korean kitchen

Hi everybody! Today my doenjang (fermented soybean paste) project is done by releasing this video recipe: How to make one of the most popular and representative doenjang dishes: doenjang-jjigae aka fermented soybean paste stew! Many Koreans say, &quot;I never get tired of eating kimchi...

Doenjang-jjigae (Fermented soybean paste stew)

green onions, chopped

onion,

zucchini,

green Korean chili pepper

garlic cloves,

shrimp, shelled, deveined, washed, and coarsely chopped (about ⅓ cup)

water

anchovies,

soybean paste (doenjang)

medium-firm tofu, cut into ½-inch cubes (about 1 cup)

Delicious! You have many ttukbaegi (earthenware bowls)!

Homemade Doenjang-jjigae...delicious...thank you for the recipe!

Prepare broth

Combine the potato, onion, zucchini, chili pepper, garlic, and shrimp in a 1½-quart (6 cups) earthenware pot or other heavy pot. Wrap the dried anchovies in cheesecloth (or a dashi bag, a pouch for stock-making sold at a Korean grocery store), and put them into the pot with other ingredients  Add water and cover.

Boil

Cook over medium-high heat for 15 minutes until it starts boiling. If you use a stainless steel pot, it will take less than 15 minutes, about 7 to 8 minutes.

Add soybean paste and tofu

Stir in the soybean paste, mixing well. Cover and cook for 20 minutes longer over medium heat. Add the tofu and cook for another 3 minutes. Remove the anchovy pouch and discard.

Serve

Sprinkle with the green onions and serve as a side dish to rice. Serve it directly from the pot, or transfer to a serving bowl. Everybody can eat together out of the pot, or portions can be ladled out in individual bowls for each person.

Hi everybody! Today my doenjang (fermented soybean paste) project is done by releasing this video recipe: How to make one of the most popular and representative doenjang dishes: doenjang-jjigae aka fermented soybean paste stew! Many Koreans say, &quot;I never get tired of eating kimchi, doenjang-jjigae, and rice!&quot; When a Korean mom chooses the first real meal for her baby, she chooses doenjang-jjigae (or soup made with soybean paste, doenjang-guk) with fluffy white rice. To make it go down easy she mixes the stew with the rice and feeds it to her child. Years later, when the child is grown and living far away, she makes it for them whenever they come home again, because every child has ingrained memories of mom&#039;s doenjang-jjigae. It&#039;s something they know and love and are always comforted with. When some Korean tourists travel to foreign countries, the first place they want to go is a Korean restaurant and eat doenjang-jjiage with rice. &quot;Oh, airplane food upset my stomach, I need something to feel good!&quot; And it works! One of my friends who has been living in USA for more than 3 decades stashes a small jar of doenjang into her check-in bag when she travels, because her husband can&#039;t keep eating non-Korean food for an extended period of time. She&#039;ll makes a quick doenjang-jjigae for him in their hotel kitchen. There are many types and versions of doenjang-jjigae (like the recipe I posted years ago, doenjang-jjigae geotjeori bibimbap), and this recipe I&#039;m showing you today is my standard that I&#039;ve been using for years. It&#039;s one of my favorite styles of doenjang-jjigae and is in my cookbook, too. What makes me more excited about it today is that I made it with my homemade doenjang! Most of you don&#039;t have homemade doenjang, so you can use store-bought doenjang with the same recipe. It will still be delicious, I promise! Ingredients (Serves 2-4) 1 medium potato, peeled and cut into &frac12;-inch cubes (about 1 cup) 1 medium onion, cut into &frac12;-inch pieces (about 1 cup) 1 small zucchini, cut into &frac12;-inch pieces (about 1 cup) 1 green Korean chili pepper (cheong-gochu), stemmed and chopped. 4 garlic cloves, minced. 4 large shrimp, shelled, deveined, washed, and coarsely chopped (about ⅓ cup) 2&frac12; cups water. 7 dried anchovies, guts removed. 5 tablespoons fermented soybean paste (doenjang) 6 ounces medium-firm tofu, cut into &frac12;-inch cubes (about 1 cup) 2 green onions, chopped. Directions. Combine the potato, onion, zucchini, chili pepper, garlic, and shrimp in a 1&frac12;-quart (6 cups) earthenware pot or other heavy pot. Wrap the dried anchovies in cheesecloth (or a dashi bag, a pouch for stock-making sold at a Korean grocery store), and put them into the pot with other ingredients Add water and cover. Cook over medium-high heat for 15 minutes until it starts boiling. If you use a stainless steel pot, it will take less than 15 minutes, about 7 to 8 minutes. Stir in the soybean paste, mixing well. Cover and cook for 20 minutes longer over medium heat. Add the tofu and cook for another 3 minutes. Remove the anchovy pouch and discard. Sprinkle with the green onions and serve as a side dish to rice. Serve it directly from the pot, or transfer to a serving bowl. Everybody can eat together out of the pot, or portions can be ladled out in individual bowls for each person.

