My best friend passed away very recently. She was really into korean food, so I spent an amount of time watching your videos thinking about stuff we could make together once I'm home and she's out of the hospital. We never got to make anything, but I still watch your videos and think of her and I cooking together. Thank you for bringing me some comfort.
Sorry to hear about your friend. You can share memories of her with the young ones in your life by cooking Maangchi's recipes and telling stories of your friend.
Three vegan recipes and you do not waste the ingredients, this makes me so happy! You are so generous giving us these amazing recipes from your book before it has even been released. I also love your suggestion to use this stock in your tofu stew. You've brought your love of korean food to so many people, you're the best!
It really surprises me the way she thinks like a TH-cam mother. Doesn't throw away anything , teaches how to store foods, uses everything leftover & has alternative for literally everything also tells to skip things if we don't have it knowing it won't affect the dish. She literally shows everything & keeps nothing behind the camera. I really love the straightforwardness & her cuteness. She's really different from chefs & youtubers....
This stock tastes very meaty despite being made from a combo of terrestrial and aquatic plants. Many people who try don't believe it at first. It's the best!
This is what Korean moms do lol my mom makes large batch of vegetable or fish stocks, place in empty bottles and store in fridge. Hard work but flavor is so rich and deep. Also healthy!!!!
I started watching maangchi since two years ago.. If i only can choose one words to describe her..that would be.. Sincere. Everything she do, everything she said, Everything she tell you, Everything in her face while cooking..is sincere. That's why she touch so many people. I believe 99% never met, or even taste her food, but we can definitely feel the taste.
fauzana izwah hairuddin i’ve been watching her for almost 10 yrs. I totally agree w/ you. All her recipes are well replicable, unlike most chefs or other cookbooks authors.
Allo! Thank you so much for your nice comments! I'm ready to read all your comments now! 한국어자막 올렸어요! English, Korean, Greek (submitted by Sofia Anna), Thai, and Russian (submitted by Dinaya Muxina) captions are up! Thank you so much, Sofia and Dinaya! If you want to translate it into your language you can do it here. th-cam.com/users/timedtext_video?bl=watch&auto=yes&ref=wt&v=fE22NzDp2mY&nv=1
Maangchi Hi ,Maangchi How r u ? I hope u well . I want to ask u some questions plz must reply.I’m from Myanmar. It’s one of the aisa countries . Our country have not available big Radish n kelp .So, can I use small radish n can skip kelp Aisha
Ma'am I used red radish the stock that came out doesn't taste delicious.... Is it when we add them to food that the flavour comes or is it not good because I used red radish.
I play the most fun party game with Maangchi videos - me and my friends will take a drink every time Maangchi mentions kimchi, washes her hands, or just makes us laugh by being adorable. I have no idea what Queen Maangchi would think about this behaviour though.
I used to throw away kelp and radish when younger and one day I realized, that these are all food, why did I throw them away? Since then I’ve been doing what you are doing Maanchi for years. I sliced kelp and add them into soup or stir fry like you so as shiitake. For radish, I usually slice and add to soup but making pancake is such a brilliant idea! Thank you for sharing your zero waste idea!
Hindi caption was submitted by one of my viewers! Thank you very much! th-cam.com/users/timedtext_video?auto=yes&bl=watch&v=fE22NzDp2mY This video has captions in 16 different languages thanks to some of you volunteer translators! Wonderful!
Japanese and Vietnamese captions were submitted by my volunteer translators viewers! Thanks a lot! th-cam.com/users/timedtext_video?bl=watch&auto=yes&ref=wt&v=fE22NzDp2mY&nv=1
French caption is up now! One of my viewers submitted the caption! Thank you so much! th-cam.com/users/timedtext_video?auto=yes&bl=watch&v=fE22NzDp2mY This video has captions in 15 different languages. All were done by some of you volunteer translators. Amazing!
Malay (submitted by Fairuz Gibzza) and Tagalog captions were submitted by our viewers! Thank you very much! th-cam.com/users/timedtext_video?bl=watch&auto=yes&ref=wt&v=fE22NzDp2mY&nv=1
Yay more vegetarian/vegan recipes! This is what dreams are made of :D If Maangchi isn’t the sweetest person on TH-cam, I don’t know who else it could be ❤️
Maangchi, the way you cook reminds me of my grandma in China:fast and clean moves! It brings me peace to watch you cook. I love that you don't waste food. I made broth before. I didn't know what to do with the ingredients! I am learning new things from your channel! Keep up the good work!
I just got your book today. It's such a pretty book. My doctor told me I can't eat too much white rice. I'm so happy you include all the other rice recipes. Thank you so much.
