http://www.maangchi.com/recipe/strawberry-milkshake
Check out a story about my strawberry milkshake recipe and more photos in the recipe!

Strawberry season is here again! Go and get some, enjoy this recipe, and freeze some for the future! Let me know how your family love your strawberry milkshake!

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http://www.maangchi.com/recipe/hoedeopbap
When I got the freshest fish in my hand, hoedeopbap was a good choice. It's refreshing and easy to eat: you mix it all together in a big bowl, like a raw fish bibimbap. Unlike bibimbap, the vegetables are uncooked, so it's a lot simpler to prepare.

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http://www.maangchi.com/recipe/domiyangnyeomgui
How to make Korean "Domi yangnyeomgui" (도미 양념구이)
I filmed this video in Zihuatanejo, Mexico, a small fishing village in the state of Guerrero. The fish there is so fresh and delicious that I couldn't resist trying out this simple, tasty, traditional Korean recipe, domiyangnyeomgui. It's fried fish, but what really makes it stand out is the seasoning sauce, where the a mix of savory soy sauce, nutty sesame oil and seeds, and fresh green onion nicely compliments the fish.

This is a very traditional way of enjoying fish in Korean cuisine. Like many Korean side dishes, it's a little salty, so you always need to pair it with rice.

You can make this with red snapper, yellow corvina, pogy -- not just black snapper like I do here. You can also broil, roast, or BBQ the fish, if you don't want to fry it.

Next time you get some good fish, try this recipe, and let me know how it goes.

ingredients (serves 3-4):

1½ pound black snapper (or red snapper), cleaned and salted
1/3 cup cooking oil
2 tablespoons flour
2 teaspoons salt
Seasoning sauce (Yangnyeomjang):

¼ cup soy sauce
3 green onions, chopped
2 garlic cloves, minced
1 green chili pepper, chopped
1 tablespoon hot pepper flakes
2 teaspoons sugar
1 tablespoon roasted sesame oil
1 tablespoon roasted sesame seeds

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1½ pounds of fresh black snapper was in my hand! : )
I bought it from a fisherman in Mexico and had to clean it myself, so I could eat it for dinner. Some people may be interested to learn how to clean a fish, so I made this quick video showing you how it's done.

In my next video I'll show you what I made with it: Korean style fried snapper served with seasoning sauce. It was delicious.

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The recipe is here: http://www.maangchi.com/recipe/eomukguk

Ingredients:
1 pound of fish cakes
4 or 5 wooden skewers
for broth:

12 cups of water (3 liters)
200 grams (about ½ pound) of cleaned and unpeeled Korean radish (or daikon)
20 large dried anchovies, guts removed
1 cup onion, cut into small pieces
1 sheet dried kelp (7"x8")
2 ts soy sauce
1 ts salt
for yangnyeomjang (dipping sauce):

¼ cup soy sauce
½ ts sugar
1 ts hot pepper flakes
1 garlic cloves, minced
1 green onion,chopped
1 green chili pepper (or jalapeño), chopped
1 ts toasted sesame oil
1 ts toasted sesame seeds
Directions:
Make the broth:

Put the water in a large pot. Peel the radish and cut it into 1 inch cubes (or balls) and put them into a soup strainer (gukmulmang). Put the strainer into the pot. If you don't have a soup strainer, you can use soup sock or cheese cloth.
Add the the onion, dried kelp, and the leftover bits of radish (including the skin) to the pot. Bring it to a boil over high heat for 20 minutes with the lid closed.
While it's boiling, cook the anchovies in the microwave for 1 minute (or sauté without oil in a pan for a few minutes).
Add the dried anchovies to the pot and boil for another for 20 minutes, uncovered. This will allow some of the fishy smell of the anchovies to evaporate.
Remove the pot from the heat and strain. Take out the cooked radish cubes from the soup strainer and set aside. You'll get about 8 cups of stock. Add the soy sauce and salt and mix well.
Add the fish cakes:

Stick 5 or 6 fishcake pieces on a skewer, and make 4 or 5 skewers. Put them in a shallow pot and add enough broth to totally submerge the fishcakes.
Bring to a boil for 10 to 15 minutes until the fishcakes are soft.
Make the yangnyeomjang (dipping sauce):

Combine soy sauce, hot pepper flakes, green onion, green chili pepper, garlic, sugar, sesame oil, and sesame seeds in a small mixing bowl.
Serve:

Prepare individual bowls and plates, a ladle for the soup, and a small spoon for the dipping sauce. Serve hot and scoop some of the soup, with a skewer, into a bowl for each person. When they eat a fish cake from the skewer they can put some dipping sauce on it first. Delicious!
Enjoy the recipe! Let me know how it turns out.

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http://www.maangchi.com/recipe/baesuk
Let's meet a new Korean food called baesuk! : )
Baesuk, as its name indicates, it's cooked pear ("bae" = pear" and "suk" = cooked). There are 2 types of baesuk: steamed whole pear and cooked pair punch, like sujeonggwa. Today I'm showing how to make the steamed pear, sometimes called baejjim ("jjim" = steamed) or baekkuljjim.

Since I posted my ginger tea recipe and explained that it's a home remedy for colds, stomachaches, and nausea (it sounds like panacea, yeah?), many people have asked me to post more recipes that are not only delicious but have medicinal qualities and are healthy. Baesuk is great for colds, especially sore throats and coughs. It's also a delicious sweet snack or dessert. Yes, it's very delicious! I love the texture of cooked pear.

If you serve baesuk for a loved one who has a severe cold, say this: "I made Korean baesuk for you. Have this whole pear and the juice on the bottom, then your cold will be gone!" If you serve baesuk as a dessert, you can say, "you want some Korean style dessert? Baesuk is waiting for us!"

I'm going to show you how to make baesuk with a Korean pear, and also with a small bosc pear, which is easier for some people to find and is the perfect portion for a dessert. Enjoy the recipe and please let me know how yours turns out, and how you serve it to your loved ones.

Ingredients: 1-2 servings
a 1 pound Korean pear
2 tbs honey
1 ts ginger, grated
½ ts cinnamon powder
1 tbs pine nuts
2 jujubes (optional), pits removed

Directions:
Rinse the pear in cold water and pat dry.
Make a lid by slicing 1 inch off the top.
Scoop out the core and the seeds with a small spoon.
Fill it up with honey, ginger, cinnamon powder, and jujubes
Put the sliced lid back on the pear and put it in a heat-resistant bowl. In the video I'm using a soup bowl.
Steam the pear about 1 hour over medium high heat.
If you're trying to cure a cold, serve it hot, with a small spoon. Otherwise, you can serve it hot or chill it in the fridge before serving.

Bosc pear baesuk:
If you make baesuk with a bosc pear, the directions are the same but you only need to steam it for 30 minutes. And because the pear is smaller, the ingredients need to be scaled down:
1 bosc pear
1 tbs honey
½ ts ginger, grated
¼ ts cinnamon powder
2 ts pine nuts
1 jujube (optional), pit removed

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http://www.maangchi.com/recipe/dubujangajji

Ingredients:
2 pkg of tofu
¾ cup soy sauce
3 dried shiitake mushrooms
⅓ cup vinegar
1½ cup water
2 garlic cloves, sliced
1 apple, pit removed and sliced (or 2 tbs of sugar)
1 onion, sliced
cooking oil (vegetable oil, canola oil, etc)
Directions:

Remove the tofu from the package. Drain and rinse.
Cube the tofu into bite sized pieces.
Pan fry the tofu pieces with a little cooking oil until all the sides are golden brown.
Prepare the brine by putting the soy sauce, vinegar, garlic, apple, dried shiitake mushrooms, and water into a thick bottomed pot. Bring to a boil over medium high heat for 10 minutes, then turn down the heat and boil for another 30 minutes. Strain with a strainer.
Put the fried tofu and the sliced onion into a container. Pour the strained brine over top, and add the cooked shiitake mushrooms.
To serve, put some of the tofu, brine, and onions into a serving bowl, along with some of the shittake mushroom, chopped. Serve as a side dish with rice or noodles. To eat, mix in some of the brine with your rice. Eat your rice and take a piece of tofu, mushroom or slice of onion from time to time, too.