Today&#039;s recipe is super-spicy chicken, called buldak in Korean. The Korean word bul means fire, and dak means chicken, so you can call this &quot;fire chicken.&quot; I first heard about this dish years ago, when I still lived in Korea. One evening I saw a truck on the street selling barbecued chicken. The...

Fire chicken with cheese (Cheese buldak: 치즈불닭)

rice cake (optional)

green onion, chopped

soy sauce

black pepper

rice syrup (or corn syrup, sugar, honey)

garlic cloves, minced

ginger,

mozzarella cheese (optional),

my family is really pick and they LOVE this dish!! my mom requested that I make it tonight but we&hellip;

Make paste

Combine hot pepper flakes, hot pepper paste, soy sauce, 2 tablespoons vegetable oil, ground black pepper, rice syrup, garlic, and ginger in a bowl. Mix it well into a sweet and spicy paste.

Add chicken

Fry rice cakes

Heat up a skillet with 1 tablespoon vegetable oil. Add the sliced rice cakes and fry them for a few minutes. Turn them over with a spatula once or twice until both sides are crispy and light golden brown.

Cook chicken

Place the marinated chicken into a heavy pan, preferably cast iron. Use the water to rinse the bowl and get the last of the sauce into the pan. Cover and cook over medium high heat for 10 minutes. If you use a normal frying pan, it will take 7 to 8 minutes. Be sure not to burn the chicken.

Add rice cakes

Uncover, stir and turn over the chicken with a wooden spoon. Add the rice cakes to the top of the chicken.

Turn down the heat very low. Cover and let cook another 10 minutes, until the chicken is fully cooked. If you're using cheese, pre-heat the oven broiler.

Add cheese and melt

When the chicken is cooked, put the cheese over the top. Slip it into the oven for a few minutes until the cheese is melted and bubbly.

Remove and sprinkle with the chopped green onion. Serve hot.

Today&#039;s recipe is super-spicy chicken, called buldak in Korean. The Korean word bul means fire, and dak means chicken, so you can call this &quot;fire chicken.&quot; I first heard about this dish years ago, when I still lived in Korea. One evening I saw a truck on the street selling barbecued chicken. The guy had set up a homemade grill with real fire underneath, and was barbecuing huge chunks of chicken covered in a thick, spicy paste. With the flames and the smoke, it was a real festive sight, and there was a crowd of people gathering around, some to buy his chicken and some to just take part in the revelry. He had a banner on the side of his truck that said &quot;불닭&quot; (buldak). I had never heard the name before, but between the spicy chicken and the fire he was cooking it over, it seemed like a great name to me. I bought some and brought it home to my family. It was fantastic! These buldak trucks caught on: they would come out in the evenings, set up their makeshift fire pits, and grill spicy chicken over the flames. People would come out and take part in the fun. I can&#039;t set up a fire pit in my apartment, but my version is still plenty fiery! This buldak is spicy, a little sweet, and plenty soft and juicy. The crunchy rice cakes are my own variation and optional, but they give the dish a wonderful texture. If you want to make it less spicy, cut down on the hot pepper flakes, or use milder flakes. I use chicken breast in my recipe, but you could use chicken thigh, too. I hope you love this recipe! Let me know if you try it! Ingredients (4 servings) 2 pounds of chicken breast, cut into &frac34; or 1 inch cubes. &frac12; cup hot pepper flakes 2 to 3 tablespoons hot pepper paste 1 tablespoon soy sauce 3 tablespoons vegetable or corn oil. &frac12; teaspoon ground black pepper. ⅓ cup rice syrup (or corn syrup, sugar, honey) 6 large garlic cloves, minced. 2 teaspoons ginger, minced. 1 pound mozzarella cheese (optional), cut into small pieces. 1 cup of sliced rice cake (optional) 1 green onion, chopped. &frac14; cup water. Directions. Combine hot pepper flakes, hot pepper paste, soy sauce, 2 tablespoons vegetable oil, ground black pepper, rice syrup, garlic, and ginger in a bowl. Mix it well into a sweet and spicy paste. Add the chicken and mix well by hand. Heat up a skillet with 1 tablespoon vegetable oil. Add the sliced rice cakes and fry them for a few minutes. Turn them over with a spatula once or twice until both sides are crispy and light golden brown. Place the marinated chicken into a heavy pan, preferably cast iron. Use the water to rinse the bowl and get the last of the sauce into the pan. Cover and cook over medium high heat for 10 minutes. If you use a normal frying pan, it will take 7 to 8 minutes. Be sure not to burn the chicken. Uncover, stir and turn over the chicken with a wooden spoon. Add the rice cakes to the top of the chicken. Turn down the heat very low. Cover and let cook another 10 minutes, until the chicken is fully cooked. If you&#039;re using cheese, pre-heat the oven broiler. When the chicken is cooked, put the cheese over the top. Slip it into the oven for a few minutes until the cheese is melted and bubbly. Remove and sprinkle with the chopped green onion. Serve hot.

