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

Joyful_Noise on "Hungarian Chicken Paprikas"

Joyful_Noise — Thu, 15 Jul 2010 17:41:30 +0000

susan on "I show you some photos for my boy's lunchbox"

susan — Thu, 14 Jan 2010 15:17:04 +0000

I hope that you enjoy these!!

Brian_Montoya on "Traditional New Mexico Style Enchiladas de Res (beef)"

Brian_Montoya — Sat, 12 Jun 2010 21:31:13 +0000

I know this isn't Korean but they are absolutely delicious, it is a recipe I have grown up eating all my life and I just love it! When you buy New Mexico redc hile powder, it is important to buy a high quality brand to get that good earthy flavor here's a link to my favorite brand <a href="http://www.potrerotradingpost.com/RedChile.html#" rel="nofollow">http://www.potrerotradingpost.com/RedChile.html#</a> Also make sure there are no other spices in the chile powder, many supermarkets sell flavored chile mixes. Ingredients 24-30 Corn tortillas 1.5 lbs ground beef (you can use shredded chicken, turkey, or just cheese too) 1/2 onion finely diced grated cheese about 3 tbsp. good quailty New Mexico red chile powder(also called molido meaning ground) plus 1 tbsp. caribe (optional, caribe by the way is simillar to gochu garu in the sense that it isn't finely ground like chile powder is, but it has the seeds in it) 1 heaping tbsp. chicken or beef broth boullion about 2 1/2 c. warm water 2tbsp.lard or oil 1 clove of garlic goya brand adobo seasoning (availiable in the the hispanic foods section of many supermarkets or online) or salt and pepper to taste. Method: Begin by making the chile. Put the chile and optional caribe in a large cup or bowl with the boullion and add the warm water and whisk, add adobo seasoning or salt to taste. Let sit to allow chile to hydrate while you make everything else. prepare your other filling ingredients by browning the ground beef (season with adobo or salt and pepper) dicing the onion and grating plenty of cheese, I like to use sharpcheddar or colby jack but you can use any cheese you like. After the chile has sat atleast half an hour, heat a pan and melt the lard, and when it is hot enough, add a clove of garlic and a pinch of salt that has been mashed into a paste with a heavy knife on a cutting board, and fry about 10 seconds untill you can smell it. whisk in the flour and allow it to brown a few minutes. give the chile a quick whisk and slowly whisk it in stiring out any lumps. Allow the chile to come to a boil and then reduce to low and allow it to simmer about 10ish imutes untill thickend. you can add about 1/4c water if it gets too thick. Next,prepare the tortillas by preheating your oven to 350 degrees F and brushing them on both sides with a bit of water. Place them of stacks of about five on a greased and foil lined baking sheet and place in the oven for about 5 minutes or untill the tortillas are soft and pliable. Gather tortillas and stack them to keep them warm. place in a tortilla warmer if you have one. you can also fry the tortillas in a small pan with about an inch of oil for a few seconds untill the torillas are soft,but i prefer to steam them its healthier and easier and you really cant tell the difference except the fried version is greasier. Assemble the enchiladas by first taking a large baking dish and greasing the bottom. then one at a time, lay a tortilla down in the pan, put about a tablespoon of chile on it and add some beef, cheese, and onion. roll into a tube,and lay them next to eachithe thightly so they wont unravel. Repeat till beef and tortillas are used up. take remainder of chile and spread oer the top making sure everything is coated so the enchiladas wont dry out. Sprinkle plenty of cheese on top and cover with foil and bake at 350 for about 10 or 15 minutes untill the cheese has melted and the enchiladas are heated through. Serve with a couple of sides like rice and beans, and Enjoy!!

powerplantop on "Spicy crab Panchan"

powerplantop — Sun, 04 Oct 2009 11:30:50 +0000

I made this last night to keep it simple I used frozen crab. Here in LA we call them Gumbo crabs. I mixed Red Pepper flakes, garlic, green onion and soy sauce. Added the crab and let marinate.

