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Jeukseok-tteokbokki is a spicy, bubbling stew that you cook and eat while sitting at the table with your friends. Full recipe: 🤍 Thanks to everyone who entered the contest! The winners have been chosen and sent their spicy boxes! Details here: 🤍 My cookbooks: Maangchi's Big Book of Korean Cooking: 🤍 Maangchi's Real Korean Cooking: 🤍 Get my letter on the first day of every month! Stories, photos, & recipes: 🤍 My Instagram, where I post photos: 🤍 My Facebook for updates: 🤍 Twitter where we share photos of Korean food we all made: 🤍 My TikTok for short videos: 🤍
This is the classic, spicy, traditional napa cabbage kimchi called tongbaechu-kimchi, aka baechu-kimchi, or pogi-kimchi. But this dish is so common that most Koreans simply call it "kimchi." When people talk about kimchi, this is the dish they're referring to! Full recipe: 🤍 Kimchi-making FAQ: 🤍 These are the best hot pepper flakes I ever tried: Very spicy version: 🤍 and medium spicy: 🤍
I'm showing you how to make Korean spicy bulgogi on the table with stir-fried rice! Full recipe: 🤍 My cookbooks: Maangchi's Big Book of Korean Cooking: 🤍 Maangchi's Real Korean Cooking: 🤍 Get my letter on the first day of every month! Stories, photos, & recipes: 🤍 My Instagram, where I post photos: 🤍 My Facebook for updates: 🤍 Twitter where we share photos of Korean food we all made: 🤍 My TikTok for short videos: 🤍
Families from many cultures around the world make and enjoy dumplings, and this recipe is Korea's version. Full recipe: 🤍 My cookbooks: Maangchi's Big Book of Korean Cooking: 🤍 Maangchi's Real Korean Cooking: 🤍 Get my letter on the first day of every month! Stories, photos, & recipes: 🤍 My Instagram, where I post photos: 🤍 My Facebook for updates: 🤍 Twitter where we share photos of Korean food we all made: 🤍 My TikTok for short videos: 🤍
I’m excited to share my updated recipe for tuna gimbap with you today! Make gimbap by rolling up rice and fillings in sheets of roasted gim and cutting them into bite-size pieces. Full recipe: 🤍 My cookbooks: Maangchi's Big Book of Korean Cooking: 🤍 Maangchi's Real Korean Cooking: 🤍 Get my letter on the first day of every month! Stories, photos, & recipes: 🤍 My Instagram, where I post photos: 🤍 My Facebook for updates: 🤍 Twitter where we share photos of Korean food we all made: 🤍 My TikTok for short videos: 🤍
Today I’m introducing you to another Korean Chinese dish called yuringi (pronounced yu-rin-gi)! Full recipe: 🤍 My newest cookbook, Maangchi's Big Book of Korean Cooking: 🤍 My 1st cookbook, Real Korean Cooking: 🤍 Get my letter on the first day of every month! Stories, photos, & recipes: 🤍 My Instagram, where I post photos: 🤍 My Facebook for updates: 🤍 Twitter where we share photos of Korean food we all made: 🤍 My TikTok for short videos: 🤍
The full recipe is on my website: 🤍 This crispy, crunchy, spicy Korean fried chicken is incredibly delicious! You're going to love it, I guarantee, and take this chicken to a party and everyone will give you compliment: "Whoo ah~ this crispy chicken is crunchy crunchy like candy!" If you like this recipe, also check out my original dakgangjeong recipe, which is a lot chunkier and stickier: 🤍 and also my spicy, seasoned can't-fail yangnyeom-tondak: 🤍
Full recipe: 🤍 Help others by translating the English caption into your own language: 🤍 My cookbook: 🤍 My monthly letter: 🤍 My Instagram: 🤍 My Facebook: 🤍 My Twitter: 🤍
How to make a different kind of pickle, the full recipe is here: 🤍 Ingredients:1 bunch of broccoli (about 700 grams), salt, sugar, vinegar, and water Directions: 1. Make pickle juice first:Put 5 cups of water, ¼ cup of salt, ¼ cup of sugar, and ½ cup of vinegar into a pot and bring to a boil. 2. Separate the florets from the stems with a knife and cut them into bite sized pieces by cutting lengthwise into halves or quarters. 3. Remove the tough bottom ends of the stems, and skin off the rough parts. Then cut them into bite sized pieces. 4. Rinse and drain the broccoli florets and stems and put them into a strainer over a large bowl. 5. When the pickle juice boils, pour it over the broccoli little by little to blanch. The hot boiling juice will go through the strainer and gather in the bowl under the strainer. 6. Immerse the blanched broccoli into icy cold water to keep its bright green color. Strain it. 7. Put the broccoli into a glass jar and wait until the pickle juice cools down. 8. After the juice cools, pour it into the jar and close the lid. 9. Store it in the refrigerator.