I'm super excited when Maangchi said will make vegetarian kimchi. I said yes yes yes haha.. can't wait.. thank you for bring a happiness Maangchi.. love from Indonesia
If you live alone, it will spoil if you keep the stock in the refrigerator for a long time. So keep in freezer for a single use. After that, melt it and use it~~😘
In generally, if you are cooking at home, anything you make (thats not fermented) has a limited shelf life of around 3 days (even less if you live in humid temperatures). Thats why you should freeze leftovers. They can last for months. Of course, depending what it is, the texture may not be the same after you defrost and reheat it again.
My family just turn vegan recently and it's so nice to get this recipe. I love Korean food especially kimchi (just watched the vegetarian kimchi video!) Thanks a ton Maangchi.
i cant believe you are the same maangchi from your old kimchi video!! its nice to see your production quality increase so dramatically. thank you very much for this video, as i am a person in need of both: a veggie stock, and some recipes for leftover stock ingredients! thank you :)
Maangchi, thank you for the kelp recipe. When I make your stocks I didn't know what to do with it. So, I ended throwing them. I searched for recipes with kelp and I didn't find any. Now, I know what to do. Thanks! ❤
Thank you so much for blessing us with your new plant-based recipes ❤️ I’ve been your fan for a long time and decided to go vegan around a year ago, so I’m really glad that I can keep enjoying your recipes even now. You’re my idol of Korean cooking!
Thank you, Maangchi. I urgently made this last night, for teokbokki. My family love it. They had it all... for dinner. haha Thanks again. I have some stock to freeze for future use (I hope it will last for a week.) ha ha^^
@@Maangchi It was! By the way, I did not add anchovies, because of health issues, but it really tasted good. The power of the veggie stock added a lovely flavor in it. Then again... better recipe makes the best comfort food. lols
Made all of these today! I was able to make the pancake batter gluten free using a mixture of rice flour, tapioca starch and corn starch. Still turned out crispy. Kelp stir fry was very delicious!! Thank you for the great video and recipes!!
Maangchi, you are adorable! I'm extremely happy with vegetarian versions of your recepies! That's so sweet of you! Thank you so much! Love you! And also I send my thanks and best wishes to Dinaya (you even conversed measures - I do appreciate it)!
This is my new favourite video! I hate throwing out food, so thank you for showing how you can cook with leftover ingredients. I'm so excited to try this recipe :)
~THAANK YOU MAANGCHI~ CongratYOULations on your new book! You deserve all the accolades and rewards for your time, dedication, hard work, and talents (and taste buds)!
Hi there. I am close to 70, subscribe to a TON of cooking channels, and I am SO happy to have found you!!! I have pre-ordered the BIG cookbook (lol) and will be using it on my iPad or other electronic device. I love using my 'Kindle' reader and 'iPad' for reading books. I have a suggestion for your next book. If I could have bought a soft covered book with the SPIRAL BINDING so the pages would lie flat, I would have. If we try using a book without a SPIRAL BINDING, often we have to place something heavy in the middle of the open pages so it stays open. I'm just sayin'... :-) Thank you SO MUCH for what you provide for your followers. You are WONDERFUL.
Thank you very much for your recipe. I have several times wondered what I can use kelp for after cooking, but this I will try next time. And your white radish pancakes look so good. Thank you.
Maangchi i love your show - for your excellent teaching skills, your simple, unassuming style, your incredible tips, your endearing sense of humour, and need i say?! Your fantastic vegetarian recipes! I wish you have a vegetarian cook book ( including eggs of course). I wish i could buy that today
That kelp side dish reminds me of "porial" ( vegetable side dish made out of spices, onions,other vegetable) it's a Tamil Nadu's food.and that radish pan cake reminds me of "bajjii"(vegetable covered with flour and fried) it's quite popular snack in Tamil Nadu.i wonder how Korean cultures and food is similar to Tamil Nadu.language is also similar.wooow😮
Exactly..I've always been amazed by the similarities in the language but today when I saw these recipes i thought of exactly what u said..Glad u already commented it
Hi Maangchi I love your channel and all your recipes. Though I vegetarian I watch other non vegetarian videos too because I love to watch you cook and hear you talk. It makes me smile and feel Happy:) I always watch your videos but never cook but I am so excited to tell you I will make vegetables stock and vegetarian kimchi as my first Korean cooking. I like to use all vegetables left over. We Indians love making cabbage pancakes or fried balls so I will use them also. Thank you so much. May God give you long long healthy life so you can keep cooking us kids :):)
Muchas gracias!!!! Recetas coreanas vegetarianas!! No sabes cuanto quería encontrar recetas así! Espero pronto encontrar ese libro 😅 sería lo mejor que estuviera en español! Pero si no, me ayudaré con los video!! Gracias gracias!!!