mtmadrid on "HAKE FISH CAKES (메르 루사의 어묵) / WHITE MUSHROOM (버섯)"

mtmadrid — Wed, 28 Apr 2010 19:48:22 +0000

Cut in tiny pieces the carrot, green onion, celery, onion. In a bowl put together the vegetables with some firm tofu, hake fillet, cut tiny (I use a hand blender), 1 egg ,1 tbs flour, 2 tbs fish sauce, 1 tsp soy sauce, 1 tsp powder garlic, pinch of salt (I think that’s depend of the kind of fish sauce you use). In a hot skillet, fry 1 tablespoon of the fish mixture until both side are golden brown. For the dipping sauce, I use 1 tbs rice wine, ½ tbs rice vinager, 1 tbs soy sauce, 1 tsp sweet soy sauce, 1 tbs fish sauce, put all together in a pan, bring it to boil. I saw the recipe from Reiner of the “Teriyaki zucchini and mushrooms”,(looks really tasty) but I had not Teriyaki sauce, instead, I used: 2 tbs sweet soy sauce, 1 tbs rice wine, 1 tsp rice vinegar, 1 tsp light brown sugar, stir fry the mushrooms sliced with 1 tbs corn oil, in a pan mix over medium heat the sauce ingredients until thick a little, put over the mushroom, reheat, add some toasted sesame seeds Enjoy…..

Reinier on "Buchu Kimchi"

Reinier — Wed, 04 Nov 2009 15:10:18 +0000

I saw in one of your videos Buchu Kimchi very briefly. Could you make a video for this? I love Kimchi and Buchu, so this will make a perfect combination :) Thanx

Reinier on "Fried dumpling"

Reinier — Sun, 07 Jun 2009 00:08:49 +0000

And also something for vegetarians: fried dumpling :) You need: 2 shredded spring unions 5 water chestnuts 175 grams tofu crumbled 3 tea spoons of soy sauce a stack of wonton wrappers (for deep frying) oil for frying Chop spring union and water chestnut in a food processor, then add the tofu and soy sauce and mix. Place a wonton sheet and fill it with a tea spoon of filling, fold the left over space into you favorite shape (eg. envelope, bomb-shape, pouch, etc.) Heat the oil and fry the packages until golden brown. Let them rest for a short time on kitchen towel to get rid of excess oil. Don't worry about calories, if you use sun flower or arachide oil it's actually not too bad and full of omega oils... as long as you don't eat it every day ;) Serve with sweet chili sauce and enjoy :)

Reinier on "Stifado"

Reinier — Sun, 07 Jun 2009 00:07:18 +0000

Wow, i have the first entry :) Here goes, it's Greek and called Stifado i LOVE this dish, i first tasted it on my holidays to the Greek islands. Korean and Greek cuisine are my favs (though totally different!): You need: a big cooking pot 1 kg. beef (for slow simmering) cut into 1.5 inch cubes good olive oil 1 kg. (or more) white unions cut in half and peel the skins loose or use whole scalions 0.5 kg. ripe tomatoes diced or more, depending on the size of your cooking pot 50 ml. red wine 3 ts white vinager 1 small can of tomato puree 1 cube of beef bouillon fresh parsley Spices: 2 teaspoon ground cinamon 5 cloves of minced garlic 2 teaspoon ground nutmeg 2 bay leaves 1/2 teaspoon of dried or fresh rosemary 2 teaspoon ground cumin 1/4 teaspoon ground clove black pepper and salt To make it: Cook the meat on high heat in plenty olive oil untill it is slightly brown, turn heat low and then add spices (except bay leaves) to the meat and mix it. Add 1/4 cup of water if the meat is dry. Add the tomatoes, unionpeels, wine, vinager and the bouillon cube and mix it, if you think there is not enough liquid you can also add more tomatoes from a can with the juices. When the tomatoes turn liquid add the bouillon cube and bay leaves and let everything simmer on low heat for about 2 or 2.5 hours until the meat is soft and all the flavours have mixed well. Add some more red wine and simmer for another 5 minutes. After, check if the liquid has thickened, if not you can take out a cup of liquid and add corn starch powder to the cup and mix it very well, than return the cup to the mix and thicken the dish to make it into a sauce to go with the rice (repeat this step if needed). Don't add the corn starch powder directly into the put, because disolving it is very difficult and you end up with small white undissolved particels in your nice dish. If it is done add some fresh fine cut parsley and stirr the tomato puree into the mix, look out for the bay leaves when eating :) Eat with rice or baked potatoes or fries and a (greek) salad as a side dish. When you have left over and eat it the next day the taste is even better because the flavours can mix all night. If you like more fragrant and more spices you can add 50% more of the spices for a stronger taste the next time. It should look like the picture.

joyceyu on "SPICY MACKEREL STEW by Joyce"

joyceyu — Thu, 06 May 2010 06:40:19 +0000

Hi Maangchi and Friends! As promised, here's my Spicy Mackerel Stew. My recipe can be found at my newly created blog (inspired by non other than YOU!!!)... <a href="http://doyd74.wordpress.com/2010/05/01/doyds-spicy-mackerel-stew/" rel="nofollow">http://doyd74.wordpress.com/2010/05/01/doyds-spicy-mackerel-stew/</a> I can't wait to see and try your version!