Read more about this video…

http://www.maangchi.com/recipe/dwaejibulgogi
ssamjang (dipping sauce): http://www.maangchi.com/recipe/ssamjang

Ingredients: (3-4 servings)

1 pound pork belly, sliced thinly into pieces ½ inch x 2 inches and ⅛ inch thick
tip: You can replace pork belly with pork shoulder or pork loin
For the marinade :

½ cup of crushed pear
¼ cup onion purée
4 cloves of minced garlic
½ ts minced ginger
1 chopped green onion
1 tbs soy sauce
1 tbs of sugar and 1½ tbs rice syrup (or 2 tbs brown sugar)
a pinch of ground black pepper
2 ts of toasted sesame oil
3 tbs hot pepper paste

Directions:

Mix all the marinade ingredients in a bowl. Add the sliced pork and mix well.
You can grill, pan-fry, or BBQ right after marinating, but it's best to let it marinate in the fridge for at least 30 minutes.
Serve with rice, ssamjang (a soybean paste based dipping sauce), lettuce, sliced garlic and green chili pepper.
Make a small green lettuce wrap with pork, garlic, green chili pepper and ssamjang and eat the wrap in one bite!
enjoy the recipe! : )

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The recipe is here: http://www.maangchi.com/recipe/ssamjang

I am introducing Ssamjang to you today, a kind of Korean dipping sauce. I've posted ssamjang recipes in the past, always as a side dish for things like grilled beef (soegogi gui) and grilled pork belly (samgyeopsal gui), but the ratio can vary depending on your personal preference and mood. This is a special ratio for ssamjang that I think the most delicious so far. But it's your choice. If you don't want to make your ssamjang sweet, you can skip sugar, honey, or syrup or use less of it.

You can also buy premade ssamjang in Korean grocery stores, but I guarantee this will be fresher and more delicious. It's best just after you make it, but you can store it in the fridge about 10 days, if you need to.

As I show in the video, you can make a simple, light meal with ssamjang, lettuce, and rice. Wrapping some rice and ssamjang in a lettuce leaf and pop it into your mouth. Enjoy! : )

Ingredients: (4 servings)

¼ cup doenjang (fermented soy bean paste)
1 tbs gochujang (hot pepper paste)
1 stalk of minced green onion
¼ cup chopped onion
2 ts honey
2 ts toasted sesame seeds
2 ts sesame oil

Directions:
Use a spoon to mix all the ingredients in a large bowl.
Transfer it to a small bowl, and serve with rice and lettuce, or with meat BBQ.

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http://www.maangchi.com/recipe/bulgogi
Ingredients:
1 pound of beef tenderloin, sliced thinly into pieces ½ inch x 2 inches and ⅛ inch thick
Marinade (for 1 pound of beef):
½ cup of crushed pear
¼ cup onion purée
4 cloves of minced garlic
1 chopped green onion
2 tbs soy sauce
2 tbs brown sugar (or 1 tbs of brown sugar and 1½ tbs rice syrup)
a pinch of ground black pepper
1 tbs toasted sesame oil
several thin slices of carrot
Directions:

Mix all the marinade ingredients in a bowl.
Add the sliced beef and mix well.
You can grill, pan-fry, or BBQ right after marinating, but it's best to keep it in the fridge and let it marinate for at least 30 minutes, or overnight for a tougher cut of beef.

for Vegetarians:
Use the same marinade above and replace beef with mushrooms. You'll need 10-12 large dried shiitake mushrooms. Add a few white mushrooms if you like them.

Soak the dried shiitake mushrooms in warm water for several hours until they're soft.
Squeeze out any excess water and slice each mushroom thinly.
Slice some white mushrooms, carrot, and onion.
Mix all of it together in the marinade.
Grill, pan-fry, or BBQ.

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http://www.maangchi.com/recipe/baekseolgiddeok
Koreans often make baekseolgiddeok to celebrate a baby's 3 week birthday (saei rye in Korean) or any child's birthday, but it's most often traditionally prepared to celebrate a baby's 100 day birthday (baek il in Korean). The white cake represents purity and perfection and is attained by using fluffy steamed white rice flour and few other ingredients: sugar, salt, and water.

The whole family gives the baby good wishes on his or her 100 day birthday. They might say: "I hope you grow up to be always healthy, pure, and happy!"

This rice cake was meant to be shared with many people because it's believed that the more people who share it, the longer life the baby will have.

If you've already made my mujigaeddeok (rainbow rice cake), I think making baekdeolgiddeok may be too simple for you. I added some dried fruits and sliced almonds to this rice cake to make it more tasty and colorful, but if you want to make it in the traditional Korean style, leave them out.

Let me know if you make this for your lovely family members, friends, babies, your parents, or even your co-workers! Impress me and my other readers.

Ingredients:

4 cups and 1 TBS rice flour (made from short grain rice)
1 ts salt
¼ cup water
¼ cup sugar
dried colorful fruits and nuts if desired : raisins, golden raisins, papaya or apricot (sliced), cranberries, and almonds (sliced or chopped)
Cooking utensils:
Steamer, sifter, 8 inch (20 cm) cake ring

Directions:

Thaw out the package of frozen rice flour and put it into a large bowl.
Add water and salt. Mix it all up and press out any wet lumps by rubbing the lumps gently between your palms. Repeat until all the lumps are broken and the rice flour is uniformly wet.
Sift the rice flour twice, then add sugar and sift once more.

Add 10 cups of water to the bottom of a steamer and bring to a boil.
When the water boils, place a wet cloth or cheese cloth over the rack and put the cake ring on top. Put the sifted rice flour into the ring and flatten it out so the mixture sits level.
*tip: a business card works well for this
Add colorful dried fruits and nuts on top, if you want them. The traditional Korean style doesn't use them, but you can add them if you like.

Cover the cake with the cloth and steam over high heat for 30 minutes.
Turn off the heat and open the lid. Uncover the cake and carefully lift it out using the sides of the cloth. Place it on a plate or cakeboard.
Wait a few minutes for it to cool down before gently pulling the cloth out and removing the cake ring from the cake.
Serve with tea, coffee, or milk.

Freeze any leftover rice cake: if you freeze it when it's still fresh and fluffy, it will still be chewy and fluffy when it's thawed out. Cut the rice cake into individual servings and wrap each piece in plastic wrap. Put the pieces into a plastic bag and keep that the freezer. Thaw it out at room temperature before serving, or reheat it in a steamer or microwave oven.

If you can't find frozen rice flour in a Korean grocery store, you can make rice flour it at home:

Rinse and drain some short grain rice a couple of times and soak overnight (10-12 hours).
Drain the water and grind the rice very finely. Use it right away, or immediately store in the freezer.

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http://www.maangchi.com/recipe/kkongchijorim
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

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http://www.maangchi.com/recipe/jjajangmyun

Jjajangmyeon : 2-3 servings
Noodles (or rice), pork belly, radish, potato, onion, zucchini, cooking oil, black bean paste, sugar, starch powder, sesame oil, cucumber

Ingredients:
Noodles for jjajangmyeon
½ pound pork belly, cut into ½ inch cubes (about 1 ½ cups)
1 cup of radish, cut into ½ inch cubes (about 1 cup)
1 cup of zucchini, cut into ½ inch cubes
1 large potato, peeled and cut into ½ inch cubes
1½ cups of onion chunks
3 Tablespoons of vegetable oil
¼ cup plus 1 Tablespoon of black bean paste
2 Tablespoons of potato starch powder, combined with ¼ cup water and 1 teaspoon of sugar in a small bowl, set aside
1 teaspoon of sesame oil
½ cup cucumber, cut into thin matchsticks for garnish
water

Directions for making jjajang sauce:

Stir-fry the pork belly in a large, deep wok with 1 Tablespoon of vegetable oil for about 4-5 minutes, until golden brown and crispy.
Pour out the excess pork fat.
Add radish and stir fry for 1 minute.
Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent.
Clear a space in the center of the wok by pushing the ingredients to the edges.
Add 2 Tablespoons of vegetable oil to the center of the wok, then add ¼ cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it. Then mix everything in the wok and keep stirring.
Add 2 cups of water to the wok and let it cook with the lid closed for about 10 minutes.
Open the lid and taste a sample of the radish and potato. If they're fully cooked, stir in the starch water little by little. Keep stirring until it's well mixed and thick.
Add the sesame oil and remove from the heat
Serve with noodles or steamed rice

Noodles for jjajangmyeon are available at Korean grocery stores. The noodles are thick and chewy.

Directions for cooking the noodles:

Boil and strain the noodles. Rinse and strain the noodles in cold water.
Put one serving of noodles onto a serving plate and add the jjajang sauce over top. Garnish with cucumber strips and serve immediately.

Directions for making jjajangbap:
Make one serving of rice, and add the jjajang sauce over top.

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http://www.maangchi.com/recipe/dorajimuchim

Today's recipe is dorajimuchim. Doraji (known as "bellflower," "balloon flower," or platycodon in English) is grown wild in the mountains and fields of Korea. The root of the bellflower looks similar to ginseng root and tastes bitter with strong ginseng-like smell. It's not only used to make delicious side dishes but it's also used in Korean traditional medicine and home remedies.

You can make this dish with either fresh or dried doraji root. If you get fresh doraji, you'll have to peel it and split it lengthwise into bite sized strips. Then soak the strips in salty water for a couple of hours, drain the water, rub them by hand, and rinse in cold water. Repeat this until they aren't so bitter anymore. Taste a small sample of the root to test.