Hello everybody! Today I&#039;m showing you the recipe for a much-requested dish: Budae-jjigae a.k.a &quot;Army Base Stew.&quot; It&#039;s a spicy, savory, Korean-American fusion dish made from an umami-rich broth, Korean hot pepper paste, flakes, kimchi, and American Spam, beans, and sausage. This dish was...

Budae-jjigae (Army Base Stew)

worth radish sprouts (or spinach, watercress, arugula)

worth tofu, sliced (Optional)

beans

12-16 sliced rice cakes (Optional)

American cheese (Optional)

green onions, cut into 1 inch pieces

kimchi,

Polish sausage, sliced

spam,

instant ramyeon

This is seriously favorite Go-To dishes when we go out for good Korean food. Thank you SO much for this&hellip;

Prepare stock

Combine the water, anchovies, mushrooms, and kelp in a large pot. Cover and cook for 25 minutes over medium high heat. Add the pork and cook for another 10 minutes. Remove the pot from the heat. Take out the anchovies, kelp and mushrooms. Slice the mushrooms into bite size pieces. Strain the mixture of the stock and the pork into a large bowl. Put the pork into a small bowl. You will get about 6 cups of stock. Stir in the salt until dissolved.

Make seasoning paste

Combine the seasoning paste ingredients - garlic, hot pepper paste, hot pepper flakes, soy sauce, sugar, and water in a bowl. Mix well.

Arrange the ingredients in a shallow pot (10 to 12 inch)

Put the cabbage, onion, green onion, pork, and the mushrooms, on the bottom of the pot. Add the kimchi, and the seasoning paste over top. Add the spam, sausage, rice cake, tofu, baked beans, and cheese. Add the ramyeon and the sweet potato starch noodles. Put radish sprouts on top and add 3 cups of stock.

Cook and serve

Cook over medium high heat. Korean style is to cook at the table with a portable burner. Friends and family will be sitting around the pot, talking and laughing, and maybe drinking. You can take a bit of cooked sausage or the meat with your chopsticks as you wait for the broth to boil and the noodles to soften. If you don't have a tabletop burner, you can cook it on the stove away from the table. When it starts boiling about 10 minutes later, stir and turn the ingredients over with tongs to cook evenly.

