chinese food

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	How to Make Teuchi Udon (Sanuki Udon) 手打ちうどんの作り方（讃岐うどん風） 8.07 min. \| 4.9737883 user rating \| 277390 views Ingredients for Teuchi Udon (serves 3~4) 300g Udonko - Wheat Flour w/ protein content 9.0~9.5% (10.6oz) 15g Salt (0.529oz) 130ml Water (4.40 fl oz) 50g Corn Starch or Potato Starch (1.76oz) Mentsuyu - Noodle Soup - Seasonings - Spring Onions Grated Ginger Grated White Sesame Seeds - Cooking Items - Ziploc (27x27cm / 10x10 inch) Pastry Board (46x53cm / 18x21 inch) Rolling Pin (46cm Ø 3cm / 18 inch Ø 1.18 inch) Note: It was 75°F (24°C) on the day of shooting and the fermentation time depends on the temperature. To get the rough idea for fermentation time, rest the dough in a plastic bag for 2 hours in spring and fall, 30 to 60 minutes in summer and over 3 or 4 hours in winter. ＜材料＞３〜４人分うどん用小麦粉：300g（タンパク質9.0~9.5の中力粉でも良い）塩：15g 水：130ml 打ち粉（コーンスターチか片栗粉。うどん用小麦粉でも良い）：50g位（コーンスターチや片栗粉は麺と麺がくっつきにくい。作ってすぐ茹でる場合は小麦粉でも良い）麺つゆ薬味：適量青ねぎおろし生姜白すりごま＜使用したもの＞ •Ziplocの様な食品用の厚手の袋：使用したのは27.3x26.8cm •麺打ち台４６×５３cm •麺棒直径３cm、４６cm長さ


	Braised chicken with vegetables 8.05 min. \| 4.9654903 user rating \| 97046 views www.maangchi.com Dakjjim is braised chicken with vegetables. Dak (닭) is chicken and jjim (찜) is a cooking term for "braise" or "steam." So dakjjim is also called jjimdak. There are a few different versions of jjimdak in Korean cuisine, depending on the region it comes from and the ingredients used. The popular Andong jjimdak is a special dish from the city of Andong. This dakjjim recipe that I'm introducing to you to today is Andong style, which so many people have requested. I'll post a hot and spicy dakjjim (called dakbokkeumtang or dakdoritang) recipe someday in the future. Ingredients for 4 servings: Chicken thighs, starch noodles, soy sauce, oyster sauce, rice syrup (or corn syrup), dark brown sugar, vegetable oil, dried red peppers, potatoes, garlic, cucumber, green onions, carrot, white mushrooms, onion, green chili peppers, red chili peppers, ground black pepper, sesame oil, and sesame seeds. Total preparation time: 50 mins to 1 hour. Directions: Prepare chicken and noodles: Trim the excess fat from 3 pounds of chicken thighs (or breasts or wings) and cut them into bite-sized pieces (1 inch x 2 ½ inches). Rinse the chicken in cold water and soak it for a few minutes. Drain and set aside. Soak 100 grams (3.5 ounces) of starch noodles in cold water. Make sauce: Combine ¼ cup soy sauce, ¼ cup oyster sauce, ¼ cup rice syrup (or corn syrup), and 1 tbs dark brown sugar in a bowl. Set aside. Prepare vegetables: Cut 3 peeled medium sized potatoes into 1½ inch thick ...


	Spicy whelks with noodles 8.20 min. \| 4.9417124 user rating \| 43306 views www.maangchi.com You can get a can of whelks (Korean: "golbaengi") at a Korean grocery store, but if it's not available in your area, you can replace it with any of your favorite seafoods: clams, mussels, scallops, or shrimps. You can serve this as a side dish to rice or noodles, and it's also good party food. Make it ahead of time and keep it in the fridge. When your guests come, cook the noodles. When you're ready to eat, place the noodles on a large plate and add golbaengi muchim over top and sprinkle some sesame seeds. They'll love it. Ingredients: Whelks (sea snails), cucumber, carrot, onion, green onions, garlic, green chili pepper, red chili pepper, salt, hot pepper flakes, hot pepper paste, honey, sugar, sesame oil, roasted sesame seeds, noodles. Cooking time: 30 mins Directions (for 4 servings): Prepare ingredients: 1. Rinse a can of whelks (golbaengi) in cold water, drain, and cut into bite sized pieces. Set aside. 2. Put these vegetables into a bowl mixed with 1 ts salt and set aside: ◦ Slice 1 Kirby cucumber into thin strips (1½ cup worth) ◦ Slice ½ cup worth of carrot into thin strips ◦ Slice ½ cup worth of onion thinly Let's make sweet sour spicy sauce in a bowl: 1. Mix ¼ cup hot pepper paste, 2 tbs hot pepper flakes, 2 tbs vinegar, 1 tbs honey, 1 ts sugar, 1 tbs sesame oil, and 2 cloves minced garlic. 2. Add 1 chopped green, 1 red chili pepper, and 2 stalks of chopped green onion to the sauce. tip: Adjust the amount of hot pepper flakes or hot ...*