Dried doraji sold in a package is more convenient for making doraji side dishes because all you need to do is to soak the roots in water and rub them with a little salt to remove the bitterness. Then you can make delicious side dishes by mixing them with seasoning sauce, stir-frying, or making pancakes with them.

The most common side dish made with bellflower roots is dorajimuchim, so let's start with this recipe. I'll post more in the future. If you want to add cucumber, slice it and mix with some salt in a small bowl. Then squeeze out the excess water from the cucumber with a cheesecloth and mix with the dried bellflower root and the seasoning sauce.

Enjoy the recipe!

Ingredients: (4 servings)

3 ounces of dried bellflower roots (about 85 grams)
¼ cup hot pepper paste
3 Tablespoons of hot pepper flakes
1 Tablespoon of soy sauce
2 Tablespoons of rice syrup or corn syrup
1 Tablespoon of sugar
½ teaspoon of salt
3 Tablespoons of white or apple vinegar
2 stalks of green onions, chopped
2 garlic cloves, minced
1 teaspoon of sesame seeds
2 teaspoons of sesame oil

Soak dried bellflower roots in cold water overnight (for 8 to 12 hours) until the roots are
soft.
Drain and scrub with about 1 Tablespoon of coarse salt to remove the bitterness. Rinse and drain.
Combine the hot pepper paste, hot pepper flakes, soy sauce, rice syrup, sugar, salt, vinegar, garlic, green onion, and sesame oil in a mixing bowl.
Add the dried bellflower roots to the paste and mix it all together by hand.
Sprinkle with sesame seeds and transfer it to a serving plate. Serve with rice, and the leftovers can be stored in the fridge for 3-4 weeks.

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http://www.maangchi.com/recipe/gajinaengguk
How are you doing in these hot summer days?
How about making this cold eggplant soup side dish?

Ingredients:
1 Korean eggplant (5 ounces: 140-150 grams), washed with the tops removed
1 tbs chopped onion
1 garlic clove, minced
1 tbs chopped green chili pepper
1 tbs chopped red chili pepper
1 stalk of green onion, chopped
2 ts salt
1 ts sugar
½ ts hot pepper flakes
½ ts soy sauce
1 tbs apple or white vinegar
1 cup of cold water
6-7 ice cubes
2 ts sesame seeds, ground

Directions:
Rinse an eggplant and remove the stem from the top.
Cut it into 2 inch pieces (about 5 cm), then cut each piece in half lengthwise.
Boil 1½ cups of water into a steamer. When it starts boiling, add the eggplant and steam for 3 minutes.
Remove the eggplant from the heat and let it cool down.

Tear each piece of eggplant into bite size pieces with your fingers or cut with a knife. The desirable size of each piece is ½ inch x 2 inches.

Add it to a serving bowl that holds 2½ to 3 cups of liquid.
Combine with onion, garlic, green and red chili pepper, green onion, salt, sugar, hot pepper flakes, soy sauce, and vinegar.

Add 1 cup of icy cold water and mix well with a spoon. Add some more ice cubes to make it more cold.
Add crushed or ground sesame seeds on top and serve immediately with rice and a few more side dishes.

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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:
http://blog.maangchi.com/2008/02/soy-bean-side-dish-kong-jang.html

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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http://www.maangchi.com/recipe/makgalbijjim Makgalbijjim! The written recipe, tips, and the photos are on my website!

2 pounds of beef short ribs, trimmed of excess fat. Score them down to the bone a few times. Rinse, soak in cold water, and drain.
1 large onion (1½ cups' worth), pureed
6-8 garlic cloves, minced
2 bosc pears (about 1½ cups' worth), peeled, cored, and pureed
2 ts worth of ginger, minced
3 tbs soy sauce
1 tbs brown sugar
½ ts ground black pepper
1 ts sesame oil
1 tbs toasted sesame seeds
green peas and pine nuts for garnish (optional)

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Here's my recipe for sweet and sour beef. You can use pork if you prefer it. The full recipe is here: http://www.maangchi.com/recipes/tangsuyuk

4-6 servings

Ingredients:

600 grams (1.3 Lb) of beef, starch powder (2 cups and 2 tbs), vegetable oil, egg, Turbinado sugar1 cup (brown or white sugar is ok too), salt, ground black pepper, 3 tbs vinegar, apple, pineapple, 5-7 wood ear mushrooms, onion, cucumber, carrot, and water

1. Soak ¼ cup of dried wood ear mushrooms in warm water (about 5-7 mushrooms) for a few hours.
2. To make the coating batter, mix 2 cups of starch powder (either corn starch or potato starch) with water (about 3 cups) and let it sit for a few hours until the starch sinks in the bowl. Then remove the water by pouring it into the sink.
*tip: after draining the water, the starch will be solid and stiff.
3. Cut beef into thin strips (5 cm long, 1 cm thick, 1 cm wide) and put it in a bowl.
4. Add ½ ts salt and ½ ts ground black pepper to the beef and mix it well with your hand. Set it aside.
5. Add the beef strips to the starch, and 1 egg white (or yolk) and mix it well with your hand.
6. Heat vegetable oil in your wok and fry the beef strips for about 5 minutes until they look golden brown and crispy.

It's very important to coat the beef strips with as much starch batter as you can. Try to use all of it. Then put the fried crispy beef strips into a strainer.
*tip: the beef strips should feel crispy through your tongs as you handle them

Next,
let's make delicious sauce!
1. Slice ¼ medium size onion.
2. Slice 1 or 2 apples (you can replace apples with plums).
3. Slice carrot and cucumber thinly (several slices are needed).
4. Drain the soaked wood ear mushrooms and cut them into bite sized bits.
5. Cut some pineapple into chunks.
6. Put 1/2 tbs of vegetable oil on a heated pan.  Add the sliced onion and stir it up.
7. Add wood ear mushrooms, sliced carrot to the pan. Stir it for 1 minute.
8. Pour 2 cups of water into the pan and boil it.
9. When the sauce boils, add 1 ts salt, 1 ts soy sauce, 1 cup brown sugar and stir it well.
10. Add 3-4 tbs vinegar and water starch (mixture of 2 tbs starch and 2 tbs water).
11. Add pineapple chunks and sliced cucumber to the pan.
12. Your sauce will look like light jelly but it will also be sizzling. Be sure to put a few drops of sesame oil in at the last minute!

Now you made your fried beef strips and sauce! If you're waiting for your family or guests, just take a break and do the next steps just before serving.

Ok, it's time for you to serve it now
1. Reheat the oil and fry the beef strips again, until each strip becomes very crispy.
2. Put the fried beef on a large platter
3. Reheat the sauce for a minute and pour it on top of the beef strips.
4. Serve it hot with dipping sauce (mix 2 tbs soy sauce and 1 tbs vinegar)

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http://www.maangchi.com/recipe/egg-side-dishes

Ingredients:

3 eggs, ½ cup water, 3 ts of salted shrimp sauce ("sae woo jeot" in Korean) , 2 green onions
1. In a microwavable bowl, put 3 cracked eggs, ½ cup water, 3 ts salted shrimp sauce, 2 chopped green onions and stir it with a fork
*Tip: If you don't have sae woo jeot (salted shrimp sauce), you can use 3 ts of fish sauce.
2. Put it into the microwave oven and cook it for 5 minutes. Serve it with rice.
If no microwave oven is available, you can steam it. In a large pot, pour about 3-4 cups of water and place the bowl that contains the egg mixture in the center of the pot. Close the lid of the pot and cook it over low-medium heat for about 15 minutes.
Spicy steamed egg
(Mae woon gyeran jjim: 매운 계란찜)

This spicy steamed egg side dish is unusual because hot pepper flakes are used. I learned this recipe from my cousin living in a very southern part of Korea. Sometimes I make it this way and sometimes I make the mild one, which is more authentic gye ran jjim.

Ingredients:

3 eggs, 1/2 cup of water, 1.5 tbs soy sauce, 2 ts hot pepper flakes, ½ tbs toasted sesame seeds powder, 3 green onion or chopped asian chives (bu chu)

1. In a microwavable bowl, add 3 cracked egges, ½ cup of water, 1.5 tbs soy sauce, 2 ts hot pepper flakes, 3 chopped green onions, and ½ tbs toasted sesame seeds powder and mix it well with a fork.
2. Put it into a microwave oven and cook it for 5 minutes.
3. Dribble some sesame oil on top before serving.

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Here's a refreshing summer dish I think you will enjoy.
Full recipe is on my blog:
http://blog.maangchi.com/2008/08/oi-naengguk-cold-cucumber-soup-side.html

Ingredients:
Cucumber, garlic, green chili pepper, red hot chili pepper, green onion , 1½ tbs vinegar, 1 ts salt, 1 ts fish sauce, 1 ts sugar, 1½ cup of cold water (purified or boiled and cooled down), and 6 ice cubes.
1. Get a bowl ready, one that can hold more than 2 cups. One that is made of glass looks the best.
2. Put about 1¼ cups of cucumber, cut into thin strips (julienne style), into the bowl.
3. Mince one clove of garlic, chop up half a green onion, and cut up 1 or 2 ts worth of green chili pepper (depending on how hot you like it). Add them to the cucumber strips in the bowl.

