http://www.maangchi.com/recipe/fish-head-mee-hoon Ooh ya ya! I m so excited about introducing a Malaysian Chinese recipe called "Fish Head Mee Hoon" to you today!  Allison Chin, one of my longtime readers living in Kuala Lumpur, Malaysia taught me this dish when I visited her house during my Gapshida trip! Some of you might think, "Eww! how can I eat fish heads!" But believe me it s very delicious when cooked. Deep fry it until it s very very crunchy! The cooked fish meat between the bones is super tasty: firm and not dry, and the thin bones are breakable, so you can chew them. Ooh yummy! Pick out the delicious meat and break the bones with your fingers, and suck out the meat. "zzeop zzeop zzeop!" : ) Your fingers will get a little sticky! How do I know this? I m a fish head lover! For this recipe, you ll need a fish head from a large fish. Do not use a small fish like anchovies. But if you can t stand touching fish head, just use fish meat. Ingredients:
fish head/fish meat, rice noodles (mee hoon, or vermicelli), choy sum, ginger, pickled mustard greens, chicken stock, pickled plums, salt, green onions, tomatoes, fish sauce, evaporated milk, black pepper, vegetable oil.Pickled mustard greens, Pickled plums Directions: (for 2 servings)
Cooking time: 1 hour Fry the fish head and fish meat 1. Slice a fish head into 2 x 3 inch pieces. Ask your fishmonger to do this for you. Clean with water and pat dry. Marinate lightly with salt and pepper. 2. Add 4 cups of oil to a wok and fry the fish head on all sides until it s brown and crispy. It will take about 15-20 minutes. Set aside.
ooh, don t look at me! I need to cook you. : )

 Make soup 1. Cut a handful of choy sum into pieces 3 inches long and set aside. 2. Chop garnishes: ½ cup worth of salty pickled mustard greens, ½ cup worth of tomato, and 2 green onion. Set aside. 3. Soak mee hoon in cold water. Set aside. 4. Heat up a pot and add 1 tbs vegetable oil, a few slices of peeled ginger (about 1 tbs worth), and stir until fragrant. 5. Cut a medium-sized tomato into quarters lengthwise and add to the pot. 6. Add 6 cups of chicken stock, 1 cup of salted mustard greens, and 3 mashed pickled plums to the pot. Let it boil over high heat for 10 minutes. 7. Open the lid, stir, and turn down the heat to medium. Cook for another 10 minutes. 8. Remove all the cooked vegetables, ginger, and the plum seeds from the pot with a strainer. 9. Blanch the choy sumin the boiling soup and remove it from the pot with a strainer. Set aside. 10. Drain the noodles, add them to the boiling soup. Cook for about 1 minute until softened and then remove from the pot with a strainer. Set aside. 11. Add the fried fish heads to the soup and boil for a few minutes. Remove from the pot with a strainer. Set aside. 12. Add ¼ cup evaporated milk and fish sauce to taste. Serve! 1. Put the cooked noodles into a serving bowl. Add soup and fried fish heads. 2. Garnish with chopped  tomatoes, pickled mustard green, and green onions. 3. Serve with the soy sauce mixed with a few of chopped bird s eye chillies.
 Allison s homemade chicken stock
Ingredients
1 whole skinless chicken (appox 4 lbs), 2 onions, 1 large carrot, salt
Directions: 1. Wash a whole chicken thoroughly and bring to a boil in a large quantity of water. 2. About 3 minutes after it starts boiling, remove the chicken and rinse both the chicken and the pot thoroughly. 3. Put the cleaned chicken back into the clean pot and add about 9 liters of water, 2 onions, and 1 large carrot. 4. Boil over low heat and simmer for about 6-8 hours. 5. Add 1 tbs salt and cool it down. 6. Remove the chicken, onions, and carrot from the pot and strain the stock through a sieve. 7. Put it in the glass jar and keep it in the fridge.