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!

showjm on "Dancing with Bulgogi Bibim-Bab & Kimchi Salad"

showjm — Tue, 27 Apr 2010 16:17:23 +0000

Dancing with Bulgogi Bibim-Bab & Kimchi Salad How to make korean food ! <a href="http://www.youtube.com/watch?v=16zfuXQaKCU" rel="nofollow">http://www.youtube.com/watch?v=16zfuXQaKCU</a>

melinas mom on "KFC - Bon Chon Chicken"

melinas mom — Sat, 27 Feb 2010 09:01:16 +0000

I hope you find it tasty! I have tweaked & tweaked a recipe based on the famous chain, Bon Chon Chicken. Not too spicy, not too sweet and definitely lower in fat than the alternatives. Enjoy! Ingredients: (A) 24 Chicken Wing Pieces (cut off excess thick skin/fat) 1 Tablespoon of rice vinegar 1 Teaspoon of salt ½ Teaspoon of black pepper 4 Garlic Cloves (whole) 1 Small onion (whole) (B) Some rice flour/corn starch/potato starch for dredging wings Olive Oil for frying (C) 2 Tablespoons of Soy Sauce 4 Tablespoons of Rice Vinegar 3 Tablespoons of Koh Chu Jang (hot red pepper paste) 1 Teaspoon of Koh Chu Garu (hot red pepper flakes) 1 Teaspoon of Tobasco 4 Garlic Cloves (minced) 1 Teaspoon Ginger (minced & mashed) 3 Tablespoons of honey 1 Tablespoon of Dark brown sugar Directions: 1) Clean the wings in cold water and then soak them in cold water for about 5 minutes, drain and repeat 2 times. 2) In the meantime, bring a pot of water to boil and add in all the “A” ingredients. Boil for 5 minutes. 3) Add the chicken wings to the pot and boil until the meat is cooked (do not over cook). 4) Drain the wings in a colander and then rinse with cold water. 5) Put about 1 cup of rice flour in a plastic bag/Ziploc and 6 wings at a time and lightly dredge the wings. Repeat until all wings are very lightly coated. Add more rice flour if necessary. Set aside. 6) Heat up the olive oil for frying. 7) In a sauce pan, add all the “C” ingredients. Simmer until sauce thickens (about 5-10 minutes). Should not be too thick, about the consistency of maple syrup. 8) Fry the wings until crisp & golden brown. 9) Drain wings on paper towel then put in a large mixing bowl with lid. 10) Add the sauce a tablespoon at a time, putting the lid on and shaking the wings to coat. Note that a little sauce goes a long way. 11) Sprinkle a little bit of roasted sesame seeds/finely chopped spring onion if you want, serve and enjoy. Notes: * The boiling process with “A” ingredients drains all the fat and cooks the chicken through so that frying time is reduced. It is also the reason why the skin of the chicken becomes paper thin and very crispy. * This recipe is for medium “heat”. If you want full spice, omit the soy sauce, add in an additional Tablespoon of Koh Chu Jang & another 1 Teaspoon of Tobasco. * Goes well with “Mul Kim Chee” or “Dak wan” and a side of coleslaw (shredded cabbage, carrot, white radish, apple…dress with Thousand Island Dressing or a yogurt based dressing).

powerplantop on "Bulgogi Sandwich"

powerplantop — Sun, 11 Oct 2009 01:13:55 +0000

I used some left over Bulgogi to make a sandwich.

jennykoh on "Yummy snacks ( from Maangchi's hoddeok dough recipe)"

jennykoh — Thu, 15 Apr 2010 10:06:26 +0000

Make these from hoddeok dough recipes.Here s my version. A.1 cup warm water 2 tbsp castor sugar 2 tsp yeast 1 1/2 tsp salt 1 tbsp vegetables oil B.2 cups AP flour C.1/4 cup minced onion 1/4 cup minced curry leaves 1/4 - 1/2 tsp crushed black pepper Method. *In a mixing bowl.Mix A well.Add B.Stir.Add C.Mix well.Cover with cling film.Rest for 1 hour.After 1 hour stir to get rid the gases.Rest for 10-20 mins. *For round version snacks.Use 2 small spoon to scoop the dough.Deep fried in medium high heat oil *For shrimp version.Spread some flour on cutting board.Scoop 1 tbsp full of dough.use finger to make a hole in centre of the dough.Place a shrimp on top.Deep fried in medium high heat oil. Tips : 1.Use rosemary or thyme or parsley or oregano replace curry leaves. 2.If don't like herbs.Just add chopped sausages or crab stick ( my kids fovourite ) 3.If don't like tips no.1 n 2 .Just add more crushed black pepper.U get spicy black pepper snacks. Happy cooking!!!