4. Add 1 ts of salt, 1 ts of fish sauce, 1 ½ tbs of vinegar, 1 ts of sugar to the bowl and mix it well with a spoon.
5. Pour 1½ cup of cold water (purified or boiled and cooled down) to the bowl and mix it.
6. Add 6 ice cubes.
7. Cut some red hot chili pepper to garnish and sprinkle on the top of the soup.
8. Serve it with rice.

You can also make naengguk with miyuk (sea plant), or egg plant, instead of cucumber. Or you can make it with mi yuk (sea plant) together with cucumber, too. You can try some different combinations to see what you like the best.

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Full recipe is here on my blog: http://www.maangchi.com/recipes/grilled-beef

Korean style grilled beef (soegogi gui) is served with green onion salad, a mixture of bean paste and hot pepper paste called "Ssam Jaang".You wrap it all up into a leaf of lettuce and pop it into your mouth. You can dip some pieces of cucumber and carrot into the spicy paste.

Ingredients:
• 1 pound of beef (tenderloin or sirloin)
• lettuce, green onions
• garlic, salt, black pepper, sugar, sesame oil
• toasted sesame seeds
• soy sauce
• hot pepper flakes
• hot pepper paste ("gochuchang")
• bean paste ("doenjang")
See my website for photos and details of ingredients: http://www.maangchi.com/ingredients

Directions:
1. Cut beef into bite-sized pieces, ½ inch in thickness, and put them in a bowl. Add 1 ts of salt, a pinch of ground black pepper, and 1 tbs of sesame oil and mix it with your hand. Set it aside when you're done.
2. Make ssam Jaang (dipping sauce) by mixing the following ingredients: 1tbs of hot pepper paste, 2 tbs of soy bean paste, ½ tbs of sugar, 1 clove of minced garlic, 1 tbs of chopped green onion, 1 tbs of sesame oil, ½ tbs of toasted sesame seeds.
That's it! You made a very nice dipping sauce!

3. Make seasoned green onion ("pajuhri")
- Slice 8 green onions thinly, in 5 cm lengths. Cut them into thin strips
- Rinse the sliced green onion in running water. Drain it and set it aside.
- Make sauce by mixing 2 tbs of soy sauce, 1 tbs of hot pepper flakes, ½ tbs of sugar, 1 tbs of sesame seeds, and 1 tbs of sesame oil.
4. Add the green onions to the sauce and mix it up with a spoon.

Are you ready to cook?
1. Slice up a dozen of cloves garlic (each clove should be sliced 3 or 4 times) and place them in a small bowl.
2. Cut carrots and cucumbers into bite-sized sticks for dipping.
3. On a heated grill or pan, drizzle some sesame oil to prevent meat from sticking onto the grill and to give it good flavor.
4. Add chunks of meat and sliced garlic using your tongs and cook.
5. When it's cooked, wrap a piece of beef and garlic in a leaf lettuce. Add some dipping sauce and pop it into your mouth. All you can do is chewing and enjoying the delicious taste! Don't forget to think about me while enjoying the food!
*tip: Beef can be replaced with thinly sliced pork belly which is called "samgyupsal gui"

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http://www.maangchi.com/recipe/dotorimukmuchim Check out the written recipe, tips, photos, and some funny stories about this dish on my website please!
Ingredients:

For dotorimuk

½ cup acorn jelly powder (dotori mukgaru)
3 cups water
½ ts salt
For the seasoning sauce

⅓ cup soy sauce
2 ts honey or sugar
3 garlic cloves, minced
3 stalks of green onions, chopped
1 tbs hot pepper flakes
1 tbs and 2 ts toasted sesame oil
1 tbs toasted sesame seeds, add right before serving so they don't lose their crispiness
garnish with shredded red pepper (shilgochu)
For the vegetables, you can use

2 cups lettuce cut into bite size pieces
¼ cup onion, sliced thinly
1 cup's worth edible chrysanthemum (ssukgat), cut into bite size
3-5 perilla leaves, chopped
2 tbs worth carrot, shredded
½ cup's worth cucumber, thinly sliced
1 red chili pepper, chopped
1 green chili pepper, chopped

In a large bowl, combine all the ingredients for dotorimuk. Stir with a wooden spoon and strain to remove any lumps. Pour the mixture into a thick bottomed pot and stir over medium heat about 7-8 minutes until it bubbles.
Lower the heat and stir another 5 minutes.
Pour the mixture into a rectangular glass container and let it cool down.
Put it into the fridge for about 4-7 hours until it's solid.
Create the seasoning sauce by combining soy sauce, sugar or honey, hot pepper flakes, garlic, and sesame oil in a mixing bowl. Set aside.
Take the acorn jelly out of the fridge. Turn the glass container upside down over your cutting board so the solidified jelly slides out in one piece. Cut into bite sized pieces 2 inch x 1 inch and ¼ inch thick.
*tip: Use a crinkle cutter to make a nice wavy pattern on each piece of jelly
Put all the vegetables in a large bowl. Mix with the seasoning sauce by hand.
Add the dotorimuk and gently mix it all together.
Transfer to a serving plate. Sprinkle sesame seeds over top and serve.

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How to make soybean sprout soup, both spicy and non-spicy versions.
The full recipe is here:
http://www.maangchi.com/recipes/kongnamulguk

Spicy version
Ingredients:
1 package of soybean sprouts (500 grams), water, salt, soy sauce, hot pepper flakes, onion, garlic, green onion, dried anchovies, roasted sesame seeds, and sesame oil.
Directions:
1. Rinse and drain a package of soybean sprouts (500 grams) a few times over. Pick out any rotten sprouts.

2. Put the soybean sprouts into a pot and add 5½ cups of water.
3. Add 1½ ts salt, 1 ts soy sauce, 2 cloves of minced garlic, ½ tbs of hot pepper flakes.
4. Slice half a medium sized onion and put it in the pot.
5. Add a handful of dried anchovies (about 7 large dried anchovies) after removing the intestines.
*tip: this is going to be taken out later, we won't eat it
6. Close the lid and bring to a boil over medium heat for about 15 minutes.
7. When the soup boils over, open the lid and stir the soup with a spoon.
8. Lower the heat and cook another 25 minutes.
9. Add 2 chopped green onions and 1 or 2 ts of sesame oil.
10. Turn off the heat.
11. Grind roasted sesame seeds in a grinder.
12. Put the soup in a bowl and sprinkle some sesame seed powder on top, just before serving.

Non-spicy vegetarian version
Ingredients:
1 package of soybean sprouts (500 grams), water, salt, kelp, garlic, green onion, onion, roastedsesame seeds, and sesame oil.
Directions:
1. Rinse and drain a package of soybean sprouts (500 grams) a few times over. Pick out any rotten sprouts.
2. Put the soybean sprouts into a pot and add 5½ cups of water.
3. Add 1½ ts salt, ½ cup worth of kelp, and 2 cloves of minced garlic.
4. Slice half a medium sized onion and put it in the pot.
5. Close the lid and bring to a boil over medium heat for about 15 minutes.
6. When the soup boils over, open the lid and stir it with a spoon.
7. Lower the heat and simmer another 25 minutes.
8. Take the kelp out of the soup.
9. Add 2 chopped green onions and 1 or 2 ts of sesame oil.

10. Turn off the heat.
11. Grind roasted sesame seeds in a grinder.
12. Put the soup in a bowl and sprinkle some sesame seed powder on top, just before serving.

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(korean-style beef short ribs).
http://www.maangchi.com/recipes/galbijjim

Ingredients:

2 lbs (about 1 kg) of beef short ribs, water, cooking wine, soy sauce, black pepper, brown sugar, garlic, green onion, onion, sesame oil, carrots, radish, shiitake mushrooms, and mulyeot (corn syrup).

1. Soak 5 shiitake mushrooms in warm water for about 4-6 hours.
2. Soak short ribs in cold water in a large bowl for at least 30 minutes and change the water a few times.
3. Boil water in a large pot. Put in the short ribs. Boil for 5-10 minutes.
4. Take out the ribs from the boiling water and wash them with cold water to remove unnecessary fat or floating bubbles.
5. Throw away the boiling water and clean the pot.
6. Place the clean  beef short ribs in the pot.
7. Prepare a bowl to make seasoned water by mixing  2 cups of water, 4 tbs soy sauce, 8 cloves of minced garlic), ½ sliced onion, 1 tbs rice wine, and 1 tbs brown sugar.
8. Add it to the short ribs in the pot.
9. Boil it over medium heat for 20 minutes.
10. While it boils, you can prepare the other ingredients:
11.   Cut carrot and radish into 5 cm-size cubes and round the edges to make several balls (the size of the balls should be like ping pong balls )
12. Cut the soaked shiitake mushrooms into bite size.
*tip: You can add several skinned chestnuts and gingko nuts
13. Open the lid of the pot and add all ingredients (carrot, radish, shiitake mushrooms) to the pot. Let it simmer for about 1 hour over low heat.
*tip: Stir the ribs and other ingredients with a wooden spoon from time to time. Pour the liquid from the bottom of the pot over top of the meat
14. Open the lid and check if the meat is cooked fully. Use your chopstick to poke the meat. When it is smoothly going through the meat, the meat is tender enough.
15. Add 2 tbs of moolyeot (corn syrup), 1 tbs sesame oil, ½ ts black pepper, and heat it up over high heat. Mix it well until liquid evaporates
16. Transfer galbijjim to a platter before serving.

