Hi Maangchi, I made this recipe using dried adzuki beans and I have to agree with you that I prefer this over chocolate any day. Instead of the gelatin, I used a teaspoon of agar-agar flakes with 1/2 cup of water, let it boil in separate pan until dissolved and mixed with adzuki beans. Amazing results!
Trying to look up bam yang gaeng but can't find it . . . Maybe it's a fictional magical dessert because: bam means chestnut 🌰🌰🌰 And yang gaeng is red bean jelly made from red beans ❤❤❤
Generally, red bean yanggang is the most common, so when we call it yanggang, we are referring to red bean yanggang, but it can also be made with sweet things like chestnuts or sweet potatoes, and with globalization, it is also made with mung beans, walnuts, and almonds.
Indonesian caption is up now! One of our volunteer translator viewers submitted the caption! Thanks a lot! ruclips.net/user/timedtext_video?v=urIYGtwMCxw&nv=1
I have mini silicone muffin cups that would be perfect for this! Put a chestnut in each cup, spoon the red bean jelly over to cover, then refrigerate and you could have a great plate display by removing the jellies onto a plate! You might need to heat the bottoms up a bit to get a clean removal from the cups, but they'd be amazing as single serve, two bite deserts! I can't wait to try making these next time I cook for family! My grandmother is turning 94 in July (2014) and I think she'll go nuts for these if I make them for her party! Thank you for another great video!
Yesterday I made this recipe. It was delicious!!! My 3 year-old son could hardly wait until it got firm. It was really hard to keep him off the fridge!!! Thank you so much for sharing your cooking recipes, Maangchi!!! I'm a big fan of your channel.
That’s so cute !! Beans will surrender hahahahaha! I love the way you are Maangchi!! That’s why I always watch your channel even it is 3 to 5 years ago .
Hi Maangchi. I just finished making this and it taste absolutely amazing. But I did notice that its very sweet. So sweet it kinda blocks the flavour of the beans. When you make this I recommend reducing the sugar too 3/4 of a cup, and I think that would make it better. Anyways great recipe. Thanks Maangchi for the best recipes as always.
Recently I've made this jelly at home and it was delicious. I hope that here's more Polish people who need PL subtitles and they also we'll share this amazing recipe with others Poles. It's soo good
My husband teases me saying that yanggeng is an old people snack... i think the old folk have got it right...simple tasy and healthier rhan a lot of man modern day snacks. I love making foods by hand espcially korean foods
羊羹 = yōkan = 양갱 = yanggaeng It’s originally from China so don’t fight! Wikipedia: Originally a Chinese gelatin confection or snack made from the gelatin derived from boiling sheep; the term is literally “sheep geng” (羊 sheep + 羹 thick soup). It was introduced to Japan by Zen Buddhists in the Kamakura and Muromachi periods, around 1191. As Buddhism forbids killing, they replaced the animal gelatin with wheat flour and azuki beans. Agar came into use after it was discovered around 1658, in Japan. This variation became the basis of modern yōkan. One of the most popular Japanese sweets, it evolved further during the Edo period as sugar became more available. It can be stored for long periods of time without refrigeration unless opened, and is a staple gift item.
I will show this to my Mom and will ask her to do this for our Christmas dessert. It's so easy and doesn't need much ingredients. I love beans, by the way, especially those they put in a bread. Yum!
Hi Maangchi, I may suggest another way to make "no skin & water red beans" that wont't take much effort. Firstly, soak the beans in warm water fir few hours, then you will easily peel off the skin by massaging the beans :). After that, you can steam the beans and you will have cooked red beans without any water and skin :) Hope it help
I thought this was an amazing idea! So I tried this today. After steaming it I realized that the color and taste comes from the skins, so although this is a really good idea; it doesn't work so well for this recipe.
I have tried your recipe for the red bean jelly, I just tripled the amount. It's very tasty, I hope it turns out like its suppose too. I really enjoy your recipes and your instruction. Thank you. -miyoung/Corpus Christi , Tx
Wow, this was wonderful. I wonder about this history of this dish; who would think to first make this? I love food and the many stories. Thank you Naangchi, you always make me happy.