	Ox bone soup (Seolleongtang) 10.27 min. \| 4.9394956 user rating \| 67231 views www.maangchi.com Music: Windy city's Elnino Prodigo Ox bone soup is very popular all year round in Korea, but especially in the winter. Ingredients (for 6 servings): 2.5 pounds of ox bones, 2 pounds beef flank (or brisket or round), water, Korean radish (or Daikon radish), onion, green onions, salt, black ground pepper, sesame oil. See my site for pictures and descriptions of ingredients: www.maangchi.com Directions: 1. Soak the ox bones and the beef in cold water for 20 minutes to remove any blood. 2. Rinse bones in cold water a couple of times to remove any bone chips. Drain the water. 3. Boil 14 cups water (3 ½ quarts) in a large pot 4. Put the bones and beef into the pot of boiling water. Boil for about 10 minutes. 5. Turn off the heat and take out the bones and beef. Get rid of the water. 6. Rinse and drain the meat in cold water to remove the excess fat. 7. If you only have one pot to use, clean it thoroughly with kitchen soap. 8. Put the bones and the beef back into the pot 9. Add about 12 cups of water (3 quarts), 1 medium size onion, and 1½ pounds of peeled radish to the pot. Bring to a boil over medium heat. 10. When it starts boiling about 20-30 minutes later, lower the heat to simmer for 3 hours 11. Turn off the heat and take the beef and radish out of the pot. Put them into a bowl or container. There may be some white milky broth left in the pot. If so, pour it into a large bowl. Over time we're going to boil the bones and collect the milky broth in this bowl ...


	Korean-style sautéed sea plant ("miyeok julgi bokkeum") 4.35 min. \| 4.943662 user rating \| 57552 views How to make this delicious side dish. The full recipe is here: www.maangchi.com Ingredients: Miyeok stems (1 pound package), onion, garlic, mulyeot (or sugar, honey), soy sauce, onion,sesame oil, roasted sesame seeds, and artificial crabmeat (optional). Directions: 1.Open a package of miyeok julgi (1 pound) with scissors. Rinse it in cold water a couple of times until all the salt is gone. Soak it in cold water for 10 minutes. 2.Boil about 8 cups of water in a pot. 3.Drain the miyeok julgi and put them into a pot of boiling water. 4.Blanch them for 20 seconds. 5.Rinse in cold water, strain, cut them into bite size pieces, and set aside. 6.Mince 2 cloves of garlic and slice half of a medium-sized onion. Set them aside. 7.Split 3 sticks of crabmeat lengthwise into threads with your fingers. Cut them into bite size pieces and set aside. tip: sometimes, if some miyeok julgi is not shredded thinly, split thinly with your fingers 8.Heat up a pan over medium high heat. Add some vegetable oil. 9.Add the minced garlic and sliced onion. Stir it with a wooden spoon for 10 seconds, and then add miyeok julgi. 10.Keep stirring for about 3 minutes. 11.Add 1 tbs soy sauce, 2 ts mulyeot, and the crabmeat threads. Sautée another minute. 12.Turn the heat off and add 2 ts of sesame oil. Transfer to a serving plate and sprinkle some sesame seeds on top. Ingredients: Miyeok stems (1 pound package), onion, garlic, mulyeot (or sugar, honey), soy sauce, onion,sesame oil, roasted sesame seeds ...*


	Korean abalone porridge (jeonbokjuk) 6.43 min. \| 4.951807 user rating \| 58506 views How to make jeonbokjuk. The full recipe is on my website: www.maangchi.com Makes 2-3 servings. Ingredients: 2 small size abalones (1 cup worth), 1 cup of rice, 7 cups of water, 2 tbs sesame oil, 1 ts salt, 1tbsfish sauce, 2 cloves of garlic, 2 green onions, ¼ cup of chopped carrot, and 1 sheet of roastedlaver. Directions: 1. Wash 1 cup of rice and soak it in cold water for 2 hours. Drain it through a strainer. 2. Clean up the abalones using a brush in cold running water. Chop it up and put it on a plate. 3. Chop some carrot (about ¼ cup), 2 green onions, and put it on the plate. 4. Mince 2 cloves of garlic and put it on the plate. 5. Heat a large pot over medium high heat. Add 2 tbs sesame oil. 6. Add the minced garlic, abalone, and chopped carrot to the pot. Stir it for 30 seconds. 7. Add the soaked rice to the pot. Keep stirring for a few minutes until the grains of rice look half translucent. 8. Pour 7 cups of water into the pot and lower the heat to low heat. Close the lid and cook it for about 30 minutes.*tip: Every now and then open the lid and stir the porridge so the rice doesn't burn on the bottom the pot 9. Open the lid of the pot and add 1 tbs fish sauce and 1 ts salt (the amount depends on your taste). 10. Roast a sheet of laver and put it in a plastic bag. Crush it by rubbing the plastic bag. 11. To serve, ladle the porridge into a bowl and sprinkle the crushed roasted laver and chopped green onion over top.


	Cold noodles (naengmyeon) 9.30 min. \| 4.935233 user rating \| 92199 views The full recipe is on my blog: blog.maangchi.com Naengmyeon (cold buckwheat noodles) is really popular in Korean and is so delicious. In this video I'm going to show you how to make 2 kinds of naengmyeon: mul naengmyeon (soup-based naengmyeon) and bibim naengmyeonis (hot spicy naengmyeon). NGREDIENTS: 1. A package of cold noodles, onion, garlic, green onions, 2. ginger, cucumber, egg, 1 bosc pear, hot pepper flakes, 3. hot pepper paste, sesame seeds, vinegar, sesame oil, corn syrup, 4. salt, soy sauce, sugar, mustard powder Directions (2 servings): 1. 1. Make stock by boiling 8 cups of water, 3-4 shiitake mushrooms, dried kelp, and 8-10dried anchovies (You will see how to make this stock in my soon du bu video) and cool it down. 2. 2. Prepare toppings for naengmyeon Mustard powder: Mix 2 tbs of mustard powder and 1 tbs water and put it on warm place to ferment it. (I place it on the top of boiling stock) Cucumber: Slice a quarter of cucumber thinly and sprinkle a pinch of salt, 1 ts of sugar, 1 ts of vinegar, and a pinch of hot pepper flakes and mix it and set it aside Bosc pear:Slice a half pear thinly and soak it in water and add 1 ts sugar to protect it from changing color Egg:Hardboil an egg, cut it in half, and set it aside 3. Make hot and spicy sauce for bibim naengmyeon: Grind these ingredients: A half of peeled bosc pear, a quarter of onion (about 3 tbs), 1 ts garlic, 1 ts of ginger, ½ cup of corn syrup, 4 tbs hot pepper flakes, 3 tbs hot pepper paste, ¼ cup of ...