🤍 Today’s recipe is super-spicy chicken, called buldak in Korean. The Korean word bul means fire, and dak means chicken, so you can call this “fire chicken.” Help others by translating this video's English caption into your own language: 🤍 My new cookbook, Maangchi's Big Book of Korean Cooking: 🤍 My first cookbook, Real Korean Cooking: 🤍 My monthly letter: 🤍 Instagram: 🤍 Facebook: 🤍 Twitter: 🤍
Full recipe: 🤍 Japchae, sweet potato starch noodles stir fried with vegetables and meat, is one of Korea’s best-loved dishes, and one of the most popular on my website as well. Stir frying each ingredient separately seems like a lot of labor, but each one requires a different cooking time and a bit of care, and keeping the color and freshness of each ingredient intact makes for a stunning final presentation.
I'm updating my steamed eggs in earthenware bowl, (ttukbaegi gyeranjjim) recipe that I originally posted 10 years ago! Full recipe: 🤍 My newest cookbook, Maangchi's Big Book of Korean Cooking: 🤍 My 1st cookbook, Real Korean Cooking: 🤍 Get my letter on the first day of every month! Stories, photos, & recipes: 🤍 My Instagram, where I post photos: 🤍 My Facebook for updates: 🤍 Twitter where we share photos of Korean food we all made: 🤍 My TikTok for short videos: 🤍
This soy butter pan-grilled chicken is juicy, sweet, garlicky, salty, buttery, nutty and rich! Sound good? Full recipe: 🤍 My cookbooks: Maangchi's Big Book of Korean Cooking: 🤍 Maangchi's Real Korean Cooking: 🤍 Get my letter on the first day of every month! Stories, photos, & recipes: 🤍 My Instagram, where I post photos: 🤍 My Facebook for updates: 🤍 Twitter where we share photos of Korean food we all made: 🤍 My TikTok for short videos: 🤍
Galchi-jorim (갈치조림), is a spicy braised galchi stew, made from beltfish, radish, and onion. Full recipe: 🤍 My cookbooks: Maangchi's Big Book of Korean Cooking: 🤍 Maangchi's Real Korean Cooking: 🤍 Get my letter on the first day of every month! Stories, photos, & recipes: 🤍 My Instagram, where I post photos: 🤍 My Facebook for updates: 🤍 Twitter where we share photos of Korean food we all made: 🤍 My TikTok for short videos: 🤍
These kkwabaeggi (꽈배기), or twisted donuts, were one of my favorite after-school treats when I was a kid, something you can still find in many Korean bakeries and being sold on Korean streets today. Full recipe: 🤍 My cookbook: 🤍
Happy Holidays! I'm showing you how to make Korean style Japanese hot pot shabu shabu today! Enjoy the recipe with your family and friends during the holidays! Full recipe: 🤍 My cookbooks: Maangchi's Big Book of Korean Cooking: 🤍 Maangchi's Real Korean Cooking: 🤍 Get my letter on the first day of every month! Stories, photos, & recipes: 🤍 My Instagram, where I post photos: 🤍 My Facebook for updates: 🤍 Twitter where we share photos of Korean food we all made: 🤍 My TikTok for short videos: 🤍
