I’m now a Korean’s wife and I followed all of your recipe. My mother in law is so surprised that why I can make these delicious Korean food. Thank you soooo much for sharing😘
I just discovered this food was a thing today and I was looking it up for a good hour and couldn't find any good recipes 😂 then maangchi swoops in and saves the day
Maangchi, I've been making your soy milk recipe for the last 4 days and Ive been feeling so good lately. Milk always makes my stomach hurt, so knowing I can make an alternative from scratch is really incredible. I love your recipes, you've definitely helped me grow as a home cook!
yes I have an allergy to A1 protein in cow's milk. Very tempted to make soy milk regularly, it sounds so good, and the story about Maangchi's reader who regained her appetite was so lovely, and Maangchi's message back to her was just the best.
Maangchi my daughter is only 10 yrs old . she like you and the way you talk ! she said you are a doll ! and we both like your cooking what are Halal for us as we are Muslim . this is very nice recipe . we from Bangladesh .
Maangchi, watching your videos is like having a favorite aunt or best friend teaching us how to make our newest favorite dishes. You are so precious and amazing!! Thank you for sharing your cooking with the world. We love and adore you!
Good morning! Yay! I'm happy to read your encouraging comments, as always! I'm also surprised to see many of you volunteered to translate this video in such a short time! I uploaded it just a few hours ago! These captions are available now. English, Korean (한국어자막), Vietnamese, Japanese, Turkish, German, Greek, Hungarian, and French. Thanks to their help, many more people will be able to enjoy my video and make this dish! Check out the description box to see who did the captions and subscribe to them to show our gratitude! If you want to translate it into your language you can do it here. ru-vid.com_video?msg=5&v=lC5gidi5CJk
I am so appreciative of these videos! My boyfriend is Korean (as well as a cook), and your work inspires me to try more of his food and Korean food in general. I had a lot of food related trauma as a kid so eating new foods can sometimes be too intimidating for me but thanks to his patience combined with your videos, I feel more adventurous every day!
ssamjang is the condiment sent from heaven. nothing can top it! I still remember the moment I first had it with my husband, I will never forget it haha.
Yes!! YESYESYES!!!!! I've been waiting for you to upload a new HD version of this recipe! It's my husbands favourite cold noodle dish and I learned to make it from you! :)
I love watching all your videos and everything you do is so easy to follow. I love seeing Korean culture and how much love and respect is put into everything. These videos are a much needed escape from the dark reality we’re living in. Thank you! ❤️
This is one of my favourite dishes, but the restaurant near me only sells it seasonally, so thank you so much for making it! I also want to mention how I love the way you include everything in your videos even the products you use, how you scoop it out and wash it too. It's like watching my mother in the kitchen (my mom doesn't want to teach me how to make anything, so I learn it all from you.)
This noodle is like a marmite. Half of koreans like it while the other half of them hates it so much that they would puke out... the soy juice tastes strange to some people
I was looking for recipes I could make during the summer that wouldn’t make my kitchen (and hence, the rest of my house) hot. This is great! I had hemp milk (and walnuts and sesame seeds, so I blended them all together) and pho noodles on hand. So good! Can’t wait to try this completely from scratch!
Oh gosh, I've been sorta offline for a few months with illness, & the first thing I see when I open my RU-vid app is a Maangchi video! ✌ It's disgustingly hot here in Kentucky, but just watching your video makes me feel refreshed. Thank you, Maangchi!! 〰💙
I was shook when I saw her scrubbing the noodles. Completely impressed by how chewy and resilient the noodles are!!! So unlike the chinese mian xian (flour noodles)
I have never had a cold soup but I will try this when it's hot weather. It looks tasty and yummy. I like the cucumber dip idea and I have eaten kimchi once and I loved it. Nice video
Italian and Somali captions were submitted by our volunteer translators! Thank you very much! This video has captions in 14 different languages now. ru-vid.com_video?ref=wt&bl=watch&v=lC5gidi5CJk
I don't think I've ever had this, but I want to try it some day. I'm only part Korean through my full blooded mother's mother (Grandma), but I love Korean culture and want to learn more about my Korean culture, especially the cuisine.
Have to say, this is so good. Thanks for sharing. I’ve made it before but this is the best I’ve had, this is a golden ratio of time and water amount. Thank you so much. Had a great lunch.
I m so happy , I have successfully made Kongguksu with ice cubes in it too, and my children loved it. I used black beans instead of soya beans , it taste delicious especially with the roasted sesame seeds.
Maangchi! You are my favorite person to watch cook! Out of everybody I've ever watched, you are the most enjoyable. So much charisma! Thank you for making videos!
고맙습니다 엄마. (Thank you, mother) I learned so much about cooking from you so that I always make time and enjoy cooking now. But you also taught me a new attitude towards food because it's not only cooking and eating, there is so much more to it. Each ingridient needs to be treated in a certain way and one needs to understand the meal that is cooked. Thank you so much or teaching me about cooking and life.