	Dongchimiguksu: cold noodle soup with radish water kimchi 6.05 min. \| 4.937107 user rating \| 9057 views The recipe is here! . Iwww.maangchi.com Spicy dongchimiguksu Ingredients: 100 grams (3.5 oz) of thin noodles (somyeon) 1 cup of dongchimi radish cut into thin matchsticks and mixed with 1 ts hot pepper flakes, ½ ts sugar, ¼ ts salt, and 2 ts sesame oil ½ cup worth cucumber, cut into matchsticks 2 cups dongchimi broth 1 cup water ½ ts salt 1 tbs sugar 2 ts vinegar 3 tbs kimchi juice halved hard-boiled egg Directions: Mix the dongchimi broth, water, salt, sugar, vinegar, and kimchi juice in a bowl. Put in the freezer for 2-3 hours until slushy. Boil the noodles in a large pot for a few minutes. Rinse in cold water a couple of times and drain. Put the noodles in a large serving bowl. Pour the cold slushy broth over the noodles. Add radish, cucumber, and the halved hard-boiled egg. Sprinkle some toasted sesame seeds over top and serve immediately. Non-spicy dongchimiguksu ngredients: 100 grams (3.5 oz) of thin noodles (somyeon) 1 cup of dongchimi radish cut into thin matchsticks ½ cup worth cucumber, cut into match sticks. Set aside 2 cups dongchimi broth 1 cup water ½ ts salt 1 tbs sugar 2 ts vinegar halved hard-boiled egg Directions: Mix dongchimi broth, water, salt, sugar, and vinegar in a bowl. Put in the freezer for 2-3 hours until slushy. Boil the noodles in a large pot for a few minutes. Rinse in cold water a couple of times and drain. Put the noodles in a large serving bowl. Pour the cold slushy broth over the noodles. Add radish, cucumber, and the halved hard-boiled ...


	Spicy mixed noodles 6.78 min. \| 4.9118643 user rating \| 52309 views www.maangchi.com Hello everybody, here's another video from my Gapshida project! www.maangchi.com I made bibimguksu (spicy noodles) for more than 30 people at Suzanne's house in Rotterdam, when she hosted a meetup for me there. www.maangchi.com The recipe is for 2 servings but you can use the same methods and techniques to prepare the dish for many more. Suzanne and I had fun at the meetup showing people how to serve so many guests. We had a huge amount of bibimguksu! You can feed a lot of people on a skeleton budget! Please let me know if you have a bibimguksu party with your friends and family. Don't forget to take a photo and send it to me. Ingredients: Thin noodles (somyeon), cucumber, egg, kimchi and kimchi juice, sugar, hot pepper paste, garlic, vinegar, sesame seeds, and sesame oil. Directions (for 2 servings): 1. Add ½ cup chopped kimchi, 1/3 cup kimchi juice, 1 clove of minced garlic, 1 ts sugar, ¼ cup hot pepper paste, 2 ts sesame oil, 1 or 2 ts vinegar, and 1 tbs roasted sesame seeds to a mixing bowl. Mix well with a wooden spoon. 2. Hardboil an egg, cut it in half, and set it aside. 3. Cut about ½ cup worth of cucumber into matchsticks and set aside. 4. Add about 7 oz (200 grams) of noodles into a pot of boiling water. Stir them with a spoon to prevent them from sticking together. Close the lid. 5. A few minutes later, they'll start boiling over. Open the lid and stir the noodles. Cook a few minutes more with the lid open until they are cooked well. tip: You ...*


	Soy milk noodle soup ("kongguksu") 4.95 min. \| 4.9353743 user rating \| 46810 views Here's how to make kongguksu, delicious and cold in summer! Full recipe on my website: www.maangchi.com Ingredients: Dried soybeans, mixed nuts, water, ice cubes, skinned and roasted sesame seeds, thin noodles, salt, cucumber, tomato 1.Wash and drain 1 cup of dried soybeans a couple of times and soak them overnight (8-12 hours). 2.Drain the soybeans and put them in a pot. 3.Add 2 cups of water and bring to a boil over medium high heat for 12-15 minutes. 4. Rinse the cooked soybeans in cold water. Drain and put them into a large bowl. 5. Scrub them with your hand to remove the skins. 6. Pour cold water into the bowl and the skins will float to the top. 7. Tilt the bowl and pour out the skins and water 8. Scrub the soybeans some more, add more water, drain and remove skins several times until all the skins are removed. 9. Put 1 cup of the clean soybeans into a blender. tip: Keep the rest of the cooked and cleaned soybeans in the freezer for future use. 10. Add 1.5 tbs of mixed nuts, 1 ts of skinned and roasted sesame seeds (optional), 1 ts salt, and 2 -2 ½ cups of cold purified water. Blend for 2 minutes. 11. Add 4-5 cubes of ice and blend another minute until you get a soft, foamy, cold broth. Set it aside. 12. Boil water in a large pot. 13. Put noodles into the boiling water and stir them with a spatula. Close the lid and cook for a few minutes. tip: 120-150 grams of uncooked noodles per serving is a good amount. 14. Open the lid and check if the noodles are cooked ...