Today I'm going to introduce you to the kimchi pork ribs (deungalbi-kimchijjim: 등갈비김치찜) that I make in the winter when my well fermented winter kimchi is abundant in the fridge! Full recipe: 🤍 Cookbooks: Maangchi's Big Book of Korean Cooking: 🤍 Maangchi's Real Korean Cooking: 🤍 Get my letter on the first day of every month! Stories, photos, & recipes: 🤍 My Instagram, where I post photos: 🤍 My Facebook for updates: 🤍 Twitter where we share photos of Korean food we all made: 🤍 My TikTok for short videos: 🤍
I edited my easy japchae video to 1 minute! Enjoy it! More detailed video is here: 🤍 The written recipe with more tips and photos is here: 🤍
In this series, Michelle Zauner, an author and the singer of Japanese Breakfast, explores the results of migration on cuisine, and the personal experiences and community that are tied into the merging of food cultures. As cooks try to replicate familiar dishes in foreign homes, they rely on what’s around them. But by tying in techniques, ingredients, and sensory memories from their places of origin, they create new, hybrid cuisines. In this episode, Zauner sits down with Sarah Lee, co-founder of Kimbap Lab, and Emily Kim, a YouTuber and author better known as Maangchi, to discuss the evolution of Korean-American cuisine. The three share a meal at Pocha32 in New York City’s Koreatown and dive into the origins of Budae Jjigae, or “army base stew,” and their own experiences with Korean-American food. Subscribe to Munchies here: 🤍 All Munchies videos release a full week early on our site: 🤍 Check out 🤍 for more! Follow Munchies here: Facebook: 🤍 Twitter: 🤍 Tumblr: 🤍 Instagram: 🤍 Pinterest: 🤍 Foursquare: 🤍 More videos from the VICE network: 🤍 How War Changed Korean Food Forever with Maangchi & Japanese Breakfast
One of the most popular side dishes served in Korean restaurants, and now you can make it at home! Very easy recipe! : ) Check out my spicy version too: 🤍
When I lived in Korea I learned the secret to making good tteokbokki from a famous place in a market.People were lined up to buy it! Full recipe: 🤍 Help others by translating the English caption of this video into your own language: 🤍 My cookbook: 🤍 Get Maangchi's letter every month: 🤍 My Instagram: 🤍 My Facebook: 🤍 My Twitter: 🤍
Miyeokguk is a soup made of edible seaweed and is traditionally eaten on birthdays or after giving birth, although you can eat anytime you like. Full recipe: 🤍 My newest cookbook, Maangchi's Big Book of Korean Cooking: 🤍 My first cookbook, Real Korean Cooking: 🤍 Get my letter on the first day of every month! 🤍 My Instagram, where I post photos: 🤍 My Facebook for updates: 🤍 Twitter where we share photos of Korean food we made: 🤍 My new TikTok for short videos: 🤍
Today I'm going to show you a very easy recipe, where you don't even need any special Korean ingredients! It's called Soegogi-beoseot-deopbap (쇠고기버섯덮밥), or beef and mushrooms stir-fried over rice. Full recipe: 🤍 Here's my reader's daughter and her kitten watching my video: 🤍 Help others by translating the English caption into another language: 🤍 My cookbook, Maangchi's Real Korean Cooking, in English and German: 🤍 My monthly letter: 🤍 My Instagram: 🤍 My Facebook: 🤍 My Twitter: 🤍