저도 양갱을 많이 좋아해요..지난달에도 양갱을 많이 만들어서 냉장고에 넣어 놓고 먹고있답니다. 전 양갱에 오렌지껍질절임을 넣어서 상큼하게 먹고있어요. 물론 밤조림도 넣었죠..^^ 그런데 저는 팥앙금만드는게 귀찮아서 이미 만들어진 앙금을 사서 했답니다. 늘 maangchi님의 비디오를 보며 감탄하고 있답니다.
Just made this today and waiting patiently while it finish up in the refrigerator!!! Seen this and I couldn't resist trying it out, thank you for the recipe maangchi
mmm Azuki beans!! Here, we will use it in a manju or in shave ice! So pretty!! I see from the end card that you did make the manju before. Yummy! Thanks for the video!
Wow! In the end it looks like chocolate fudge. Obviously a healthier option with the bean fiber, no added fat except the chestnuts, and no caffeine. Thanks for sharing Maangchi!!!
I made this yang geng today using your recipe. I didnt have those boxes so used medeline & small muffin rack:) It came out nice & my 5 year old daughter liked it! Thanks alot maangchi for making me a good mom.
Maangchi, I was just noticing that your videos are among the very rare videos on youtube, where all of your commenters are just as wonderful as you, they give great cooking ideas, some comments make me laugh. Even beside your amazing cooking, it's so nice to visit your channel :)
yes, I agree with you. All of my viewers are awesome. They are always sharing good information each other and also open-minded. I love to read their comments, too.
Maangchi unni!! thank you for posting this recipe..... Im really thankful for them because its hard to get recipes in english for "traditional" korean snacks and food.... my mom is from the shigol in korea and loves these kinds of snacks.... im glad that i can learn from you. jin jja nuh moo go mah wuh yo!
Whoaaaaaaaaa this video couldn't have come at a better time! I've been trying to figure out something a bit special for my significant other. And this came up! He loves, loves, loves, looovvvvveeeeeeesssssssssssssssssssssss any and everything with red beans. Thanks so much for the recipe! PS: The way you present your jelly is totally adorable..
Maangchi, you can ALWAYS make me hungry at mid night. lol~ Love it so much!!!! Thank you so much for the recipe! I'm gonna try it out tomorrow!! Love you~
I made it today and it was delicious! Thank you Maangchi for sharing ^^ I couldn't get chestnuts, but I added some pecans which are nice too. BUT I only used 1/4 cup of sugar! 1 cup is way too much and quite unhealthy - each one of those four servings contains 4 tbsp of sugar then! Maybe it's just me as I'm used to not using a lot of sugar :)
Fantastic! I made some with black beans and brown sugar (using blackstrap molasses), and I'm now planning on making this for Thanksgiving. I'm going to double or triple the recipe, though. I have plenty of silicon molds in various sizes, which allow for easy removal and convenient serving variations. My favorite trait of this is that the flavor is relatively mild and fades quickly. Because of that, it doesn't induce as strong an immediate craving as most sweets, which makes it pretty easy to eat in moderation.
Maangchi you are so cute! I really love your videos. I tried cooking japchae and samgeopsal. My family loved it so much. Thank you for sharing your love for cooking.:-)
As much as I love chocolate, I love yanggaeng (yôkan in Japanese) so much that I could choose it over chocolate for the rest of my days. Thank you for this recipe! Cheers from France.
Thank you so much for all of your AMAZING recipes Maangchi XD! I only hope one day I can meet you in person and give you a great big hug! I feel your cooking has really saved my attempts at Korean cuisine as I have received bits of advice here and there from a few other Koreans that I have met/known but my own cooking would never come out like how I thought it should. Now it tastes so authentic because of the time you took to teach me and many others! Your videos are delightful and enlightening! Thank you so very much!!! I want to make your Sweet Red Bean Jelly as a present to hand out to friends and family at Christmas... Would I be able to mail it you think through 2 day shipping safely? Also, I have a nutmilk bag; Could I use that instead of cotton cloth?
By God this looks wonderful! ^o^ Thank you soo much for posting this recipe! I love the idea of giving this as a gift. Just in time for the Holidays. THANK YOU!
와오~ 울 신랑이 너무 젛아하는 양갱! 오늘 당장 이거 만들렵니다. 단팥을 별로 안좋아하는데 (너무 달아서) 내 취향에 맞게 설탕 양도 집에서 조절할수 있으니 좋아요! 망치님 최고! your videos always make me smile and feel good. I've got a pretty kooky personality and yours striles a chord with me. Gonna make you my best friend one day! Muhahaha~~~
I love chocolate but I would have to chose this over chocolate. When I was a child I use to beg my mother to buy these when we were at an Asian market or the Asian isle of the store. Mmmm... Now I can make this myself.
Maangchi, today I tried red bean paste for the first time, I used this recipe. It is delicious! Just wanted to let you know I liked it. ;) Thanks for the recipe. Greetings from Serbia!
I would also choose Yanggaeng over chocolates... i have just made some Yanggaeng and they are so yummy! Just that 1 cup of sugar is a little too sweet for me, wondering if I could use less next time.
Hi Maangchi, I made this recipe using dried adzuki beans and I have to agree with you that I prefer this over chocolate any day. Instead of the gelatin, I used a teaspoon of agar-agar flakes with 1/2 cup of water, let it boil in separate pan until dissolved and mixed with adzuki beans. Amazing results!
Christopher Wojtas Thank you for sharing the tip about agar-agar. Great!
Can I use agar powder in the same amount?
Thank you in advance ❤
Just finished making this it turned out amazing I used brown sugar, and I prefer it this way better then the white sugar.
Vicky Williams wow, congratulations!
Finnish caption was submitted by my viewer Paula Lallo (RUclips channel)! Thank you very much!
Trying to look up bam yang gaeng but can't find it . . . Maybe it's a fictional magical dessert because:
bam means chestnut 🌰🌰🌰
And yang gaeng is red bean jelly made from red beans ❤❤❤
Generally, red bean yanggang is the most common, so when we call it yanggang, we are referring to red bean yanggang, but it can also be made with sweet things like chestnuts or sweet potatoes, and with globalization, it is also made with mung beans, walnuts, and almonds.
@@하드코어뱅뱅 oh that's quite an interesting fact. Thanks for sharing 😊
English and Vietnamese captions were submitted by our volunteer translators! Thank you very much!
Indonesian caption is up now! One of our volunteer translator viewers submitted the caption! Thanks a lot! ruclips.net/user/timedtext_video?v=urIYGtwMCxw&nv=1
감사합니다
I have mini silicone muffin cups that would be perfect for this! Put a chestnut in each cup, spoon the red bean jelly over to cover, then refrigerate and you could have a great plate display by removing the jellies onto a plate! You might need to heat the bottoms up a bit to get a clean removal from the cups, but they'd be amazing as single serve, two bite deserts! I can't wait to try making these next time I cook for family! My grandmother is turning 94 in July (2014) and I think she'll go nuts for these if I make them for her party! Thank you for another great video!
Great idea!
''The beans going to surrender'' Hahahah you're so cute!
I know right! lol 😂
I die at that part xD
Hell's Latté "Maangchi!! I surrender!!"
and what about 'hello Mr Bean' 😂
"Maangchi I surrender" lol 😂 ......too cute!
: )
Yesterday I made this recipe. It was delicious!!! My 3 year-old son could hardly wait until it got firm. It was really hard to keep him off the fridge!!! Thank you so much for sharing your cooking recipes, Maangchi!!! I'm a big fan of your channel.
이분정말 매력있습니다 발음 귀에 쏙쏙들어오는 한국식영어 ~~
That’s so cute !! Beans will surrender hahahahaha! I love the way you are Maangchi!! That’s why I always watch your channel even it is 3 to 5 years ago .
Hi Maangchi. I just finished making this and it taste absolutely amazing. But I did notice that its very sweet. So sweet it kinda blocks the flavour of the beans. When you make this I recommend reducing the sugar too 3/4 of a cup, and I think that would make it better. Anyways great recipe. Thanks Maangchi for the best recipes as always.
Thanks for all the nice comments! The full recipe is online now, check the video description for the link!
Polish caption was submitted by Tomasz Kruczek(RUclips channel)! Thank you so much! ruclips.net/user/timedtext_video?v=urIYGtwMCxw&msg=5
Recently I've made this jelly at home and it was delicious. I hope that here's more Polish people who need PL subtitles and they also we'll share this amazing recipe with others Poles. It's soo good
I had no idea that Korean desserts are so healthy!!! How awesome!! I love traditional recipes!!!
My husband teases me saying that yanggeng is an old people snack... i think the old folk have got it right...simple tasy and healthier rhan a lot of man modern day snacks.
I love making foods by hand espcially korean foods
This is a lot like Yōkan. I made this substituting gelatin with agar-agar powder to make it vegan / it was perfect. :-) thank you for this recipe.
羊羹 = yōkan = 양갱 = yanggaeng
It’s originally from China so don’t fight!
Wikipedia:
Originally a Chinese gelatin confection or snack made from the gelatin derived from boiling sheep; the term is literally “sheep geng” (羊 sheep + 羹 thick soup). It was introduced to Japan by Zen Buddhists in the Kamakura and Muromachi periods, around 1191. As Buddhism forbids killing, they replaced the animal gelatin with wheat flour and azuki beans. Agar came into use after it was discovered around 1658, in Japan. This variation became the basis of modern yōkan. One of the most popular Japanese sweets, it evolved further during the Edo period as sugar became more available. It can be stored for long periods of time without refrigeration unless opened, and is a staple gift item.
How much agar did you use? Thank you in advance ❤
I will show this to my Mom and will ask her to do this for our Christmas dessert. It's so easy and doesn't need much ingredients. I love beans, by the way, especially those they put in a bread. Yum!
Hi Maangchi, I may suggest another way to make "no skin & water red beans" that wont't take much effort. Firstly, soak the beans in warm water fir few hours, then you will easily peel off the skin by massaging the beans :). After that, you can steam the beans and you will have cooked red beans without any water and skin :) Hope it help
I thought this was an amazing idea! So I tried this today. After steaming it I realized that the color and taste comes from the skins, so although this is a really good idea; it doesn't work so well for this recipe.
I've always wanted to make this, because it looks sooooo tasty!!! Im still watching this in 2017! I love you Mangchi you're adorable!❤️
I love that. Great on toast, oatmeal , icecream and a spoon. Yummm
I wanted to make this for years but now finally I made it!! Thank you Maangchi!!
Everything you make always looks so beautiful and delicious. I love red bean jelly and always wanted to know how to make it so thank you for this!
I love it when I was a child, thanks for the memory!
this looks so delicious! I love sweet red bean paste, my favorite too!
Great dessert!!! Here in Costa Rica we love beans, this is so unique and different way to surprise your guests!!!
Learning Korean and wanted to try my hand at cooking something while I studied with a vocal partner... this turned out wonderful!
aww, great news! You make me very happy now! Good luck with your Korean cooking!
Hi maangchi! My family is from china and we have azuki beans. Except we make red bean soup. It tastes really good!
I have tried your recipe for the red bean jelly, I just tripled the amount. It's very tasty, I hope it turns out like its suppose too. I really enjoy your recipes and your instruction. Thank you. -miyoung/Corpus Christi , Tx
I love your recipes! I have learned something new in every recipe that I have watched. I definitely want to tackle some Korean dishes in the kitchen
This looks absolutely delicious!!! Going to try this using agar agar!!! You make everything look so easy. ❤️❤️
Wow, this was wonderful. I wonder about this history of this dish; who would think to first make this? I love food and the many stories. Thank you Naangchi, you always make me happy.
저도 양갱을 많이 좋아해요..지난달에도 양갱을 많이 만들어서 냉장고에 넣어 놓고 먹고있답니다. 전 양갱에 오렌지껍질절임을 넣어서 상큼하게 먹고있어요. 물론 밤조림도 넣었죠..^^ 그런데 저는 팥앙금만드는게 귀찮아서 이미 만들어진 앙금을 사서 했답니다. 늘 maangchi님의 비디오를 보며 감탄하고 있답니다.
요리 잘하시나보군요. : )
ㅋㅋ아니요 잘하지는 못하구요. 간단한건 시도해보려고 노력중입니다.
Just made this today and waiting patiently while it finish up in the refrigerator!!! Seen this and I couldn't resist trying it out, thank you for the recipe maangchi
awesome! I'm excited, too!
I've discovered redbean pastries a few years ago and I enjoy them more than the chocolate ones. Thanks for this delicious recipe!
mmm Azuki beans!! Here, we will use it in a manju or in shave ice!
So pretty!! I see from the end card that you did make the manju before. Yummy!
Thanks for the video!
Anyone here to see how to make Bam Yang Gang for BiBi?
Me😂😂
Who is bibi?
@@kimbambi8509 A korean singer. Her song named Bam Yang Gang made me interested in this particular snack.
You never fail for making my mouth watery.
항상 잘보고있습니다! 이렇게 한국음식문화를 세계에 알려주는 한식 전도사님! 화이팅 입니다:)
감사합니다!
Wow! In the end it looks like chocolate fudge. Obviously a healthier option with the bean fiber, no added fat except the chestnuts, and no caffeine. Thanks for sharing Maangchi!!!
I made this yang geng today using your recipe. I didnt have those boxes so used medeline & small muffin rack:)
It came out nice & my 5 year old daughter liked it! Thanks alot maangchi for making me a good mom.
awesome news!
Very cool cooking method. Plus I love red bean paste in sweets!
Maangchi, I was just noticing that your videos are among the very rare videos on youtube, where all of your commenters are just as wonderful as you, they give great cooking ideas, some comments make me laugh. Even beside your amazing cooking, it's so nice to visit your channel :)
yes, I agree with you. All of my viewers are awesome. They are always sharing good information each other and also open-minded. I love to read their comments, too.
Greek caption was submitted by Sofia Anna! Thank you, Sofia!
Please make your own store i would love to buy your recipes!!!they all look so good
Maangchi unni!!
thank you for posting this recipe..... Im really thankful for them because its hard to get recipes in english for "traditional" korean snacks and food.... my mom is from the shigol in korea and loves these kinds of snacks.... im glad that i can learn from you. jin jja nuh moo go mah wuh yo!
She is so adorable and I could listen to her talk for eternity (=
Whoaaaaaaaaa this video couldn't have come at a better time! I've been trying to figure out something a bit special for my significant other. And this came up! He loves, loves, loves, looovvvvveeeeeeesssssssssssssssssssssss any and everything with red beans. Thanks so much for the recipe!
PS: The way you present your jelly is totally adorable..
Maangchi, you can ALWAYS make me hungry at mid night. lol~ Love it so much!!!! Thank you so much for the recipe! I'm gonna try it out tomorrow!! Love you~
I've been waiting for a video for a week, I love this one!!
I’ve tried watching this ten times already and I keep falling asleep 😴. All I want to do is watch it
I made it today and it was delicious! Thank you Maangchi for sharing ^^
I couldn't get chestnuts, but I added some pecans which are nice too.
BUT I only used 1/4 cup of sugar! 1 cup is way too much and quite unhealthy - each one of those four servings contains 4 tbsp of sugar then! Maybe it's just me as I'm used to not using a lot of sugar :)
Im making this recipe along with you, I went out and bought the ingredients. Im so excited, thank you Maangchi!!
Yum! : )
I love your recipes, especially the ones for sweet treats :)
I really love your videos! I look forward to when come out! They just make me so happy.. and hungry!
Fantastic! I made some with black beans and brown sugar (using blackstrap molasses), and I'm now planning on making this for Thanksgiving. I'm going to double or triple the recipe, though. I have plenty of silicon molds in various sizes, which allow for easy removal and convenient serving variations. My favorite trait of this is that the flavor is relatively mild and fades quickly. Because of that, it doesn't induce as strong an immediate craving as most sweets, which makes it pretty easy to eat in moderation.
Maangchi you are so cute! I really love your videos. I tried cooking japchae and samgeopsal. My family loved it so much. Thank you for sharing your love for cooking.:-)
As much as I love chocolate, I love yanggaeng (yôkan in Japanese) so much that I could choose it over chocolate for the rest of my days. Thank you for this recipe! Cheers from France.
It looks like chocolate mousse, so delicious 😋
Bamyanggang!
I have a large bag of adzuki beans so tottally need to try this!
Chị này mở cửa hàng ở Việt Nam là mình đi ăn hết những món chị nấu, nhìn ngon và đẹp mắt nữa :)
Ok nhưng mà cô Maangchi không hiểu bạn nói gì đâu, nhưng nếu như cô ấy hiểu bạn khen cô ấy thì chắc cô ấy sẽ vui lắm!
When I saw this I told myself I have to make this it look so yummy I finally made some yanggaeng and it was so good thank you so much
+Zayuri Jimenez Reading your message makes me feel like yang-gaeng. : ) I should make it soon. yum!
양갱이 밤으로 만든줄 알았는데 팥이였다니!!!이잉맛있겟다😆
I looove everything with red bean in it. Gonna try this one. Thanks Maangchi ^^
Thank you so much for all of your AMAZING recipes Maangchi XD! I only hope one day I can meet you in person and give you a great big hug! I feel your cooking has really saved my attempts at Korean cuisine as I have received bits of advice here and there from a few other Koreans that I have met/known but my own cooking would never come out like how I thought it should. Now it tastes so authentic because of the time you took to teach me and many others!
Your videos are delightful and enlightening! Thank you so very much!!!
I want to make your Sweet Red Bean Jelly as a present to hand out to friends and family at Christmas... Would I be able to mail it you think through 2 day shipping safely?
Also, I have a nutmilk bag; Could I use that instead of cotton cloth?
This was uploaded on my birthday! :D I need to try this one day. I love red bean!
Congratulations Manchu for your red Beens desert . IM going to do it. Thanks a lot.
this looks so wonderful! you are a great teacher!
You are sooo cute!!!!
I enjoy to watch your show and learn how to cook Korean food!!!
Love you so much!!! 사랑해!!!
Adoro corea!!!.. facil preparas todo!!.👏👏👏👏👏👏🌷
안녕하세요.
요리정말 잘하세요!!!그리고 한국음식을 외국인들에게 알려주시고 정말 좋은 것 같습니다.(떡볶이 따라만들어봣습니다!!!)앞으로도 이렇게 좋은 방송 계속 해주시면 좋겠습니다!!열심히 구독해서 보고있어요!
I love red bean!
By God this looks wonderful! ^o^ Thank you soo much for posting this recipe! I love the idea of giving this as a gift. Just in time for the Holidays.
THANK YOU!
Ahhhhhh, it looks so delicious.
i will try this soon... thanks for the recipe... i always try to cook your recipes which i can find the ingredients here in abu dhabi
I made today and its was delicious! Thank you!
Congratulations!
se ve divino, intentare prepararlo para probarlo, gracias por la receta.
와오~ 울 신랑이 너무 젛아하는 양갱! 오늘 당장 이거 만들렵니다. 단팥을 별로 안좋아하는데 (너무 달아서) 내 취향에 맞게 설탕 양도 집에서 조절할수 있으니 좋아요! 망치님 최고!
your videos always make me smile and feel good. I've got a pretty kooky personality and yours striles a chord with me. Gonna make you my best friend one day! Muhahaha~~~
저도 해외에 살다보니 망치님 레시피 활용도가 더더욱 높네요!! 양갱도 사먹어보기만 했는데, 생각보단 어렵지 않으니 한 번 도전해봐야겠어요~
What does a "bad bean" look like? Looks scrumptious as usual! Thank you!
Hi, Maangchi. It looks SO DELICIOUS!! I wonder, can it be made with agar agar instead of gelatin?
I love chocolate but I would have to chose this over chocolate. When I was a child I use to beg my mother to buy these when we were at an Asian market or the Asian isle of the store. Mmmm... Now I can make this myself.
I love you! And your recipes! All i need are the ingredients. Lol
양갱 만드시네요~~팥도삶으시고~~^^ 밤도넣음 맛잇죠
어머니 귀여우셔욤! 화이팅!
It looks so delicious Maangchi happy new year🥳🥳🥳🥳
Thank you! You too!
Maangchi you always make everything look so yummy!! I found an online store that sells the red beans and the chestnuts so I hope I can make this soon.
Good luck with making delicious yang-gaeng!
Maangchi, today I tried red bean paste for the first time, I used this recipe. It is delicious! Just wanted to let you know I liked it. ;) Thanks for the recipe. Greetings from Serbia!
ooh whoo! You make me very happy!
The sweet bean paste looks like it would be good in some roll baang instead of strawberry jam....mmmm!
조 한국인인데요 양갱 만드는거 처음 알았네요! 좋은영상 감사해요 땡큐~ ㅎ
네, 감사합니다...
This recipe is out of sight!...Purely Awesome:oD
I love you so much Maangchi!!! You make me so happy!!! :D
계속보게되는1인
오~ 양갱을 집에서 만들 수 있다니 놀랍네요!!!
최고^^
Wow, looks tasty! In brazil we eat bean (with salt, onion, pepper) with rice, and also some meat! But I must try it! looks so good :)
Maangchi, I always look forward to your videos! Thank you for this delicious recipe!!!
I would also choose Yanggaeng over chocolates... i have just made some Yanggaeng and they are so yummy! Just that 1 cup of sugar is a little too sweet for me, wondering if I could use less next time.
really beautiful maangchi!