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The recipe is here! http://www.maangchi.com/recipe/heukimjajuk

Ingredients:

2 tbs toasted black sesame seeds
3 tbs sweet rice flour
1½ cup water
½ ts salt
for garnish:

a dried jujube with the pit taken removed
a few pumpkin seeds
Directions:

Toast sesame seeds

Put the black sesame seeds into a strainer and scrub them under running water.
Drain the seeds and put them in a thick bottomed pan or pot. Stir with a wooden spoon over medium high heat for a few minutes.
When the sesame seeds start popping, lower the heat. Keep stirring until they're crispy.
Make porridge

Blend the toasted black sesame seeds with ½ cup of water for 1 minute until the mixture is smooth.
Add 1 cup of water to the mix and blend it again for another minute.
Put 3 tbs of sweet rice flour into a thick bottomed pot. Mix in the sesame mixture with a wooden spoon.
Bring to a boil. Keep stirring over medium high heat for about 2 to 3 minutes until it bubbles.
Lower the heat to a simmer. Keep stirring for 3 to 5 minutes. The porridge will thin out a little and become shiny.
Add ½ ts salt and mix it well. Transfer to a serving bowl.
Garnish with a jujube and pumpkin seeds (or pine nuts) and serve warm.

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http://www.maangchi.com/recipe/dongchimi
Learn how to read, write, and pronounce "dongchimi"? : http://www.youtube.com/watch?v=R8Tgz5IfWVA

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How to make ginger tea (saenggangcha).
http://www.maangchi.com/recipe/saenggangcha : The full recipe including traditional version is on my website!

Having a cup of hot ginger tea at lunchtime has been a part of my routine for a few months now. Not only do I enjoy the taste but it always soothes my stomach and makes me feel relaxed and comfortable. When I researched the health benefits of ginger, I found evidence that ginger can cure nausea, headaches, migraines, stomach congestion, flu... many different ailments! It sounds like a panacea!

I don't know if it can sure all those things, all I know is that it always makes me feel good. I've been developing my own variation on traditional Korean saenggangcha so I decided to share it with you. This might be the simplest recipe on my website! It calls for very few ingredients: ginger and honey. That's all you need! Don't forget to float several pine nuts on the tea.

Enjoy my hot tea, pulp and pine nuts!

And just in case you don't like pulp, I'm posting the traditional saenggangcha recipe, too.

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The recipe is here! . Ihttp://www.maangchi.com/recipe/dongchimiguksu
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 egg.
Sprinkle some toasted sesame seeds over top and serve immediately.

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How to make moowunamul.
http://www.maangchi.com/recipes/muwoonamul

Ingredients:
1 medium size Korean radish, salt, garlic, sesame oil, vegetable oil, shredded red pepper(shilgochu).

1. Cut radish into thin strips. Make about 5-6 cups.
2. Heat up a pan and add the radish strips, 1tbs vegetable oil, 1 ts salt, and 1 clove of minced garlic. Sauté for a few minutes.
3. Add 1/4 cup of water and close the lid. Lower the heat and simmer for 8-10 minutes.
4. Turn off the heat. Add a few drops of sesame oil and mix it gently.
5. Transfer it to a serving dish and garnish with shredded red pepper.

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Full recipe is on my website: http://www.maangchi.com/recipe/tofu-stew-doenjang-chigae
Korean Tofu stew, doenjang chigae, is made with vegetables,tofu, and beanpaste. It's koreans' everyday house food. We eat it with other sidedishes and rice, but sometimes, especially in the southern part of Korea, we eat this stew with barley rice, vegetable salads, hotpepper paste all mixed together. Almost all of koreans love this food.

"Doenjang chigae"
(Bean paste and vegetable stew)
Ingredients:
• 1 medium size potato
• a zucchini or a squash
• 1 medium size onion
• garlic
• 1 green chili pepper
• 7 dried anchovies
• 1 green onion
• 100-150 grams of tofu
• soy bean paste (doen jang)
• 4 shrimp
Almost all Koreans love this food, and I think you will, too!
1. Prepare a ceramic pot to put all the ingredients in.
2. Peel the potato, cut it into 2 cups worth of cubes, and put them into the pot.
3. Cut zucchini into 2 cups worth of cubes, and put them into the pot.
4. Cut your onion into chunks, and put them into the pot.
5. Slice your green chili pepper, and put it into the pot.
6. Prepare 7 large dried anchovies by removing their heads and intestines, chop them up, and put them into the pot.
7. Chop up 4 shrimp and put them into the pot.
8. Mince 5 cloves of garlic and put it into the pot.
9. Your pot will now be 2/3 full with your ingredients.
10. Submerge everything in water and cook it over high heat.
*tip: Don't put too much water, just enough to cover everything
11. When it starts boiling, add 4-6 tbs of bean paste, stir the stew, and keep cooking
12. When the stew is sizzling and all ingredients are cooked, cut your tofu into cubes, chop up 1 green onion, and add them to the stew.
13. Occasionally stir the boiling stew with a spoon.
14. Serve it with a bowl of rice and other side dishes.
*tip: to check whether or not the ingredients are cooked, taste the potato.

"Korean style mixed green salad"
Ingredients: a big bowl of mixed greens (you can replace it with lettuce), cucumber, 1 green onion, 1 clove of garlic, soy sauce, sugar, sesame oil, and sesame seeds

Directions:
1. Wash a big bowl of mixed greens (5-6 cups) and drain it. If you use lettuce, tear it up into bite sized pieces.
2. Slice cucumber thinly (cut cucumber in half in length first, and slice it diagonally) and add it into the bowl.
3. Make the sauce by mixing up 3 tbs of soy sauce, 1 tbs of hot pepper flakes, 1 ts of sugar, and ½ tbs of sesame seeds and 1tbs of sesame oil
4. Mix the vegetables with the sauce.
5. Transfer the salad to a glass bowl or a big plate and serve it.

Serving it all together:
In a big bowl, place rice first, then add a scoop of doen jang jjigae and the vegetable salad ("gutgeorie"). Mix in some hot pepper paste and sesame oil. Wow, it'll be delicious! : )

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My secret recipe for this delicious Korean favourite! Full instructions on my blog http://www.maangchi.com/recipe/baechu-doenjang-guk

'm so excited to introduce this simple and healthy soup to you!
Korean meals are usually served with rice, soup, and other side dishes. Just in case you don't know what doenjang is, I'm telling you that doenjang is Korean fermented soy bean paste.

You could make so many different kinds of doenjang guk using different vegetables such as spinach, potato, radish leaves, fresh mugwort (ssuk)... Of all the vegetables, baechu (napa cabbage) doenjang guk is the most basic soup and every Korean loves it. (Let me know if you find any Korean who doesn't like this soup) : )
I will give you a short quiz now. : ) What would you call doenjang guk made with spinach? ... pause ... yes, it's called shigeumchi doenjang guk. Shigeumchi is spinach in Korean. Heh, it's easy, right?
When my grandmother made this soup, she always used milky rice water instead of water. Every day she made a huge amount of rice to feed her family. When she washed, rubbed, and rinsed her rice grains, she got the milky water. When she made doenjang guk, she used that milky rice water in her pot.
When I was in middle school, the lady next door ran a restaurant. She sold baechu doenjang guk. She and my mother were friends, so we were like family. Most of her soup customers were male workers who needed a cheap and simple breakfast before starting work early in the morning. What time in the morning? Before dawn! To be ready to serve this soup, she probably should make it at 2-3 am? Her soup was very popular so that her restaurant was always crowded especially in the morning.
I saw her serving her soup to her customers. When her customer was sitting at the table, she ladled the soup into a large bowl from her huge pot and added a little barley rice (about 2 tbs?), and put it on his table. Only one side dish was there, kkaktugi (radish kimchi). That's all! The worker's stomach will get warm with the hot soup and a little bit of rice!
I used to wake up with the irresistible aroma from the soup she made. Sometimes the smell made me go crazy! : )
Her doenjangguk was not spicy and a little brown and milky. It was super tasty!
I saw she used flour instead of rice water. She made this doenjang guk exactly this way I'm showing in this video recipe. Only thing I skipped is MSG. : ) Instead of MSG, I use more dried anchovies.
I miss her now. We lost connection long time ago when my family moved to another place.
Ingredients:
700 grams of Napa cabbage (half of a medium size napa cabbage), 1/3 cup soy bean paste, 10dried anchovies, 6 cups of water, 1 green chili pepper, 5-6 cloves of garlic, 2 tbs flour.

