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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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Not Korean
Fusion and western food
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
We love spicy food : )
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
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My most popular Korean recipes
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Kimchi
Traditional-style spicy fermented whole-leaf cabbage kimchi
김치 -
Easy Kimchi
A traditional, simpler, & faster way to make kimchi
막김치 -
Japchae
Stir fried noodles with vegetables
잡채 -
Kkwabaegi
Twisted Korean doughnuts
꽈배기 -
Sundubu-jjigae
Soft tofu stew
순두부찌개 -
Yachaejeon
Vegetable pancake
야채전 -
Jjajangmyeon
Noodles with blackbean sauce
짜장면 -
Tteokbokki
Hot and spicy rice cakes
떡볶이 -
Dakgangjeong
Crispy and crunchy chicken
닭강정 -
Gimbap (aka Kimbap)
Seaweed rice rolls
김밥 -
Kimchi-jjigae
Kimchi stew
김치찌개 -
Kimchi-bokkeumbap
Kimchi fried rice
김치볶음밥 -
Bibimbap
Rice mixed with meat, vegetables, an egg, and chili pepper paste
비빔밥 -
Garaetteok
Long, cylinder-shaped rice cake
가래떡 -
Kimchijeon
Kimchi pancake
김치전
My most recent recipes
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Seafood green onion pancake
Apr 4th
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Kimchi grilled cheese
Mar 23rd
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Fluffy white bread
Mar 12th
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Fish cake noodle soup
Jan 21st
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Hi Maangchi, Could you tell me where you got the stainless steel bowl that you use? It seems suitable to scrub the skins off the beans. I haven’t been able to find one. Thanks so much!
Hi Maangchi,
for the duyu and kongguksu recipe, you have different cooking times for the beans.
one says 15 minutes whereas the other is 20 minutes.
Which should we follow?
Follow the recipes! The recipes are different. Soy milk uses skinned beans and soy milk noodle soup (kongguksu) uses cooked soybeans including the skins before grinding, so the cooking time is different. https://www.maangchi.com/recipe/kongguksu Happy cooking!
Annyeonghaseyo Maangchi!
How did you get your soymilk so creamy and smooth without straining it? Every time I make soy milk, I have to strain with a cheesecloth because it leaves okara :(
Kamsahamnida! <3
I want to try this recipe but I’m allergic to cashews. Is anything I can use besides cashews? I’m a huge fan of your recipes
You can use other nuts, such as walnuts, pine nuts, or even roasted peanuts.
Hi Maangchi! :-)
What should be the consistency of the soybeans when they are cooked correctly? Should they be very soft or will they still be somewhat firm? After I cooked mine for 15 minutes they were still firm when I tasted them? I just want to make sure that I cooked them correctly. Thank you :-)
15 minutes cooking over medium high heat will be enough. Blend it until creamy. If you cook the beans too long, they may smell like meju (fermented soybean blocks).
Can we add chia seeds to this drink?
Hi Maangchi,
Loved the recipe and the cooking pot you used to boil the soybeans!! Can you tell me what brand it is? I would love to get one for our home.
Keep up the wonderful work. Thank you.
Hi Maangchi,
Is it safe, to cook soy beans only 15 minutes ?
Some says it needs to be cooked more than 30 minutes, some says 2 or 3 hours to remove anti-trypsin.
I’m a little bit confused.
hi,
it is safe to cook soybeans for just 15 minutes if u already removed most of its skin. The phytic acid or anti nutrient lies in the skin. By soaking it preferably overnight and removing the skin, you already removed most of the phytic acid to allow for nutrient absorption.
I hope that helps.
Ima
Hello Manngchi! i love your recipe!
I wanna make more than 1 cup at a time as you said your friend makes amount for a week at a time. if i make that much do i have to boil than 15 minutes? Do you have any tips for me when i make a large amount?
Hi Maangchi,
Great recipe and quick breakfast idea! Isn’t this similar to kongguksu? We drink this with our breakfast or afternoon snack-drink in Singapore too, but we like ours sweet (hot or cold). But living away from Singapore, i realised how i used to take buying fresh-ground soy bean milk from the shops for granted. Now I know how to make my own at home – easy! Thank You. <3
Yes, cook some thin noodles and put it in a bowl and pour homemade soy milk into the bowl. You can add some ice cubes and shredded cucumber and sliced tomato. That’s soy milk noodle soup (kong-guksu).https://www.maangchi.com/recipe/kongguksu