Hello everybody! Today I&#039;m showing you the recipe for a much-requested dish: Budae-jjigae a.k.a &quot;Army Base Stew.&quot; It&#039;s a spicy, savory, Korean-American fusion dish made from an umami-rich broth, Korean hot pepper paste, flakes, kimchi, and American Spam, beans, and sausage. This dish was invented after the Korean war (1950-1953) when the American army was stationed in the city of Uijeongbu, near Seoul. They had their own food on the base, things like canned beans, meat, Spam, ham, and sausages. This food was totally new to Koreans. Eventually these ingredients made their way into surrounding area of the base and some creative Koreans made stew from them. They boiled spam, ham, sausages, and baked beans with kimchi, garlic, and hot pepper paste and flakes, creating a Korean-style stew with American ingredients. I have to admit that the idea of this stew never appealed to me, so I never really tried it. I&#039;m not a fan of Spam, for one. And mixing all these ingredients together and boiling them didn&#039;t sound delicious at all. But over the years of running my website so many of my readers requested this dish that I reconsidered. I tried it in several different places in Korea and New York and was really surprised by how popular it was. And I see why people love it: the spicy, savory stew goes really well with the salty, soft American Spam. I eventually changed my mind about budae-jjigae because of my readers! Even though it looks like a simple dish to prepare - just put everything in the pot - I learned that it&#039;s not that simple. The anchovy-kelp stock, for one, is irreplaceable and makes it irresistible. Also, everything should be mostly cooked before you start making the stew. The pork belly, for example, should be cooked in the stock for 10 minutes so you don&#039;t have to worry if it&#039;s done or not. And a hot, bubbling stew is definitely much better than a lukewarm one. Make sure it&#039;s hot and bogeul-bogeul bubbling! Once the ramyeon noodles soften, you can start eating (or even take a few bites of sausage before)! There are a lot of ingredients to this dish, but some are optional: tofu, baked beans, rice cake, cheese, and radish sprouts. Let me know how you enjoy this recipe! Happy eating! Ingredients (Serves 4) For the stock: 2 dried shiitake mushrooms 8 large dried anchovies, heads and guts removed, in a soup strainer or tightly wrapped in a cheesecloth. Dried kelp (a 5 x 6 inch sheet) 8 cups water. 1 teaspoon kosher salt For the seasoning paste: 6 garlic cloves, minced. 1 tablespoon hot pepper paste 2 tablespoons hot pepper flakes 1 teaspoon soy sauce 1 teaspoon sugar. 2 tablespoons water. For stew: &frac12; pound pork belly (or pork shoulder), cut into bite size pieces. 2 ounces of sweet potato starch noodles, soaked in water for 30 minutes and drained. 1 cup worth cabbage, cut into bite size pieces. &frac12; of a medium onion, sliced. 2 green onions, cut into 1 inch pieces. &frac12; cup fermented kimchi, chopped. 4 ounces of Polish sausage, sliced. 4 ounces of spam, sliced thinly. &frac12; of packaged instant ramyeon. 1 cup worth radish sprouts (or spinach, watercress, arugula) &frac12; cup worth tofu, sliced (Optional) &frac14; cup canned baked beans (Optional) 12-16 sliced rice cakes (Optional) 1 slice of American cheese (Optional) Directions. Prepare stock: Combine the water, anchovies, mushrooms, and kelp in a large pot. Cover and cook for 25 minutes over medium high heat. Add the pork and cook for another 10 minutes. Remove the pot from the heat. Take out the anchovies, kelp and mushrooms. Slice the mushrooms into bite size pieces. Strain the mixture of the stock and the pork into a large bowl. Put the pork into a small bowl. You will get about 6 cups of stock. Stir in the salt until dissolved. Make seasoning paste: Combine the seasoning paste ingredients - garlic, hot pepper paste, hot pepper flakes, soy sauce, sugar, and water in a bowl. Mix well. Arrange the ingredients in a shallow pot (10 to 12 inch): Put the cabbage, onion, green onion, pork, and the mushrooms, on the bottom of the pot. Add the kimchi, and the seasoning paste over top. Add the spam, sausage, rice cake, tofu, baked beans, and cheese. Add the ramyeon and the sweet potato starch noodles. Put radish sprouts on top and add 3 cups of stock. Cook and serve: Cook over medium high heat. Korean style is to cook at the table with a portable burner. Friends and family will be sitting around the pot, talking and laughing, and maybe drinking. You can take a bit of cooked sausage or the meat with your chopsticks as you wait for the broth to boil and the noodles to soften. If you don&#039;t have a tabletop burner, you can cook it on the stove away from the table. When it starts boiling about 10 minutes later, stir and turn the ingredients over with tongs to cook evenly. Serve right after the noodles and ramyeon have softened. Transfer some cooked stew to individual bowls and serve. Add more stock as the broth boils down.

Korean mung bean pancakes, called bindaetteok, are a delicious, savory, irresistible meal in themselves. Packed with ingredients: ground mung beans, rice, kimchi, pork, vegetables, egg, and full of seasonings, they are hearty and unforgettable. I make the pancakes in big batches and keep the...

Mung Bean Pancakes (Bindaetteok)

salt

sesame oil

Silgochu (shredded dried hot pepper)

vegetable oil

(about 1 cup) fresh

(about 2½ cups) mung bean sprouts), washed and drained

onions

I have made this with flaxseed egg and it worked well.