Directions:
1.Put about 700 grams of Napa cabbage directly into boiling water and stir it with a large spoon for 20 seconds. Boil it for a minute with the lid open.

2. Rinse it in cold water a couple of times to clean any remaining dirt from the cabbage leaves. Gently squeeze the leaves to get rid of any remaining water.
3. Chop the cabbage into small pieces and put them into a large pot.
4. Add 1/3 cup soy bean paste, 5-6 cloves minced garlic, 1 chopped green chili pepper, 10 large dried anchovies (after removing heads and guts), and 2 tbs flour to the pot.
5. Mix it by hand or a wooden spoon.
6. Add 6 cups of water and bring to a boil for 20 minutes over medium high heat.
7. Lower the heat and simmer another 10 minutes.
8. Serve hot with rice and other side dishes.
*tip: Do you like spicy soup? Then add some hot pepper paste right before simmering (step 7

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Learn how to make a Korean-Style Beef Short Ribs Recipe! Visit http://foodwishes.blogspot.com/2011/04/grilled-korean-style-beef-short-ribs.html for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this Grilled Flanken-Style Beef Short Ribs Recipe!

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Hello everyone! I've been in LA for a couple weeks working as a producer on a new television show (no, not mine). I'll be back Tuesday, and will promptly return to making the bi-weekly recipe videos you know and love ON http://foodwishes.blogspot.com - Thanks for your patience!

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Full recipe: http://www.maangchi.com/recipe/gochujang

Ingredients:

2 pounds of barley malt powder (yeotgirem)
water
10 cups of sweet rice flour
1 bottle of rice syrup (1.6 kg)
4 cups (1½ pounds) of fermented soybean powder (mejugaru)
16 cups (1.6 kg) of hot pepper powder
4 cups of kosher salt

Directions:

1) Mix 8 liters (32 cups) of water and 2 pounds of barley malt powder (yeotgireum) in a large basin
2) Strain the mixture and put it in a large heavy bottomed pot.
3) Heat it up on the stove for about 20 minutes until it's warm. Dip your finger in to test it: it should be warm, not hot.
4) Remove it from the heat and add sweet rice flour. Mix well with a wooden spoon.
5) Let it sit for 2 hours. The liquid on the surface will look a lot clearer, and it will taste a little sweet.
6) Bring to a boil for about 2 hours over medium high heat, until it reduces by ¼-⅓ (about 30 cups).
*tip: Stir occasionally with a wooden spoon so it doesn't burn to the bottom of the pot.
7) Add 1 bottle of rice syrup and mix well.
8) Remove from the heat and wait until it completely cools down.
9) Add mejugaru and mix well. Then add hot pepper powder and mix well. Lastly add salt, and stir until there are no lumps in the paste.
10) Transfer it to an earthenware pot or glass jar and cover with mesh or a mosquito net before closing the lid.
11) It will take about 2-3 months to properly ferment. During that time it's best to open the lid and let it sit in the sunlight during the daytime, and close it at night.

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http://www.maangchi.com/recipe/steamed-chicken-rice

Hannah Ong's Cantonese-style steamed chicken and rice, filmed in Singapore as part of my Gapshida series.
Ingredients (for 2-4 servings)

Marinade for the chicken:

1 ½ tbs oyster sauce
1 tbs dark soy sauce
1 ts sesame oil
a pinch of ground white pepper (or black pepper)
In the pot:

600 grams (1⅓pounds) chicken (a mixture of chicken wings, drumsticks, and chicken breasts), cut into 10-12 pieces
1 tbs salted dried shrimp, washed, soaked, and drained
8-10 dried Shiitake mushrooms, soaked in warm water for 30 minutes softened and cut into thin strips
2 tbs of water saved from the soaked mushrooms
1 Chinese sausage, peeled and cut diagonally into 1 cm (½ inch) thick slices
2 cups worth cabbage, cut into 2 inch strips
1 thumb of ginger
4 cloves of garlic, minced
1-2 tbs vegetable oil
1 ts chicken stock concentrate
2 tbs of Chinese cooking rice wine (or Hua Tiao Chiew)
2 cups of Chinese rice, washed and drained
For Garnishes (optional):

fried shallots
Chinese parsley
salted duck egg (cooked and halved)

Directions:

Mix the marinade with the chicken by hand. Keep in the fridge at least 30 minutes
*tip: for best results, set overnight

Heat up a wok and add 1-2 tbs vegetable oil.
Stir fry a thumb of ginger first, then add garlic and soaked dried shrimp until fragrant.
Add chicken and stir-fry for 2 minutes.
Add the mushrooms, Chinese sausage, and cabbage.
Add rice, Chinese cooking wine, and the water from the soaked mushrooms.
Transfer the mixture to a rice cooker and add 2½ cups of water.
Add chicken stock concentrate and start the rice cooker.
*tip: If you don't have a rice cooker, you can use a thick bottomed pot. Cook over medium high heat for about 10-15 minutes and lower the heat to simmer for another 10 minutes.
When the chicken rice is done, transfer it to a serving plate and serve with chili sauce.
Optional garnishes:

Rinse the salted charcoal off the duck egg. Boil it for around 10 minutes and cut in half lengthwise.
Put some fried shallots and Chinese parsley on top of the rice and the halved duck egg on the side.

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http://www.maangchi.com/recipe/gotgamssam
Ingredients:

2 dried persimmons, stalks removed (replace with dried apricots if not available)
6 roasted walnut halves

Directions:

Slice open the persimmons by slitting the sides. Make sure not to cut them all the way through.
Open them up and remove the seeds. Flatten them out and trim the edges to make rectangular strips.
Put them side by side with sticky part up.
Add 3 halved walnuts lengthwise, with the wrinkly part down.
Add 3 more halved walnuts to fit on the first like lids.
Roll up the persimmon. Cover with plastic wrap and press it together. Keep in the freezer
Serve with tea and slice the wraps into ⅓ inch thick pieces.

Salgussam (Walnuts wrapped in dried apricots)

Make 3-4 strips of apricot. Put them side by side on your cutting board with sticky part up.
Add walnuts and roll them up the same way you would do for gotgamssam.

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If you want to learn about Mere, check this out.
http://www.maangchi.com/fans/mere-marshall

This is my blog post about meeting Mere and her family, friends.
http://www.maangchi.com/blog/gapshida-rotorua

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International dish #7 is a Korean favorite. Here is the recipe:

KIMCHI (Korea)Ingredients:
Baechu (napa cabbage 2-3 heads), salt, sweet rice flour, sugar, water, garlic, ginger, onion, fish sauce, hot pepper flakes, asian chives, green onions, carrot, korean radish.
Directions:

1. Cut the cabbage lengthwise into quarters and remove the cores. Chop it up into bite size pieces.
2. Soak the pieces of cabbage in cold water and put the soaked cabbage into a large basin. Sprinkle salt.
3. Every 30 minutes, turn the cabbage over to salt evenly (do this a total of three times).
4. 1½ hours later, rinse the cabbage in cold water 3 times to clean it thoroughly.
5. Drain the cabbage and set aside.

Make kimchi paste: 1. Put 3 cups of water and ½ cup sweet rice flour (chapssal garu) in a pot and mix it well and bring to a boil. Keep stirring until the porridge makes bubbles (about 5 minutes).
2. Add ¼ cup sugar. Stir and cook for a few more mintues until it's translucent.
3. Cool it down.
4. Place the cold porridge into a large bowl. Now you will add all your ingredients one by one.
5. Add 1 cup of fish sauce, 2.5 cups of hot pepper flakes (depending on your taste), 1 cup of crushed garlic, 1-2 tbs of minced ginger, 1 cup amount of minced onion. Feel free to do the garlic, ginger, onions in food processor.
6. Add 10 diagonally-sliced green onions, 2 cups of Asian chives, 2 cups of sliced Korean radish, and ¼ cup of sliced carrots.
7. Put the kimchi paste in a large basin and add all the cabbage. Mix it by hand.tip: If your basin is not large enough to mix all the ingredients at once, do it bit by bit.
8. Put the kimchi into an air-tight sealed plastic container or glass jar.
9. You can eat it fresh right after making or wait until it's fermented.