	Korean Food: Cold Buckwheat Noodle Soup (물냉면) 6.23 min. \| 4.951807 user rating \| 25584 views Main Ingredients: Buckwheat Noodles for NaengMyun, 10 oz Beef, 2 Hard Boiled Eggs, 1 Asian Pear, Some Pickled Radish and Cucumber, Some Sesame Seeds Beef Broth Ingredients: 4 oz Korean Radish, 12 Cups Water, ½ Onion, 2 Green Onions, 6 Garlic Cloves,1 Finger Nail Sized Piece of Ginger, 5 Pieces Kelp (1×2 inch), ½ tsp Peppercorns, 2 tsp Soup Soy Sauce, 1 tsp Salt, 1 Tbsp Sugar, 1½ Tbsp Vinegar Pickled Radish Ingredients: 8 oz Korean Radish, 1 tsp Salt, 1 Tbsp Sugar, 1 Tbsp Vinegar, 1 tsp Red Pepper Powder, (Yield: 1 Cup) Pickled Cucumber Ingredients: 1 Cup Cucumber, ½ tsp Salt, 2 tsp Sugar, 2 tsp Vinegar (Yield: ⅔ Cup) Yield : 3-4 Servings Special Music "밤샘 찬가" by "Musign" Thank you !!!


	Jjajangmyun (noodles with black sauce) 9.77 min. \| 4.891145 user rating \| 289895 views Full recipe here: www.maangchi.com This time I make Korean black bean noodles called "jja jang myun" (sometimes spelled jajangmyeon, jjajangmyeon, zzajangmyun, zhajiangmian, or jajangmyun). Ingredients (for 4 servings): Noodles (special "myun" for jjajangmyun), black bean paste, half pound of pork belly, sugar, olive oil, potato starch powder, sesame oil, Asian radish, sweet potato, zucchini, onion, cucumber. See my website for photos and details of ingredients: www.maangchi.com Directions: 1) Cut the of pork into ½ inch (1cm) cubes. Leave the skin on. 2) Add ½ tbs of olive oil to a heated wok. When that's hot, add the pork and stir fry it until it looks crispy. 3) When the pork is well cooked and the color turns golden brown, drain all the hot fat and set the pork aside. Leave it in the wok for later use 4) Heat a small skillet over medium heat with 2 tbs of vegetable oil. When that's hot, add 7 tbs of black bean paste and stir fry for 1 minute. 5) Remove the extra oil and set the black bean paste aside. 6) Cut all vegetables into 0.5 inch cubes and place them on a big plate or tray. You will end up with 1 cup of radish, 1 cup of potato, 1 cup of zucchini, and 2 cups of onion. 7) Reheat the crispy pork in your wok over high heat, and add 1 tbs of olive oil. 8) Add radish and sweet potato (or potato) and saute them for 2 minutes. Then add zucchini and onion and saute them for another 2 minutes. 9) Add 3 cups of water until all the ingredients are submerged, and close the ...


	Making japchae (Korean stir fried noodles and vegetables) 9.83 min. \| 4.8917646 user rating \| 299184 views Full recipe: www.maangchi.com This time I make delicious job chae (also spelled japchae, jabchae, chapchae, chopchae or jobchae), Korean-style stir fried noodles and vegetables. Ingredients: • Starch noodles ("dangmyun") • 150 grams of beef • 1 bunch of spinach • 1 medium size carrot • 1 medium size onion • mushrooms (5 dried shiitake and 1 package of white mushrooms) • 3 cloves of garlic • 7-8 green onions • soy sauce, sesame oil, sugar, pepper, and sesame seeds See my website for photos and details of ingredients: www.maangchi.com Makes 4 servings. How to prepare your ingredients before stir frying: 1. Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly. 2. Slice a package of white mushrooms (2 cups' worth). 3. Cut a carrot into thin matchstick-shaped pieces 5 cm long. 4. Cut 7 -8 green onions into 7 cm long pieces. 5. Slice one onion thinly. 6. Slice 150 grams of beef into thin strips. Now let's start! 1. Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes. When the noodles are soft, drain them and put in a large bowl. 2. Cut the noodles several times by using scissors and add 1 tbs of soy sauce and 1 tbs of sesame oil. Mix it up and set aside. tip: Take one sample and taste it to see whether or not it's cooked properly. If it feels soft, it's finished. 3. In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in ...*


	Maangchi's mapa tofu 6.43 min. \| 4.891501 user rating \| 48924 views www.maangchi.com Mapa tofu is also called "mapo tofu" or "mapo doufu." It's one of the most popular Chinese-Korean dishes in Korea along with jjajangmyeon (blackbean noodles) and tangsuyuk (sweet and sour pork/beef). Koreans call this dish "mapadubu." Every family seems to have their own version of mapadubu. I use chicken breast but you could use pork or beef. If you're a vegetarian, you could use mushrooms instead of meat. This is my version of mapa tofu, I hope you enjoy it! If you make this recipe, upload a photo of your dish to my website: www.maangchi.com Ingredients: 1 package of tofu, chicken breast, green onions, green chili pepper, red chili pepper, dried red chili peppers, ground black pepper, carrot, onion, walnuts, garlic, ginger, vegetable oil, sesame oil, oyster sauce, and potato starch powder. Cooking time: 40-50 minutes Directions (makes 2-4 servings): 1. Take the tofu (14 oz: 400 grams) out of the package and rinse it in cold water. Pat dry with a kitchen towel or cotton cloth. 2. Cut it into ½ inch cubes and set aside. 3. Cut ½ pound (about 230 grams) of chicken breast into ½ inch cubes and set aside. 4. Cut ¾ cup's worth carrot (1 medium sized carrot) into ½ inch cubes and set aside. 5. Cut 1½ cups' worth of a large onion into chunks and set aside. 6. Cut 7 stalks of green onions into pieces ¼ inch long and set aside. 7. Chop 1 green chili pepper and 1 red chili pepper and set aside. 8. Mince 4 cloves of garlic and 1 ts worth ginger and set aside. 9 ...