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Official Facebook Page: http://www.facebook.com/LauraintheKitchen Twitter: @Lauraskitchen

I m posting 2 versions of this recipe video, an English version and a Korean version! Full recipe on my website: http://www.maangchi.com/recipe/chapssalddeok English version of this video: http://www.youtube.com/watch?v=xM1bRpXTa0U 녹차 찹쌀떡 (Green tea chapssalddeok) 안녕하세요, 처음으로 한국어 영어 비디오 조리법을 두개의 비디오를 통해 올립니다. 이 달콤하고 맛있는 찹쌀떡 조리법을 한국인들에게도 알려드리고싶어서 한국어로 비디오를 올릴 생각을 하게 되었어요. 이 두비디오 차이점은 오직 한가지, 색깔이예요. 영어버전은 분홍색 찹쌀떡으로 식용색소를 이용했고 한국어버전은 녹차가루를 이용하여 예쁜 녹색 찹쌀떡을 만들었어요. 전자렌지를 이용하여 찹쌀떡 (옛날에는 모찌로 불렀음)을 만드는 방법은 아주 오래전부터 이곳 미국에서 한국인 이민자들 사이에 알려진 방법이예요. 제가 미국에 약 20년전에 처음 왔을때 처음으로 전자렌지이용한 찹쌀떡을 먹어봤거든요? 그런데 한가지 아쉬운점은 쫄깃거리지 않는다는 점이었어요. 어느날 전자렌지에서 꺼낸 떡을 작은 절구에 넣고 쳐보았더니 너무 너무 쫄깃하게 변하는것있죠? 너무 흥분되어 거의 눈물이 나올정도! : ) 그 이후로 인절미도 만들고 이렇게 찹쌀떡을 만들고 있어요. 단팥만 만들어두면 언제든지 맛있는 찹쌀떡을 10분 이내로 만들수 있어요. 그리고 작은 상자에 넣어서 선물도 한번 해보세요. 정성이 가득한 찹쌀떡을 받으시는 분들 얼마나 행복할까요! 재료:
팥, 황설탕, 물엿 (또는 쌀엿), 소금, 바닐라액, 물, 찹쌀가루, 녹차가루, 전분가루 만드는법:
총소요시간: 약 2시간 팥소만들기: (1시간 30분) 1. 팥 1컵을 씻어서 물기 빼고 바닥이 두꺼운 냄비에 넣고 10분 끓인다. 2. 불을 최대한 약불로 줄이고 약 1시간 20-30분동안 뜸들이듯이 끓인다.
* 팥이 쉽게 주걱으로 으깨질정도로 삶어져야하는데  만약 더 삶아야한다면 물을 조금 더 넣고 계속 뜸들이듯이 끓이면 됨. 3. 황설탕 ¾컵, 바닐라액 1티스푼, 소금 ¼ 티스푼, 물엿 또는 쌀엿  2-3 테이블스푼을 넣고 약불에서 설탕이 모두 녹을때까지 저어준다. 4. 다만들어진 팥소를 반으로 나누고 나누어진 반은 다시 8개로 균등하게 분할하여 양손으로 둥글려서 공모양으로 만들어둔다. 떡만들기 1. 전자렌지 사용가능한 그릇에 찹쌀가루 1컵, 설탕 1테이블스푼, 소금 ¼ 티스푼을 넣고 물 ¾ 컵에 녹차가루 1 티스푼을 잘 섞어서 찹쌀가루와 함께 밥주걱으로 잘 섞어준다. 1. 플라스틱 랩으로 약간 틈을 두고 덮는다. 전자렌지에 3분간 조리한뒤 꺼내어 밥주걱으로 골고루 약 20초동안 섞는다. 2. 다시 플라스틱랩을 덮고 전자렌지에 넣고 1분 조리한후 꺼내어서 밥주걱으로 약 100번정도 원을그리듯이 치댄다. 3. 쫄깃하게 변형된 떡을 전분이 뿌려진 도마에 옮긴후 양손에 물을 발라 떡모양을 약 10x 12 cm 크기의 사각형으로 잡아준다. 4. 나무칼로 8등분한후 랩으로 덮어두고 한개씩 꺼내어 찹쌀떡을 만든다. 떡조각을 손으로 평평하게 한다음 만들어둔 팥소를 넣고 잘 아무린다. 질문! 조리법에 팥소는 16개인데 떡은 8개? 대답:
1. 찹쌀가루 1 컵으로 8개 더 만들면 됨. 분홍색 찹쌀떡 만들어보세요 (영어버전) : )
2. 아니면 남은 8개 용량 팥소를 냉장고나 냉동실에 보관하고 필요할때 꺼내어 쓰세요!

