eastern black rat snaketip

Full recipe: http://www.maangchi.com/recipe/hobakt...
My cookbook: http://www.maangchi.com/recipe/real
Today let's make squash rice cake (Hobaktteok), using a small ceramic bowl or cup. I'm so excited to release this recipe because you can make fluffy rice cake and sweet, tangy squash jam easily.

Here are some frequently asked questions from my readers about making kimchi. Over the years they have had many questions and these are my answers.

http://www.maangchi.com/recipe/soegog...
Today's recipe is a delicious, colorful, savory one-bowl meal called Soegogi-yachaejuk, a nutritious rice porridge made with cuts of lean beef and tons of vegetables. It makes for a warm, hearty meal any time of the year. And it's easy on the stomach so good for people who are recuperating. It's also a low carb food, great if you're on a diet, and on top of all that, it's economical: you can make four huge bowls of porridge with only 1 cup of rice.

But the main reason to make this is because it's delicious. Make it for your friends and family, and I guarantee they will love it, or make a big batch for yourself, have a bowl now, and save the rest for later.

Full recipe: https://www.maangchi.com/recipe/nakji...

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This spicy braised potato side dish is very simple and something you can make quickly with only a few ingredients. Full recipe: https://www.maangchi.com/recipe/maeun...

Help others by translating the English caption into your own language:
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This beef jerky, called yukpo in Korean, is a traditional Korean recipe and considered to be very precious food. Full recipe: https://www.maangchi.com/recipe/yukpo

My dehydrator: http://amzn.to/2qBHnUH

Help others by translating the English caption into your own language:
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My cookbook, in English and German:
http://www.maangchi.com/real

My monthly letter:
http://www.maangchi.com/letter

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I'm showing you how to grow 5 pounds of mung bean sprouts with 1½ cup of dried mung beans! Exciting!
Full recipe: http://www.maangchi.com/recipe/sukju-...
My cookbook: http://www.maangchi.com/recipe/real

http://www.maangchi.com/recipe/garaed...
Ingredients:
2 cups of short grain rice flour
½ ts salt
¾ cup of boiling water if using a microwave, 1 cup of boiling water if using a steamer
1 ts sesame oil* If you want to make your own homemade rice flour, check this out.
Directions:
Making rice cake with a microwave:

Combine the rice flour, salt, and boiling water in a bowl.
Cover it with plastic wrap, leaving a small gap to let the steam release. Microwave for 2 minutes.
Mix the rice cake dough with a rice scoop or wooden spoon.
Re-cover with the plastic wrap and cook for another 2 minutes.
Spread ½ ts sesame oil on your cutting board. Put the hot rice cake in the oily spot on the cutting board. Pound it with a pestle for about 5 minutes, until it becomes smooth and elastic.
Making rice cake with a steamer:

Combine the rice flour, salt, and boiling water in a bowl.
Line a steamer rack with parchment paper. Add the rice cake dough and steam for about 25 minutes over hight heat.
Spread ½ ts sesame oil on your cutting board. Put the hot rice cake in the oily spot on the cutting board. Pound it with a pestle for about 5 minutes, until it becomes smooth and elastic. The rest of process is the same as the method of using a microwave oven.
Prepare the rice cake for ddeokbokki:

Cut it into 8 equal pieces, then roll each piece out into a 4 inch long cylinder shaped rice cake.
Put ½ ts sesame oil onto your hands and gently rub the rice cakes to coat them in a thin sheen of oil. This will give them a nice flavor and keep them from sticking to each other.
Prepare the rice cake for ddeokguk (rice cake soup):

Cut it into 2 equal pieces, then roll each piece out into two 10 inch long cylinder shaped rice cakes.
Let them cool at room temperature for several hours, then slice diagonally into thin discs.
Use right away, or put in a plastic bag and freeze for later use. This amount is for 1 serving of ddeokguk, so if you want to make two bowls of soup, make two batches.

Today's recipe is goguma-mallaengi, which are steamed and dried sweet potato slices served as a snack. Full recipe: http://www.maangchi.com/recipe/goguma...

The dehydrator I used in this video:
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Help others by translating the English caption into your own language:
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Get Maangchi's letter every month:
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http://www.maangchi.com/recipe/gyeran...
This is my version of Korean gyeran-jangjorim, creamy eggs in a delicious soy broth. Let me know if you try it out!

http://www.maangchi.com/recipe/seokly...
Today I'd like to share my pomegranate tea recipe with you. Pomegranate is known as a super fruit in many cultures. They say it helps tighten skin, strengthen muscles, and control body fat. It's also known to boost our immune system to fight cancer, lower cholesterol, and prevent us from risk of heart disease. It sounds like a super food, right?

Make some tea, and let me know how it turns out! You can keep it in the fridge and enjoy the tea for up to 1 month, so make a lot and drink tea with your friends and family, or give it as a gift to someone you love!

Today's recipe is dubu-jorim (spicy braised tofu). It's fresh tofu braised in a savory-spicy sauce and pan fried with caramelized onion, garlic, and green onions, making it juicy, a little spicy, crispy on the outside and soft on the inside. It's a delicious side dish for rice, noodles or porridge, and tastes meaty even though it's a totally vegetarian dish.
The full recipe is here! http://www.maangchi.com/recipe/dubu-j...
My cookbook! http://www.maangchi.com/real

http://www.maangchi.com/recipe/kkongc...
Ingredients:
for 4 servings
total cooking time: 25 minutes

a can of saury
1 cup's worth Korean radish (or daikon) peeled and sliced thinly (⅛ inch thick, about 8-10 discs)
1 medium sized onion, sliced (1 cup's worth)
2 TBS soy sauce
2 TBS hot pepper flakes
1 TBS hot pepper paste
3 cloves of garlic, minced
1 ts of minced ginger
1 ts of sugar
1 green chili pepper and 1 red chili pepper, chopped
2 stalks of green onions, chopped
Directions:

Make a seasoning paste by combining soy sauce, hot pepper flakes, hot pepper paste, garlic, ginger, sugar, and ¼ cup of water in a small bowl.
Add radish slices to the bottom of a non-stick shallow pot. Add the onion, the canned saury and the liquid in the can, too. Spoon the seasoning paste to the top of the saury.
Bring to a boil with the lid closed over medium high heat for about 8 minutes.
Turn down the heat very low and cook for another 15 minutes.
Open the lid and scoop some broth from the bottom of the pot to the top of the fish so the seasoning paste is mixed well with the broth.
Add green onion and chili peppers and cook 2 more minutes.
Serve with rice

Today’s menu is Korean style corn cheese! Once we see the bubbling, melting cheese on top of corn, we can’t resist spooning some! Full recipe: https://www.maangchi.com/recipe/corn-...

Help others by translating the English caption into your own language:
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My cookbook, in English and German:
http://www.maangchi.com/real

My monthly letter:
http://www.maangchi.com/letter

My Instagram:
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