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Jack does international dish #5. It's a Korean marinade.
Here is the recipe:

Step one:
Place in mixing bowl and whisk thoroughly to dissolve sugar:
1 cup sugar (brown preferred, but white will do)
1 cup soy sauce
3 cups water (warm works best)
2 tablespoons sesame oil
Step two:
Add and stir in:
1/2 large onion, sliced from top to bottom, (stem to root) then sliced into about 1/4" half rings, and sectioned (whatever kind of onion is handy, I typically use sweet)
1 bunch scallions ("green onions," sliced into about 2" pieces, including both the green and the white parts.)
2 tablespoons minced garlic (or even more, if you like garlic like I do. Freshly minced is best, but you can use the stuff in a jar if you really must)
1/2 tablespoon of whole black peppercorns, ground. (I suppose you could use the pre-ground stuff, but why?).
2 tablespoons sesame seeds (optional)
1 tablespoon of Sriracha ("Rooster Sauce," also optional*)
Step three:Place meat in marinade, and place in refrigerator for at least 24 hours. The longer the better, though. (within reason) I typically marinate mine for 72 hours, to give it plenty of time to penetrate the meat. (anything less and you are cheating yourself of flavor)
Step four: Take out, shake off, and cook to desired doneness by your preferred method

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The recipe: http://www.maangchi.com/recipe/squidsoup
Ingredients:
(for 2 servings)

9 ounces (250 grams) of squid cleaned and cut into 3 inch x ½ inch strips
9 ounces (250 grams) of radish sliced thinly into bite-sized pieces
half a medium onion, sliced (½ cup worth)
3 stalks of green onions, cut into 2 inch long pieces
½ cup worth of leeks, cut into 2 inch long pieces (you can replace this with 2 green onions)
2 cloves of minced garlic
2 tbs hot pepper flakes
2 tbs soy sauce
1 tbs fish sauce
Directions:
(cooking time: 40 minutes)

Place all ingredients into a pot and mix well with a spoon until well incorporated.

Add 3 cups of water and bring to a boil over high heat for 15 minutes.
Turn down the heat over medium heat and cook another 25 minutes until the radish is cooked. The radish will look a little translucent when it's cooked well.
Serve hot with rice and more side dishes.

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The first video from my Gapshida project, filmed in New Zealand with Jamie Frater. The full recipe is on my website: http://www.maangchi.com/recipe/popcorn-chicken-gizzards

Ingredients:
Chicken gizzards, salt, ground black pepper, vegetable oil, ginger, starch powder, flour, sweet rice flour, baking soda

Directions:
For 2 -3 servings
Cooking time: 30 minutes

Prepare 250 grams (½ pound) of chicken gizzards

Separate the gizzards into 2 pieces by cutting out the connecting muscle of each gizzard. Trim the excess fat and muscle on each piece to make a ball the size of an olive.
Wash and drain in a colander.

Make batter:
Mix 4 tbs (¼ cup) starch powder, 3 tbs flour, 1 tbs sweet rice flour, ¼ ts salt, 1 large egg, and a pinch of baking soda in a bowl.
Tip: The batter will seem a little dry, but when it's mixed with the wet gizzards and olives it will become perfectly crispy

Fry:
Add 7 canned whole and pitted olives to the gizzards. Mix in 1 tbs flour.
Put the gizzards and olives into the batter and mix well with a spoon.
Heat the vegetable oil (about 3 cups) to 350 degrees F.
*tip: Test if the oil is ready by dropping a sample chunk of chicken gizzard into the oil. If the oil bubbles, it's the right temperature to start frying.
Use 2 spoons to put the gizzards into the hot oil. One spoon to scoop out each coated gizzard ball, and another spoon to push it off the first spoon and into the oil.
Deep fry over medium high heat about for 10 minutes until golden brown and crispy.
Serve hot or at room temperature with the dipping sauce.

Make dipping sauce:
Grind 1 tbs roasted sesame seeds and put into a bowl.
Add 2-3 tbs mayonnaise, juice from half a freshly squeezed lemon, 1 ts soy sauce, and ½ ts-1 ts honey to your taste.
Mix it well.

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The full recipe is on my blog, check it out:
http://blog.maangchi.com/2008/06/stirfried-dried-anchovy-side-dish.html

The sundried anchovy side dish is one of the basic Korean sidedishes, usually eaten with a bowl of rice. This is really low calorie and high calcium so Korean parents regularly prepare it for their children. When I was going to school, this was one of the usual dishes we ate all the time. My mom always prepared it for my school lunch.

In this video I make two kinds of myulchi bokkeum. One is sweet, crispy, and mild, the other is sweet, crispy, and hot spicy.

Ingredients:
1. 2 cups dried anchovy, olive oil, brown sugar,
2. garlic, hot pepper paste, corn syrup, water,
3. sesame oil, sesame seeds


For mild myulchi bokkeum:
1. Stir 1 cup of small dried anchovy in a heated pan for 1 minute.
2. Add 1 tbs olive oil and stir it for another minute.
3. Push the cooked myulchi to the edge of the pan away from the heat.
4. Make sauce by adding 1 or 2 tbs sugar, ½ ts minced garlic, 2 ts water, and 1/2 tbs corn syrup (optional) to the cleared spot on the pan.
5. Tip the pan so only the sauce is over the heat. Simmer it until the sauce looks shiny.
6. Mix the cooked anchovy with the sauce and turn the heat off.
7. Add ½ tbs sesame seeds and 1 ts of sesame seeds.

For spicy myulchi bokkeum:
1. Stir 1 cup of small dried anchovy in a heated pan for 1 minute.
2. Add 1 tbs olive oil and stir it for another minute.
3. Push the cooked myulchi to the edge of the pan away from the heat.
4. Make sauce by adding 1 tbs hot pepper paste, 1 tbs sugar , ½ ts minced garlic, 4 ts water, ½ tbs corn syrup to the cleared spot on the pan.
5. Tip the pan so only the sauce is over the heat and simmer until the sauce looks shiny.
6. Mix the cooked anchovy with the sauce and then turn the heat off.
7. Add 1 ts sesame oil and ½ tbs sesame seeds.
*You can keep it in the refrigerator up to 2 weeks until you finish eating it. When you eat it, put it at room temperature for a while before eating, so it can get soft.

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http://www.maangchi.com/recipe/golbaengimuchim

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 pepper paste to your taste. If you don't like spicy food, skip them both and use soy sauce

3. Boil water in a large pot for the noodles.
4. Squeeze the excess water out of the vegetables and add to the sauce in the bowl.
5. Add the whelks to the bowl and mix well with a spoon.

Cook noodles:
1. Spread out about 3 oz (84 grams) noodles in the pot of boiling water. Stir them with a spoon to prevent them from sticking together. Close the lid.
2. 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 can tell if they are cooked enough by taking a sample. The noodles are very hot, so add a few noodles to a small bowl filled with cold water to let them cool down before tasting. The noodles should be chewy and soft when you chew them.
3. When the noodles are cooked, rinse them in cold water couple of times,strain them, and set aside. The noodles will expand and lose their chewiness as time passes, so the last step of preparing this dish is always cooking the noodles.

Let's serve!
1. Place the cooked noodles on a large plate and then ladle the spicy whelk over the noodles.
2. Sprinkle 1 tbs roasted sesame seeds on top and serve.

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How to make this awesome sidedish for your lunchbox.
Full recipe on my website: http://www.maangchi.com/recipe/ojingeochae-muchim

Ingredients:
1 package of dried shredded squid (1 pound), hot pepper paste, garlic, olive oil, corn syrup (orrice syrup), sesame oil, roasted sesame seeds.

Directions:
1. Cut 1 pound of dried shredded squid into bite sized pieces and set aside.
2. Make seasoning sauce by mixing ½ cup hot pepper paste, 4 cloves minced garlic, 1/3 cup olive oil (or vegetable oil), mulyeot (either rice syrup or corn syrup) 1/3 cup, 2 tbssesame oil in a large bowl with a wooden spoon until it becomes a shiny red sauce.
3. Put the squid strips into the seasoning sauce and mix it with a spoon.
4. Transfer it in an air-tight container and keep in the refrigerator
You could serve it with rice as side dish. Sprinkle some roasted sesame seeds just before serving.
Let's prepare a lunchbox with the ojingeochae muchim that we learned today!

Cut a sheet of kim (laver) in half with scissors and place a spoonful of rice on it.
Spread thinly, then roll it. Cut into smaller pieces, and you have cigarette kimbap!

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http://www.maangchi.com/recipe/mapadubu
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: http://www.maangchi.com/photos/upload

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. Heat up a wok and add 1-2 tbs vegetable oil.
10. Add 3 small dried chili peppers, the minced garlic, and the ginger. Stir for 10-15 seconds.
11. Add the chicken. Stir and cook for a few minutes.
12. Add 1 ts ground black pepper, the chopped carrot and onion, ¼ cup oyster sauce, and 1 cup of water.
13. Let it cook for 8-10 minutes until the chicken is cooked thoroughly and the onion looks translucent.
14. Add tofu and stir gently with a wooden spoon.
15. Add the chopped green onions and green and red chili peppers.
16. Stir occasionally and let it cook for a few minutes.
17. Mix 1 tbs starch powder and 1 tbs water in a small bowl so the starch is dissolved. Then pour it into the wok gently.
18. Add 1 ts sesame oil.
19. Transfer to a wide bowl and serve hot with rice.