Ahhh! Kong guk su! I wasn't craving it so badly until now! My mom used to make me quickie Kong guk su by using somen (or any wheat noodle we had) and serve it with plain soy milk. Then we'd add ice cubes, sesame seeds, and kimchi then salt it to taste. It doesn't have the thick grainy texture like the authentic kind, but it's great if you want a fix!
I just translated the description to Dutch :) thank you for this lovely recipe! Looking forward to more vegetarian dishes and I'm definitely gonna make the soy milk!
망치선생님! 이번 음식은 정말 비주얼이 미쳤다는 표현 밖에 안나오네요! 콩국수에 깨랑 잣을 넣는건 정말 완벽한 레시피 같아요. 저희도 그렇게 먹거든요~ 김치도 정말 맛있어보이네요! ㅜㅜ츄릅,, 써는소리 같은 한국어 자막도 귀여워요ㅋㅋ 40만명일 때부터 꾸준히 봐왔는데 항상 맛있는 한국 음식 알려주셔서 감사해용 ^-^❤️
This recipe could not be better or easier! Made a double batch so we could have for dinner a couple of times. Only thing I did differently. Was leaving off the egg as I eat a plant-based diet. I may experiment a little tonight and add black salt instead of regular salt to my soy milk when serving for that eggy flavor. I had fresh tomatoes from my friend's garden and a big beautiful English cucumber. The soy milk came out so smooth in my Vitamix and I now know what Maangchi meant when she talked about the final soybean texture after cooking.
Came back to report that the addition of black salt detracted from the subtle nuttiness of the soy milk broth. My boyfriend preferred his bowl with black salt because he doesn't appreciate the delicate flavors as much as I do.
Honestly the egg just serves as a garnish so omitting it is totally forgivable :D If you have access to black soybeans, you could make black soy milk the same way (even the toasted sesame seeds can be swapped with black sesame seeds)! The grayish color might not be visually pleasing to some people, but I love its flavor as much as the original version.
@@제정은-f7j thank you, these are great ideas! I do have black soybeans and sesame seeds and can try with that. It will all taste good, I am sure of that!
Thank you Maangchi. Can't cook Korean, no stores or online shopping here, but I love watching your videos. I always feel happy while I watch. Thank you thank you.
어렸을 때 콩국수 처음 먹었을 땐 이게 뭐야 이상해 이랬는데 요즘은 더우니까 콩국수밖에 생각 안나요ㅠㅠ ㅋㅋㅋ 콩국수 귀신 다 됬어요 ㅋㅋㅋ 식당에서 하계 계절 메뉴 아니면 안 파는 곳이 많아서 여름 완전히 지나가기전에 자주 먹어야겠다 하고있는데 레시피 올려주신거보니 한 번 도전해볼까 싶네요! 깨랑 잣 갈아넣어서 진짜 엄청 고소하고 맛있을 것 같아요ㅠㅠㅠㅠ
Hello aunty I'm from India 🇮🇳 I lovee...... the way of your cooking I want to request to u that, can u please make video of porridge which we can eat when we are sick, a simple, colorful and delicious one. Please......
Kamil '99 (RU-vid) submitted Polish caption! Thank you very much! This video has captions in 16 different languages. All the captions were done by my viewers! ru-vid.com_video?ref=wt&v=lC5gidi5CJk
Thank you Maangchi for sharing your recipes and for making Korean cooking fun and accessible! I loved preparing this dish and it tasted delicious. I am vegan and have enjoyed lots of your recipes, my favourites are gaji-namul, braised tofu, and gamjajorim. thanks for another surprising recipe!
One korean show, i saw that they use cornstarch for the noodle, the one that came out as clear glass noodle (?) And i saw Hong Jinyoung added sugar on it too. They say that it depends on every provinces. 😄😄
I had this dish 2 years ago on my trip to korea. I had ordered it at a restaurant not knowing that it was a cold dish. I was craving something warm so it was a little disappointing at the time. For some reason I had a craving for it a few days ago and I found this recipe (I know it sounds weird that I had a craving for something I initially didn't enjoy but weirder things have happened).To make a long story short I LOVE this dish after making it to your recipe. Thank you! You have come through with the chops yet again!
@@rogue0007 It's not as "rich" or "creamy" as dairy cream. It's thinner and slightly gritty, while the sesame seeds and pine nuts add a nuttier flavor.
This reminds me of cereal! I only have 15 foods that I can eat right now, but I can make my own noodles from scratch (atta wheat flour) and I have soy milk. So I'm looking forward to trying it. Thank you. :)
Thank you for sharing such a delicious recipe!! I laughed when you ate the cucumber, the best part of cooking is sneaking as much food before you serve it for everyone!
#28!! I've never been this early to one of these videos. It just proves that you are loved by many Maangchi. May you, your family, and your channel prosper. 감 사 합 니 다.