I am so excited to show you how to make vegetarian or vegan kimchi today. It’s from my new cookbook! Full recipe: 🤍 Made with my vegetarian stock recipe: 🤍 Help others by translating the English caption into your own language: 🤍 My new cookbook: 🤍 My first cookbook: 🤍 My monthly letter: 🤍 Instagram: 🤍 Facebook: 🤍 Twitter: 🤍
Today I'm going to show you some fun Korean street food: a hot dog on a stick with french fries! Full recipe: 🤍 My latest cookbook, Maangchi's Big Book of Korean Cooking: 🤍 My first cookbook, Real Korean Cooking: 🤍 Get my letter the first day of every month! 🤍 My Instagram, where I post photos: 🤍 My Facebook for updates: 🤍 My Twitter where I interact with people cooking Korean food: 🤍
Korean fermented soybean paste, called doenjang (된장), is more than just a seasoning or an essential ingredient in many iconic Korean dishes. It's impossible for us to imagine life without doenjang. Full doenjang recipe: 🤍 Salty, earthy, hearty, incredibly savory and delicious, it adds flavor to many dishes and makes them distinctively Korean. Making doenjang at home takes a long time, you have to be ready to commit to it for one year! It's not hard to make, but takes patience and some hard work, and some special equipment. But as a bonus, Korean soup soy sauce (guk-ganjang:국간장) is a byproduct of making doenjang, so you get that delicious soy sauce for free! Full guk-ganjang recipe: 🤍 This recipe and plenty more in my cookbook: 🤍
The written recipe with photos and tips is here: 🤍 I'm sharing my family's all-time favorite food with you today, chicken noodle soup dak-kalguksu in Korean. The word kal means knife and guksu means noodle soup, indicating that the noodles in this soup are made by cutting them from the dough. There are many kinds of kalguksu, but this version is made with chicken (dak in Korean). The noodles are made from scratch, which makes this dish very special and welcome in any home.
Today’s recipe is bibimbap, a super-popular Korean dish you might have heard about already! It’s made of a bowl of rice, sautéed and seasoned vegetables (namul: 나물), a bit of hot pepper paste (gochujang: 고추장), and usually a bit of seasoned raw beef, too (yukhoe: 육회). You can add captions here: 🤍 Full recipe: 🤍 Bibim (비빔) translates as “mixed,” and bap (밥) means “cooked rice,” so bibimbap literally means “mixed rice.” Before eating it you’re supposed to mix everything all together. Help others by translating this video's English caption into your own language: 🤍 My new cookbook, Maangchi's Big Book of Korean Cooking: 🤍 My first cookbook, Real Korean Cooking: 🤍 My monthly letter: 🤍 Instagram: 🤍 Facebook: 🤍 Twitter: 🤍
Full recipe: 🤍 Gimbap is a delicious Korean seaweed and rice roll that's perfect for picnics and potlucks. It's sometimes called "Korean sushi", but the rice isn't prepared with vinegar like Japanese sushi, it's made with sesame oil.
