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"I still made stock with kelp first, skipping the anchovies as per Maangchi's instructions. I can't recall exact amounts because I haven't made this in a while, but start with about 2tb and keep tasting till it is to your liking. I find that since gochujang paste is slightly salty itself, it's a good amount to start off with to not get too salty of a dish. (I added the fish sauce near the end.)"
in Hot and spicy rice cake (Tteokbokki) — Feb/17
"You could try baking it with the broth. Cover the top with aluminium foil."
in Dakbokkeumtang (Spicy braised chicken) — Apr/16
"I used fish sauce and it turned out fine. Most fish sauces I could find had anchovies as main ingredient."
in Hot and spicy rice cake (Tteokbokki) — Apr/16
"I based my own somewhat juk recipe from this. So I am very grateful for the idea.
I usually add chicken, half an onion, at least 1 head of garlic, 1tb of ginger, 2sweet potatoes, 1 carrot and any other veggie I like (today it was mushroom!). I also add 1- 1 1/2 cups of cooked red kidney beans in the end for extra nutrition, as well as using red rice.
I know it might not sound like any congee or juk, but it's yummy! So thanks for sharing Maangchi, always find your recipes as great inspiration to start my own experiments ;)"
in Beef and vegetable porridge (Soegogi-yachaejuk) — Mar/16