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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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Fish cake noodle soup
Jan 21st
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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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Hi Maangchi, What are some other side dishes this can be had with?, planning on making it for dinner one night this week.
I think kimchi stew, japchae, bok choy muchim, and braised tofu will go well with yukhoe dinner party. I’m sure you don’t forget to make rice. : ) Good luck with your Korean food party!
Wow, what a recipe!
I’ve slowly transitioning to the mega-paleo caveman diet; carnivore basically. Raw meat.
It’s a great diet but you really need to find unconventional recipes and I am glad I found this thread. I recently moved to San Fran and was wondering if anyone had any recommendations for a Halal?
I’ve been asking locals for meat at local watering holes but haven’t found a decent place to by cuts yet.
Thanks,
JoeT
Go across the bridge … Oakland Halal for meats and Saba for very fresh halal chicken. Both in Oakland. I think there is a larger Muslim community in the East bay, and the Fremont area than there is in SF.
I made this last night and finally remembered to take a picture before indulging like I usually do! It was sooooooooooo delicious with Korean pear. Thank you so much for the recipe, Maangchi! The best part was the full flavor from garlic~!
“The best part was the full flavor from garlic~!” yes, you are right. Cheers!
Maangchi:
Thank you so much for your wonderful recipes, especially Yukhoe. I have two questions:
1. Have you ever made, or had, Yukhoe Bibimbap? I had this many times at a restaurant in Seattle WA USA, called Shilla, and it was wonderful. Served Bibimbap style with a raw egg on top. Each time I had it, I had to argue with them to serve it to me (I am not Korean heritage)! But delicious.
2. Who does your music for your videos? Do you choose it? You have great selection of 80s New Wave (Altered Images, The English Beat, etc.). Just wondered.
Thanks and Rock On! Maangchi Rules!
Tom aka Stonefly
I don’t know if I know how to order the freshest beef in Korean… but maybe I will bring a co-worker to help me ^_^ I love Yukhwe!
Maangchi, Do you think that Jongro restaurant is still there? Jongro is not far from me, I’d like to try and find it. You couldn’t have graduated more than a few years ago! ^_~
“Jongro is not far from me,..” oh you are living in Seoul! Thank you for reading my story about the yukhoe place. I don’t know if it’s still open. Ask some of your Korean friends if they know about that kind of place. If you find one, please let me know. : )
my question is this..Can this dish make you sick because of the raw meat? Look very good thou…
Apologies for the thread necromancy, but in case anyone new is reading this. . .
Yes, raw beef can make you sick, but the risk is far, FAR lower than westerners seem to think. Those E.Coli incidents were generally due to factory-ground raw beef that was left in its ground state for a long time, and were left undercooked at the restaurant. If you take some basic precautions, you can avoid the risk of getting sick greatly (I’ve never gotten sick, despite all the times that I’ve eaten raw beef).
1. Use the freshest meat. Maangchi suggests speaking to your grocer or butcher and only buying beef on the days when fresh meat arrives. As a rule of thumb, the more beef juices or “blood” you see swimming around in the packet, the longer it’s been sitting on the shelf: don’t use that for yukhoe, but pan-grill it up with a pat of butter and have a nice steak. Use the meat as soon as possible when you’re doing a raw application
2. Don’t cut up the meat until it’s time to serve. Bacteria can’t grow deep inside the meat: they can’t penetrate the structure, so they mostly live on the surface. Keep the meat in one piece until just before serving. If you want, you can cut the surface off the meat and only use the interior portion to further decrease the risk of contamination. Don’t throw those bits away, though: marinate them in a little bit of Maangchi’s bulgogi marinade, cook it up in a frying pan, and serve it over a bowl of rice as a nice snack for the cook!
3. Don’t let the raw meat sit at room temperature for too long a length of time. If you’re serving large amounts to a large number of people, prepare small batches and rotate them out regularly. I’ve never done this, but once per hour might be a good rule of thumb: make one batch, place a couple more filets in the freezer to firm up, take away any leftovers by the time you make the second batch (although I seriously doubt you’ll have leftovers, since this dish tends to go quickly. Again, so long as the beef isn’t completely spoiled, you should be able to cook any leftovers you don’t feel comfortable serving raw: so long as it’s thoroughly cooked, you should kill any bacteria that happen to have taken up residence.
4. WASH EVERYTHING. Sterilize your cutting board (several web sites can teach you how to do this), don’t use the same cutting board for meat and vegetables, wash your knife and hands and mixing bowl, and make sure the plates and vegetables you serve this on are freshly washed. Reduce cross contamination: make sure that the equipment you use for making yukhoe ONLY gets used to make the yukhoe, and thoroughly wash them before you use it for anything else. This one VERY BASIC precaution can save you a ton of trouble!
5. Your tongue and nose are actually very good indicators of whether or not food is spoiled: that’s what they evolved to do! (Much of the time, when people get sick from undercooked beef, it’s because the undercooked parts are hidden from the nose and tongue by the properly cooked exterior.) Smell and taste the meat before adding the seasonings and serving to your friends. It should taste clean, slightly metallic, and meaty. If it tastes bitter or spoiled, toss it out.
I don’t mean to say that raw beef is perfectly safe, but then no food is: people have gotten sick from raw spinach and such. But the risks of eating raw beef are overblown in the minds of many Americans: many of those same Americans wouldn’t think twice about eating sashimi at a reputable restaurant, and yukhoe is much the same. Take basic precautions, and you can enjoy delicious steak tartares and yukhoes without having to spend long hours hunched over the toilet.
MAAAAANGCHIII!!!! : ( *running to you while crying* I can’t watch this Recipe :'( because it says: ” This Video contains content from Sony Music Entertainment, this video is not avaiable in your country” Sh*t Youtube and Sony :(
I made this just 15 minutes ago and it was eaten all up! :(…. or :D So nyummy
wow, thank you very much for your update! Reading your post makes me feel like having yukhoe now. : )
I remember when I ate this with my dad. I didn’t really like it, but I think it was the cut of meat. It tasted a little chalky and not very flavorful. He put more on my plate, though, saying “It’s good for you! Eat up!” I’ll have to make this myself and see if it comes out better.