I'm so excited that your recipes are always from scratch and don't use any shortcuts. They feel so clean and traditional. I've been following you for 17 years, have cooked countless of your recipes... no other Korean cooking channel can come close to you. Thank you for teaching me your recipes.
Maangchi is my Best teacher since i work together with Korean crew onboard ship's... I watching Your video since 2009 when i still assistance cook now i as chief cook in SM Line Korean shipping company. Thanks a lot Maangchi
Love your videos been watching you for years. I'm going through a deep dark depression right now. And your videos are the only thing that is helping me in this world right now. Thank you for making these videos bless you and your family🩷
hello I am an American home cook and your egg technique is something I've never seen before. I truly appreciate you posting your videos and I tell other people in real life about you.
This is unrelated but I always imagined a collab between you and Lynja, two of the most cheerful and talented chefs on RU-vid. Unfortunately she is no longer with us but her impact will undoubtedly live on through the work and connections she’s made.
Dear Maangchi, thank you so much for all of your wonderful videos and books. My winter cooking project this season is learning about korean cooking and feeling comfortable making Korean food. So far it's been a wonderful experience! I'm eating so much kimchi and rice, and learned to make doenjang jjigae and kimchi jjigae, and there's no doubt it's all thanks to you! When i saw this soup, I knew my husband would love it, so I'll have to give it a try soon, too. Thanks for all you do! -Ashley in Minnesota
Hi Ashley, When I see the Korean dishes you listed, it seems like you've truly entered the world of Korean cooking. : ) I hope you and your family enjoy a warm homemade gomtang during the winter.
Gomtang is super super Yummy n so delicious Thanks Maangchi for Nice recipes Greetings from Indonesian Seafarers Life at sea with Korean crew onboard ship ⚓
한국인의 가장 대표적인 음식이자, 서민적이면서 전통적인 음식. 곰탕과 깍두기! 2024년 새해에 보편적인 음식으로 영상을 만들어주셔서 고맙습니다. 추운날엔 따끈한 곰탕 한그릇 너무 좋죠. 다음 영상에 기회가되면 고구마 말랭이나 감말랭도 소개해 주세요. 투박하지만 서민적인 전통 간식거리요. 2023년 한해 구독자로써 참 행복했고 덕분에 어러가지 요리를 배울수 있어 감사했습니다. 2024년에는 좋은일만 가득하시고 행복하시며 영상으로 자주 뵈었으면 좋겠어요. :)❤
Witaj Maangchi od niedawna trafiłam na Twój kanał i próbuje przepisów są świetne. Brakuje mi tylko polskich napisów. Życzę szczesliwego nowego roku. 🎉Pozdrawiam z Polski. 🥰🌹🇵🇱🇵🇱
망치님! 엘에이 살때부터 구독 했었는데 뉴욕에 돌아온지 5년이 넘엇는데도 처음 댓글 남겨보는거 같아요. 늘 한식이 그리운 저로써는 여기선 찾을 수 없지만 대체 할 수 있는 재료는 뭐로 쓰시는지 처음 손질하는 것은 어떻게 하는지 많이 보고 배우고 있습니다. 새해복 많이 받으시구 영상 더 자주 올려주세요 ♥
This looks soooo wholesome and cozy. We are having a blizzard in NY right now and I feel this would be perfect!! This video came right on time! As alway… thank you 🙏🏽 🫶🏽
Got my juices flowing and wanting some of this. It's a cold and windy night here in the northeast, and this would be a perfect dish to warm the cockles of anyone's heart. I have to see if you have the recipe for this in your Big Book of Korean Cooking.
This video reminds me there's plenty of delicious ways to get more tendon in my diet. The collagen is so good for you! Thank you always for sharing. I've learned my first Korean cooking from you. 🥰
Hey maangchi this is neervan from Trinidad and Tobago ... I really love how you teach me your Korean recipes... I only wish we had the ingredients here my country ... I have to learn more of the substitutes... Thanks again
I bet a mushroom and vegetable stock base will give you a similar flavour profile! Sautee the mushrooms until they are well browned in a lighter flavoured oil (Or vegan butter, if you're so inclined), and you'll get a similar chewiness and umami flavour!
Use unripe jackfruit! The really unripe one, when the flesh is still all white, not yellow.. When you cook it well the texture becomes similar to soft meat.. And it's stringy too which makes it even more similar to meat.. I've watched a video where the chef used it as a meat substitute for vegetarian beef rendang..
Where is the best place online to buy Korean hot pepper flakes? Amazon is SO expensive for such small bags. I would like to start my Korean cooking journey, starting with Maangchi's traditional kimchi recipe. I am so excited to started with fermented foods, such as kimchi and the fermented squid side dish. Any help, suggestions, and info would be greatly appreciated!!!
I watched your video after 5 years today. It's so happy to tell that you are more and more gorgeous and young looking even after 5 years. What ever the secret is it's so strange. Love you mangchi and love your recipe. 🥰
I love watching your cooking videos. Your voice is so calming and you always make me feel like I can cook anything you are making! Thank you and Happy New Year!
There is a dish in Vienna, called * Tafelspitz * which is a cut of beef, which is boiled in broth and served cold with horseradish sauce. So my Mama would always boil enough beef, so my Dad could have his Tafelspitz, and we would enjoy the rest of the beef soup. We had the soup with added noodles. I am going to try your Gomtang next week. It looks beautiful, and I will try to get beef tendon here in the UK, I have never seen it. Sadly, we do not have a Korean Grocery store here on the little Isle of Wight.
Thank you for leaving this information. I was so curious about the dish that I looked it up. It sounds great! en.wikipedia.org/wiki/Tafelspitz en.wikipedia.org/wiki/Isle_of_Wight
I have been following you for years never thought of 1 day I actually live in south korea. Today for the first time I ate the semi dried fish jorim, wrap it in seaweed and soybean sprout. It was so so good. Omg.
that looks soooo delicious! Like you, I love tendon, but I didn't discover that until I was well into adulthood! & if it wasn't for pho and other Asian foods that feature it, I'd still be tendon clueless. lol!
Dear Maangchi, Happy new year 2024, more success for you❤just want to let you know, i Made Mandu for chrismast eve using your recipe, every one love its❤
I will definitely going to make this!! Thank you for sharing your recipe ❤️ I just happened to see your channel recently and already went through so many of your videos! I can’t wait to make the traditional kimchi and other goodies😋
It's a 'colorful' and fulfilling meal and the beef and tendons must be quite soft and tender and the stock too, very flavourful! Just delicious! 😋 Thanks Maangchi!😀
Dear Maangchi.. i had to tell u this... ur videos are our stressbuster now.. my daughter and i watch ur videos in the night after a strenuous day of studies. we feel so relaxed seeing u cook and listening to u talk.. my daughter is a huge fan❤❤❤❤ So tonight we have a new video to watch. Thank u Maangchi ❤❤
Wow, they look so yummy😍 I would try these recipe during my spare time this week. You are doing an amazing job with this your channel. I would like to share some ideas on how to improve your channel.
I would love if you can make a video about Gopchang (곱창) gui and Daechang (대창) gui. I’ve seen many RU-vid mukbang videos of them and they look so delicious.
I don't know if you're still reading comments but I learnt a technique online on skimming fat off broth. Just use a soup ladle with some cold/ice water in it. When you dip the ladle halfway into the broth, the ice cold surface will solidify the surrounding fat, making it stick and easy to peel off.