I m posting 2 versions of this recipe video, an English version and a Korean version! Full recipe on my website: http://www.maangchi.com/recipe/chapssalddeok Korean version of this video: http://www.youtube.com/watch?v=Q8sG9BBrJ6M 녹차 찹쌀떡: http://www.youtube.com/watch?v=Q8sG9BBrJ6M

http://www.maangchi.com/recipe/bibimguksu Hello everybody, here s another video from my Gapshida project! http://www.maangchi.com/gapshida/ I made bibimguksu (spicy noodles) for more than 30 people at Suzanne s house in Rotterdam, when she hosted a meetup for me there. http://www.maangchi.com/blog/gapshida-rotterdam-susanne The recipe is for 2 servings but you can use the same methods and techniques to prepare the dish for many more. Suzanne and I had fun at the meetup showing people how to serve so many guests. We had a huge amount of bibimguksu! You can feed a lot of people on a skeleton budget! Please let me know if you have a bibimguksu party with your friends and family. Don t forget to take a photo and send it to me. Ingredients: Thin noodles (somyeon), cucumber, egg, kimchi and kimchi juice, sugar, hot pepper paste, garlic, vinegar, sesame seeds, and sesame oil. Directions (for 2 servings): 1. Add ½ cup chopped kimchi, 1/3 cup kimchi juice, 1 clove of minced garlic, 1 ts sugar, ¼ cup hot pepper paste, 2 ts sesame oil, 1 or 2 ts vinegar, and 1 tbs roasted sesame seeds to a mixing bowl. Mix well with a wooden spoon. 2. Hardboil an egg, cut it in half, and set it aside. 3. Cut about ½ cup worth of cucumber into matchsticks and set aside. 4. Add about 7 oz (200 grams) of noodles into a pot of boiling water. Stir them with a spoon to prevent them from sticking together. Close the lid. 5. 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 by tasting one or two. The noodles are very hot, so add a few noodles to a small bowl of cold water to cool them down before tasting. The noodles should be chewy and soft. 6. 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 noodles should always be cooked last in this recipe, and then eat right away. 7. Put each portion of noodles on a serving plate and add the seasoning mixture on top. Add cucumber and egg and serve.

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Official Facebook Page: http://www.facebook.com/LauraintheKitchen Twitter: @Lauraskitchen

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Official Facebook Page: http://www.facebook.com/LauraintheKitchen Twitter: @Lauraskitchen

http://www.maangchi.com/recipe/gado-gado-indonesian-salad Mariska has her own channel on YouTube! Visit her channel to learn delicious recipes! http://www.youtube.com/user/MariskaLim This 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! Enjoy! Ingredients (for 2 servings) 1 thinly sliced medium sized fresh cucumber, 2 fried tempeh (soybean patties), 2 pieces of fried tofu, and a hard boiled egg cut into 4 pieces. For 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 cups worth), 1 cup of water spinach ("ong choy"), 1 cup of Chinese spinach For the sauce: ground roasted peanuts, bird s eye chilis, dried shrimp paste (terasi), palm sugar, salt, tamarind, and water For garnish: fried shallots, shrimp crackers, emping (gnetum gnemon chips called "Melinjo" in Indonesian) Optional: 1 medium sized steamed potato cut into bite size pieces Directions 1. Blanch and strain Chinese spinach, water spinach, string beans, mung bean sprouts, cabbage and slice 1 cucumber. Make sauce using a mortar and pestle (cooking time: 20-30 minutes) 1. Grind these ingredients with a mortar and pestle until they re smooth: 1 ts salt, 2 ts dried shrimp paste, 3 red bird s eye chilis, and ¼ cup s worth of palm sugar. 2. Add 1 cup of finely ground roasted peanuts (or 1 cup of peanut butter) and grind it all some more until it s mixed well. If you use peanut butter instead of ground roasted peanuts, add less salt because there s salt in the peanut butter. 3. Mix 1 tbs (about 20 grams) of tamarind with ¼ cup of hot water in a small bowl. Add the juice to the sauce. 4. Add ½ cup of water and mix it well. 5. 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 serving. 6. Add a sliced hard-boiled egg on top and garnish with fried shallots, shrimp crackers and emping. 7. Serve with steamed rice. Or make sauce using a food processor (cooking time: 15-20 minutes) 1. Grind 1 ts salt, 2 ts dried shrimp paste, 3 red bird s eye chilis, and ¼ cup s worth of palm sugar in a food processor until smooth. 2. In a bowl, mix the blanched vegetables with the sauce. Transfer to a serving plate. 3. Garnish with fried shallots, shrimp crackers, and emping. 4. Serve with steamed rice.

