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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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Broccoli with tofu
Jan 10th
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Crunchy nut candy
Dec 29th
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Rice syrup
Dec 16th
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Stir-fried oyster mushrooms
Nov 21st
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hi, anonymous,
The soup base for gamjatang is made from pork bones.
Ok, your request gamjatang is included in the list of my cooking videos in the future.Thank you!
Hello Maangchi,
Thanks for this recipe. I was wondering if you know how to make gamjatang? I had it in a restaurant the other day and really liked the soup base. the soup was really red and spicy which was pretty good. Is the soup base the same as this soup base?
Hi, someone left a comment regarding Yuk Gae Jang. for some reason, I tried to approve her comment, but failed, so I’m copying and pasting her question with my answer.
“Hi, Maangchi
I tried cooking Yuk Gae Jang last night but the soup was too blend.
For the amount of hot pepper sauce you have indicated, how much water should I use? I used only about 250grams of beef. Please kindly advise.
Thank you! “
My answer:
Please check the recipe and watch the video. I said you need 1 pound of beef brisket, but you used 250 grams. 1 pound (LB) is 453 grams.
Start with 16 cups of water, then you may have to place more water.
hope it’s helpful
rovingbubs,
smoky flavor? I think you had “Yuk gae jang” made with “gochoo kierum(hot pepper oil)” which is more traditional way. Heat some oil in a pan and add hot pepper flakes and stir it quickly and turn off the heat before it is burnt. That’s it!
I just mixed oil and hot pepper flakes instead of making the “gochoo kierum” to save time and effort. Taste is not very different.
No hot pepper paste for this dish!
The soup will be thick and not tasty.
You can use hot pepper flakes, that’s what I am using.
Thank you!
maangchi,
a few questions:
what gives the yuk gae jang the smoky flavor?
can you use the hot pepper paste instead of the hot pepper powder?
what’s the difference between the hot pepper powder that’s coarse vs fine besides the obvious? i’ve only been able to find the coarse kind in the stores over here.
thanks.
rovingbubs,
Yes, you can add the noodles and eggs. You will be able to see what kind of noodles they are in my Stir-fried noodles with vegetables(Job chae)video.
And also check it out Agasuka’s comment:
“I added Dang Myun and egg at the end like the restaurants do.”
hi maangchi,
i really like your videos. they’re very easy to follow. when we order yuk gae jang at our local korean hot pot restaurant, they include some clear noodles. is this traditional?
agasuka,
Wow, it looks gooood!
Kosari is delicious, right? People usually dry the vegetable to preserve to eat for a long time, so its color is dark brown. Whenever they need to use it, they soak and cook it to make it soft before using. The kosari you bought is fresh one.
Maangchi,
Whenever I go to restaurant I always order Yuk Gae Jang.
I love it even though it burns my tongue, and leaves me a runny nose.
The kosari I bought has a purplish color which is very different than the brown kosari you use. (I am afriad if my kosari is the wrong kind)
I forgot to buy bean sprout, so I add more green onions.
I added Dang Myun and egg at the end like the restaurants do.
I follow a comment on your Youtube channel to use 20 cups of water, but round up the taste was not strong, so I poured >half cup of soy sauce & 3 teaspoon of salt, and a lot of sesame oil.
This big pot fed 2 people for 2 days (=2meals) in my house. It warms me up in this cold weather. What a great dish for winter!
update http://hk.myblog.yahoo.com/5k6QGsJ605Q
goblinlord,
You seems to like spicy food.
Buldak and dakgalbi are made with chicken and hot spicy marinade. ok, I will include ddak galbi in my list of upcoming cooking videos.
I have never tasted “Buldak” because it was created by someone after I left korea. I should try to taste it someday.
Wow… I love your videos. I miss Korean food so much T-T. I lived in Korea for 3 years while in the military and now I am back in the US trying to get a job back in Korea.
Anyways… I was wondering… although I feel kind of greedy asking for a bunch of recipes. Do you have a good recipe for Buldak and Dakkalbi? I loved the “Hong Cho” Buldak chain. I used to go get Buldak almost every week. I have now been trying to find a recipe that comes close to the same flavor but so far I have failed. Also, Dakkalbi was another favorite of mine.
Lorraine,
I will keep your request in mind. Thank you
maangchi
please teach us how to make Gamjatang. My dad loves it and i want to make it for him
Deborah,
Yes, I eat it all. The green leaves have lots of good nutrients. Some people cut it bite size before eating, but I love to eat leaves and radish part together.
About 2 or 3 weeks ago, I visited a korean farm that is about 2 hours from Toronto.The farmer grows so many kinds of korean vegetables: cabbages, radish, green onions, korean green-hotpeppers and mustard greens.
He gave us a garbage bag and said, “I’m going to charge $10.00 for each bag, so fill it out as much as you can!” We pulled radish out from the ground directly. My friends gave me a job to pack the vegetables tightly.
I was almost sick next day when I woke up due to muscle pain. I must have been too greedy.
i’ve never seen “pony tail kimchi”. it looks really good. i am addicted to kimchi now. i was wondering though, if you can eat the entire of the pony tail kimchi?