Maangchi, u r my favorite personality, though iam from India, which has different styles of cooking recipes, i would always like to watch your recipies and try over it,i never miss your single episode .. Thank you maangchi ❤,love u 💓and hugs from india😍😘😘
Thank you for telling me how long I can freeze it for! I've been wanting a homemade veggie stock recipe but rarely am I ever told how long it is safe to freeze it for.
Generally stock can be frozen quite a bit longer - 6 plus months - but it may not be as flavorful. It won't go bad if you freeze it over the 3 month mark.
I made this broth today and taste is so good. I got busy with work I ended up cooking the soup for 3 hours. Luckily, I didn’t burn down my house. I’m also using all the leftovers for tonight’s dinner. Thanks for another great recipe!!!
It is very good to make another dish with ingredients that you can throw away after making vegetable soup. Korean temples and homes make efforts to reduce food waste by making new dishes with ingredients that can be discarded after cooking. 😊
thank you so much ! i've always wanted to try cooking korean food but so many of the dishes include fish stock and i'm allergic to seafood.. i was really happy to see this in my recommendations !
I'm hereafter watching veg. Kimchi video..for veg. Stock recipe.. Now i cant wait to make and taste veg kimchi.. Thank you. I thought i never can taste kimchi..bcs its always with fish smell which i hate.. Really thank you for this recipe.
Thank you Maangchi! I'm vegan and I'm really excited to try this and convert some of your recipes so I can enjoy them. I wanna use it to make tteokbokki!
I love how you made multiple recipes and nothing went to waste! I had NO IDEA you could re use kelp!!! I’ve been making Dashi for Miso soup and then feeding the kelp to my chickens! Now I will eat it 😃 🌈 💕
Hi Maangchi. Hope your new cook book will be available in ebook format. This will reach out to millions who access public libraries. Your first cookbook is much enjoyed by ebook readers in Singapore. Thanks.
Oh I have been waiting for you to share what to do with the used kelp and radish for a while now. This is so awesome! Thank you Maangchi. I can't wait until I finally receive my copy of your new cook book. Unfortunately it will take until the middle of November as I will have it shipped here to Germany. :D
Wow😍 Thanks for sharing good tips! I haven't thought about that I can make delicious radish pancake and kelp side dish using leftovers! Such a great idea! I gotta try this😊👍👍
I am a pescaterian and like anchovies. However, the radish pancakes and the stir fried kelp look so divinely delicious that I am going to make the stock just to make these dishes. Thank you so much for these recipes.
정말 대단 하세요. 야채다시국물 내고 난 뒤의 무는 보통 무조림밖에 몰랐는데 지짐이라니…눈이 번쩍 뜨였습니다. ㅎㅅㅎ 다시마볶음도 너무 좋은 아이디어에요. 외국에 살면서 다시마 줄기볶음 먹고싶었는데 국물 낸 뒤의 다시마가 좋은 대용품이 될거 같아요. 늘 많이 배우고 갑니다. 고맙습니다.
Miss mangchi can you plese tell me the name of the black one that you use to made for the stock
It's dried kelp. www.maangchi.com/ingredient/kelp
My best friend passed away very recently. She was really into korean food, so I spent an amount of time watching your videos thinking about stuff we could make together once I'm home and she's out of the hospital. We never got to make anything, but I still watch your videos and think of her and I cooking together. Thank you for bringing me some comfort.
😩😩😩 Oh no, I'm so sorry. 💐
@@drteddy2609 Yeah, I appreciate the condolences
This is so beautiful. Thank you for sharing. I'm sure your friend is there when you are cooking now.
So sorry for your loss. I'm glad you find comfort in Maangchi's cooking. Blessings.
Sorry to hear about your friend. You can share memories of her with the young ones in your life by cooking Maangchi's recipes and telling stories of your friend.
Three vegan recipes and you do not waste the ingredients, this makes me so happy! You are so generous giving us these amazing recipes from your book before it has even been released. I also love your suggestion to use this stock in your tofu stew. You've brought your love of korean food to so many people, you're the best!
It really surprises me the way she thinks like a TH-cam mother. Doesn't throw away anything , teaches how to store foods, uses everything leftover & has alternative for literally everything also tells to skip things if we don't have it knowing it won't affect the dish. She literally shows everything & keeps nothing behind the camera. I really love the straightforwardness & her cuteness. She's really different from chefs & youtubers....
