash of sesame oil. Serve with steamed rice and kimchi. Adjust the spiciness of the dish by adding more or less red pepper paste (gochujang). <a href="http://www.maangchi.com/ingredients/hot-pepper-paste-gochujang" rel="nofollow">http://www.maangchi.com/ingredients/hot-pepper-paste-gochujang</a> <a href="http://www.maangchi.com/ingredients/hot-pepper-flakes" rel="nofollow">http://www.maangchi.com/ingredients/hot-pepper-flakes</a> (I use the less spicy pepper flakes. They are not hot but full of flavor. Maewoon gochugaru (매운 고추가루): spicy hot pepper flakes  Deol Maewoon gochugaru (덜매운 고추가루): less spicy hot pepper flakes)