	Korean Food: Kimchi BiBimGukSu (김치 비빔국수) 2.87 min. \| 4.903904 user rating \| 27839 views Main Ingredients • 5½ oz Sempio Thin Noodles (About 2 Cups Cooked Thin Noodles) • 1 Cup Well Fermented Kimchi • 1 Tbsp Soy Sauce • ½ Tbsp Chopped Green Onion • 1 tsp Hot Pepper Powder • 1 tsp Sesame Oil • ½ tsp Sesame Seeds • ½ tsp Minced Garlic • ¼ tsp Sugar Yield: 2 Servings


	Bibimbap 9.65 min. \| 4.86747 user rating \| 482171 views My full recipe is here: www.maangchi.com Bibimbap is a popular korean dish. It's mixed rice with many kinds of vegetables and a little meat. It's very healthy food that a lot of people like. For 4- 6 servings. Ingredients: Cooked rice a package of bean sprouts a bunch of spinach 2 small size of zucchinis 5-7 Shiitake mushrooms fern brakes (kosari) 200 grams of ground beef (about half a pound) 1 small carrot, eggs soy sauce, hot pepper paste, garlic, sesame seeds, sesame oil, and vegetable oil Arrange everything on a platter. Cook rice. You can use a rice cooker or a stainless pot. Next, you need to prepare a large platter to put all your ingredients on. Rinse your bean sprouts 3 times and put them in a pot with a cup of water. Add 1 ts of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil and a pinch of salt. Put it on the platter. Put your spinach in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 ts of soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter Cut 2 small size zucchinis into thin strips, sprinkle them with a pinch of salt, and then mix them together. A few minutes later, sauté them in a pan over high heat. When it's cooked, it will look a little translucent. Put it on the platter. You can buy soaked and cooked "kosari" at a Korean grocery store. Prepare about 2 or 3 cups of kosari for this 4 servings ...


	Korean grilled pork belly BBQ ("samgyeopsal") 10.73 min. \| 4.867542 user rating \| 187841 views How to make this popular BBQ dish - the full recipe is on my website www.maangchi.com Samgyeopsal can be literally translated as "3 layered flesh"! Whose flesh? yes, it's pork bacon. Samgyeopsal gui is never eaten by itself, it always comes with a variety of vegetables. Nobody can resist the taste of samgyeopsal gui (except vegetarians)! When she or he eats the grilled pork belly and garlic, green onion salad and soybean paste dipping sauce (ssamjang) in fresh lettuce, they will be hooked! In Korea, the price of pork is much cheaper than beef, so this dish is enjoyed by many people who can't afford to buy good cuts of beef. I already posted my "grilled beef" recipe a long time ago on my website, and this one is very similar. Replace beef with pork belly and the recipe is the same. To enjoy this dish, the main 4 components will be needed 1.pork belly(without this, what are you going to grill? : ) ) 2.pajori (green onion salad) 3.ssamjang (soybean paste dipping sauce) 4.grill plate (optional): It's devised so the grease from the meat flows into a trough. Ingredients: for 4 servings 3 pounds of pork belly (fresh or pre-sliced frozen), green onions, carrot, green chili peppers, garlic, lettuce, mushrooms, hot pepper flakes, soy sauce, sugar, honey, hot pepper paste,soybean paste, sesame seeds, and sesame oil. Directions: First, slice pork belly into bite sized pieces. Put it on a large plate and keep it in the refrigerator. Make "pajori" (green onion salad) 1.Shred about 3 ...


	Perilla leaf kimchi and perilla leaf pickles 7.35 min. \| 4.8949046 user rating \| 39159 views How to make these 2 delicious sidedishes. Check the recipe here at www.maangchi.com Kkaennip kimchi Ingredients: Perilla leaves (135 grams: about 3 cups), 3 tbs fish sauce, ¼ cup of onion, 4 cloves of garlic, 2 stalks of green onion, 1 ts honey , 1-2 tbs hot pepper flakes, roasted sesame seeds, carrot (2 tbs) Directions: 1.Wash and drain 135 grams (about 3 cups) of perilla leaves and put them into a basket. tip: wash both sides of each leaf in running cold water and shake to drain water 2. Next, let's make kimchi paste! Put these ingredients in a bowl and mix them together with spoon: 4 cloves minced garlic, 2 chopped green onions, ¼ cup amount of sliced onion, 2 tbs of carrot cut into matchsticks, 3 tbs fish sauce, 1 -2 tbs hot pepper flakes, 1 ts honey. 3. Spread some paste between the leaves. tip: You don't need to put paste on every leave but every 2 leaves Now you made kkaennip kimchi! Gratz! : ) Put the kimchi in a container and keep it in the refrigerator. Serve with rice and sprinkle some roasted sesame seeds before serving. Kkaennip jangajji (Korean style perilla leaves pickles) Ingredients: 1 pound of Perilla leaves (about 450 grams), soy sauce (1½ cup), a medium size apple, 1 medium size onion, 4-5 cloves of garlic, 1 cup water, 2 jalapeno pepper, 1 tbs of sliced ginger. Directions: 1. Wash and drain 1 pound of perilla leaves and put them into a basket. tip: Wash the both sides of each leaf in runny cold water and shake it to drain water 2. Prepare 1½ cup ...*


