Maangchi's Korean food and cooking forum » Tag: beef - Recent Posts

elflame on "Beef Bulgogi"

elflame — Thu, 27 Sep 2012 06:58:53 +0000

Hello! I would like to share one of my favorite Korean dish, beef Bulgogi! Ingredients (for 4 servings): Beef Chuck Eye sliced - 400g Dry wine - 4T Korean/Japanese soy sauce - 4T White sugar - 4t Pint of pepper Garlic minced - 1T Sesame oil - 1T Chopped green onion Instructions: 1) Put the meat and wine into a same bowl and let it sit there for about 5 minutes. 2) Take out the meat from wine and marinate the meat with soy sauce, sugar, garlic, and sesame oil and mix them well. 3) Let the marinated meat sit for about 30 minutes. 4) Add meat and green onion into a pan and stir fry in high setting until the meat turns into brown color. Don't forget to season it with pepper! 5) Serve hot and enjoy! source: <a href="http://sweb1.dmit.nait.ca/~sjung6/bulgogi_recipe" rel="nofollow">http://sweb1.dmit.nait.ca/~sjung6/bulgogi_recipe</a>

chirp on "Types of Soup Stock"

chirp — Fri, 10 Aug 2012 07:21:44 +0000

Yes and No. Some need that specific stock, but some don't. For instance, Miyeokguk can be based on beef, or mussels (Honghap) or anchovies or even Fxxx chicken(like they do on the ROK army). But you can never use anchovies on Yukgejang or any "Should be meat based" soup.

Sali on "Types of Soup Stock"

Sali — Sun, 15 Jul 2012 10:31:34 +0000

I am not Maangchi... But with soup stock it's very largely about what you personally like. Soup stock is meant to enhance the flavors of the dish, so for example beef stock is good in dishes which contain beef. But if you like anchovy stock more, use that! The one your mother made is a good general-purpose stock. Some ingredients already have a strong flavour so they don't need stock. Experiment and see what you like best. :)

kpon on "Types of Soup Stock"

kpon — Sat, 07 Jul 2012 18:00:36 +0000

Hello, My parents are from Pusan on the coast of S. Korea, so in our house, a lot of our meals are seafood-based. My Mother would simmer stock made from dried anchovies, shiitake mushrooms, onion, and dried kelp for hours and hours, and that would be the base for virtually all soups/stews we had. After learning different recipes from Maangchi, I noticed that several soup recipes don't call for stock (e.g. dried pollack soup), while others call for anchovy-based stock (e.g. soft tofu soup, bean paste stew), and still others call for beef-based stock (e.g. rice cake soup, spicy beef and vegetable soup). This is quite different from what I've seen growing up. Is there a general rule of thumb for what kind of stock should be used for certain types of recipes? Maangchi (or others) -- Please help!

Maangchi on "Radish and beef soup 쇠고기무국"

Maangchi — Thu, 05 Apr 2012 13:47:46 +0000

My spicy version radish soup with beef recipe: <a href="http://www.maangchi.com/recipe/radish-soup" rel="nofollow">http://www.maangchi.com/recipe/radish-soup</a>

bytetek on "Go-ggi"

bytetek — Fri, 11 Mar 2011 00:04:43 +0000

Maangchi: Being retired Army I’ve traveled to many distant lands. Although I’ve never been to Korea Korean food is among my favorites. I relish the pickled vegetables but I must admit Bulgoki is one of the tastiest meats of the world. I retired to the country near a small town in central Oklahoma. Many have no idea what wonderful cuisines are out there. Until I found you on youtube I’ve been unable to cook authentic Korean dishes. I’ve tried several with great success thanks to you. Now I hope to take it a step further. I also am a beef jerky nut. I’ve searched the www for Korean flavored jerky and found reference to “Go-ggi” Korean Beef Jerky but no recipe. Do you know of one or could I simply process the marinade for Bulgoki and use that on flank steak and dehydrate it? In His Grace Elton

eveheart on "Gooksoo Jungo"

eveheart — Wed, 13 Oct 2010 04:19:35 +0000

Try this spelling: guksu jangguk. From your step-by-step description, it sounds like you are 99% on your way to buying the ingredients and making your own soup. If I were doing this, I'd cheat a little and use canned beef broth because there is enough flavor in the beef, mushrooms, garlic, onions and peppers to drown out the ho-hum flavor of the broth you use. Soups are so forgiving that if you don't make them right, they taste great anyway.

viidub on "Gooksoo Jungo"

viidub — Wed, 13 Oct 2010 02:52:08 +0000

For years and years, my family and I used to go to Korean restaurants and order our absolute favourite thing on the menu: Gooksoo Jungo (I think that's the name?). It's a hot pot item you can order and then an attendant comes over and cooks it in front of you either on a little heating element or right on the table. They first bring over a copper pot full of beef broth (always a mystery to me what it is exactly) and then they will cook sliced shabu shabu beef, mushrooms, leeks, green onions, shingiku, spinach and other vegetables in the beef broth. At the very end they will add this delicious hand-pulled flour noodle and then season with lots of crushed garlic and black pepper. Hot pepper flakes are served on the side. Does anyone have a recipe for this to re-create at home? Or even, something similar to it so I can finally taste it again after craving it all these years! (I moved away to a city where no Korean restaurant has it)

Maangchi on "Yukhe (sp?) Korean Raw Beef"

Maangchi — Wed, 07 Apr 2010 16:04:15 +0000

My yukhoe recipe is on now! Thank you for your patience! <a href="http://www.maangchi.com/recipe/yukhoe" rel="nofollow">http://www.maangchi.com/recipe/yukhoe</a>

Maangchi on "Radish and beef soup 쇠고기무국"

Maangchi — Sun, 14 Mar 2010 13:55:24 +0000

I posted the recipe long time ago, but it was with my oisobagi recipe (stuffed cucumber kimchi) <a href="http://www.maangchi.com/recipe/oisobagi-kimchi" rel="nofollow">http://www.maangchi.com/recipe/oisobagi-kimchi</a> I love soegogi muwooguk, too! (radish soup with beef)

Kimchi Mom on "Radish and beef soup 쇠고기무국"

Kimchi Mom — Sun, 14 Mar 2010 05:58:50 +0000

Please, I am craving that soup. I can't find the recipe! I know that it is easy to make. But I don't know the ingredients. It was so good when I was in Korea when I was feeling sick or just for a nice light morning soup. The kind I like is a very light broth with mu and thinly sliced beef. YUMMMM!

powerplantop on "Yukhe (sp?) Korean Raw Beef"

powerplantop — Tue, 09 Feb 2010 20:30:28 +0000

For making Yukhoe you should buy meat from a very trusted source. If you buy from a trusted source you can just cut up the meat. If your not 100% sure then you could sear the outside at a high temp then cut off the seared part. To make this Yukhoe I used tenderloin, black pepper, salt, 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.

Joclamp on "Yukhe (sp?) Korean Raw Beef"

Joclamp — Tue, 09 Feb 2010 18:10:46 +0000

Maangchi, I love your site and have already gone through several dozen of your videos. I am hooked. Anyway, one of my favorite Korean dishes is Yuhke, or Korean Steak Tartare. I used to find it alot, but it has become increasingly difficult to find in restaurants and I would like to learn to make it myself. Do you have a good recipe?