I use this sour kimchi for making things like did you used squid in your kimchi? Koreans eat it at nearly every meal. Is it possible to soak them, divide them and freeze the portions? So far  831 comments!

See full size image. Korea has a long history of noodle making and eating. I tried making easy japchae and here it is!

I make japchae more often ever since I developed this recipe.My monthly letter to my readers includes my recipe roundup, behind the scenes stories & photos, funny & touching stories from my readers, interesting Korean food links, and news about upcoming events!

The directions were spot on, and everyone at the potluck was impressed.I had to cut the noodles while stirring b/c I didn’t read the recipe carefully!Just wanna share some tips.

You remember? I was wondering what the results were.

To make a beautiful yellow gyeran jjidan, just add half teaspoon of mayonnaise for 2 eggs. These questions are the most frequently asked, so I’m letting you know this.Q: Maangchi, do I have to make porridge to make kimchi? Thank you for sharing!

I'm Maangchi!

It can be fresh, like a salad, or it can be fermented.

Last time your kimchi was made with raw oysters! And dangmyeon are always just a little bit too long to store in a container. I made a vegetarian version by skipping the meat and adding extra dried mushrooms and sliced fresh shiitake, plus lily buds and more fungi (leftovers fm making jai for the Chinese New Year). It claimed that this is for fermentation purpose.My monthly letter to my readers includes my recipe roundup, behind the scenes stories & photos, funny & touching stories from my readers, interesting Korean food links, and news about upcoming events!

That’s a high compliment! In any case, I’ve frozen some soaked noodles to experiment, so I’ll find out soon enough anyway.Hello HojuAjumma, I read that you had tried freezing some soaked noodles.

The mayonnaise will help the jjidan to be bright sunny yellow in colour.

The vegetables and mushrooms go on the bottom of the pot so they don’t easily burn, and all the vegetables are covered in a light coating of cooking oil which keeps them from going brown from the seasoning sauce.In this way I make japchae in 10 minutes all in my Enjoy the recipe and enjoy your time-saving japchae!Tried this today, it was soooo easy to do compared to the traditional way.

So this recipe will be for a total beginner. This recipe is mine that I have been using for my kimchi for decades and popular among even my Korean friends.If you want to use whole cabbage kimchi, you can check my Did you see how many questions and answers were made for my whole cabbage kimchi? : )Q: Maangchi, kimchi never goes bad? This recipe WAS easy and a fast one-pot meal! See more ideas about Maangchi, Maangchi recipes, Recipes. Dangmyeon is very long and springy and difficult to separate. Hi maangchi! After soaking the dried items I put them all in with the carrots & onions. Happy tryingI want to ask you a question. If I don’t want to use porridge, what shall I do?Q: Why do you give a shower to the cabbage before salting? Thanks for this recipe, it’s a keeper!Hi maangchi!

lhm Honolulu joined 12/19 & has 4 comments. But as you know, the kimchi recipe was not using exact measurements. Posted February 13th, 2020 at 5:03 pm | Log in to reply. Did they still taste ok?My first time trying to make this recipe. Some people only want to make only cabbage kimchi. It looks so tasty! Totally, easy and delicious. Korean japchae, sweet potato starch noodles stir fried with vegetables, is a popular and delicious dish that pretty much everyone likes. They sometimes ask me, “Maangchi, can you tell me how much salt do I have to use for only 1 napa cabbage?”I didn’t measure when I filmed the first video recipe years ago.

This recipe is for a quick and easy version of japchae that takes only 10 minutes to cook but tastes just as good as the traditional way! Kimchi is a traditional Korean dish made of seasoned vegetables and salt.
: ) Anyway, whenever I was asked the similar questions, I felt kind of bad and a little bit guilty and I always thought I should post a more accurate kimchi recipe.So this recipe will be for a total beginner. Just follow the recipe step by step.


Funny – the dangmyeon I usually get are only folded once resulting them to be only about double the length of the bag they come in – unlike Chinese noodles made from mungbeans.For the latter, I always used pliers originally intended to cut sheet metal.I can’t cut them with pliers as my wrists are too weak.

; ) And the amount of kimchi paste you need to make is for both cabbage kimchi and radish kimchi. May 24, 2018 - Explore Marienicole999's board "Maangchi Recipes" on Pinterest. Finally I figured out a way to do it, it’s pretty simple but the order of adding the ingredients is kind of my own science.

I used a tablespoon of white miso to replace the salted squid.This is the 2nd pic of the Lock&Lock metal containers. Korean noodles, called "guksu" or "myeon" are everyday food, but also frequently served on birthdays and weddings.Traditionally a long noodle symbolizes a long life, so serving it to someone … I did a lot of experiments and a lot of trials.

This recipe is mine that I have been using for my kimchi for decades and popular among even my Korean friends. Made my second batch today. Just follow the recipe step by step.