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Official Facebook Page: http://www.facebook.com/LauraintheKitchen Twitter: @Lauraskitchen

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Official Facebook Page: http://www.facebook.com/LauraintheKitchen Twitter: @Lauraskitchen

Dakbokkeumtang (닭볶음탕) is a very popular spicy Korean dish made from chicken. This video was filmed in Amsterdam with Sarah Moore as part of my Gapshida project. See the full recipe: https://www.maangchi.com/recipe/traditional-dakbokkeumtang See my updated recipe made with chicken breast: http://www.maangchi.com/recipe/dakbokkeumtang My newest cookbook, Maangchi s Big Book of Korean Cooking: http://www.maangchi.com/big My 1st cookbook, Real Korean Cooking: http://www.maangchi.com/real Get my letter on the first day of every month! Stories, photos, recipes, highlights and upcoming events: http://www.maangchi.com/letter My Instagram, where I post photos: https://www.instagram.com/maangchi My Facebook for updates: https://www.facebook.com/maangchi Twitter where we share photos of Korean food we all made: https://twitter.com/maangchi My TikTok for short videos: https://www.tiktok.com/@maangchitime

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Official Facebook Page: http://www.facebook.com/LauraintheKitchen Twitter: @Lauraskitchen

http://www.maangchi.com/recipe/som-tam Tanya has her own channel on YouTube! Visit her channel to learn delicious recipes! http://www.youtube.com/user/TannisThaiFood1 This 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, England. She s 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 it s 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 papaya. Directions: 1. Roughly crush a small handful of unsalted peanuts with mortar and pestle. Set aside. Wipe the mortar and pestle clean. 2. 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 salad. 3. 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 swede. 4. Cut the green beans into one-inch pieces. Throw away the endings. 5. 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 well. 6. 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 doesn t fall out while bashing and mixing. 7. Add the liquid palm sugar, tomatoes, beans, lime juice and fish sauce. Continue to lightly bash, shift with the spoon, and mix a little more. 8. Serve on a big dish or bowl, sprinkle some crushed peanuts on top! Voila!
 In Thailand it s usually served with sticky rice and along another dish called larb, a spice minced meat salad with raw vegetables.

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.

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.

http://www.maangchi.com/recipe/ttukbaegi-gyeranjjim Steamed egg cooked in an earthenware bowl is called ttukbaegi gyeranjjim because ttukbaegi means "earthenware bowl" in English and gyeranjjim means "steamed egg mixture." The good thing about this dish is that you can serve it like stew or soup, it s delicious either way. I posted my gyeranjjim recipe a few years ago but I used my microwave oven instead a stove. Enjoy fluffy hot ttukbaegi gyeranjjim! Directions: 1. Add 1½ cups of chicken broth to a 3 cup earthenware bowl. Boil over medium high heat. 2. Add 3 cracked eggs and 1 egg yolk to a bowl. 3. Add 1 ts fish sauce and 2 tbs chopped green onion to the eggs. Beat well. 4. When the chicken broth starts boiling, lower the heat to a simmer. 5. Add the egg mixture to the simmering broth and stir it well with a fork well for 10 seconds. 6. Close the lid and simmer another 4-5 minutes until the egg mixture sizzles and has a texture like soft tofu. 7. Open the lid and turn off the heat. Drizzle 2 ts sesame oil and sprinkle 1 tbs chopped green onion over top. Serve hot as a side dish with rice.

