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Cutemom on "Makkoli or Makgeolli"

Cutemom — Sun, 26 May 2013 18:06:17 +0000

Have you tried the yeast we Indonesian use for making "tape"? It might help as my Korean friend use to make her own makgeolli but I never learnt the recipe

Toto on "Makkoli or Makgeolli"

Toto — Sun, 15 Jul 2012 19:09:21 +0000

I had the same problem like you^^... Nuruk is very hard to find outside Korea, I think, so there are many versions of Makgeolli. I know a Korean, who makes her own Makgeolli every summer (with different flavours, like ginger :) ) and she uses only glutinous rice, yeast and sugar, but for this you have to have a very "hot" summer (well, I guess, here in Germany summers are much colder than in Indonesia ;D ). So my version, which was so succesful is with sourdough starter + yeast. Mix it with steamed glutinous rice and water and let it ferment at a warm place for about a week (depending on the weather) So all in all (in order to answer you question) you can use just yeast for Makgeolli. Yeast will transform the starch of the rice into sugar and with this an alcoholic agitation takes place. Try it ;) Greetings from Germany!

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

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>

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

Maangchi on "What is this Ingredient?"

Maangchi — Thu, 18 Aug 2011 12:06:43 +0000

Mariska, It's different from roasted soybean powder. 미숫가루or 미수가루 is pronounced misu garu. it's made from multi-grains such as rice, brown rice, barley, soybeans, etc. You can make your drink with this powder. Add 3-5 tbs misu garu, sugar, and water to a large glass, then stir it well and drink. Some people eat this as snack or for breakfast.

MariskaLim on "What is this Ingredient?"

MariskaLim — Wed, 17 Aug 2011 18:15:50 +0000

Hi Everybody~ I just went to Korean Market to buy some perilla seeds powder to make Gamjatang and I found this ingredient (see pic below). I tried to match it with other Maangchi's ingredients in the web but still don't know what is this.. (i'm guessing maybe this is kong garu, but the hangul is different) I just can read the last two characters, "Ga Ru" hahahahaha ^^. maybe I should start taking korean language lesson.. Thank You~

MariskaLim on "Makkoli or Makgeolli"

MariskaLim — Sat, 06 Aug 2011 20:20:23 +0000

I heard from my friend in S.Korea that She enjoys Makkoli so much (she loves it!). Makkoli or Makgeolli is the traditional Korean rice wine. i found many recipes in youtube but still confuse. Can i just use instant yeast or must use mill yeast (nuruk)? Maangchi, help me..~

MariskaLim on "Ddukbokkie Sauce"

MariskaLim — Tue, 12 Apr 2011 18:41:20 +0000

Hi Everybody~ I wonder why me ddukbokkie sauce turn very red? i used 4 tbs of gochujang. Thank you~

MariskaLim on "Hello From Indonesia"

MariskaLim — Sun, 20 Feb 2011 12:52:43 +0000

Hi Maangchi, My name is Mariska from Indonesia. I found your Youtube channel few months ago when i search a kimchi jigae recipe. I tried your recipe many times and it's turns to be no 1 top dish in my home. hehehehe.. Few weeks ago, i cooked jjajangmyun but i used chicken breast since my doctor said i cannot eat pork and beef anymore. But it was very delicious~! Thank You so much Maangchi, I always waiting for you delicious recipe. Mariska Lim.