How To Make Miso Soup — Cooking Lessons from The Kitchn. (Image credit: Emma Christensen) Say hello to your newest cold-weather best friend! Miso soup is that salty, savory broth, dotted with green scallions and silky tofu, served at most Japanese restaurants before the sushi trays arrive. Making it at home is one of the simplest and most satisfying ways to treat yourself during the frigid winter months. Here's how to make miso soup in just a few easy steps. The Secret to Restaurant-Style Miso Soup That elusive flavor that you can't quite name? The one that makes you crave sip after sip? → Vegetarian Tip: If you're vegetarian, use the kombu in your dashi, but skip the bonito flakes. Making dashi takes just a few minutes — a bit of extra time that's totally worth it for the trade off in flavor.
What Kind of Miso? Miso is obviously the central ingredient to making miso soup. For restaurant-style miso, use red miso made from soybeans. Where to Find Ingredients? For miso soup, you need miso, silken tofu, and scallions. How To Make Miso Soup Ingredients. Japchae (Glass noodles stir fried with vegetables) recipe. Japchae, sweet potato starch noodles stir fried with vegetables and meat, is one of Korea’s best-loved dishes, and one of the most popular on my website as well. If anyone asks me to recommend a good potluck dish, I don’t hesitate to answer japchae for the simple reason that pretty much everyone loves it. At any gathering it’s hard to pass up these chewy, sweet, and slightly slippery noodles with colorful stir-fried vegetables and mushrooms, its irresistible sesame flavor, healthy amount of garlic, and light, refreshing taste. Stir frying each ingredient separately seems like a lot of labor, but each one requires a different cooking time and a bit of care, and keeping the color and freshness of each ingredient intact makes for a stunning final presentation.
An easy way to make it even prettier and more nutritious is to use more vegetables and less noodles, although this is hard to recommend because the noodles are delicious by themselves. Let me know if you make this at a party! Mandu (Dumplings) recipe. Ingredients 1 cup of ground pork2 cups of ground beef2 cups of chopped buchu (Asian chives)4-5 soaked Shiitake mushroomshalf onionhalf package of tofu3 cloves of minced garlicsaltsugarsesame oilvegetable oilfish sauceegggreen onionmandu skins (60 discs) Make filling: Place 1 cup of ground pork and 2 cups of ground beef into a big bowl.Add 1 ts of salt, 1 tbs of sesame oil, ½ ts of ground pepper and mix it by hand and push the mixture of meat on the side of the bowl.Wash some Asian chives (buchu), and dry well with a paper towel or cotton cloth. Chop them into 2 cups’ worth of chives. Add 1 tbs of oil and mix it up. Now we’re ready to make mandu. Put some of the filling mixture into the center of a mandu skin.Use your fingertips to apply a little cold water to one edge of the skin.
For mandu soup: In a pot, place 6 cups of water, 8 dried anchovies, the leftover shiitake mushroom stems, and the leftover onion. Butternut squash porridge (Hobakjuk) recipe. The recipe for Hobakjuk needs only a few ingredients. But making the small rice cake balls takes some time. I recommend you make the rice cake balls with your family members or friends together. Whenever I make this porridge, I remember my grandmother and my family members. We all made the rice cake balls together. I miss them and all of us who had a great time while making the rice cake balls! Ingredients 2 or 3 small butternut squash, water, salt, sugar, sweet rice flour.
How to prepare butternut squash: Wash the exterior of the butternut squashes in cold water.Cut the squash in half lengthwise and remove the seeds and stringy stuff with a spoon. Place the butternut squash in a large pot. Make rice cake balls: Boil some water.Make rice cake dough by mixing 2 cups of sweet rice flour, ¼ ts salt, and ¾ cup of hot water.
