Tag results for maangchi
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oi-bokkeum korean sauteacuteed cucumber side dish
Bookmarked 1 day ago oi-bokkeum is a simple korean sauteacuteed cucumber side dish thatrsquos crunchy refreshing and full of light savory flavor it comes together quickly and makes any |
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korean meatballs wanjajeon
Bookmarked 1 day ago make delicious wanja jeon with ground beef wanja jeon are korean style meatballsfull recipe: https:wwwmaangchicomrecipewanjathey are perfect as a sid |
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korean iced coffee
Bookmarked 1 day ago i made a shorter edit of my iced coffee video and uploaded it as a youtube shortcheck out my website for more details and the full videohttps:wwwmaangch |
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perilla leaf pancakes kkaennip-jangtteok
Bookmarked 1 day ago full recipe is on my website:https:wwwmaangchicomrecipekkaennip-jangtteoksavory korean perilla leaf pancakes kkaennip-jangtteok they are soft chewy |
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korean chicken soup
Bookmarked 7 weeks ago full recipe: https:wwwmaangchicomrecipedakgomtangdakgomtang is one of my favorite korean comfort foods tender chicken a light and slightly milky brot |
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beef noodle soup
Bookmarked 15 weeks ago the full recipe photos and tips are here https:wwwmaangchicomrecipebeef-noodle-soupa comforting korean beef noodle soup topped with tender beef and |
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korean sweet crunchy chicken
Bookmarked 25 weeks ago https:wwwmaangchicomrecipeboneless-dakgangjeongtoday irsquom making boneless dakgangjeong extra crunchy on the outside tender inside and coated in a sti |
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rice cake punch tteok-sudan:
Bookmarked 25 weeks ago stay cool this summer with a punch that beats the heat and tastes delicious i show you 2 versions: the traditional drink and the modern mocktail style full |
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korean radish salad mu-saengchae:
Bookmarked 25 weeks ago this korean countryside style radish salad is super-easy to make and delicious fresh crispy spicy salty and savoryfull recipe: https:wwwmaangchicom |
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bulgogi jeongol
Bookmarked 25 weeks ago irsquom sharing my recipe for traditional korean bulgogi-jeongol bulgogi stew made by cooking tender bulgogi in savory broth with plenty of mushrooms vegetab |
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chocolate caramelized flaming039 hot cheetos a holiday treat from slow
Bookmarked 731 weeks ago being a curatorial project and an alternative art space we don039t have any money but we wanted to give all of our fans a special holiday treat so here is a remarkable recipe that we invented just for you chocolate covered caramelized flaming039 hot cheetos it039s kind of like spicy cracker jacks dipped in dark chocolate divine we hope you enjoyingredients:2 12 cups of sugar1 stick of butter not margarin14 teaspoon cream of tartar1 teaspoon baking sodaone bag of hershey039s dark chocolate chipsone bag of flamin039 hot cheetostime: about 1 hourpreheat your oven to 350 degrees add the sugar butter and cream of tartar to a sauce pan and cook over low heat stir continually for about 20 min add the baking soda once the mixture has become liquid and a nice caramel color poor over the cheetos and mix separate the individual pieces and then bake for 10 min separate the pieces and then return to the oven repeat until the caramel becomes crispy melt the chocolate in a double boiler place the caramelized cheetos on a pice of wax paper and poor the melted chocolate over them let cool and enjoy with your favorite adult beverage or your favorite adult or just your favorite beverageif you039re too lazy to make your own stop by the gallery 2153 west 21st street chicago il we still have some left from the video shoot then you can also check out our current exhibition head and pick up some john henley and theodore horner drawings that make wonderful holiday gifts for everyone you lovehappy holidays from slowpaul melvin hopkin jeffrey grauel and of course yesterday the lovable mutt who is sad because she got to smell the entire production but didn039t get a single taste well maybe just one tiny bit of caramelhttp:wwwpaul-is-slowinfops we would like to give a big shout out to paul039s mommy amy sedaris maangchi and cooking with dog for being such great inspirations thank you |
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thai papaya salad som tam