brnxandy on "Pizza Bread"

brnxandy — Mon, 01 Feb 2010 02:56:02 +0000

ive always wanted to try how korean Pizza Bread taste like the contrast of the american pizza to individual pizza bread the small pizza that i saw at Life Experience with KARA on youtube made me want to try it can u please make a vedio on how to make it

powerplantop on "Kimchi "Spaghetti" Sauce over rice"

powerplantop — Mon, 08 Feb 2010 18:01:25 +0000

I sautéed some Kimchi, added some red sauce with meat, when hot spooned it over some rice. Topped it with Romano cheese.

georgia on "Spicy Pork Bulgogi [Doeji-Bulgogi], Georgia’s Recipe"

georgia — Tue, 09 Mar 2010 20:08:31 +0000

This is very delicious and easy to make. The last time I made it, I used pork tenderloin. It was so good! Better than beef bulgogi. The spicy pork bulgogi is in the tray to the bottom left in the photo below. Spicy Pork Bulgogi [Doeji-Bulgogi], Georgia’s Recipe Mix these ingredients in a bowl. 1 pound lean pork, sliced very thin 5 green onions, cut into 2 inch peices 1 large cooking onion, sliced 1 tablespoon sesame seeds Mix marinade ingredients and add to bowl with meat. 2 tablespoon sugar 2 tablespoon mirin 1 tablespoon honey 1/2 teaspoon black pepper 1 tablespoon mild korean pepper flakes 1 tablespoon (gochu-jang) red pepper paste 1 tablespoon soybean paste (doen-jang) 4 tablespoon soy sauce 1 tablespoon sesame oil 1 tablespoon garlic, minced 1 teaspoon ginger, minced 1 small cooking onion, grated 1 korean pear Combine the sliced pork, onions and sesame seeds into a bowl. Blend together the rest of the ingredients. Pour the marinade over the meat and let rest a few hours or over night. Meat can be put into freezer bags and frozen for later. Cook on korean grill or fry in frypan, single layers. Serve with steamed rice, kimchi, panchan, lettuce.

georgia on "Kong namul, Bean Sprout Panchan"

georgia — Tue, 09 Mar 2010 19:41:25 +0000

Bean Sprout Panchan (Kong Namul), Georgia’s Recipe 1 pound fresh soy bean sprouts or mung bean sprouts 1 small carrot, shredded 3 green onions, finely chopped 3 garlic cloves, mashed 1 tablespoon sesame oil 1 tablespoon sesame seeds, toasted 1 tablespoon mild korean chili pepper flakes 2 tablespoon soy sauce 1 tablespoon raw can sugar or honey Wash bean sprouts. Bring a pan of lightly salted water to the boil, drop in the bean sprouts and return to the boil. Boil for 1 minute using mung beans, boil for 5 minutes for soy beans. The sprouts should be just tender, never overcooked. Drain at once and cool under cold water. Drain well. Combine all other ingredients for the dressing and toss with bean sprouts. Chill before serving.

powerplantop on "Dinner tonight Gomtang"

powerplantop — Sun, 13 Sep 2009 01:54:57 +0000

I made Gomtang tonight. Regular version Version with spiced meat. James

powerplantop on "Baked Cheesy Rice"

powerplantop — Sat, 30 Jan 2010 04:05:44 +0000

I made fried rice with pork, garlic, kimchi, mushrooms, red pepper. Then covered with cheese put into an oven until the cheese looked good.

