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Kimchi
Side dishes (banchan)
Rice
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Stews
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Manngchi's most popular recipes
My most recent recipes
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Apr 7th
L.A. style Korean pickles
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Mar 27th
Spicy stir-fried octopus
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Mar 16th
Spicy steamed eggs in an earthenware bowl
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It must really depend on what kind of salt and sugar one uses because using just regular sea salt, I made mine way too salty following the recipe. I also used raw sugar and they also turned out much less sweet than I expected. But the crunch is wonderful, more than enough to want to keep the recipe! Next time I’ll just tweak the salt and sugar amounts by a little to adjust them to my taste. I pickled broccolli and cauliflower together, yum!
hi Maangchi, I made this pickled broccoli of yours and as usual it tastes very delicious. Can’t get enough of it and I was wondering can I reuse the pickle brine solution to make another batch of pickled broccoli instead of making a new one?
I’m glad you like the recipe. I don’t reuse the brine. Fresh brine with fresh ingredients is better.
Hi, how long can these broccoli pickles last in the refrigerator?
how super yummy and healthy. i hope to run into you one day at Bryant park. i’m a big fan :) i was just there a few ago with my daughter playing ping pong. great lunch box recipe. thanks!
Thanks for helping me use up my broccoli, Maanghci. I so like your Korean recipes.
I make a variation of this pickle brine with garlic, onion and peppercorns but with less salt. You can pickle many veggies this way especially cucumber. You can also use carrot, cauliflower, ripe tomato, asparagus, bell peppers use your imagination. I used to keep the brine going and continually add veggies as the old ones are eaten. Add a ‘little’ more vinegar when the flavor seems weak.
What Kind of Rice did you make for this doshirak?
It’s multi-grain rice. The recipe is posted here: https://www.maangchi.com/talk/topic/korean-multigrain-rice
Thank you so much!!! Just finished making some brocolli pickles and im on a low carb diet so i cant have white Rice. You’re a lifesaver! :)
wonderful!