Full recipe: 🤍 My newest cookbook, Maangchi's Big Book of Korean Cooking: 🤍 My 1st cookbook, Real Korean Cooking: 🤍 Get my letter on the first day of every month! Stories, photos, recipes, highlights and upcoming events: 🤍 My Instagram, where I post photos: 🤍 My Facebook for updates: 🤍 Twitter where we share photos of Korean food we all made: 🤍 My TikTok for short videos: 🤍
Full recipe: 🤍 My newest cookbook, Maangchi's Big Book of Korean Cooking: 🤍 My 1st cookbook, Real Korean Cooking: 🤍 Get my letter on the first day of every month! Stories, photos, recipes, highlights and upcoming events: 🤍 My Instagram, where I post photos: 🤍 My Facebook for updates: 🤍 Twitter where we share photos of Korean food we all made: 🤍 My TikTok for short videos: 🤍
Kimchi-ppang are jumbo, white, fluffy buns baked with a generous kimchi and pork filling inside which is spicy, savory, crispy, and meaty. They have a golden crunchy crust outside and a fluffy bread inside. One large bun with a drink will be a simple and quick light meal or snack. Full recipe: 🤍 Help others by translating the English caption into your language: 🤍 My cookbook: 🤍 Get Maangchi's letter every month: 🤍 My Instagram: 🤍 My Facebook: 🤍 My Twitter: 🤍
Today I'm going to show you a great recipe for the summertime: Korean-style Vietnamese rice paper rolls called wollamssam (월남쌈). Full recipe: 🤍 My cookbooks: Maangchi's Big Book of Korean Cooking: 🤍 Maangchi's Real Korean Cooking: 🤍 Get my letter on the first day of every month! Stories, photos, & recipes: 🤍 My Instagram, where I post photos: 🤍 My Facebook for updates: 🤍 Twitter where we share photos of Korean food we all made: 🤍 My TikTok for short videos: 🤍
Full recipe & photos: 🤍 Recipe also available in my cookbook: 🤍 If you’ve been watching my videos for a while, you’ve probably seen me eating purple rice. Sometimes dark purple, or sometimes lavender, it has a beautiful color and stands out on any table. It’s Korean multigrain rice, called japgokbap in Korean. It’s a pretty simple recipe and there are many variations to it, and I will make it differently depending on my mood, but today I’m going to show you a version that is reliably beautiful and delicious.
Today’s recipe is an easy spicy pork rice bowl: Jeyuk-deopbap! Full recipe: 🤍 My newest cookbook, Maangchi's Big Book of Korean Cooking: 🤍 My first cookbook, Real Korean Cooking: 🤍 Get my letter on the first day of every month! Stories, photos, recipes, highlights and upcoming events: 🤍 My Instagram, where I post photos: 🤍 My Facebook for updates: 🤍 Twitter where we share photos of Korean food we all made: 🤍 My TikTok for short videos: 🤍
Kkanpunggi is spicy garlic fried chicken stir-fried with vegetables and a sweet and sour sauce. It’s a Korean Chinese dish, originating in China but modified to suit Korean tastes, with Korean ingredients. Full recipe: 🤍
Jangjorim (salty beef side dish) is one of the most delicious Korean mit-banchan (preserved side dishes). Full recipe: 🤍 My cookbooks: Maangchi's Big Book of Korean Cooking: 🤍 Maangchi's Real Korean Cooking: 🤍 Get my letter on the first day of every month! Stories, photos, & recipes: 🤍 My Instagram, where I post photos: 🤍 My Facebook for updates: 🤍 Twitter where we share photos of Korean food we all made: 🤍 My TikTok for short videos: 🤍
Today I want to introduce you to a popular dish in Korea vegetarian restaurants: sweet, sour, and crunchy mushrooms, called beoseot-tangsu. Full recipe: 🤍 My newest cookbook, Maangchi's Big Book of Korean Cooking: 🤍 My 1st cookbook, Real Korean Cooking: 🤍 Get my letter on the first day of every month! Stories, photos, recipes, highlights and upcoming events: 🤍 My Instagram, where I post photos: 🤍 My Facebook for updates: 🤍 Twitter where we share photos of Korean food we all made: 🤍 My TikTok for short videos: 🤍
Korean cold cucumber soup (oi-naengguk:오이냉국) is perfect for the hot summer. 🤍 Check out the written recipe on my website if you want to learn more.
I'm showing you how to make a simple and delicious triangle gimbap called samgak gimbap, using 2 kinds of fillings: beef and kimchi! Full recipe: 🤍 My cookbooks: Maangchi's Big Book of Korean Cooking: 🤍 Maangchi's Real Korean Cooking: 🤍 Get my letter on the first day of every month! Stories, photos, & recipes: 🤍 My Instagram, where I post photos: 🤍 My Facebook for updates: 🤍 Twitter where we share photos of Korean food we all made: 🤍 My TikTok for short videos: 🤍
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