*tip: to prevent the dough from getting dried out, always wrap the dough in plastic wrap while you are making the rice cake balls Let’s make porridge! Yayee! Braised chicken with vegetables (Dakjjim) recipe. Dakjjim is braised chicken with vegetables. Dak (닭) is chicken and jjim (찜) is a cooking term for “braise” or “steam.” So dakjjim is also called jjimdak. There are a few different versions of jjimdak in Korean cuisine, depending on the region it comes from and the ingredients used. The popular Andong jjimdak is a special dish from the city of Andong. This dakjjim recipe that I’m introducing to you today is Andong style, which so many people have requested. I’ll post a hot and spicy dakjjim (called dakbokkeumtang or dakdoritang) recipe someday in the future. Ingredients for 4 servings Chicken thighs, starch noodles, soy sauce, oyster sauce, rice syrup (or corn syrup), dark brown sugar, vegetable oil, dried red peppers, potatoes, garlic, cucumber, green onions, carrot, white mushrooms, onion, green chili peppers, red chili peppers, ground black pepper, sesame oil, and sesame seeds.
Directions Total preparation time: 50 mins to 1 hour. Prepare chicken and noodles: Make sauce: Prepare vegetables: Doenjang-jjigae (Fermented soybean paste and vegetable stew) recipe. Doenjang-jjigae, is made with vegetables, tofu, and fermented bean paste (doenjang). It’s Koreans’ everyday house food. We eat it with other side dishes and rice, but sometimes, especially in the southern part of Korea, we eat this stew with barley rice, vegetable salad, and hot pepper paste all mixed together. This is the style I’m going to teach you to make today. Ingredients 1 medium size potato (about 1 cup’s worth), peeled and cut into ½ inch cubes1 cup worth of zucchini or squash, cut into ½ inch cubes1 cup worth onion, cut into ½ inch cubes5 cloves of garlic, minced1 green chili pepper, chopped7 dried anchovies, removed the heads and intestines and chopped1 stalk of green onion, chopped150 grams of tofu, cut into ½ inch cubes5 tbs of soy bean paste (doen jang)4 large shrimp, peeled, deveined, and chopped Directions Prepare an earthenware pot.
Add 2½ cup water. Kimchi stew (Kimchi-jjigae) recipe. Kimchi stew is one of the most-loved of all the stews in Korean cuisine. It’s a warm, hearty, spicy, savory, delicious dish that pretty much everyone loves. As long as they can handle spicy food, I never met a person who didn’t like kimchi-jjigae. I learned this recipe from a restaurant famous for kimchi-jjigae in Korea. The restaurant was always full of people eating and sweating over kimchi stew. What really made an impression on me at the time was the fact that they brought the stew out to the table uncooked, and then fired up a burner and cooked it at the table.
From this I developed my own recipe to make at home, which was very delicious. My kimchi-jjigae recipe served me well for years and years and I even made a video of it in 2007. I hope you make it and enjoy it for years and years to come! The difference between kimchi soup and kimchi stew Kimchi stew is thicker than kimchi soup. Also, soup is always served in individual bowls, with rice. Ingredients Directions: Make anchovy stock: Korean Bapsang. Recipes - Cooking Korean food with Maangchi. Rice "Bap" (20 recipes) Rice is at the center of every Korean meal, with very few exceptions. These recipes express the variety and beauty of the most important grain in Korean cuisine. Also: Rice mixed with vegetables, meat, an egg, and chili pepper paste | Raw fish with rice and vegetables | Triangle-shaped rice packet wrapped in dried seaweed sheets | Fried tofu stuffed with rice | Soybean sprouts bibimbap | Sweet pumpkin rice | Sweet potato rice | Fried rice | Seaweed rice rolls with tuna | Lobster seaweed rice rolls | Beef and vegetable porridge | Sweetened rice with dried fruits and nuts | Rice balls in seaweed flakes | Rice with red beans | See all rice recipes BBQ (10 recipes) The Korean method of grilling beef, pork, chicken, or other types of meat, usually involves having a grill right on (or sometimes in) the table, where people can talk, cook, and eat at the same time.