Hello! I have been wanting to make this for my kids but unfortunately my son is allergic to eggs and&hellip;

Prepare mung beans

Combine the skinned mung beans and sweet rice in a large bowl, rinse and drain in cold water a couple of times. Cover with water, and soak overnight (8 hours). Drain. You should have about 2¾ cups of beans and rice.

Blend

Combine the soy sauce and vinegar in a small bowl to make the dipping sauce. Set aside. Combine the bean and rice mixture and ¾ cup water in the workbowl of a food processor and grind until it's creamy (1 to 2 minutes). Transfer to a large bowl. Add kimchi, green onion, garlic, gosari, mung bean sprouts, pork, egg, kosher salt, ground black pepper, and toasted sesame oil. Mix well.

Fry pancakes

Heat a skillet over medium high heat. Add 1 to 2 tablespoons vegetable oil and swirl it around to coat the bottom of the pan. Add about 1 cup of batter. Spread with the back of a spoon to make a nice 6-inch round pancake. Cook until the bottom turns light golden brown and crunchy, 2 to 3 minutes. 

Flip over

Turn it over and cook until the second side turns light golden brown, another 2 minutes. Turn it over once more and cook another 2 minutes on the first side. Add more vegetable oil to the pan if needed. Transfer the pancake to a large plate. Garnish with silgochu (if used). Repeat with the remaining batter.

Serve immediately with the dipping sauce on the side.

Korean mung bean pancakes, called bindaetteok, are a delicious, savory, irresistible meal in themselves. Packed with ingredients: ground mung beans, rice, kimchi, pork, vegetables, egg, and full of seasonings, they are hearty and unforgettable. I make the pancakes in big batches and keep the leftovers in the freezer, wrapping them individually in plastic wrap and then putting the wrapped pancakes into a zipper-lock bag. Whenever I want one or two as a quick meal, I thaw them out and pan fry them with a few drops of vegetable oil. Korean pancakes are an essential part of Korean cuisine, and I knew that when I wrote Real Korean Cooking I needed a whole chapter devoted to them. Between my book and my website I&rsquo;ve still barely begun to post all the recipes for the many varieties of Korean pancakes! When I was in university, me and my friends used to go to the bindaetteok place and have a pancake with makgeolli. Those two really go well together! And both are pretty filling, so in the course of eating and drinking together we consumed a complete, well-rounded meal. This recipe is the same one in my cookbook, and the same one I&rsquo;ve been using for years and years. I learned it from my friend whose parents-in-law were born in North Korea and taught her their local version of this dish. Complete credit for this goes to my friend in Korea who first showed it to me. As her parents-in-law shared it with her, I share it with you. The fernbrake (gosari) is traditionally foraged in the wild, but can be found these days in most Korean supermarkets. It can take some some effort to find but really adds an earthy dimension to this dish that makes it unique. But if you can&rsquo;t find it, skip it. Enjoy the recipe! Ingredients (Makes 6 pancakes) 1 cup dried skinned mung beans &frac14; cup sweet rice (glutinous rice: chapssal in Korean) 2 tablespoons soy sauce 1 tablespoon vinegar. 4 ounces ground pork. 4 ounces (about &frac34; cup) well-fermented napa cabbage kimchi, chopped. 4 ounces (about 1 cup) fresh or soaked and drained fernbrake (gosari) 6 ounces (about 2&frac12; cups) mung bean sprouts), washed and drained. 1 large egg. 4 green onions chopped. 2 garlic cloves, minced. 2 teaspoons kosher salt &frac14; teaspoon ground black pepper. 2 teaspoons toasted sesame oil Silgochu (shredded dried hot pepper) for garnish, optional. vegetable oil. Directions. Combine the skinned mung beans and sweet rice in a large bowl, rinse and drain in cold water a couple of times. Cover with water, and soak overnight (8 hours). Drain. You should have about 2&frac34; cups of beans and rice. Combine the soy sauce and vinegar in a small bowl to make the dipping sauce. Set aside. Combine the bean and rice mixture and &frac34; cup water in the workbowl of a food processor and grind until it&#039;s creamy (1 to 2 minutes). Transfer to a large bowl. Add kimchi, green onion, garlic, gosari, mung bean sprouts, pork, egg, kosher salt, ground black pepper, and toasted sesame oil. Mix well. Heat a skillet over medium high heat. Add 1 to 2 tablespoons vegetable oil and swirl it around to coat the bottom of the pan. Add about 1 cup of batter. Spread with the back of a spoon to make a nice 6-inch round pancake. Cook until the bottom turns light golden brown and crunchy, 2 to 3 minutes. Turn it over and cook until the second side turns light golden brown, another 2 minutes. Turn it over once more and cook another 2 minutes on the first side. Add more vegetable oil to the pan if needed. Transfer the pancake to a large plate. Garnish with silgochu (if used). Repeat with the remaining batter. Serve immediately with the dipping sauce on the side.

