Download e-book for iPad: Cooking Korean Food With Maangchi: Traditional Korean by Emily Kim

By Emily Kim

ISBN-10: 1434890694

ISBN-13: 9781434890696

This e-book is a significant other to my DVD, the place I train you ways to make the recipes in my first 18 YouTube cooking video clips. them all are scrumptious and that i comprise photographs of constituents, so that you can carry it with you to Koreatown and purchase the precisely what you wish. Recipes comprise: Cod Jeon (Daegu jeon), Dduk bok kie (spicy rice cake), Jja Jang Myun (black bean noodles), Kimchi and Kaktugi, Yuk Gae Jang (spicy red meat with vegetable soup), Spinach part dish (sigumchi namul), Bibimbap (mixed rice with vegetables), Doen Jang Jjigae (bean paste vegetable stew), Bulgogi jungol (beef and vegetable stew), Oi Sobagi (stuffed cucumber kimchi), Moo Woo Guk (radish soup with beef), Sam Gye Tang (ginseng poultry soup), Grilled pork, Tuna Kimbap, Kimchi Jjigae (kimchi stew), Vegetable pancake, sizzling and highly spiced stir fried squid, Miyuk gook (sea plant soup), Miyuk naeng chae (sea plant salad), and activity chae (glass noodles with combined vegetables). i am hoping you will have as a lot enjoyable consuming them as I did writing them!

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Additional info for Cooking Korean Food With Maangchi: Traditional Korean Recipes

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2) Boil water in a pot and then 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 sea plant and add 5 or 6 TBS of soy sauce, 4 or 5 TBS of vinegar, 1 TBS of minced garlic, 1 TBS of sugar, and 1 chopped green onion. Mix it up by hand. 5) Sprinkle some sesame seeds on the top and serve it cold. 46 Job chae (glass noodles with mixed vegetables) Ingredients: Starch noodles (“daang myun”), 150 grams of beef, 1 bunch of spinach, 1 medium size carrot, 1 medium size onion, mushrooms (5 dried shitake and 1 package of white mushrooms), 3 cloves of garlic, 7-8 green onions, soy sauce, sesame oil, sugar, pepper, and sesame seeds.

9) Add more oil if needed, and serve it hot with dipping sauce by mixing 1 TBS of soy sauce and ½ TBS of vinegar. *tip: To make it crispier, add oil more generously and spread the pancake mixture thinly. If your pan is not big enough, I suggest making 2 pancakes. html for video, comments, and help 41 Hot and spicy stir fried squid Ingredients: 1 large squid (1 lb), soy sauce, sugar, hot pepper flakes, green chilli pepper, garlic, onion, and green onions. Makes 2 servings. 1) Remove the squid’s intestines.

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 into 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. html for video, comments, and help 45 Miyuk naeng chae (sea plant salad) Ingredients: 7 cups of soaked sea plant (“miyuk”), 6 TBS of soy sauce (use more or less depending on your taste), 1 TBS of sugar, 1 TBS of minced garlic, chopped green onion, 4 or 5 TBS of vinegar, and sesame seeds.

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Cooking Korean Food With Maangchi: Traditional Korean Recipes by Emily Kim

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