	Korean rice dessert drink 5.83 min. \| 4.87551 user rating \| 96081 views Here's how to make the Korean rice dessert drink sikhye. The full recipe is on my website: www.maangchi.com Ingredients: A package of barley malt powder, 2 cups of rice, 2 cups of sugar (adjust to your taste), 24-30 cups of water, and pine nuts Directions: 1. Put 1 package of barley malted powder (1 pound) in a large basin and mix it with 24-30 cups of water. Let it sit for 2 hours until all the dregs are sunk to the bottom of the basin. 2. Make rice and set it aside. How to make rice using a pot: Wash 2 cups of short grain rice. Drain and put in a pot with thick bottom. Pour 1.5 cups of water into the pot. Soak it for an hour and close the lid. Bring the pot to a boil over medium heat for 10 minutes. Open the lid and turn the rice over with a rice scoop or spoon. Simmer it over low heat for another 10 minutes! You will have nice fluffy rice! 3. When the mixed liquid of barley malt powder and water is completely separated (it takes about 1.5 hours-2 hours), pour the clear liquid from the top into your rice cooker. tip: if you have leftover clear liquid, save it and keep it in the refrigerator. We are going to use it later. 4. Add 1 cup of sugar and the cooked rice. 5. Stir it and set the rice cooker's function to "warm" for 4- 5 hours. Be sure not to set it "cook." The reason for setting it to "warm" is to ferment the rice so that the cornstarch from the rice converts to sugar. If you boil it, the fermenting process will stop. 6. Throw out the sediments sunk on the ...*


	Korean Food: Spicy Cold Buckwheat Noodles (비빔 냉면) 5.58 min. \| 4.94 user rating \| 27194 views Main Ingredients * Buckwheat Noodles for NaengMyun * Some Cooked Beef (2 Pieces for each Serving) * Some Hard Boiled Eggs (Half Piece for Each Serving) * 1 Asian Pear (3 Slices for Each Serving) * Some Pickled Radish * Some Pickled Cucumber (4 Pieces for Each Serving) Sauce Ingredients * ½ Asian Pear * ¼ Onion * 6 Garlic Cloves * 1 Green Onion * 1 Hot Pepper * ⅓ Cup Red Pepper Powder * 2 Tbsp Red Pepper Paste * 3 Tbsp Brown Sugar * 3 Tbsp Honey * 1 tsp Salt * 1 Tbsp Sesame Seeds * ½ Cup Crushed Pineapple from a Can * ⅛ Cup Korean Cider or Ginerale * ¼ Cup Vinegar * 2 Tbsp Soy Sauce * 3 Tbsp Sesame Oil * 1 Tbsp Cooking Wine (Optional) Yield : 4 Cups Sauce Special Music "Angel and Hero" by "Musign" Thank you !!!


	Making mandu (Korean dumplings) 9.18 min. \| 4.841424 user rating \| 282653 views Full recipe here: blog.maangchi.com How to make Korean mandu (dumplings) and mandu guk (dumpling soup). Ingredients: 1. 1 cup of ground pork 2. 2 cups of ground beef 3. 2 cups of chopped boo chu (Asian chives) 4. 4-5 soaked Shiitake mushrooms 5. half onion 6. half package of tofu 7. 3 cloves of minced garlic 8. salt 9. sugar 10. sesame oil 11. vegetable oil 12. fish sauce 13. egg 14. green onion 15. mandu skins (60 discs) Make filling: 1. Place 1 cup of ground pork and 2 cups of ground beef into a big bowl. 2. Add 1 ts of salt, 1 tbs of sesame oil, ½ ts of ground pepper and mix it by hand and push the mixture of meat on the side of the bowl. 3. Wash asian chives (bu chu), dry well with paper towel or cotton cloth and then chop them to make 2 cups. Add 1 tbs of oil and mix it up. Place it in the big bowl next to the ground meat. tip: oil will coat vegetables so that liquid would not come out from it 4. Chop 4-5 soaked shiitake mushrooms and half an onion and put it into a small bowl. 5. Add 1 ts of soy sauce, 1 ts of sugar, and 2 ts of sesame oil the small bowl in the last step. Mix it by hand and then transfer it to the big bowl. 6. Squeeze half a package of tofu using cotton cloth or paper towel and put it into a small bowl. Then add a pinch of salt, 1 ts of sesame oil and mix it and put it next to chopped chives. 7. In the big bowl, add 3 cloves of minced garlic and mix all ingredients by hand. Make Mandu: For fried mandu: 1. Place one mandu skin on your left hand and ...


	Rice cake soup 6.10 min. \| 4.8767605 user rating \| 83212 views How to make ddukguk. The full recipe is on my website: www.maangchi.com Ingredients: sliced rice cake, beef brisket, garlic, fish sauce, green onion, eggs, laver (dried sea plant),sesame oil, black ground pepper. Directions: 1. Boil 8 cups of water in a pot. 2. Soak 3 cups of sliced rice cake in cold water. 3. Chop 100 grams (about 1 cup-1.5 cup) of beef brisket into small pieces. 4. Prepare 3 eggs in 2 small bowls: In the first bowl, put 2 egg yolk; In the second bowl, put 2 egg white and 1 egg; Add a pinch of salt to each bowl and mix well. While you're waiting for the water to boil, you can make your garnishes, starting with gyeran noreunja jidan (thin egg yolk strips): 1. Heat up a non-stick pan. Let it get really hot. Add a few drops of vegetable oil, and wipe off the excess hot oil with a paper towel. 2. Turn the heat off. Pour the egg yolk mixture from "bowl 1″ above into the pan and spread it thinly. You want to make a thin yellow paper out of the egg by tilting the pan. 3. When it's cooked about 70%, turn it over and let it sit on the pan to cook the other side. 4. Slice it thinly and set it aside. Now let's make kimgaru (laver powder). This one is easy: 1. Roast a sheet of laver (kim) directly on the stove top. Both sides of the laver should be roasted so that it can be crushed easily. 2. Put the roasted laver into a plastic bag and crush it! Then set it aside. Good work! Now let's get back to the soup: 1. When the water boils, put in the beef. Boil over low ...