This Korean fried chicken is crispier than most American versions as it is fried twice. Serve with kimchi and soju for an authentic Korean lunch.

Korean fried chicken

8–10 chicken pieces (thighs work best), boneless, skin removed

grams/3½oz caster sugar

grams/2½oz sea salt

200 milliliters/7fl oz hot water

plain flour

tbsp cornflour

tsp baking powder

grams/4½oz plain flour

cornflour

½ tsp baking powder

100 milliliters/3½fl oz vodka

100 milliliters/3½fl oz soy sauce

milliliters/1fl oz mirin

milliliters/1fl oz rice wine vinegar

fresh root ginger,

garlic cloves, grated

brown sugar

tsp cornflour

sesame seeds,

Korean chilli paste (gochujang if you can get it)

hot sauce

tsp rice wine vinegar

tbsp honey

The Hairy Bikers show you how to make crisp Korean fried chicken with two dipping sauces.

When it starts to get colder like it is these days, I make bone broth for me and my family, every year. Koreans consider bone broth to be very nutritious and rejuvenating, which is why I like to fortify my family&#039;s bodies for the wintertime. We believe that it makes you strong, so we bring it to...

Beef bone broth (Sagol-gukmul: 사골국물)

beef

This looks great, Maangchi. So, your guk section seems to be mostly more elaborate soups. When I lived in Korea,&hellip;

Comment by BlueFingers on February 12, 2022

I am a beef producer in South Hero, VT and would love to try your very best recipe with beef&hellip;

Comment by Farmer Joan on January 11, 2022

Your enthusiastic presentation has moved me to poetry!!! Korean Bone Broth boil and wash wash and boil skim the froth&hellip;

There are lots of food bloggers like this but the best food blog &quot;Beef bone broth&quot; is yours. Much thanks&hellip;

Comment by priyasingh on December 15, 2021

Prepare bones

Rinse the bones in cold water to remove blood and bone fragments. Place in a large bowl of cold water and soak for 8 hours or overnight. While soaking, change the water a couple of times. Drain the bones and put them into a large stock pot. I use my 10 quart stock pot. Add water until the bones are submerged.

Boil bones

Cover and boil for about 20 minutes over high heat, until it is vigorously boiling. You will see lots of floating brownish stuff and fat. Remove from the heat. Drain the bones, rinse each bone with cold running water, and drain well. Wash the pot thoroughly and put the bones back to the clean pot. Fill the pot with water (I added 6½ quarts water to my 10 quarts pot). Cover and cook over high heat for about 30 minutes until the water starts boiling. Reduce the heat to low and simmer for 10 hours. If it boils over, crack the lid and when the water level goes down, put the lid back. Open the lid and stir the bones with a wooden spoon. Fill the pot with water, cover and simmer for 9 hours. Fill the pot with water again. Increase the heat to medium high heat and cook for 1 hour without the lid. Remove from the heat. Let it cool down a little bit until you can handle it.

Remove bones

Remove all the bones from the broth and discard. Strain the broth over a large bowl. Discard the strained bits (or you can eat them). You will get about 22 to 24 cups of white milky bone broth. Let the broth cool to room temperature and refrigerate for several hours or overnight until the thick layer of the fat on the surface is solidified. Remove and discard the solid fat. You can put it into freezer safe containers and freeze up to 3 months.

Ladle some hot broth into a bowl and serve with rice, chopped green onion, ground black pepper, kimchi, and other side dishes. When you eat it, add some chopped green onion, ground black pepper, and salt according to your taste, then add some rice and mix it together and eat.

Hello everybody! I know some of you have been waiting for my doenjang and ganjang recipes for a long time! Today I feel a real sense of achievement to release this recipe here. It&#039;s one of the recipes in my cookbook, and whether you have my book or not, this video and recipe should still be...