I have many friends who are vegetarians. They will love this video! I will begin spreading the word!
This stock tastes very meaty despite being made from a combo of terrestrial and aquatic plants. Many people who try don't believe it at first. It's the best!
I cook for my mom and although she isn't a vegetarian she doesn't like to eat meat. So, without knowing i cook a lot of vegetarian dishes for her.
I am Indian and I am pure vegetarian
This is what Korean moms do lol my mom makes large batch of vegetable or fish stocks, place in empty bottles and store in fridge. Hard work but flavor is so rich and deep. Also healthy!!!!
*cries in vegetarian* thanks Maangchi!!
Awesome
I started watching maangchi since two years ago..
If i only can choose one words to describe her..that would be..
Sincere.
Everything she do, everything she said,
Everything she tell you,
Everything in her face while cooking..is sincere. That's why she touch so many people. I believe 99% never met, or even taste her food, but we can definitely feel the taste.
Thank you so much for your nice words! Happy cooking!
fauzana izwah hairuddin i’ve been watching her for almost 10 yrs. I totally agree w/ you. All her recipes are well replicable, unlike most chefs or other cookbooks authors.
So true . Sincerity goes far
Malaysiye boleh
@@Maangchi can I know which vegetable is that in 7:08? I need it please tell.
Allo! Thank you so much for your nice comments! I'm ready to read all your comments now! 한국어자막 올렸어요!
English, Korean, Greek (submitted by Sofia Anna), Thai, and Russian (submitted by Dinaya Muxina) captions are up! Thank you so much, Sofia and Dinaya! If you want to translate it into your language you can do it here. th-cam.com/users/timedtext_video?bl=watch&auto=yes&ref=wt&v=fE22NzDp2mY&nv=1
Maangchi Hi ,Maangchi
How r u ? I hope u well . I want to ask u some questions plz must reply.I’m from Myanmar. It’s one of the aisa countries . Our country have not available big Radish n kelp .So, can I use small radish n can skip kelp
Aisha
Ma'am I used red radish the stock that came out doesn't taste delicious.... Is it when we add them to food that the flavour comes or is it not good because I used red radish.
Maangchis cookbook can also be a good storybook. Read it to your kids before they go to bed so they dream of food
Thank you very much!
@@Maangchi do you visit Poland ?
I play the most fun party game with Maangchi videos - me and my friends will take a drink every time Maangchi mentions kimchi, washes her hands, or just makes us laugh by being adorable. I have no idea what Queen Maangchi would think about this behaviour though.
LOL! You guys are so funny!
I used to throw away kelp and radish when younger and one day I realized, that these are all food, why did I throw them away? Since then I’ve been doing what you are doing Maanchi for years. I sliced kelp and add them into soup or stir fry like you so as shiitake. For radish, I usually slice and add to soup but making pancake is such a brilliant idea! Thank you for sharing your zero waste idea!
Hindi caption was submitted by one of my viewers! Thank you very much! th-cam.com/users/timedtext_video?auto=yes&bl=watch&v=fE22NzDp2mY This video has captions in 16 different languages thanks to some of you volunteer translators! Wonderful!
My boyfriend got me your first cookbook for my birthday and I could have married him on the spot. Thank you for all your work!
Vietnamese caption was submitted by one of my viewers! Thanks a lot! th-cam.com/users/timedtext_video?bl=watch&auto=yes&ref=wt&v=fE22NzDp2mY&nv=1
Maangchi from Vietnam with love ❤️
Indonesian caption was submitted by Tami K! Thank you, Tami! th-cam.com/users/timedtext_video?auto=yes&bl=watch&v=fE22NzDp2mY
Japanese and Vietnamese captions were submitted by my volunteer translators viewers! Thanks a lot! th-cam.com/users/timedtext_video?bl=watch&auto=yes&ref=wt&v=fE22NzDp2mY&nv=1
Turkish caption was submitted by SYHN JTJ (TH-cam)! Thank you very much! th-cam.com/users/timedtext_video?bl=watch&auto=yes&ref=wt&v=fE22NzDp2mY&nv=1
I love seeing what you do with the food “extras”!
Malayalam caption was submitted by Anjana UB! Thank you so much! th-cam.com/users/timedtext_video?auto=yes&bl=watch&v=fE22NzDp2mY&nv=1
French caption is up now! One of my viewers submitted the caption! Thank you so much! th-cam.com/users/timedtext_video?auto=yes&bl=watch&v=fE22NzDp2mY This video has captions in 15 different languages. All were done by some of you volunteer translators. Amazing!
