Korean Recipes Maangchi

Recipes Cooking Korean food with Maangchi

WebAt their simplest they're food coated in flour and egg and then pan-fried with a bit of oil. Some incorporate vegetables, meat, and fish into a batter which is pan-fried with a bit of …

Rating: 4.8/5(28)
1. Optional: If soaking rice, rinse, drain, and add to a mixing bowl and cover with cool water. Soak for 12 hours or overnight. For a quicker soak, cover in hot water for 1 hour. Then rinse and drain.
2. To a medium saucepan, add cooking water (if you soaked your rice, start with 1 ¼ cups water as recipe is written), rinsed rice, and salt. Heat over high heat and bring to a boil, reduce heat to simmer, and cover. Cook for 15-20 minutes or until water is absorbed and rice is tender and fluffy. Soaked rice generally takes less time to cook. Unsoaked rice can take up to 30 minutes or more. Keep covered and set aside.
3. In the meantime, prepare Gochujang sauce. Skip if using store-bought.
4. While the rice finishes cooking, heat a large skillet over medium heat (stainless steel or cast iron are best). Once hot, add 1 tsp of sesame oil or enough to just coat the pan.

Preview

See Also: Food RecipesShow details

Quick {Unfermented} Korean Kimchi

WebMay 4, 2018 · After 10 minutes, the salted cabbage will have reduced by 1/4 to almost 1/2 its original volume. Wash and rinse the salted cabbage …

Rating: 5/5(3)
1. Cut 2 pounds of cabbage into bite-sized strips about 2-3 inches in length and ¼ inch wide. Place into a large bowl. Add 1 cup cold water and ¼ cup kosher salt. Mix well with your hands to properly salt the cabbage. Set aside for about 10 minutes.
2. Meanwhile, prepare the kimichi sauce by mixing all of the ingredients in a bowl. Set aside
3. After 10 minutes, the salted cabbage will have reduced by 1/4 to almost 1/2 its original volume.
4. Wash and rinse the salted cabbage with cold water a couple of times. Drain the water before adding the kimchi sauce.

Preview

See Also: Share RecipesShow details