	Delicious Seoul Story - Japchae with Mango & Kerupuk (VARIETY SHOW vers.) 3.00 min. \| 4.9736843 user rating \| 1501 views (1st of all...SORRY FOR THE TYPOS ;P) my email: vebrina.wahyu@gmail.com Hellooo~~ We are Rina (Vebrina) and Astrid from Indonesia. We are college students and we really like cooking and eating. We choose to make Japchae with the additional ingredients from Indonesia. They were Mango and Kerupuk. We used 'Manalagi Mango' because it is so delicious and not too soft, so it will not change the original taste of Japchae. And also we use Kerupuk, a special chip from Indonesia that made from rice flour, that we made it as a side dish for Japchae. Ingredients: • Starch noodles ("bihun") because we don't have the original one from korea. • 150 grams of beef • 1 bunch of spinach • 1 medium size carrot • 1 medium size onion • mushrooms • 3 cloves of garlic • 3 green onions • 1 yellow Paprika • 1 red paprika • Mango "Manalagi" • kerupuk • soy sauce, sesame oil, sugar, pepper, and sesame seeds prepare ingredients before stir frying: 1. Slice a package of mushrooms 2. Cut a carrot into thin matchstick-shaped pieces 5 cm long. 3. Cut a Mango "manalagi" into thin matchstick-shaped pieces 5 cm long. 4. Cut 3 green onions into 7 cm long pieces. 5. Slice one onion thinly. 6. Cut the yellow and red paprika into thin shaped pieces 7. Slice 150 grams of beef into thin strips. Cooking Time!!! 1. Boil noodles in boiled water about 2 minutes. 2. Add soy sauce and sesame oil. Mix it up and set aside. 3. In the boiling water, add a bunch of spinach and stir it well for 1 minute. Then take it out ...


	Spicy raw fish soup (mulhoe) 8.83 min. \| 4.844776 user rating \| 37414 views www.maangchi.com Mulhoe is a Korean authentic dish made with fresh raw fish. It tastes sweet, sour, and spicy. Served cold and it will make a good meal served with noodles. Ingredients (for 4 servings): 1 pound of fresh fish (or frozen sashimi grade fish), hot pepper paste, hot pepper flakes, sugar, salt, vinegar, onion, garlic, lettuce, tomato, green chili peppers, roasted sesame seeds, sesame oil, water, and thin noodles. www.maangchi.com Directions: 1. Slice 1 pound of fresh fish into thin strips ¼ inch wide and 2½ inch long (about 0.5 cm wide and 6 cm long) and keep it in the refrigerator. 2. Put 10 cups of water into a large pot. Bring to a boil over high heat. 3. When the water boils 15-20 minutes later, add 200 grams of thin noodles (somyeon). Stir with a wooden spoon to prevent the noodles from sticking to each other. 4. Cook the noodles with the lid closed for a few minutes. 5. Taste a sample. The noodle shouldn't have anything hard inside, but it shouldn't be mushy. 6. When the noodles are finished, drain and rinse them in cold water a couple of times until they're cold and a little chewy. Drain them and set aside. Make the cold broth: 1. In a bowl, mix 4-5 cloves minced garlic, ¼ cup hot pepper paste, 2 tbs hot pepper flakes, 2 tbs sugar, 1 tbs kosher salt, ¼ cup vinegar, 2 tbs sesame oil, and 2 tbs roasted sesame seeds powder. Mix with a spoon. 2. Thinly slice ½ cup's worth of onion and ¼ cup's worth of carrot. Slice 1 tomato, chop 3-4 green chili peppers and ...


	Korean-style Cucumber Pickles (oijangajji) 7.93 min. \| 4.834862 user rating \| 67596 views Delicious pickles, and how to make 2 authentic sidedishes from them! Full recipe: www.maangchi.com How to make Korean style salty cucumber pickles (oijangajji): Ingredients: Kirby cucumbers (5 pound: 2.5 kilograms), water, kosher salt, vinegar, apples 1. Wash and drain 5 pounds of cucumbers. 2. In a large pot put 9 cups water, 1 cup salt, and 1 cup vinegar. 3. Remove the cores from two small apples. Slice the apples thinly and put them into the pot. 4. Stir the pot of brine and apple slices with a wooden spoon until the salt on the bottom of the pot has dissolved. 5. Bring to a boil over high heat for about 40 minutes. 6. Strain the cooked apples. 7. Put the cucumbers into the hot brine. Turn them over with a wooden spoon 8. Let the pot sit until the brine cools down. 9. Move the cucumbers into a glass jar and pour the brine over the cucumbers. 10. Close the lid and let it sit for 12-24 hours at room temperature 11. Drain the cucumbers by pouring out the brine into a pot. 12. Boil the brine again for 10 minutes to sterilize it. tip: leave the cucumber in the jar 13. Turn off the heat and let the brine cool down. 14.Pour the brine into the cucumbers and refrigerate it. tip: Wait at least 1 week to start eating Yes, one week! : ) Ok, let's make two kinds of authentic side dishes with oijangajji! Oijangajji muchim (Korean style cucumber pickle side dish) Ingredients: 2 pickled cucumbers (about ¾ to 1 cup), hot pepper flakes, garlic, green onion, green chili pepper, honey ...