Traditional napa cabbage kimchi (Tongbaechu-kimchi) recipe. Hello everybody! Today I’m going to show you how to make classic, spicy, traditional napa cabbage kimchi called tongbaechu-kimchi, a.k.a. baechu-kimchi or pogi-kimchi. But this dish is so common and iconic among Koreans that we simply call it “kimchi.” When people talk about kimchi, this is the dish they’re referring to, despite the fact that there are many kinds of kimchi in Korean cuisine, and many made with napa cabbage, too. Over the years I’ve posted recipes for a few of them, but I’ve never made an in-depth video for making tongbaechu-kimchi! This kimchi uses the whole cabbage leaf, which makes it more labor-intensive than the other ones on my website, because you’ll need to take time to spread the spicy paste leaf by leaf. As I mention in the video, my mom used to make kimchi from 200 heads of cabbage!
At the end of the day they would take some kimchi home with them, but my mom would get all the rest, which lasted my whole family through the winter. Ingredients Vegetables: Spicy soft tofu stew with kimchi and pork belly recipe. It’s about time for some sizzling, comforting stew, isn’t it? How about sundubu-jjigae? It’s hot, spicy, filling, comforting, delicious, soft tofu stew and has many reasons to be one of the most popular items in Korean restaurants. I made a video and recipe for sundubu-jjigae seven years ago (!) And it’s been watched over a million times on YouTube (!!). So it was about time for an HD remake and a variation on the recipe, too. This recipe serves 1 or two people, but you can double or triple the recipe for more people, and use a large stainless steel or cast iron pot for the cooking.
Enjoy my recipe, and let me know if you make this! Ingredients (Serves 1 or 2): Directions:Make anchovy kelp stock (myeolchi dasima yuksu): Put dried anchovies, radish, dried kelp, and 4 cups of water in a pot. Make the spicy paste: Combine the hot pepper flakes and the sesame oil in a small bowl and mix well. Put it all together: Crack the egg and put it on top, in the center of the stew.
Serve: Clam stew (Jogaetang) recipe. Last fall I visited New England in the American Northeast, and had a real seafood journey! I tasted many of their local specialties in restaurants, things like clam chowder, lobster roll, and fried clams. I also bought fresh seafood and made my own Korean style seafood dishes with local ingredients and filmed some videos.
I really felt like some vegetables, too, so I made bok choy muchim and made a video for it. One of the dishes that made a cameo was this clam stew, and I was surprised by my viewers’ reactions. “Maangchi, how did you make that clam stew? I thought it was kind of funny because they seemed more interested in the clam stew than they were in the bok choy muchim! So here’s the recipe! Of course, the real key to this soup is the savory, slightly sweet anchovy and radish broth which is full of umami and delicious, even before we add the clams! Many people asked for this recipe, I really wanted to post it before the year ended. Ingredients (serves 4): How to clean clams: Make soup: Bok choy seasoned with soybean paste (Cheonggyeongchae doenjang-muchim) recipe. Today I’m going to show you a simple and authentic Korean side dish made with bok choy.
Bok choy is easily available at many grocery stores in the USA, although in Korea I would use napa cabbage or sweet potato stems instead. When bok choy is blanched and then seasoned with this tremendously delicious seasoning mix, it’s soft, juicy, a little cripsy, and takes on a sweet, salty, pungent doenjang flavor. Whenever I taste it, I can’t help but say: “Umm~ delicious delicious!” Ingredients: 1 pound bok choy1 garlic clove, minced1 green onion, minced2 tablespoons doenjang (fermented soybean paste)2 teaspoons gochujang (hot pepper paste)a pinch of sugar2 teaspoons sesame oil2 teaspoons sesame seeds Directions: Cut off the ends of each bunch of bok choy and separate the leaves from the stalks.
Combine garlic, green onion, doenjang, gochujang, sugar, and sesame oil in a bowl and mix it with a wooden spoon.Squeeze out the bok choy to remove excess water and add to the bowl.