http://www.maangchi.com/recipe/yubuchobap Music: Jaurim s Carnival Amour Yubuchobap, made with seasoned fried tofu and rice is very popular lunch box and picnic food in Korea. You can make it very easily at home because these days ready-made kits of ingredients for yubuchobap are sold at Korean and Japanese grocery stores. You may find them in Asian grocery stores, too. Ingredients (for 2 servings): 2 cups of cooked rice (made with 1 cup of short grain rice), yubuchobap kit, cucumber, carrot, salt, yellow pickled radish, vegetable oil, and canned black olives (for spooky eyes). See my site for pictures and descriptions of ingredients: http://www.maangchi.com/ingredients Directions: 1. Chop cucumber and carrot into small pieces, about 1/3 cup worth. Put it into a bowl. 2. Add a pinch of salt and mix well. Squeeze out any excess water 10 minutes later. 3. In a heated pan, add a drop of vegetable oil and saute the squeezed vegetables for 20 seconds. 4. Chop yellow pickled radish into small pieces, about 2 tbs worth. 5. Make 2 cups of rice and put it into a large bowl. 6. Add the vinegar-based sauce to the warm rice. Mix it well with a wooden spoon. *tip: I suggest not pouring all the sauce from the packet into the rice. Add it little by little until you reach your preferred taste. 7. Add the prepared vegetables and chopped yellow pickled radish to the rice. Mix it well and cool it down. 8. Open the package of yubu and squeeze it slightly to drain out the extra sauce. 9. Open up each yubu to make a pouch. 10. Take about 2-3 tbs of rice and make oval-looking rice balls. 11. Fill each tofu pocket with a rice ball. 12. Dip the top of the pocket with the exposed rice into the mix of dried ingredients. Put each pocket on to a serving plate one by one. To make creepy eyes! 1. Fill each pouch of yubu with white rice mixed with vinegar-based sauce. Form into an eye shape. 2. Cut a black olive in half crosswise. 3. Insert the half dome of the olive into the center of the yubuchobap 4. Adjust the shape to make it look like eye!

http://www.maangchi.com/recipe/musaengchae Authentic Korean radish salad called musaengchae. Vegetarian food, The music is Clazziquai s Chocoate Truffles Ingredients: Korean radish (or daikon), salt, vinegar, hot pepper flakes, sugar, garlic, green onion, sesame seeds. Directions: 1. Peel a radish and cut it into thin matchsticks. 2. Put 3-3½ cups of radish matchsticks into a large bowl. 3. Add 1 tbs kosher salt and mix it by hand. Set aside for 5 minutes. 4. Squeeze out any excess water from the radish strips. 5. Add 2 cloves of minced garlic, 1 stalk of chopped green onion, 1 tbs vinegar, 2 ts hot pepper flakes, and 2 ts sugar. 6. Mix together by hand until well combined. 7. Add 1 ts roasted sesame seeds and mix it up a bit more. Transfer it to a serving plate and serve it with rice.

My new HD remake of this video is here: https://www.youtube.com/watch?v=3oFCGKmzQX8 This Korean style spicy stir-fried pork is also sometimes called doejibulgogi, doejigogi-bokkeum, or jeyuk-bokkeum. It s easy and fast to make! Full recipe: https://www.maangchi.com/recipe/dwaejigogi-bokkeum Help others by translating the English caption of this video into your own language: http://www.youtube.com/timedtext_video?v=uE22T4Mlv0I&ref=share My cookbook: http://www.maangchi.com/real Get Maangchi s letter every month: http://www.maangchi.com/letter My Instagram: https://www.instagram.com/maangchi/ My Facebook: https://www.facebook.com/maangchi/ My Twitter: https://twitter.com/maangchi/

Full recipe: http://www.maangchi.com/recipe/jjinppang-mandu You can also read the story of Mrs. Bong, who taught me how to make this, and see photos of how fluffy they are! Help others by translating this video s English caption into your own language: http://www.youtube.com/timedtext_video?v=jzG5CXE0hfo&ref=share My new cookbook, Maangchi s Big Book of Korean Cooking: http://www.maangchi.com/big My first cookbook, Real Korean Cooking: http://www.maangchi.com/real My monthly letter: http://www.maangchi.com/letter Instagram: https://www.instagram.com/maangchi Facebook: https://www.facebook.com/maangchi Twitter: https://twitter.com/maangchi