	How to make traditional Korean rice cake (gyung dan) 9.68 min. \| 4.7401013 user rating \| 271212 views Full recipe here: blog.maangchi.com There are many different kinds of rice cake, but I'm going to introduce gyung dan to you. On special occasions, the first thing my mom and grandmother did was to prepare rice cake, so this is what I'm going to show you. Ingredients: 1. 2 cups of sweet rice flour (Mochiko powder) 2. 3/4 cup of boiling water (or 1 cup) 3. salt, sugar, brown sugar 4. 1 cups of red beans 5. 1 ts of cinnamon powder 6. black sesame seeds powder 7. mugwort powder 8. toasted yellow soy bean powder, and 1 or 2 cups of flour Step 1: Make red bean paste 1. In a pot, place 1 cup of washed red beans and 4 cups of water and heat it over high heat for 10 minutes. 2. Lower the heat to low medium and simmer for 50 minutes. 3. Check if the beans are cooked fully. Remove extra water from the beans and crush them with a wooden spoon. 4. Add 1 cup of brown sugar, 1 ts of salt, 1 ts of cinnamon powder into the red bean paste and set it aside. Step 2: Prepare 3 bowls where 3 different kinds of powder will be placed for the rice cake balls 1. Black sesame seeds: Rinse and drain ½ cup of black sesame seeds in running water using a strainer. Heat a pan over medium heat and pour in the sesame seeds. Cook the sesame seeds by stirring with a wooden spoon. The sesame seeds will pop, then lower the heat and keep stirring until they are crispy. (5- 10 minutes) When the sesame seeds cool down, grind them with a coffee grinder. Transfer the sesame seeds powder to a bowl and add 2 tbs ...


	Cold, sweet, and Spicy Sesame Ramen Noodles. 6.70 min. \| 4.8381505 user rating \| 21790 views This is a variation of the instant ramen noodles recipe. What's great about this one is that it starts out aa cold, sweet flavor...Then the heat kicks in. It's great main dish or as an appetizer or a cold noodle salad. If you like this video feel free tell your friends about it! Thanks for watching!


	Bibimguksu (Korean Spicy Mixed Noodles) 4.43 min. \| 4.9565215 user rating \| 3687 views I've been craving these noodles lately so I had to make it for dinner! Simple and fast. Try it out! =] Ingredients: 6-7 ounces of makgukso or somyeon noodles (I used half the noodles, but double the seasoning below to make 2 servings) 1 TBSP of soysauce 1/2 TSBP of sesame seed oil 1 1/2 TBSP seasoned red pepper paste 1 cup diced kimchi 1 TBSP finely chopped green onion 1 tsp sesame seeds *For seasoned red pepper paste: 1 cup red pepper paste 4 TBSP soysauce 1 1/2 TBSP sesame seed oil 1 TBSP of honey 1 clove minced garlic 2 TBSP sugar 1 tsp of sesame seeds (the red pepper paste is very spicy so depending on how spicy you like things, you can add a little or a lot) Bring water to a boil. Add the noodles and cook for 4 minutes. Drain and rinse well with cold water. Add soysauce, sesame seed oil, seasoned red pepper paste, diced kimchi, green onion, and sesame seeds to the noodles. Mix and enjoy! twitter.com


	Teriyaki Chicken Bowl Recipe - Popular Japanese Fast Food 2.57 min. \| 4.908046 user rating \| 26815 views Teriyaki Chicken Bowl Recipe - Popular Japanese Fast Food - Click the button to the left of the number of views for the recipe. Ingredients: 1 boneless chicken breast 1 tablespoon minced ginger (halved) 1 tablespoon garlic 3 tablespoons orange juice 3/8 cup teriyaki sauce (split) 1 tablespoon rice wine 2 tablespoons brown sugar 1/8 teaspoon sesame oil 1 small broccoli crown 1 tablespoon hoisin sauce 2 cups cooked rice (see my perfect rice recipe for directions) 1 teaspoon corn starch 2 tablespoons cold water oil for cooking Preparation: For teriyaki glaze: 1. Combine 1/4 cup teriyaki sauce, rice wine, orange juice brown sugar and sesame oil. Bring to a boil then simmer. 2. Marinate chicken with 1/8 cup teriyaki sauce and 1/2 tablespoon ginger for 30 minutes. 3. Prepare rice (see my perfect rice recipe for directions) 4. Stir fry broccoli with 1/2 tablespoon ginger and 1 tablespoon garlic 5. Stir in some teriyaki sauce and hoisin - set broccoli aside 6. Grill chicken breast until cooked. Let rest a few minutes before cooking 7. Cut chicken into strips. 8. In bowl layer rice broccoli and chicken. 9. Bring teriyaki glaze to a boil. 10. Combine corn starch and water in small container. 11. Add to glaze until it becomes thick. 12. Pour over rice broccoli and chicken and serve.


	How to make kong jang, a Korean soybean sidedish 3.45 min. \| 4.836207 user rating \| 31450 views Kong Jang is made with soybeans and Koreans eat it as a side dish for any meal. It's a little sweet and sticky, like honey, and addictive to eat. You're going to love it! Go to my blog for the full recipe: blog.maangchi.com Soybean side dish (Kongjang or Kongjorim) Ingredients: 1 cup of soy beans, ½ cup of soy sauce, 1 ts of vegetable oil, 2 cloves of minced garlic,½ cup of sugar, ½ tbs sesame seeds. Directions: Rinse 1 cup of soy beans and drain it and place in a skillet Add 2 cups of water in the skillet and soak the beans for 8 hours Boil the beans on the stove over medium high heat for 10 minutes Tip: about 5 minutes later, it may boil over, and then open the lid and turn down the heat over medium heat and cook another 5 minutes Add ½ cup of soy sauce, 1 ts of vegetable oil, 2 cloves of minced garlic, and ½ cup of sugar and boil it over medium heat for 30 minutes (cover the lid) Open the lid of the pot and heat it up over high heat and stir the beans occasionally with a spoon until the beans look shinny. Tip: Beans will be submerged with shiny and sticky seasoning sauce Turn off the heat and add 1 tbs of toasted sesame seed and cool it down. Transfer it into a container and keep it in the refrigerator

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