Fermented soybean paste (Doenjang)

honey

Hi Maanchi, What will happen if I soak my Meju blocks longer than 2-3 months? Will that be damaging? Also&hellip;

Comment by Shanook on September 19, 2021

Hi Maanchi, I am following your Doenjang recipe, which is absolutely great! I have followed all the steps and I&hellip;

Comment by Shanook on August 3, 2021

I&#039;m really sorry, I wrote chestnut but I was going to write chickpea and I noticed it now.

Comment by use gram metre celcius please US on October 11, 2021

Hi! I decided to make doenjang (not now there are so many flies) but soybeans aren&#039;t used much in home&hellip;

Comment by use gram metre celcius please US on July 8, 2021

Comment by georgelorane on May 10, 2021

This is my first time making doenjang and I&#039;m at the initial hanging of the meju, before putting the blocks&hellip;

I think you are a master of doenjang making! You&#039;re even replying to some of my other readers&#039; questions. I&hellip;

Comment by Maangchi on April 1, 2021

Maangchi, The second year I am making doenjang and the hanging meju smell much stronger. Very yummy, but too strong&hellip;

Comment by Inches on March 26, 2021

my meju fell apart as they dried. Can I wrap them in cheesecloth and continue all the drying?

Comment by JoeMroz on April 1, 2021

I have tried a few of your recipes; all delicious! I followed this one exactly (except I didn&#039;t have a&hellip;

Comment by JoeMroz on March 21, 2021

It just needs to be dry all the way through and fermented well enough. Smaller meju will probably dry faster&hellip;

Comment by Inches on March 14, 2021

Hi Maangchi, If I make a smaller Meju block do I still need need the same amount of time to&hellip;

Comment by Pickle on March 7, 2021

Oh, you must be so frustrated, I&#039;m sorry to read this. Koreans usually make and ferment meju blocks during the&hellip;

Comment by Maangchi on February 20, 2021

I&#039;ve tried to make it twice and both times flies lay eggs in my meju. ㅠㅠ The first time in&hellip;

Comment by DanielleD on February 15, 2021

Flys and fleas can easily make it through cheesecloth, especially if it touches the block, then even a big one&hellip;

Hello! My meju has been hanging for one week and has lots of white and green fungi growing. But I&hellip;

Comment by DanielleD on November 15, 2020

Some might have flavoring but you&#039;ll probably see a picture of the flavor on it, like an anchovy or garlic&hellip;

Comment by Inches on March 15, 2021

Hi Maangchi. I am from India and am a vegetarian. After seeing your videos i got interested in Korean food.&hellip;

Comment by Renu on October 28, 2020

Yes, it looks good! It&#039;s ok flowers. : ) Just remove the white mold. How did you like the taste&hellip;

Comment by Maangchi on September 24, 2020

Hi! I&rsquo;ve been working my way through the process and am fermenting. White mold is growing but I&rsquo;m not sure&hellip;

Comment by ErinE on July 30, 2020

Sorry, I don&rsquo;t know why my photo is upside down. Should I remove the white &ldquo;scum&rdquo; or leave it be?

Comment by Nerimaro on July 27, 2020

Hello Maangchi! I was so excited to see your Dwenjang making recipe and followed it. All seemed well until the&hellip;

Sorry here&#039;s the extra photo of the orange spots (see previous message)

Comment by Moon on June 20, 2020

How did they turn out? If the blocks touch the bags, then insects can still touch them too. Needs some&hellip;

Hello Maangchi! I&#039;m from the Netherlands and loving your recipes! I&#039;ve made meju blocks but they smell very strong, they&hellip;

Did you use black soybeans? If you are in Indonesia you should use the same as they use for white&hellip;

I ferment my meju block, lot of white, yellow, and pink mold. But it definitely smells earthy. Is it okay?

Comment by semuttmadu on May 16, 2020

Make meju blocks from soybeans

Drain the beans and put them in a large heavy pot. Add water that is three times as deep as the beans, cover, and cook over medium-high heat for 1 hour. Turn the heat down to medium and continue cooking until the beans are soft enough mash easily, 4½ to 5 hours, checking to make sure the beans remain covered with water, and replenishing as necessary. Drain the beans in a colander. Mash the drained beans to a paste in batches with a large mortar and pestle or in a food processor. Don't finely grind them, leave some beans half-crushed. Divide the mashed beans into 3 portions. Knead each portion with both hands and shape into a firm rectangular block measuring 6 x 3 x 4 inches.