MapleSyrupandKimchi on "Vegetable Bu Chim Gae (부침개)"

MapleSyrupandKimchi — Sun, 10 Jan 2010 23:04:09 +0000

Hey Maangchi, One of my Korean friends made 부침개 at the last dinner party we had, so I decided to follow your Hobakjeon recipe, since I think they are very similar. I used; 2 cups of chopped Red and Green Peppers Green Onion & Bean Sprouts 1/2 tsp of salt 1/2 cup of flour 1/2 of water - and mixed all of the ingredients together and cooked the mixture in a frying pan with a little bit of vegetable oil. I noticed that Bu Chim Gae (부침개) and Hobakjeon are almost the same. Is it only called Hobakjeon if you use Butternut Squash or Zucchini? I figured since I didn't use either, that mine would be called Bu Chim Gae. What do you think? I will include pictures - how do you think it turned out? :) Thanks for another great recipe! -Andrew

powerplantop on "Yukhoe 육회"

powerplantop — Sat, 09 Jan 2010 19:53:08 +0000

To make this I used tenderloin, black pepper, sesame oil, sesame seeds a touch of chili oil, elephant ear garlic, green onion, egg and asian pear. It is sitting on Korean perilla leaves.

thekitchenculture on "Steamed Pear"

thekitchenculture — Sat, 09 Jan 2010 00:02:49 +0000

Hi, Once I read an article that Korean Steamed Pear is a good remedy for cough and sore throat (which what I am having now). Is that true? Anyone has the recipe? Thanks!

ze125 on "how to make black bean paste"

ze125 — Fri, 01 Jan 2010 14:49:32 +0000

Serving Size : 1 Preparation Categories : Asian BeansSauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tbsp peanut oil 2 tbsp fermented black beans -- rinsed and drained 1 tbsp garlic -- minced 1/2 c chicken broth 1 tbsp soy sauce 2 tbsp rice wine 1 tsp sugar 1 1/2 tsp cornstarch Heat a wok or heavy skillet over medium-high heat. Add the oil, the black beans and garlic. Stir-fry about 12 seconds. Add the rest of the ingredients and stir-fry about 1 minute or until sauce thickens. Makes about 3/4 cup sauce. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with poultry, fish or veggies. NOTES : Black beans and rice wine and readily available in Asian markets and some supermarkets. You may substitute dry white vermouth for the rice wine. enjoy.

tdashwood on "Vietnamese Beef Salad"

tdashwood — Sat, 20 Jun 2009 22:45:04 +0000

I thought this would be a good recipe as many of the ingredients are common to both Korean and Vietnamese cooking. It is very fresh and always makes my mouth water when I think about it. The lime and fish sauce really make the beef delicious. Here are the ingredients you will need (this serves about four people): - 2 Sirloin steaks (or similar cut of steak with good marbling), around 250 grams each - 4 green onions - Half of a white onion - One chile pepper (Birdseye, jalapeno or the type Maangchi likes to use are all good) - 1 clove of garlic - 1 small piece of ginger (same size as garlic) - 1 lime - 2 tablespoons of fish sauce (or more to taste) - Large handful of fresh coriander leaf (AKA cilantro or Chinese parsley) - Optional: mixed salad greens or fresh lettuce Steps: 1) Heat a skillet (or wok) on high heat for about five minutes 2) Season both sides of each steak with lots of black pepper (no need for salt though) 3) Once pan is hot, add steaks and cook on that side for five minute (to get a nice brown crust). If it starts to smoke a little bit, simply turn on the fan. 4) After five minutes, flip the steak and cook for another five minutes, to brown the other side. Remove to a plate or cutting board and allow the meat to rest and cool slightly. The meat will be very rare inside, but this is very important for the dish. 5) Meanwhile, chop the green onions into 2 centimetre lengths. Add to a large bowl (that will eventually hold all the meat). 6) Slice onion thinly and add to bowl. 7) Remove the seeds of the chile pepper (if you don’t like it too hot). Chop it finely, into the size you like. If you don’t like things too spicy, add less of the chile or chop the pieces smaller. Add to bowl. 8) Peel garlic clove and grate into bowl with a cheese grater. Peel ginger (or just wash thoroughly) and grate it in as well. Alternatively, finely chop the garlic and ginger. 9) Roll the lime on your cutting board under your palm (to break the capsules that hold the juice inside). Cut in half and squeeze all the juice into the bowl. 10) Add fish sauce to bowl (fish sauce may be replaced with soy sauce, but use a slightly lesser amount). 11) Chop coriander roughly, or leave as whole leaves, and add to bowl. 12) Slice the beef thinly, across the grain, and at a slight angle. This exposes more of the interior of the meat (which will be very rare). Add the beef slices to the bowl and mix with the other ingredients. This may be served alone, with rice, or placed on a bed of salad leaves. Both are very delicious. This would be a great side dish as an accompaniment to many others. I am sorry but I can’t take any pictures of this dish right now. If I can later on, I will be sure to add them! I hope you try and enjoy this dish. It is very flexible and can easily be changed to suit different tastes. Let me know how it goes!