Bookmarked 733 weeks ago http:wwwmaangchicomrecipesom-tamtanya has her own channel on youtube visit her channel to learn delicious recipeshttp:wwwyoutubecomusertannisthaifood1this is the first video in my gapshida series that features a recipe from one of my readers the first destination on my gapshida tour was to visit tanja rogers in canterbury englandshe039s been one of my readers for a long time and she invited me to her house to share some traditional thai recipes that she learned from her mother for this salad she replaced papaya with swede also known as rutabaga because it039s not easy for her to find a firm green papaya where she lives when made with swede this salad tastes almost the same as if it were made with papayadirections:1 roughly crush a small handful of unsalted peanutswith mortar and pestle set aside wipe the mortar and pestle clean2 melt palm sugar in a small pan at low or medium heat adding 2 tbs of water the cooking process should form a shiny and thick syrup this makes it easier to mix the sugar with the salad3 peel the papaya or swede shred it with a shredder or a mandolin slicer to thin stripes and soak them in cold water while you prepare the rest of the salad this makes the papaya crunchier and gets rid of any excess starch from the swede4 cut the green beans into one-inch pieces throw away the endings5 take the chilies and peeled garlic and give them a gentle bash with mortar and pestle you still ought to see bits and pieces not a puree add the shrimps and continue bashing add the crushed peanuts and mix well6 add the shredded papaya and continue bashing but not too hard just enough so the mixture soaks up the flavours use a bigger table spoon as a support tool that way you can shift the salad in the mortar and it doesn039t fall out while bashing and mixing7 add the liquid palm sugar tomatoes beans lime juice and fish sauce continue to lightly bash shift with the spoon and mix a little more8 serve on a big dish or bowl sprinkle some crushed peanuts on top voilain thailand it039s usually served with sticky rice and along another dish calledlarb a spice minced meat salad with raw vegetables |
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gado-gado vegetable salad
Bookmarked 742 weeks ago http:wwwmaangchicomrecipegado-gado-indonesian-saladmariska has her own channel on youtube visit her channel to learn delicious recipes http:wwwyoutubecomusermariskalimthis is a recipe for indonesian gado-gado from mariska filmed in jakarta as part of my gapshida project there are all kinds of korean food fans there enjoyingredientsfor 2 servings1 thinly sliced medium sized fresh cucumber 2 fried tempeh soybean patties 2 pieces of fried tofu and a hard boiled egg cut into 4 piecesfor blanched vegetables:1 cup of string beans cut into 4 cm long pieces 1 cup of shredded cabbage 1 cup of mung bean sprouts 2 small chayotes cut into wedges 2 cups039 worth 1 cup of water spinach quotong choyquot 1 cup of chinese spinach for the sauce:ground roasted peanuts bird039s eye chilis dried shrimp paste terasi palm sugar salt tamarind and waterfor garnish:fried shallots shrimp crackers emping gnetum gnemon chips called quotmelinjoquot in indonesianoptional:1 medium sized steamed potato cut into bite size piecesdirections1 blanch and strain chinese spinach water spinach string beans mung bean sprouts cabbage and slice 1 cucumber make sauce using a mortar and pestlecooking time: 20-30 minutes1 grind these ingredients with a mortar and pestle until they039re smooth: 1 ts salt 2 ts dried shrimp paste 3 red bird039s eye chilis and cup039s worth of palm sugar2 add 1 cup of finely ground roasted peanuts or 1 cup of peanut butter and grind it all some more until it039s mixed well if you use peanut butter instead of ground roasted peanuts add less salt because there039s salt in the peanut butter3 mix 1 tbs about 20 grams of tamarind with cup of hot water in a small bowl add the juice to the sauce4 add cup of water and mix it well5 transfer the vegetables to a serving plate and pour the sauce on top of it or mix all the vegetables with the sauce in the mortar before serving6 add a sliced hard-boiled egg on top and garnish with fried shallots shrimp crackers and emping7 serve with steamed rice or make sauce using a food processorcooking time: 15-20 minutes1 grind 1 ts salt 2 ts dried shrimp paste 3 red bird039s eye chilis and cup039s worth of palm sugar in a food processor until smooth2 in a bowl mix the blanched vegetables with the sauce transfer to a serving plate3 garnish with fried shallots shrimp crackers and emping4 serve with steamed rice |
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korean radish water kimchi: dongchimi
Bookmarked 743 weeks ago http:wwwmaangchicomrecipedongchimi learn how to read write and pronounce quotdongchimiquot : http:wwwyoutubecomwatchv=r8tgz5ifwva |
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