Step 1

Combine the perilla seeds powder, glutinous rice flour, and ½ cup water in a bowl. Mix it well and set aside.Heat up a heavy pot and add the sesame oil, beef, and garlic. Stir for 2 to 3 minutes with a wooden spoon until the beef is no longer pink.Add 4 cups of water, the mushrooms, onion, and carrot. Cover and let it cook over medium high heat for about 15 minutes.Open and stir. Cover and lower the heat to medium, then cook for another 15 minutes. Stir in the fish sauce, kosher salt, and the perilla seeds mixture. The broth will turn slightly thick and milky. Cover and let it cook for a minute over medium high heat.Add the chives and stir until the chives are slightly cooked.Remove from the heat and serve hot.Ponytail kimchi and kimchi

Step 2

JRTHiker Seattle, WA joined 4/18 & has 3 commentsPosted December 16th, 2019 at 8:32 pm | Log in to reply. This is one of my many favorite recipes, I make it all the time! Tonight I used fresh king trumpets, cremini, shiitake, and a handful of dried mushroom mix from Costco, including porcini and black trumpet. I’ve used both rice flour and regular flour and prefer regular flour, gives it a creamier texture. Will serve it tonight Italian style, with grilled bread crostini on the side, drizzled with olive oil and sprinkled with sea salt. We live in Seattle and Abruzzo, Italy, and I finally found a good Korean market in Rome (it’s by the Termini train station.) MicheleLovesFood Ohio, USA joined 7/19 & has 1 commentPosted July 12th, 2019 at 1:39 pm | Log in to reply. I made this for lunch today, Maangchi! It’s delicious! Thanks for all the amazing recipes! ♡♡♡ the kkakdugi is from your recipes, too.See full size image Sony87335 San Francisco joined 1/19 & has 1 commentPosted January 30th, 2019 at 7:19 pm | Log in to reply. Hey Maangchi,Watched since the first time you made Korean wings in…2008( I think).Your recipes are the only ones I will use when making Korean dishes.Gonna make this recipe tonight!! Pearlprincess182 Tampa, Fl joined 9/18 & has 1 commentPosted September 30th, 2018 at 12:59 pm | Log in to reply. My husband and I absolutely love this soup. The first time I made it, I couldn’t find perilla seed powder. But, we’ve recently discovered a Korean grocery store that carries it. Thank you so much for sharing all your recipes. I’ve probably made dozens and dozens of them, all of which are amazing!p.s. We went to the meetup you scheduled in Seoul this past May. It was so great meeting you!See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted October 3rd, 2018 at 8:48 am | Log in to reply. Wow, it looks like mine!Perilla seed powder makes this stew special, but if you can’t find it, toasted perilla seed powder also works well.Oh, you came to the meetup in Seoul? I can’t see your face here so I can’t remember you! lol