How to make kimchi pancakes. Full recipe on my website: https://www.maangchi.com/recipe/grandma-kimchijeon Help others by translating this video s English caption into your own language: http://www.youtube.com/timedtext_video?v=sJzhriY1C70&ref=share My new cookbook, Maangchi s Big Book of Korean Cooking: http://www.maangchi.com/big My first cookbook, Real Korean Cooking: http://www.maangchi.com/real My monthly letter: http://www.maangchi.com/letter Instagram: https://www.instagram.com/maangchi Facebook: https://www.facebook.com/maangchi Twitter: https://twitter.com/maangchi

Full recipe: http://www.maangchi.com/recipe/la-galbi 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

How to make this delicious side dish. The full recipe is here: http://www.maangchi.com/recipe/miyeok-julgi-bokkeum Ingredients: Miyeok stems (1 pound package), onion, garlic, mulyeot (or sugar, honey), soy sauce, onion,sesame oil, roasted sesame seeds, and artificial crabmeat (optional). Directions: 1.Open a package of miyeok julgi (1 pound) with scissors. Rinse it in cold water a couple of times until all the salt is gone. Soak it in cold water for 10 minutes. 2.Boil about 8 cups of water in a pot. 3.Drain the miyeok julgi and put them into a pot of boiling water. 4.Blanch them for 20 seconds. 5.Rinse in cold water, strain, cut them into bite size pieces, and set aside. 6.Mince 2 cloves of garlic and slice half of a medium-sized onion. Set them aside. 7.Split 3 sticks of crabmeat lengthwise into threads with your fingers. Cut them into bite size pieces and set aside. *tip: sometimes, if some miyeok julgi is not shredded thinly, split thinly with your fingers 8.Heat up a pan over medium high heat. Add some vegetable oil. 9.Add the minced garlic and sliced onion. Stir it with a wooden spoon for 10 seconds, and then add miyeok julgi. 10.Keep stirring for about 3 minutes. 11.Add 1 tbs soy sauce, 2 ts mulyeot, and the crabmeat threads. Sautée another minute. 12.Turn the heat off and add 2 ts of sesame oil. Transfer to a serving plate and sprinkle some sesame seeds on top. Ingredients: Miyeok stems (1 pound package), onion, garlic, mulyeot (or sugar, honey), soy sauce, onion,sesame oil, roasted sesame seeds, and artificial crabmeat (optional). See photos and descriptions of ingredients on my website: http://www.maangchi.com/ingredients Directions: 1. Open a package of miyeok julgi (1 pound) with scissors. Rinse it in cold water a couple of times until all the salt is gone. Soak it in cold water for 10 minutes. 2. Boil about 8 cups of water in a pot. 3. Drain the miyeok julgi and put them into a pot of boiling water. 4. Blanch them for 20 seconds. 5. Rinse in cold water, strain, cut them into bite size pieces, and set aside. 6. Mince 2 cloves of garlic and slice half of a medium-sized onion. Set them aside. 7. Split 3 sticks of crabmeat lengthwise into threads with your fingers. Cut them into bite size pieces and set aside. *tip: sometimes, if some miyeok julgi is not shredded thinly, split thinly with your fingers 8. Heat up a pan over medium high heat. Add some vegetable oil. 9. Add the minced garlic and sliced onion. Stir it with a wooden spoon for 10 seconds, and then add miyeok julgi. 10. Keep stirring for about 3 minutes. 11. Add 1 tbs soy sauce, 2 ts mulyeot, and the crabmeat threads. Sautée another minute. 12. Turn the heat off and add 2 ts of sesame oil. Transfer to a serving plate and sprinkle some sesame seeds on top.

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!

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

Full recipe: http://www.maangchi.com/recipe/easy-kimchi 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

How to make these wonderful Korean cookies. Full recipe is coming soon on my website http://www.maangchi.com/recipe/maejakgwa Ingredients:
Flour, salt, sugar, ginger, pine nuts, water, cinnamon powder, and vegetable oil. Directions: 1.In a large stainless bowl, place 2 cups of all purpose flour, ½ ts salt, 1 TBS sugar, 1 TBS ginger juice, and ½ cup water. Knead by hand for about 20 minutes.
*tip: If you use a food processor, kneading takes about 2 minutes. Be sure to change the blades on your food processor to dough-making blades!. 
 2. Put the cookie dough in a plastic bag and set it aside at least for 30 minutes. 3. Chop 2 TBS of pine nuts to garnish the cookies. Set aside. 4. Take the dough out from the plastic bag and roll it out with a rolling pin, into a roughly rectangular shape (about 50 cm x 40 cm, and 2 mm -- or 1/16 inch - thick). 5. Cut the sheet of cookie dough into little 2 cm x 6 cm rectangles. 6. Put the leftover dough edges into a plastic bag to protect them from drying out. 7. Make 3 slits in the middle of each piece of dough. 8. Push one  end of the dough through the center slit to a make ribbon shape. 9. Take the leftover dough out and spread it on the cutting board with the rolling pin. Cut it into any of your favorite shapes: triangles, squares, whatever -- or use a cookie cutter. 10. Heat up vegetable oil in a wok or frying pan. *tip: Put a sample of the cookie dough into the heated oil to check if it s the right temperature. The dough should float slowly on the surface of the heated oil. Let s Make syrup! Place ½ cup sugar and ½ cup water into a pot and bring to a boil over low heat for about 20 minutes. About half of the water should evaporate, so the syrup is nice and thick. 
 11. Turn the heat off and add 1 ts cinnamon powder and stir it well. 12. Gently toss the cookies with the syrup to lightly coat them. 13. Sprinkle the chopped pine nuts on top of the cookies. 14. Serve it with tea.