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.

http://www.maangchi.com/recipe/danhobakbap Ingredients: Kabocha pumkin (1½ kilograms, or about 3 pounds), sweet rice, black sweet rice, salt, jujubes, pine nuts,raisins, canned chestnuts, soy sauce, vinegar, green onion, and red chili pepper. Directions: Let s make the rice first! 1. Place 1 cup of sweet rice and 2 tbs of black sweet rice in a small pot. 2. Add some water to the rice and scrub it by hand a couple of times. Rinse, and then drain the water. Repeat until the rice is clean and the drained water is mostly clear. 3. Add 1 cup of water and a pinch of salt to the rice and close the lid. Set aside to soak for at least 30 minutes. 4. After soaking, bring to a boil over medium high heat for about 5-6 minutes. 5. Open the lid and simmer over low heat with the lid closed for 10 minutes. 6. Add 1/3 cup of green peas to the hot rice and mix it up. Set aside. Prepare the kabocha: 1. Cut off the top to make the lid just like a jack o lantern. 2. Scoop out the insides and set aside. 3. Remove the pits from 8 dried jujubes. Measure 2 tbs raisins, 2 tbs pine nuts with the tips removed, and ½ cup canned chestnuts, and set aside. 4. Place the jujubes on the bottom of the kabocha and add the cooked rice, the raisins, and the pine nuts, in that order. 5. Add more rice on top to fill it out. 6. Open a can of chestnuts and place them over top of the rice. 7. Put the lid back on the danhobak and steam or boil for 30-40 minutes until it s cooked thoroughly. Wrap it in cheesecloth beforehand so you can easily take it out when it s ready. 8. Make sauce by mixing 3 tbs soy sauce, 2 ts vinegar, 1 tbs chopped green onion, and 1 ts red chili pepper in a bowl. How to serve: 1. Open the lid of the kabocha and cut it into 4 pieces with a knife. 2. Transfer each piece to a plate and serve with the sauce. Enjoy the recipe!

http://www.maangchi.com/recipe/kongnamulbap Ingredients (for 2-3 servings): Soybean sprouts (16 oz: 453 grams), rice, ground beef, egg, soy sauce, green onions, garlic, green chili pepper (optional), sesame seeds, sesame oil, onion, and honey (or sugar), and eggs. *tip: If you re a vegetarian, replace the beef with shiitake mushrooms. Soak 3-4 dried shiitake mushrooms in water until they become soft, then chop them up and season. Directions: Preparation and cooking time: 50 minutes to 1 hour. Let s start by making rice! Add 1 cup of short grain rice to a heavy bottomed pot. Rinse in cold water and drain. Scrub the wet rice by hand about for about 10 seconds. Rinse and drain. Scrub, rinse and drain 3-4 times, until the water becomes clear. Tilt the pot and pour out as much water as you can. The rice should still be wet. Add 1 cup of water to the rice, close the lid, and let it soak at least 30 minutes with the lid closed. Next, soybean sprouts! Take the soybean sprouts out of the package and put them in large bowl with water. Rinse and drain a couple of times to clean thoroughly. Pick out some brownish rotten beans. Drain and set aside. Season ground beef (or chopped shiitake mushrooms) Prepare about ½ cup ground beef (4 ounces: 113 grams) and put it in a bowl. Add 1 ts soy sauce, a pinch of ground black pepper, 1 ts sesame oil. Mix well with a spoon and set aside. Make sauce Combine all these ingredients in a bowl and mix well: 1/3 cup soy sauce, 2 cloves of minced garlic, 1 stalk of chopped green onion, 2 ts hot pepper flakes, 1 ts honey, 1 tbs chopped onion, 1 tbs chopped green chili pepper, and 1 tbs roasted sesame seeds. Cook 2 eggs sunny-side up and set aside. If you serve 3 people, prepare 3 sunny-side up eggs. After the rice has soaked for 30 minutes, add the soybean sprouts and the seasoned ground beef over top. Close the lid and bring to a boil over medium high heat for 10 minutes. After boiling, turn it over with a rice scoop and mix all the ingredients well. Lower the heat and simmer for another 10 minutes with the lid closed. Transfer it to a serving bowl and place the sunny side egg on top. Garnish with radish sprouts (muwoo soon). Serve with the sauce and sesame oil on the side so that people can adjust the dish to their personal taste.

Full recipe: http://www.maangchi.com/recipe/dakjjim My newest cookbook, Maangchi s Big Book of Korean Cooking: http://www.maangchi.com/big My 1st cookbook, Real Korean Cooking: http://www.maangchi.com/real Get my letter on the first day of every month! Stories, photos, recipes, highlights and upcoming events: http://www.maangchi.com/letter My Instagram, where I post photos: https://www.instagram.com/maangchi My Facebook for updates: https://www.facebook.com/maangchi Twitter where we share photos of Korean food we all made: https://twitter.com/maangchi My TikTok for short videos: https://www.tiktok.com/@maangchitime