How To make Cabbage (Korean Ho Baechu)
6 ea Leaves Chinese cabbage
1 ea Clove garlic
1 tb Sesame oil
1/2 ts Sesame seeds
Dash cayenne pepper Dash black pepper 2 tb Chang, meat sauce
1. Shred the cabbage into thin strips and steam until just tender. After
cooking, there should be 2 cups of cabbage remaining. 2. Crush the garlic, then add it, the sesame oil, sesame seeds, the
cayenne and black pepper to the cabbage. Add the meat sauce. Cook over a high flame for 2 minutes to blend the flavors. Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
How To make Cabbage (Korean Ho Baechu)'s Videos
Traditional kimchi recipe (Tongbaechu-kimchi: 통배추김치)
This is the classic, spicy, traditional napa cabbage kimchi called tongbaechu-kimchi, aka baechu-kimchi, or pogi-kimchi. But this dish is so common that most Koreans simply call it kimchi. When people talk about kimchi, this is the dish they're referring to!
Full recipe:
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These are the best hot pepper flakes I ever tried:
Very spicy version:
and medium spicy:
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Using Napa cabbage in an Italian dish
Napa Cabbage and Beef Hot Pot / Mille-Feuille Hot Pot
This hot pot is inspired by Japanese Nabe Mille-Feuille Nabe. I used fresh seasonal ingredients and hanu, Korean beef, and Korean mustard was used to make a dipping sauce. The great thing about this menu is that it can be assembled ahead(just pour the broth and cook before seving), and it looks fancy. Most of it tastes delicious!
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Ingredients
500g beef sirloin, 2mm thick slices
350g small nappa cabbage
100g mung bean sprouts
50g oyster mushrooms
200g bokchoy
100g green onion
Broth
1 piece dried kelp (about 3x2 inches)
5 cups water
2 tablespoons light(soup) soy sauce
1 teaspoon salt
Dipping sauce
1/4 cup dark soy sauce
1/4 cup water
1/2 cup rice vinegar
1 tablespoon Korean mustard
Instructions
1. Soak a piece of dried seaweed in a boiling hot water for 30 minutes.
2. Cut the beef into 2mm thick. Season with salt and pepper.
3. Cut the root of the cabbage and split each leaves. Wash them and drain. Cut the green onion into inch size pieces. Remove the roots of bokchoy.
4. Lay one napa cabbage leave on the board. Place bokchoy leaves on top of the cabbage, then top with 1 to 2 slices of meat. Repeat the process. to make about 5 layers. Skewers help to cut the piles of cabbages stably.
5. Place mung bean sprouts to the pot and spread. Remove the skewers and carefully place the cabbages to the pot. Work from the outer edge to the center. Leave some spaces in the middle of the pot and add the oyster mushrooms and green onion.
6. Season the broth with light soy sauce and salt. Pour it to the pot and bring it to a boil. Reduce the heat to a low and cook it for additional 5 minutes, until the cabbage leaves, beef and the mushrooms are fully cooked.
7. Serve a pot to the center of the table and serve it with a dipping sauce at the side.
More information
WebSite : ongofood.com
Facebook : facebook.com/ongofood
Instagram : instagram.com/ongofoodkorea
#hotpot #koreanstyle
Korean-Style Cabbage Pancakes - Baechujeon
Let's make Baechu Jeon (배추전), Korean Cabbage Pancakes! It's cheap, simple, fast to make, and most importantly: Surprisingly delicious!
Full recipe here:
#shorts #easyrecipe #koreanfood #cabbagepancake #baechujeon #배추전
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Baechu Doenjang Guk / Napa Cabbage and Soybean Paste Soup
This soup is a soul food for most Koreans. Unlike most famous Korean dishes, this soup is often served with rice in restaurants, but it’s barely sold as a single menu. This doenjang based soup with napa cabbage is even more delicious when the cabbage is juicy and fresh, during late fall and winter.
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Ingredients
400g nappa cabbage leaves
20 dried anchovies(myeolchi)
5cm x 5cm dried kelp
1 stalk green onion
1 red chilli
2 cloves garlic
2 tablespoons doenjang (Korean soybean paste)
5 cups water
Salt, if needed
Instructions
1. Remove the guts by opening the belly and scraping them out.
2. Cook the anchovies in a non-oiled pan for about 2 minutes until completely dry. Add water and dry kelp to the pot and cook until boiling, in a medium heat.
3. Mince the garlic and chop the chili. Cut the cabbage into 2 to 3- inch pieces. Rinse in water and drain. When the broth starts to boil keep cooking for additional 5 minutes and then discard the kelp. Continue cooking the anchovy broth for about 15 minutes in a medium heat. 3. Discard the anchovies and run the soybean paste through a strainer in the broth
4. Add the cabbage leaves in the broth and cook for 15 minutes. Add garlic, chilis and green onion. Then cook for an additional 5 minutes.
More information
WebSite : ongofood.com
Facebook : facebook.com/ongofood
Instagram : instagram.com/ongofoodkorea
#soybeanpaste #doenjang #koreanstyle
[Eng] Napa Cabbage Soup with Beef(baechu doenjang guk). Korean family meal! 소고기 배추된장국 레시피
#cabbagesoup #doenjangguk #배추된장국
Did you know that adding some beef to soybean paste soup is much more delicious?
(If you are not Vegan!)
You will never get tired of eating this soup. I've had more than 1,000 times so far ????
If you feed children, it's better to remove the chili powder!
배추된장국에 소고기가 들어가도 잘 어울리는거 아셨나요~?
담백하고 달큰한 맛이 언제 먹어도 참 맛있네요 ????
어린 아가용 국으로 끓이신다면 고춧가루만 빼주세요!
영상 맛있게 보시고, 궁금한 게 있으면 댓글 남겨주세요 :)
[Ingredients / 재료]
napa cabbage / 배추 300g
beef / 소고기 200g
green onion / 대파 ½ EA
dashi / 육수 1L
[for seasoning sauce / 양념]
soybean paste / 된장 3T
chili powder / 고춧가루 1T
crushed garlic / 다진마늘 1T
cooking wine / 맛술 1T
pepper / 후추
#cabbagesouprecipe #koreancabbagesoup #koreansoup #soybeanpastesoup #doenjangsoup #soybeanpasterecipe #doenjangrecipe
#배추된장국 #소고기배추된장국레시피 #배추된장국레시피 #된장국맛있게끓이는법 #된장국끓이는법 #소고기국 #배추국 #한국가정식
#recipe #easyrecipe #kfood #kongsedek #kculture #koreanrecipe #bumil
#간단요리 #한국문화 #콩새댁 #레시피 #콩새댁레시피 #요리 #한국음식
#taehwafood #kongsedek #soybeanpaste #dashipack