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

How to make 2 kinds of Korean squash fritters (usually called pancakes), one from zucchini, and one from butternut squash. Full recipe on my website: http://www.maangchi.com/recipe/hobakjeon Unlike zucchini, butternut squash is an unusual ingredient in Korean cuisine. When I saw butternut squash for the first time in my life in USA, I asked my friend Jenny to give me her butternut squash recipe. She told me that she usually cooked it in the microwave or in the oven with some brown sugar, butter, and cinnamon on top. I baked my butternut squash as she told me to, and it was very delicious! I found the texture, sweetness, and even the orange color to be almost the same as the squash that I used to make my hobakjuk in Korea! Ever since then, buying some good quality of butternut squash in the fall is a regular seasonal activity for me. I stack them in the corner of my kitchen or living room. They are not only edible but also decorative! My favorite squashes are: acorn squash, goblin squash, zucchini, and butternut squash. Make your doenjangjjigae with acorn squash! It s unbelievably delicious. : ) And bake a goblin squash in the oven with some honey, butter, and cinnamon. I love it! Ok let s start cooking! Butternut squash pancake Yield:
2 medium sized pancakes. Ingredients:
Butternut squash, salt, flour, vegetable oil. This is very unique style of pancake because you don t use water! Directions: 1.Cut a butternut squash in half and remove the seeds with a spoon. 2.Peel the skin with a potato peeler. 3.Julienne the butternut squash. 4.Place 2 cups of butternut squash strips into a bowl. 5.Mix it with ¼ ts salt by hand, and set it aside. 6.In abut 20 minutes the butternut strips will be a little wet due to the process of osmosis. 7.Add 3-4 tbs flour and mix it slightly by hand or with a spoon. 8.Heat up a pan with 1 tbs olive oil. 9.Spoon half the butternut squash mixture on to the hot pan 10.Spread the batter thinly, smooth it out with your spoon, and cook for a few minutes over medium heat. 11.When the bottom of the pancake is lightly golden brown, flip it over. 12.Keep pressing the pancake gently and add more vegetable oil to make it crispier. 13.Serve it hot. Zucchini pancake Yield:
1 large pancake, for sharing. Ingredients:
Zucchini, salt, water, flour, sesame oil, vegetable oil. I learned this recipe from my friend Heykyung s mom, when I was in high school. I went to her house one day and her mother made this pancake for us. The taste was much better than any zucchini pancake that I had ever eaten. I found out the trick was just a little bit of sesame oil, in the right spot, at the right time! Actually her recipe used more flour and water, and a little bit of sugar in the batter. I modified her recipe to my taste by cutting down the flour and cutting out the sugar. Directions: 1.Julienne a small zucchini. Put 1½ cups of zucchini strips into a bowl. 2. Add ½ cup flour, ½ ts salt, ½ cup water and mix it well with a spoon. 3. On a heated pan, place about 2 tbs vegetable oil and put the batter on to the pan. 4. Spread the batter evenly and thinly to make a large circular pancake. 5. About 1 minute later, when the bottom part sets firm, add 1 tbs sesame oil on the pan, along the edge of the pancake. 6. Tilt and shake the pan so that sesame oil spreads underneath the pancake. 7. Cook another minute until the bottom turns light golden brown and crispy.
*tip: keep pressing it down with a spoon or spatula while cooking 8. Turn over the pancake with a spatula, or flip it if you can. 9. Add more vegetable oil if you want to make it more crispy. Cook for 1-2 minutes. 10. Transfer the pancake to a large serving plate and serve with dipping sauce. Dipping sauce: 1.In a small glass bowl add 2 tbs soy sauce, 1 tbs vinegar, 1 tbs chopped onion, 1 clove of minced garlic, and 1 sliced green chili pepper. 2. Mix it up with a spoon.