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How to make delicious kongbiji jjigae, perfect for a winter day.
Full recipe, photos, comments, and stories are on my website: http://www.maangchi.com/recipe/kongbiji-jjigae

Yield:
4  servings
Cooking time:
40 minutes

Ingredients:
soy beans, pork, kimchi, green onions, garlic, red chili pepper, green chili pepper, fish sauce,sesame oil, dried shiitake mushrooms, dried anchovies, dried kelp
Directions:
1.Soak ½ cup dried soy beans in cold water overnight (at least 12 hours).
2. Rinse and drain the soaked soy beans.  (They will expand to more than 1 cup)
3.Make stock:
In a thick bottomed pot, add 4 cups water, 3 dried shiitake mushrooms, 8 large dried anchovies (after removing the guts), and 4×5 inch pieces of dried kelp. Bring to a boil for 20 minutes over medium high heat.
4.Take the mushrooms out of the stock and chop them into small pieces. Set aside
5.Blend 1 cup of soaked soybeans with 1 cup of water until it turns creamy.
6.Chop about 4 oz  pork and set aside
7.Chop 1 cup of kimchi
8.Place a heavy bottomed pot (7-8 cups) on the stove and heat it up.
*tip: It's usually cooked in either a stone bowl or an earthenware bowl
9.When the stone pot has heated up, drizzle ½ -- 1 tbs sesame oil and add 2 cloves of minced garlic. Stir for 10 seconds.
10.Add chopped pork, mushrooms, kimchi, and keep stirring for a few more minutes.
11.Add 2 cups of stock and close the lid.
12.Bring to a boil over medium heat for about 2 minutes.
*tip: the stew will boil over easily, so watch out! If it boils over, lower the heat!
13.Pour the creamy soybeans into the the pot and lower the heat.
*tip: do not stir the stew until the soy bean liquid is cooked (about 1 minute)
14.Let it cook with the lid open for about 2 minutes.
15.When it boils over, stir and turn the stew over with a spoon carefully (You will see some bubbles popping up).
16.Add 1 tbs fish sauce (or salt) and stir it with a spoon.
*tip: You could use saewoojeot (fermented salty shrimp)
17.Add some chopped red chili pepper, green chili pepper, and green onion to the top of the boiling stew before serving
Serve with rice, kimchi, and more side dishes.

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How to make Korean style seasoned raw beef.
The full recipe is on my website: http://www.maangchi.com/recipe/yukhoe

Ingredients (for 4-6 servings):
380 grams (18 OZ) filet minon (tenderloin), Korean pear, soy sauce, honey, sesame oil, garlic, black ground pepper, salt, pine nuts, roasted sesame seeds, endive (or lettuce).

Steak Preparation:
1. Rinse filet minon under a little cold running water and dry with paper towel.
2. Wrap it in a cotton cloth and keep it in the freezer for 1 hour.
3. In a bowl, add 2 cups of water and 1 tbs sugar. Stir it well.
4. Peel a Korean pear and cut it into thin matchsticks (about 3-4 cups).
5. Soak the pear strips in the bowl for 5 minutes. Then drain and set aside

Make sauce:
1. Finely mince a dozen cloves of garlic. Put into a mixing bowl with 1½ tbs soy sauce, 1½ tbs honey (or 2 tbs brown sugar), 1/4 ts salt, 2 tbs sesame oil, and a pinch of ground black pepper. Mix well.

Put it together:
1. Take the beef out of the freezer. Cut it into thin matchsticks, and mix with the seasoning sauce
*tip: you can add green lettuce on pear strips
2. Sprinkle some roasted sesame seeds and pine nuts over top before serving.

How to serve:
You could use as an appetizer, a side dish with alcohol, or a main dish for a party.

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How to make delicious pasanjeok. The full recipe is here: http://www.maangchi.com/recipe/pasanjeok

Ingredients:
Beef (sirloin steak), soy sauce, honey, garlic, sesame oil, ground black pepper, green onions, carrots, asparagus, salt, flour, and vegetable oil.

Directions:
1. Cut about 200 grams (7-8 oz) of sirloin steak into strips about 5½ inches long (13 cm), ½ inch wide (1.25 cm), and ½ inch thick (1.25 cm)
2. Tenderize by pounding the beef strips against the grain with the back of the blade of your kitchen knife..
3. Put the beef into a bowl and add 1 clove of minced garlic, 1 ts honey, ½ tbs soy sauce, 1ts sesame oil, and ¼ ts ground black pepper. Mix it with a spoon well and refrigerate it.
4. Prepare your vegetables:
- Cut 1 large carrot into several strips 4 ½ inches long, ½ inch wide, and ½ inch thick.
- Cut 6-7 stalks of asparagus (top leafy part) into 4½ inch long pieces.
- Cut 6-7 stalks of green onions into 4½ inch long pieces.
5. Boil 4 cups of water in a pot.
6. Add 1 ts salt to the boiling water and blanch carrot strips, asparagus, and white part of green onions for 1 minute with the lid closed.
*tip: don't blanch the green part of the green onions!
7. 1 minute later, strain the vegetables, rinse in cold water, and drain.
8. Put green onions, carrot, asparagus, beef strips on the skewers.
9. Make batter by mixing ½ cup flour, ½ cup water, and ½ ts salt in a bowl.
10. Drizzle some vegetable oil on a heated non-stick pan. Dip each skewer into the batter and put it on the pan to cook.
*tip: Control the heat so as not to burn the skewers
11. About 1 minute later, turn over the skewers when the bottom part is light golden brown and cook for another minute. Cooking time should only be a few minutes because all hard ingredients are pre-cooked. When the beef strips are cooked, the pancake is done.
12. Make dipping sauce by mixing 1 tbs soy sauce, 1 tbs vinegar, and ½ tbs chopped green onions.

Serve it as appetizers or a side dish.

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"Miyuk Guk" is made of seaplant and is traditionally eaten on your birthday or after giving birth, but you can eat anytime you like.

Seaplant soup (Miyuk gook):
4-6 servings
Ingredients:
1. 4 cups of soaked miyuk (1 cup of dried seaplant)
2. 16 cups of water
3. 4-5 tbs of fish sauce
4. 200 grams of beef brisket
5. 1 tbs of minced garlic
6. sesame oil
Directions:
1. Soak 1 cup of dried miyuk in a big bowl for at least 30 minutes.
2. Drain the water from the sea plant and cut it into bite size
3. Place the soaked sea plant(about 4 cups) in a big pot and add 16 cups of water and boil it over high heat for 20 minutes.(later you may have to add more water if the soup is too thick)
4. Cut the beef brisket nto bite size pieces.
5. When the water starts boiling (about 20 minutes later), add the beef and 1 tbs of garlic. Boil it again for another 20 or 25 minutes over medium heat.
6. Add 4 or 5 tbs of fish sauce(add more or less depending on your taste) and drizzle a few drops of sesame oil before serving.

Seaplant salad (Miyuk muchim)
Ingredients:
1. 7 cups of soaked miyuk (about 2 cups of dried seaplant)
2. 6 tbs of soy sauce (more or less depends on your taste)
3. 1 tbs of sugar
4. 1 tbs of minced garlic
5. chopped green onion
6. 4 or 5 tbs of vinegar
7. sesame seeds
Directions:
1. Soak 2 cups of dried sea plant (miyuk) in a bowl at least for 30 minutes and then drain the water from it.
2. Boil some water in a pot and add the soaked miyuk. Stir it with a spoon for 30 seconds .
3. Take out the seaplant and then rinse it in cold water. Drain the water out by squeezing the seaplant gently.
4. In a big bowl, put the seaplant and add 5 or 6 tbs of soy sauce, 4 or 5 tbs vinegar, 1 tbs of minced garlic, 1 tbs of sugar, 1 chopped green onion, and mix it up by hand.
5. Sprinkle some sesame seeds on the top and serve it cold.

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The full recipe is on my website: http://www.maangchi.com/recipe/doenjangbangah
Music is Los Cafres - Sueña por el Hoy
How to make "doenjangbangah," a Korean dipping sauce for raw fish.

Ingredients:
Soybean paste, hot pepper paste, vinegar, garlic, green onions, sesame oil, roasted sesame seeds, honey (or sugar)

Directions:
Mix these ingredients on a bowl with a spoon:
• 1/4 cup soybean paste,
• 1tbs hot pepper paste,
• 1 ts of honey (or sugar),
• 1-2 ts vinegar,
• 2 cloves of minced garlic,
• 2 stalks of chopped green onions,
• 1 tbs of sesame oil,
*tip: If you want some vegetables to wrap the fish in, prepare lettuce, perilla leaves, and green chili pepper. Put a piece of raw fish into the lettuce or perilla leaf, add some dipping sauce and a green chili pepper, wrap it and eat.

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