Maangchi recipes pages

Dessert punch with persimmon, cinnamon, and ginger (Sujeonggwa)
Yield: 4 -5 servings Ingredients 4-5 dried persimmons 5 cinnamon sticks ½ cup of ginger, sliced 1 cup of sugar pine nuts 7½ to 8 cups of water Directions Wash, peel, and slice ½ cup’s worth of ginger. Put it into a pot or kettle. Rinse 5 cinnamon sticks and put them into the pot. Add […]
Posted by Maangchi in Recipes on Apr 20th, 2008in the recipe categories: cold, dessert, drink, non spicy, snack, vegetarian. Tagged: cold punch, dessert punch, 곶감, 수정과, korean dessert, korean dessert punch, korean food, Korean food blog, Korean kitchen, Korean recipes, korean traditional food, Maangchi recipes, persimmon dessert, sujeonggwa, sujunggwa
Pine nuts (Jat)
Pine nuts are used to garnish many Korean dishes and desserts. They are smaller and nuttier tasting than those available in American groceries and are considered precious (and thus are usually pricey). They are often sold in transparent packaging. Choose pine nuts that have no spots of discoloration and no variation in color from nut […]
Posted by Maangchi in Korean cooking ingredients on Apr 19th, 2008. Tagged: 잣, jat, jot, Korean cooking ingredients, korean food, Korean food blog, korean ingredients, Korean recipes, Maangchi recipes, nuts, pine nuts
Fish sauce (Aekjeot)
Good fish sauce is savory, salty, a little sweet, and full of umami. It’s an essential ingredient for many Korean dishes and a substitute for soup soy sauce in many of my recipes. If you watch my videos you’ll see that I always use 3 Crabs brand fish sauce. It’s not made in Korea, but it is […]
Posted by Maangchi in Korean cooking ingredients on Feb 29th, 2008. Tagged: 3 crabs fish sauce, aekjeot, 액젓, Korean cooking ingredients, korean food, Korean food blog, korean ingredients, Korean kitchen, Korean recipes, Korean soup ingredient, Maangchi recipes
Dried anchovies (Mareun-myeolchi)
Dried anchovies are sold in plastic bags or boxes, sorted by size. Smaller anchovies (mareun janmyeolchi 마른 잔멸치) are used in stir-fries and toasted whole with soy sauce and chili paste to serve, bones and all, as a side dish with rice or as a snack. Large anchovies (gukmulyong mareunmyeolchi 국물용 마른멸치), around 3½ inches […]
Posted by Maangchi in Korean cooking ingredients on Feb 27th, 2008. Tagged: dried fish, 마른 멸치, 멸치, Korean cooking ingredients, korean food, Korean food blog, korean ingredients, Korean kitchen, Korean recipes, large dried anchovies, Maangchi recipes, medium sized dried anchovies, myeolchi, sea food, small size dried anchovies, tiny dried anchovies
Spicy stuffed cucumber kimchi (Oi-sobagi)
Cucumber kimchi (oi-sobagi or oi kimchi) is made by turning a cucumber into a pocket and stuffing it with vegetables and kimchi paste. It’s delicious and refreshing and it’s a great quick cucumber kimchi recipe to make when cucumbers are in season and you don’t feel like waiting for your kimchi to ferment. You can […]
Posted by Maangchi in Recipes on Jan 27th, 2008in the recipe categories: fermented, kimchi, preserved side dish, side dish, spicy. Tagged: cucumber kimchi, cucumber recipe, cucumbers, 오이소바기, 오이소박이, korean food, Korean food images, Korean food website, Korean kitchen, Korean recipes, korean side dish, Maangchi recipes, oi-sobagi, oikimchi, oisobagi, spicy stuffed cucumber kimchi, stuffed cucumber kimchi
Tteokbokki (Hot and spicy rice cakes)
Spicy rice cakes, or tteokbokki, are a popular Korean street food snack. My recipe is delicious, sweet, fiery and authentic.
Posted by Maangchi in Recipes on Sep 10th, 2007in the recipe categories: rice cake, snack, spicy, street food. Tagged: cylinder shaped rice cake, ddeokbokki recipe, ddukbokki, 떡볶이 조리법, korean food, Korean recipes, korean snack, Korean spicy rice cake, Korean street snack, Maangchi recipes, spicy ricecake, topokki, tteokbokki, tteokbokki recipe

Tags

Maangchi recipes pages

Maangchi's recipes by category: