I lived in Korea and remember sitting on the warm floors with the beautiful silk blankets to cover up They used coal in their stoves called yanton This brings back memories I love to watch the ladies make kimchee and bury it underground in large ceramic jars
Maangchi has brought us all these wonderful recipes to bring Korean Cuisine to us and at the same time join us together from different countries and backgrounds. She has often asked in her videos if we have something similar or the same in our food culture and to let her know what it's called if she doesn't know it's name. It's sad that this has become a point of contention with some that want to argue small details between Natto and Cheonggukjang. With comercially made products there is a slight difference between them but when both are made using wild fermentation and not inoculation, then the end product is very similar, often times the same. Let's not get so blind with pride that our only point becomes trying to claim that some kind of food only belongs to one culture or the other. We should be grateful to Maangchi for offering her recipes and videos to us so we can gain some knowledge and wisdom into the art of Korean cooking. I know she puts a lot of effort and time into preparing these recipes and videos to share with us. It's definitely a labor of love. We should be offering our gratitude to her for this.
@@Maangchi hi Maangchi, i want to try to get into asian cooking and in my search for recipes i found your amazing channel 👍 and want to try one of your recipes on the weekend. the recipe is: Crispy and crunchy fried chicken (Dakgangjeong) and i got everything i need except rice syrup. in the comments on your website your wrote that it is possible to use sugar or honey instead, but sadly i don't have a clue how much.. so how much honey or sugar would i need instead of a half cup rice syrup? would be awesome if you could help me out here.. the input of other users with a little more experience in cooking would also be appreciated .. thank you all, and keep up the good work maangchi💕
I love good food from all cuisines, and Maangchi is a wonderful person to learn Korean cuisine from because she is so genuine and helpful. I have learned so much about her culture too, what a fun and educational channel! Love you Maangchi!
Allo, everybody! Thank you so much for your nice comments and for watching this video! I hope your 2019 starts with healthy Korean food! : ) Many people are curious about the difference between Japanese natto and cheonggukjang. The answer is on my website in the introduction to the recipe. Whenever I post a new recipe video please check out the written recipe on my website if you like to know more detailed information about the food. I always provide the link in the description box in every video! www.maangchi.com/recipe/cheonggukjang Caption time! English, Korean, Vietnamese, Arabic, Greek, and Indonesian were submitted by our volunteer translators! 정확한 한국어 자막 자원봉사자분께서 올리셨네요. 감사, 감사! Thanks to their help, those who use your own language will be able to enjoy watching my videos and make cheonggukjang! Check out the description box to see who did the captions and subscribe them to their channel if they make their own videos. If you want to translate it into your language you can do it here. ruclips.net/user/timedtext_video?auto=yes&v=vRpHLt3Z05U
Dear Maangchi, I am doing this recipe according to your instructions. Now my beans are resting and fermenting in a warm place, and tomorrow I will collect them. These are my begginigs in Korean traditional food after Kimchi. All these foods are helping me improve my damaged digestive organs' health, and making me discover a new world of flavours. Please, show us more recipes to use this soya paste. Many thanks for your good work abd your contagious enthusiasm
Hi maangchi, thanks for the recipe,africans have similar fermented foods as well,very healthy,there is ogiri made with fermented castor beans, melon seeds or sesame seeds,oily seeds are used in this as u can see,then there is daddawa made with fermented locust bean seeds, it's also made with soy beans since it's introduction (many parts of Africa do this,but all the above are made in different parts of nigeria) to nigeria.Africans love the funky smell it gives and lots nutrition.
Very interesting and educational - thank you for showing us, Maangchi. I LOVE eating the Japanese nattō and I’m surprised that it’s possible to make it from scratch and right at home too. From what I’ve seen on TV, they would actually spray the Bacillus subtilis bacterium before leaving the soybeans to ferment in a warm room but I was surprised that your one fermented very naturally at the end without the need to spray the bacteria - and the end product looks exactly like the ones you buy in the shops! I would’ve never thought of cooking this with kimchi to make cheonggukjang-jjigae, I so cannot wait to try that out!
This reminds my winter at my grand mother’s place in a farm. Her whole place smelled full of Chunggukjang and Daenjang. I miss it so much! :) My respect!
저희 학교 학생식당에 가끔 청국장이 나오는데, 냄새가 워낙 강렬해서 교환학생 온 외국인 친구들이 잘 못 먹을까봐 걱정했는데 대부분 맛있게 잘 먹는 걸 보고 놀랐던 기억이 있어요 :) 무난할 거라고 생각했던 떡볶이나 냉면 같은 요리가 의외로 호불호가 갈리고 정작 청국장은 잘들 먹으니까 신기하더라구요 ㅎㅎ 망치님 매번 한국음식 쉽고 재미있게 설명해주시는 거 보면 존경스럽습니다! 저도 한국에서 항상 잘 보고 있어요. 새해 복 많이 받으시고 올해도 건강하세요 망치님 *_*
I’ve learned today that I don’t need to look for natto (it’s good for stomach bacteria) I can make my own at home and it’s Korean food. Can consume in so many delicious way !
Maangchi, I'm glad to see how easy this is to make. I have your cookbook but have not made this yet. Seeing how easy it is, I will make it. Many people are commenting about how the fermented beans look like Natto, which is Japanese. They are the same as the Natto. Natto is fermented with the same bacteria, Bacillus Subtilis and traditionally was wrapped in rice straw to ferment the beans.
Please do not compared with natto.... it is not natto. It have its own name is cheong guk jang. natto and cheong guk jang different in flavor and texture.
Anežka Pospíšilová exactly, it’s the same fermented product, translation & name & flavor / texture may be different but fermentation of the product & method is similar. Tell em 👍🏼
Your cookbook will be in my hands tomorrow! So excited. I've watched you for years and have admired you greatly. Thank you for being you and sharing so much wonderful treasures!
This is my favourite! As a vegan, this remind me of a strong stinky cheese. You can also mix it with denjang if you find the flavour too strong. I can buy it at my local Korean grocery store, lucky me! :D
In Manipur we have similar fermented soybeans known as "hawaijar". My aunt just sent it to me by courier as it's a winter delicacy and being away from home shouldn't make me miss good things to eat. I still miss the taste of my mother's dishes, fermented soybeans paste being one she made so well. Thank you for this video it made me feel good
Hungarian caption is up now! One of my viewers submitted the caption for my Hungarian speaking viewers! Thanks a lot! ruclips.net/user/timedtext_video?auto=yes&ref=wt&bl=watch&v=vRpHLt3Z05U
@@Phlip74 Yay, I'm so happy to hear that! If you like to share your story with my newsletter readers, sent me your story via my email at maangchi@maangchi.com!
actually those two are almost same cusine. the cultural difference is that Koreans eat it by making soup and Japanese have it raw. but the origin of this food is considered to be from Korea cuz beans' origin is from nowadays North Korea province and even ancient history books says that. Japanese natto doesn't have long history compared to Cheonggookjang tho, Japanese had come out to wetern culture and predominated all the naming before korea came out.
Hi Maangchi! 👋 I hope someday your cookbook is in Spanish! 🙏 I love Korean food, your recipes, way of explaining and dedication. Brighten the heart and give warmth to the lovers of the cooking. Here in Barcelona (Spain) you have a great fan! Greetings and sweet kisses 🌹 P.S: I looooove so much your t-shirt!! ♥️ Wonder Woman Maangchi 🤜🤛
Spanish (submitted by Joshua Lam) and Russian captions are up thanks to our volunteer translators! Now this video has captions in 8 different languages! ruclips.net/user/timedtext_video?auto=yes&ref=wt&bl=watch&v=vRpHLt3Z05U
Hola que tal.. Me encantan tus recetas originales... Pero quisiera saber si podes hacer un video donde nos enseñas,cómo haces la salsa roja picante cacera y original.. que le agregas al bimbibap y que se agrega a otras comidas... Por favorrrrrrrr ¿lo haces??
티셔츠가 귀여우세요. 호불호가 있는 청국장 요리 쉽게 알려주셔서 이해하기 쉬웠어요. 다음주면 대한민국은 설명절 준비가 한창이네요. 대한민국 대표음식은 뭐니뭐니해도 떡이죠. 쌀문화의 다양한 조리음식들. 떡과 식혜도 좋지만 꿀이 귀했던 아주 먼 옛날에 쌀문화로 탄생한 조청이 있었는데, 생각보다 만들기도 쉽던데 망치님께서 영상으로 만들어 대한민국 음식엔 꿀 대신 쌀로 만드는 꿀도 있다고 영어로 알려주시면 좋을거 같아요. 생강을 첨가한 생강조청, 유자를 넣으면 유자조청 등... 조청!!. 명절 맞아 가래떡 구이엔 조청, 또는 감기에 도움이 되는 조청 차로도 이용 가능하니 여러모로 좋을듯해요. "조청"편 부탁드려요!♥♥
New subscriber. I've been watching your videos for the last hour. They are amazing and you're a great cook, funny and I love this channel. Thank you 🍚🍙🍜🍲
Thank you for this recipe. My dad is from CheongJu and his family grew up eating this which my grandmother made. I am going to try this and think about them! Thank you so much!
The technique of fermented soybeans originated in Korea and their traditions and taste are deeper than in Japan. According to the literature, it was established from Silla and Goguryeo in the 4th century as a 'Goryeo-jang' to the present day as a 'Doen-jang'. And it was transferred to China in the 7th century and finally made its way to Japan in the 8-9th century. It's common sense with a search actually.
Actually those two are almost same cuisine. the cultural difference is that Koreans eat it by making soup and Japanese have it raw. but the origin of this food is considered to be from Korea cuz beans' origin is from nowadays North Korea province and even ancient history books says that. Japanese natto doesn't have long history compared to Cheonggookjang tho, Japanese had come out to wetern culture and predominated all the naming before korea came out
THANKS MAANGHI, I LOVE YOUR RECIPES, HAPPY NEW YEAR. I'AM PUERTORICAN AND I LOVE COREAN FOOD. MY SONS LIKE TOO. GOD BLESS YOU AND YOUR FAMILY.🇵🇷🇵🇷🇵🇷🇵🇷🇵🇷🇵🇷
interesting, this is very similar to Natto in Japan, same ingredients, same fermentation, this is just ground up after fermenting. This is very healthy for you
My first taste of Cheonggukjang was mixed with fine Gochugaru. It was delicious and not offensive as what my Korean friends told me! My son loves Cheonggukjang that he would ate it straight frozen as snack. It's not enough to satisfy the Cheonggukjang addiction. Thank you for sharing the knowledge :) 새해 복 많이 받으세요!!!
Happy New Year!!!! I Love your shirt it embodies your spirit a wonder woman with super great recipes. So happy for the coming year to see more of your awesome cooking.
Maangchi thank you soooo much for your recipes. I am always on the look out for your new videos. My favorite go too week night meal is following your beef and radish soup, bok choy doenjang muchim and of course multi grain rice with green peas. Sooo good and delicious. Thank you
Omg that’s natto Japanese fermented soybeans the only thing you did was grind them in a food processor that sounds amazing to make stew. Thank you maangchi
Hi Maangchi! I love your videos - I wonder if you could make a lesson on how to cook types of korean meals for students? Ones that use quite cheap ingredients but are delicious and healthy. I'd love to see this, because most students like me don't know how to cook, and end up just cooking ramen every day. Love from Scotland! 😊
It is the same bacteria. But nattō is usually made with laboratory selected-strains for a shorter time, so it's milder. But this is how traditional nattō is made too. Wild nattō and this method to make cheonggukjang result in a more pungent stuff, but they are completely similar!
We make something very similar to this in Mizo culture. We call it bekang but we don’t grind it. We also add a bit of clean ash on top right before starting the fermentation process. Once fermentation is done, we just eat it as banchan with our rice. We also dry it and then add it to our stews. I should try this Korean style one. I’m so curious to see how it will match up.
I didn't know mizo culture has similar food! (*Mizo Culture is the culture of the Mizo people. Mizo culture is rooted in the arts and ways of life of Mizo’s in India,Bangladesh and Myanmar). en.wikipedia.org/wiki/Mizo_culture " We also add a bit of clean ash on top right before starting the fermentation process." That's so interesting! Make Korean version and let me know, please.
Maangchi I will definitely let you know once I get the chance to make it. Right now I am missing so many of the tools required to try it but once I buy them, I’ll definitely make it because Korean style looks very tasty. I love that you say it has a strong smell because we Mizos also love when the fermented soybean has a strong smell.
Could you please do more preserved or fermentation recipes, and how to use them in other recipes? I'm soon going to start working at my first job. I plan on eating healthy on a budget. Many thanks 🥰
Maangchi , many years ago I visited Japan and for the first time in a sushi place someone gave me to taste fermented soy rolled in seaweed. I couldn't taste it because of the smell :)) Now I know that everything you eat must be healthy but it takes a lot of courage from my side to do it. I do like the doenjang from the store cooked in stews though. Thank you for the recipe! One day I will find courage. Same thing is maybe for other people not used to sauerkraut which I love and eat raw any time of the day ...
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I lived in Korea and remember sitting on the warm floors with the beautiful silk blankets to cover up They used coal in their stoves called yanton This brings back memories I love to watch the ladies make kimchee and bury it underground in large ceramic jars
Korean coal briquette called yeontan! Thank you for sharing your experience about Korea!
Maangchi has brought us all these wonderful recipes to bring Korean Cuisine to us and at the same time join us together from different countries and backgrounds. She has often asked in her videos if we have something similar or the same in our food culture and to let her know what it's called if she doesn't know it's name.
It's sad that this has become a point of contention with some that want to argue small details between Natto and Cheonggukjang. With comercially made products there is a slight difference between them but when both are made using wild fermentation and not inoculation, then the end product is very similar, often times the same. Let's not get so blind with pride that our only point becomes trying to claim that some kind of food only belongs to one culture or the other. We should be grateful to Maangchi for offering her recipes and videos to us so we can gain some knowledge and wisdom into the art of Korean cooking.
I know she puts a lot of effort and time into preparing these recipes and videos to share with us. It's definitely a labor of love. We should be offering our gratitude to her for this.
Thank you for your nice words!
She’s also fun to watch!
Yes what you said is true i agree i am from Pakistan and i love watching mangchi cooking food and telling us about korean culture 😊😊
@@Maangchi hi Maangchi, i want to try to get into asian cooking and in my search for recipes i found your amazing channel 👍 and want to try one of your recipes on the weekend.
the recipe is: Crispy and crunchy fried chicken (Dakgangjeong) and i got everything i need except rice syrup. in the comments on your website your wrote that it is possible to use sugar or honey instead, but sadly i don't have a clue how much.. so how much honey or sugar would i need instead of a half cup rice syrup? would be awesome if you could help me out here.. the input of other users with a little more experience in cooking would also be appreciated .. thank you all, and keep up the good work maangchi💕
I love good food from all cuisines, and Maangchi is a wonderful person to learn Korean cuisine from because she is so genuine and helpful. I have learned so much about her culture too, what a fun and educational channel! Love you Maangchi!
Allo, everybody! Thank you so much for your nice comments and for watching this video! I hope your 2019 starts with healthy Korean food! : )
Many people are curious about the difference between Japanese natto and cheonggukjang. The answer is on my website in the introduction to the recipe. Whenever I post a new recipe video please check out the written recipe on my website if you like to know more detailed information about the food. I always provide the link in the description box in every video! www.maangchi.com/recipe/cheonggukjang
Caption time!
English, Korean, Vietnamese, Arabic, Greek, and Indonesian were submitted by our volunteer translators! 정확한 한국어 자막 자원봉사자분께서 올리셨네요. 감사, 감사!
Thanks to their help, those who use your own language will be able to enjoy watching my videos and make cheonggukjang!
Check out the description box to see who did the captions and subscribe them to their channel if they make their own videos.
If you want to translate it into your language you can do it here. ruclips.net/user/timedtext_video?auto=yes&v=vRpHLt3Z05U
Dear Maangchi, I am doing this recipe according to your instructions. Now my beans are resting and fermenting in a warm place, and tomorrow I will collect them. These are my begginigs in Korean traditional food after Kimchi. All these foods are helping me improve my damaged digestive organs' health, and making me discover a new world of flavours. Please, show us more recipes to use this soya paste. Many thanks for your good work abd your contagious enthusiasm
Good luck!
Dear Maangchi, I have a question for you...my beans look exactly like yours, but they taste a little bit bitter. Is that to be expected? Thank you!
@@Davccelion I never notice any bitter taste from my homemade cheonggukjang but I'm sure it's well fermented.
@@Maangchi I hope I have not spoiled the beans. Thank you for your help!! I will let you know when I cook my jigae!
@@Davccelion i have a question now how many days can we store this what abt your bean is it spoiled
한국 청국장의 깊은 맛을 세계화 해주시는 망치님 정말 감사합니다.영어는 모르지만 느낌으로 느낌니다.
사랑합니다
My day is always brighter when I get a notification from Maangchi!
Hi maangchi, thanks for the recipe,africans have similar fermented foods as well,very healthy,there is ogiri made with fermented castor beans, melon seeds or sesame seeds,oily seeds are used in this as u can see,then there is daddawa made with fermented locust bean seeds, it's also made with soy beans since it's introduction (many parts of Africa do this,but all the above are made in different parts of nigeria) to nigeria.Africans love the funky smell it gives and lots nutrition.
We say kinima here in Nepal. We dry it and keep for long time we also use it as soup curry with potatoes
Very interesting and educational - thank you for showing us, Maangchi. I LOVE eating the Japanese nattō and I’m surprised that it’s possible to make it from scratch and right at home too. From what I’ve seen on TV, they would actually spray the Bacillus subtilis bacterium before leaving the soybeans to ferment in a warm room but I was surprised that your one fermented very naturally at the end without the need to spray the bacteria - and the end product looks exactly like the ones you buy in the shops! I would’ve never thought of cooking this with kimchi to make cheonggukjang-jjigae, I so cannot wait to try that out!
This reminds my winter at my grand mother’s place in a farm. Her whole place smelled full of Chunggukjang and Daenjang. I miss it so much! :) My respect!
저희 학교 학생식당에 가끔 청국장이 나오는데, 냄새가 워낙 강렬해서 교환학생 온 외국인 친구들이 잘 못 먹을까봐 걱정했는데 대부분 맛있게 잘 먹는 걸 보고 놀랐던 기억이 있어요 :) 무난할 거라고 생각했던 떡볶이나 냉면 같은 요리가 의외로 호불호가 갈리고 정작 청국장은 잘들 먹으니까 신기하더라구요 ㅎㅎ
망치님 매번 한국음식 쉽고 재미있게 설명해주시는 거 보면 존경스럽습니다! 저도 한국에서 항상 잘 보고 있어요. 새해 복 많이 받으시고 올해도 건강하세요 망치님 *_*
I’ve learned today that I don’t need to look for natto (it’s good for stomach bacteria) I can make my own at home and it’s Korean food. Can consume in so many delicious way !
Good luck!
you are so amazing person to intro and summarize Korean foods
Maangchi, I'm glad to see how easy this is to make. I have your cookbook but have not made this yet. Seeing how easy it is, I will make it.
Many people are commenting about how the fermented beans look like Natto, which is Japanese. They are the same as the Natto. Natto is fermented with the same bacteria, Bacillus Subtilis and traditionally was wrapped in rice straw to ferment the beans.
make some video about your skin care, you look so young!!!!
The secret is all these fermented food, full of B group vitamins and probiotics
Mangchii made natto too! I used to eat it when I was young with raw egg, white rice and soy sauce. So many good memories.
When you stirred the fermented beans, it looked just like Japanese natto! But I think the grinding helps with the texture. This could be fun to try!
Dat Tax Pony you guessed it right, they were Natto at that stage. ;)
I thought the same thing about it looking like natto!
Please do not compared with natto.... it is not natto. It have its own name is cheong guk jang. natto and cheong guk jang different in flavor and texture.
It's natto whether you like it or not..
Anežka Pospíšilová exactly, it’s the same fermented product, translation & name & flavor / texture may be different but fermentation of the product & method is similar. Tell em 👍🏼
Maangchi, your technique with the electric blanket is awesome ! Thanks for all the hard work that goes into your programming !
Your cookbook will be in my hands tomorrow! So excited. I've watched you for years and have admired you greatly. Thank you for being you and sharing so much wonderful treasures!
Thank you very much!
청국장 만들기 어려울거라 생각했어요
볏짚도 구하기 어렵고, 근데 볏짚 없이도 만들수 있다니 놀라워요.
저도 도전해서 맛있는 청국장 끓여 먹겠습니다
This is my favourite! As a vegan, this remind me of a strong stinky cheese. You can also mix it with denjang if you find the flavour too strong. I can buy it at my local Korean grocery store, lucky me! :D
cheonggukjang jjigae!! my favorite!!!! thank you for this wonderful recipe :) Love this!!! Love your wonder woman t-shirt btw! :)
아 청국장은 최고 건강 음식이예요^^
In Manipur we have similar fermented soybeans known as "hawaijar". My aunt just sent it to me by courier as it's a winter delicacy and being away from home shouldn't make me miss good things to eat.
I still miss the taste of my mother's dishes, fermented soybeans paste being one she made so well. Thank you for this video it made me feel good
How do you eat it? Do you eat it by itself or cook it with something?
After mixing it with "king chilli" we eat it with rice, it goes well with mustard leaves stew as well
😘 Thank you for your reply
My Favorite, the stinkier the better. I love ordering Cheonggukjang Tofu Soup at Korean restaurants.
Mangchi you are such a positive person and i love learning korean recipes from you soo much love and respect from Pakistan 😊❤
Hungarian caption is up now! One of my viewers submitted the caption for my Hungarian speaking viewers! Thanks a lot! ruclips.net/user/timedtext_video?auto=yes&ref=wt&bl=watch&v=vRpHLt3Z05U
@@Phlip74 Yay, I'm so happy to hear that! If you like to share your story with my newsletter readers, sent me your story via my email at maangchi@maangchi.com!
@@Phlip74 okorll
Wow! The fermented beans with those sticky 'webs' reminds me of natto. 😋
actually those two are almost same cusine. the cultural difference is that Koreans eat it by making soup and Japanese have it raw. but the origin of this food is considered to be from Korea cuz beans' origin is from nowadays North Korea province and even ancient history books says that. Japanese natto doesn't have long history compared to Cheonggookjang tho, Japanese had come out to wetern culture and predominated all the naming before korea came out.
Yay! I just tried making this over the weekend and was wishing for a video to help guide me. Excited to try it out again!!
My resolution is to exercise more... so I can eat more delicious Korean food!
Korean equivalent of natto. Love it, i will see about trying it out. Maybe this way when its cooked in soup , i can share it with my husband.
Hi Maangchi! 👋
I hope someday your cookbook is in Spanish! 🙏 I love Korean food, your recipes, way of explaining and dedication. Brighten the heart and give warmth to the lovers of the cooking.
Here in Barcelona (Spain) you have a great fan!
Greetings and sweet kisses 🌹
P.S: I looooove so much your t-shirt!! ♥️
Wonder Woman Maangchi 🤜🤛
Your cooking book came in today!!!! So excited to cook!!!
I like when she says"really really"😃😍😍
좋은 영상으로 한식 여러가지 알려주셔서 감사해요
I´ve been waiting for this recipe, thank you maangchi!
oh yeah?
Hii mangchi
요즘엔 청국장 띄우는기계가 나오는데 전통방식을 못따라가죠 전 여름에 스티로폼박스에 띄워요 하루면 되던데 전통방식은 못따라 가요 망치님 맛있는 청국장을 미국서도 띄위 드시다니 놀라워요 서양사람들은 질색한다던데...스컹크방귀냄새랑 비슷해서 우리나라 사란들은 거부감이 없다고..ㅋ 오늘 영상도 즐겁게 봤어요 새해 복많이 받으세요~~♡
Maangchi, your videos make me feel so relaxed! Study breaks are so much better thanks to you!
My new year resolutions is keep eating and drinking or I won’t see 2020 and keep watching your vids because I love them ....❤️👍🇬🇧
요리 하실때 에너지가 넘치네요
I love your suggestion for using the cooking liquid for tea or facial treatment! Loving your cookbook Maangchi. Thank you x happy new year
I watch these recipes all the time, when you post a new video, I have to watch it as soon as possible!
Your videos make my heart so happy ❤❤
That's definitely right.
Even mine😍😍
If you can enjoy this, you really appreciate Korean food. I'm glad you introduced this; I know it wasn't an easy decision to make.
Can’t wait to see the next video. It reminds me of my time back in Korea that my mom used to cook cheng-guk-jang which if my favourite:)
They look like Christmas pudding. I love to watch your videos! Pure ASMR!
I have been watching her videos for years- and I still love each one. 💕
ive been waiting for this for years!!! thank you and happy new year!!!
Hello Ms Maangchi, Happy New Year 🥳 I am one of your followers from Japan, watching always on your RUclips videos. Thank You for sharing your recipe.
Omggg u got younger in 2019 u look so good manngchi
Best birthday gift is getting a new Maangchi video!!
Spanish (submitted by Joshua Lam) and Russian captions are up thanks to our volunteer translators! Now this video has captions in 8 different languages! ruclips.net/user/timedtext_video?auto=yes&ref=wt&bl=watch&v=vRpHLt3Z05U
Hola que tal.. Me encantan tus recetas originales... Pero quisiera saber si podes hacer un video donde nos enseñas,cómo haces la salsa roja picante cacera y original.. que le agregas al bimbibap y que se agrega a otras comidas... Por favorrrrrrrr ¿lo haces??
Maangchi, is this how the japanese dish called natto is made?
New year!
New hairstyle!
New camera path!
New recipes!
티셔츠가 귀여우세요.
호불호가 있는 청국장 요리 쉽게 알려주셔서 이해하기 쉬웠어요.
다음주면 대한민국은 설명절 준비가 한창이네요.
대한민국 대표음식은 뭐니뭐니해도 떡이죠.
쌀문화의 다양한 조리음식들.
떡과 식혜도 좋지만 꿀이 귀했던 아주 먼 옛날에 쌀문화로 탄생한 조청이 있었는데,
생각보다 만들기도 쉽던데 망치님께서 영상으로 만들어 대한민국 음식엔 꿀 대신 쌀로 만드는 꿀도 있다고 영어로 알려주시면 좋을거 같아요.
생강을 첨가한 생강조청, 유자를 넣으면 유자조청 등...
조청!!. 명절 맞아 가래떡 구이엔 조청, 또는 감기에 도움이 되는 조청 차로도 이용 가능하니 여러모로 좋을듯해요.
"조청"편 부탁드려요!♥♥
Maangchi yumy
세상에나 청국장을 이렇게 쉽게 만들수있네요...저는 한국서 엄마표 청국장 공수받아 먹고있는데..메주콩 사서 도전해보렵니다. 감사해요
청국장도 집에서~!! 대단해요~!!
청국장은 저도 엄청 좋아하는데 망치님의 솜씨로 끓여낸 청국장맛이 너무 맛있을것 같아 자주 와서 한 수 배우려고 3종 꾹 눌렀습니다.
You r very great cook mam.....I love u n your cooking very much.....👌👍🏻thanks
I knows its hard for you to make videos more often, but i miss you already just right after i watch this one😊
شكراً حبيبتي على الترجمة باللغة العربية نحن نحب أكلاتك الجميلة مثلك 😍😍😘😘
New subscriber. I've been watching your videos for the last hour. They are amazing and you're a great cook, funny and I love this channel. Thank you 🍚🍙🍜🍲
Wow, it looks amazing! I can’t wait to try making some. Thank you so much for sharing. You’re an angel!
Thank you for this recipe. My dad is from CheongJu and his family grew up eating this which my grandmother made. I am going to try this and think about them! Thank you so much!
저는 청국장 냄새가 너무 힘들어서 싫어하는데 부모님이 너무 좋아하시죠 이렇게 만들면 사서 만드는 청국장 냄새보단 약할 거 같아요 한 번 만들어봐야지! Challenge!
I just want to say I’m loving your videos and love your channel and most loving your sweet personality. ❤️❤️❤️👍🏻😁
망치지 안녕하세요.
i love your videos and i love Korean food.
감사합니다^^ 저도 해외 사는데 청국장이 너무 좋아 만들어 먹었는데 너무~맛있어요~
만드셨군요! 축하! : ) 저도 많이 만들어두고 냉동해두고 먹고있어요. 맛도 있고 건강에도 좋으니 떨어지면 계속 만들려고해요.
I am a big fan of natto. Never knew Koreans also eat this kind of food. Will definitely try this one out.
haha You are right!
The technique of fermented soybeans originated in Korea and their traditions and taste are deeper than in Japan. According to the literature, it was established from Silla and Goguryeo in the 4th century as a 'Goryeo-jang' to the present day as a 'Doen-jang'. And it was transferred to China in the 7th century and finally made its way to Japan in the 8-9th century. It's common sense with a search actually.
Actually those two are almost same cuisine. the cultural difference is that Koreans eat it by making soup and Japanese have it raw. but the origin of this food is considered to be from Korea cuz beans' origin is from nowadays North Korea province and even ancient history books says that. Japanese natto doesn't have long history compared to Cheonggookjang tho, Japanese had come out to wetern culture and predominated all the naming before korea came out
된장 간장에 이어 청국장까지!! 😍 대단하세요!
저희 가족은 작년에 지인찬스로 균이 뜬 메주를 배송받아서 된장이랑 국간장, 서비스로 받은 재료로 고추장까지 만들었는데 청국장은 만들어본 적이 없어요~ 저희 엄마가 이 영상 보신다면 한 번 도전하실 지도? ㅋㅋ
THANKS MAANGHI, I LOVE YOUR RECIPES, HAPPY NEW YEAR. I'AM PUERTORICAN AND I LOVE COREAN FOOD. MY SONS LIKE TOO. GOD BLESS YOU AND YOUR FAMILY.🇵🇷🇵🇷🇵🇷🇵🇷🇵🇷🇵🇷
Maangchi you inspire me to cook more and more and you make me laugh!!
필요했던 레시피였습니다!! 감사합니다, 건강하세요.
Fascinating. Looks mysteriously wonderful & delicious. And so easy!
interesting, this is very similar to Natto in Japan, same ingredients, same fermentation, this is just ground up after fermenting. This is very healthy for you
Can I cut down the cooking time by cooking the soaked beans in an instant pot?
My only food resolution ever is to eat a great lot of delicious food till I burst with joy!
Happy new year, Maangchi-ssi! 😊💞
My first taste of Cheonggukjang was mixed with fine Gochugaru. It was delicious and not offensive as what my Korean friends told me! My son loves Cheonggukjang that he would ate it straight frozen as snack. It's not enough to satisfy the Cheonggukjang addiction. Thank you for sharing the knowledge :) 새해 복 많이 받으세요!!!
Wow this recipe is so simple and so healthy ;)
Filipino caption was submitted by Ron B (RUclips)! Thank you very much, Ron! ruclips.net/user/timedtext_video?auto=yes&ref=wt&bl=watch&v=vRpHLt3Z05U
Happy New Year!!!! I Love your shirt it embodies your spirit a wonder woman with super great recipes. So happy for the coming year to see more of your awesome cooking.
Maangchi thank you soooo much for your recipes. I am always on the look out for your new videos. My favorite go too week night meal is following your beef and radish soup, bok choy doenjang muchim and of course multi grain rice with green peas. Sooo good and delicious. Thank you
This reminds me of Japanese Natto. Thank you for sharing your recipe Maangchi. Happy New Year ♥
Omg that’s natto Japanese fermented soybeans the only thing you did was grind them in a food processor that sounds amazing to make stew. Thank you maangchi
Wow❣😋❣
Love your WonderWoman Baseball shirt!
I really love your cooking,they really must taste delicious!😋💞
Hi Maangchi! I love your videos - I wonder if you could make a lesson on how to cook types of korean meals for students? Ones that use quite cheap ingredients but are delicious and healthy. I'd love to see this, because most students like me don't know how to cook, and end up just cooking ramen every day. Love from Scotland! 😊
Watch Aaron and Claire. That channel has budget friendly and simplified Korean recipes.
Sayaka M (RUclipsr) submitted Japanese caption! Thanks, Sayaka! ruclips.net/user/timedtext_video?auto=yes&ref=wt&bl=watch&v=vRpHLt3Z05U
I always enjoy your videos!!! thank you soooo much from japan!!!
2 uploads in one day? best new years present!!!
isn't this the way to make natto as well? could you buy natto and then grind it up to make the paste?
The threading looks like it 😆😆
www.chowhound.com/post/difference-cheonggukjang-natto-487258
I use Natto to make cheonggukjang jigae. It works great. Especially when only making small amounts of the jigae.
The whole beans are the same as Natto. Natto is made using the same bacteria, Bacillus Subtilis.
It is the same bacteria. But nattō is usually made with laboratory selected-strains for a shorter time, so it's milder. But this is how traditional nattō is made too. Wild nattō and this method to make cheonggukjang result in a more pungent stuff, but they are completely similar!
Love ya Maanchi ! Another great recipe thank you :)
Happy new year 2019 ms maangchi....wish u all the best....i love tO wacth Ur cooking video...it teach me alot bout korean food..
We make something very similar to this in Mizo culture. We call it bekang but we don’t grind it. We also add a bit of clean ash on top right before starting the fermentation process. Once fermentation is done, we just eat it as banchan with our rice. We also dry it and then add it to our stews. I should try this Korean style one. I’m so curious to see how it will match up.
I didn't know mizo culture has similar food! (*Mizo Culture is the culture of the Mizo people. Mizo culture is rooted in the arts and ways of life of Mizo’s in India,Bangladesh and Myanmar). en.wikipedia.org/wiki/Mizo_culture
" We also add a bit of clean ash on top right before starting the fermentation process." That's so interesting! Make Korean version and let me know, please.
Maangchi I will definitely let you know once I get the chance to make it. Right now I am missing so many of the tools required to try it but once I buy them, I’ll definitely make it because Korean style looks very tasty. I love that you say it has a strong smell because we Mizos also love when the fermented soybean has a strong smell.
what's the use of ash?
Caroline Jette It helps with the fermentation and add a slight smokey flavor to the beans.
@@sychaotik thank you very much! i will tried today.
Could you please do more preserved or fermentation recipes, and how to use them in other recipes? I'm soon going to start working at my first job. I plan on eating healthy on a budget. Many thanks 🥰
Miss. Mangchi. Can the beans be pressure cooked to tenderize. Or slow cooking is an important step in the recipe.?
Welcome back!!
This we called Akhuni. Loved the way you prepared.
Maangchi , many years ago I visited Japan and for the first time in a sushi place someone gave me to taste fermented soy rolled in seaweed. I couldn't taste it because of the smell :)) Now I know that everything you eat must be healthy but it takes a lot of courage from my side to do it. I do like the doenjang from the store cooked in stews though. Thank you for the recipe! One day I will find courage. Same thing is maybe for other people not used to sauerkraut which I love and eat raw any time of the day ...
My resolution is to cook more food out of my comfort. I need to learn new recipes. 😊 I loooove all your videos. 💗
Omg I’m sooo hungry 😫 this looks so good , can you please do chicken feet recipe next? Pleaseeee ❤️
Hi Maangchi! Good to see you!😻💋
I think Korean store sell this one. I like it so much 👍
Do you have the recipe for the rice that has a purple color? Or the wedding cakes? Sesame candy?
Yes, here you go. www.maangchi.com/recipe/multigrain-rice