Ferment the meju

Traditionally Koreans dry meju on the heated ondol floors of their homes, and if you live in Korea or have that kind of heating in your house, you can do that too. But in my NYC apartment I simulate ondol by putting an electric blanket on the floor. Line the blanket with a clean cotton cloth or waxed paper and set the blocks on top, or put them in an open basket. Set the heat to low. Dry the blocks, rotating them occasionally, until they are solid enough to hang, 3 to 4 days. Tie each block up in cotton twine and hang them. You can hang them outside but be sure to keep them covered and out of the rain, and if it's too hot out they may rot. Inside, you can hang them from the ceiling with hooks. Wherever they hang, the spot should be cool and well-ventilated and all sides of the blocks should be exposed to air and not touching each other. Let the blocks hang for 6 weeks, until they are well dried out and smell a little pungent when you get your nose close to them. Now it’s time to ferment the bean blocks. Place a layer of dried rice straw or hay in the bottom of a cardboard box that’s just big enough to hold the blocks with a little space between them; the straw will insulate the blocks and attract good bacteria like Bacillus subtilis in the air. (Don’t worry if you can’t find straw or hay; the blocks will still attract good bacteria.) Cover the box and put it on the electric blanket. Set the heat to low and let the bean blocks ferment for 2 weeks. At this point, the well-fermented bean blocks will smell a little earthy and pungent and will be covered with white, brownish-yellow, or sometimes greenish fungi. (These fungi change the bean proteins to peptides and amino acids, which will give the bean paste its delicious nutty flavor.) Tie the fermented bean blocks up in cotton twine and hang from the ceiling, as before, for 1 month.

Soak the meju in brine

Wash the blocks in cold water and to remove the fungi. Place the blocks in a shallow basket or on a baking sheet lined with waxed paper and let them dry in the sunlight for 1 day, turning them until every side of each block is dried. Combine the 3½ gallons water (56 cups) and 5 quarts of the kosher salt (20 cups) in a large bowl. Stir with a wooden spoon until the salt is thoroughly dissolved. Set out a 4- to 5-gallon earthenware crock. Put 2 pieces of the charcoal on a gas burner; turn on the flame, and heat until they are glowing red. (If you don’t have a gas burner, use the broiler: Put the charcoal pieces under the broiler and turn it on; remove the charcoal when it is red.) Use tongs to transfer the charcoal to the earthenware crock. Drizzle the honey over the burning charcoal. Cover the crock and wait for 5 minutes. Remove the lid. You will see lots of smoke and smell a good caramel aroma. This process sterilizes the inside of the crock and will give the sauce good flavor. Remove the charcoal and wipe the inside of the crock with paper towels. Add the bean blocks and salted water to the crock. Add the remaining piece of charcoal, the jujubes, and dried hot peppers; they will float on the surface of the water. (The charcoal will attract and absorb any dust. The jujubes add sweetness and the dried red peppers help prevent the blocks from going bad.) Cover the crock with flour sacking or cheesecloth and put on the lid. Let the blocks soak in the salty water until well fermented, 2 to 3 months. On clear days remove the lid and let the crock sit in the sunlight. Close it at night and be sure to keep the crock covered with the cloth so bugs and dust can’t get in. As time passes, the salty water will turn brown and smell like deeply fermented soy sauce.

Separate the doenjang from the soy sauce

Discard the charcoal, jujubes, and peppers. Transfer the soaked bean blocks to a large bowl. The blocks may have broken up during the soak, so use a bowl to scoop the soy sauce out of the crock and into a strainer set over another large bowl. Add any pieces of bean block to the bean block bowl. Save the soy sauce for making Korean soup soy sauce (gukganjang) later. Mix the doenjang with both hands, breaking it up into a paste, and transfer it to a 5-quart earthenware crock. Pack it down and sprinkle with the remaining ¼ cup kosher salt. Cover with the cotton cloth, secure it with a rubber band, and put on the lid. Put the doenjang crock in a sunny spot for its final fermentation. About twice a week on sunny days, remove the lid and let the sunlight shine into the crock through the cotton cloth. When it’s well fermented, the doenjang will smell sweet and taste salty and earthy, with a deep flavor. This will take 5 to 6 months. If it ever looks a little too dry on top, pour some of the separated soy sauce on top to make it moist again. You don't need to stir it in.

Serving and storage

Store the doenjang in the crock outside the house or at room temperature. Whenever you take some out, press the rest down with a spoon to keep out the air. Once in a while, take the lid off, cover with a cotton cloth, and let the sun hit it again.

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