French caption was submitted by makemywayman! Thank you very much! th-cam.com/users/timedtext_video?auto=yes&bl=watch&v=fE22NzDp2mY&nv=1
so happy that my friends could now understand and try your recipes! :-)
In Korean food, stock is the best secret to taste! It's great to be able to make stock and cook with vegetables. Maangchi's the best she can't do!
I love adding sliced shitake Mushrooms to the Kelp stir fry. They go together well! Thank you for the vegan recipes Maangchi!
Hiiiii
Did you stir fry both kelp and the mushrooms together? Like when do you add the sliced mushrooms to the kelp?
Malay (submitted by Fairuz Gibzza) and Tagalog captions were submitted by our viewers! Thank you very much! th-cam.com/users/timedtext_video?bl=watch&auto=yes&ref=wt&v=fE22NzDp2mY&nv=1
All of us vegetarians are so grateful Maangchi!! Looking forward to the kimchi as well💜
with this stock, it will be easier to make veganized korean food. thank you, maangchi! 💚
That's right! Good luck with your Korean cooking!
Yay more vegetarian/vegan recipes! This is what dreams are made of :D
If Maangchi isn’t the sweetest person on TH-cam, I don’t know who else it could be ❤️
And sincere. We definitely can feel it..
Maangchi, the way you cook reminds me of my grandma in China:fast and clean moves! It brings me peace to watch you cook. I love that you don't waste food. I made broth before. I didn't know what to do with the ingredients! I am learning new things from your channel! Keep up the good work!
I just got your book today. It's such a pretty book. My doctor told me I can't eat too much white rice. I'm so happy you include all the other rice recipes. Thank you so much.
Wonderful!
I'm super excited when Maangchi said will make vegetarian kimchi. I said yes yes yes haha.. can't wait.. thank you for bring a happiness Maangchi.. love from Indonesia
If you live alone, it will spoil if you keep the stock in the refrigerator for a long time. So keep in freezer for a single use. After that, melt it and use it~~😘
Me too~I like her explain ~ I wrote it to remind🥕🥕
In generally, if you are cooking at home, anything you make (thats not fermented) has a limited shelf life of around 3 days (even less if you live in humid temperatures). Thats why you should freeze leftovers. They can last for months. Of course, depending what it is, the texture may not be the same after you defrost and reheat it again.
It really means a lot that you don’t waste food, thank you Maangchi !
My family just turn vegan recently and it's so nice to get this recipe. I love Korean food especially kimchi (just watched the vegetarian kimchi video!) Thanks a ton Maangchi.
Thank you Maangchi! As I vegan, I love when you post vegetarian/vegan recipe videos! So excited to make this and the side dishes too.
i cant believe you are the same maangchi from your old kimchi video!! its nice to see your production quality increase so dramatically. thank you very much for this video, as i am a person in need of both: a veggie stock, and some recipes for leftover stock ingredients! thank you :)
How kind and generous you are maangchi! Wish you (and your publisher hahaha) good health!
Omg Maangchi this broth is very delicious I use it for everything. Wow thank you 🙏🏻
Awesome!👍
Maangchi, thank you for the kelp recipe.
When I make your stocks I didn't know what to do with it. So, I ended throwing them. I searched for recipes with kelp and I didn't find any.
Now, I know what to do.
Thanks! ❤
Thank you so much for blessing us with your new plant-based recipes ❤️ I’ve been your fan for a long time and decided to go vegan around a year ago, so I’m really glad that I can keep enjoying your recipes even now. You’re my idol of Korean cooking!
Thank you so much for your long time support, my friend!
I am a vegetarian and I will come back to these recipes very often! Thank you!
Thank you, Maangchi. I urgently made this last night, for teokbokki. My family love it. They had it all... for dinner. haha
Thanks again. I have some stock to freeze for future use (I hope it will last for a week.) ha ha^^
Sounds great!
@@Maangchi It was!
By the way, I did not add anchovies, because of health issues, but it really tasted good. The power of the veggie stock added a lovely flavor in it.
Then again... better recipe makes the best comfort food. lols
Thank you. This is my favorite video of yours EVER. Your book will be my Christmas gift to myself.
i really love watching your videos aside from very clean on how to prepare and none wasted for the left over. i love Maangchi
Made all of these today! I was able to make the pancake batter gluten free using a mixture of rice flour, tapioca starch and corn starch. Still turned out crispy. Kelp stir fry was very delicious!! Thank you for the great video and recipes!!
👏
Maangchi, you are adorable! I'm extremely happy with vegetarian versions of your recepies! That's so sweet of you! Thank you so much! Love you! And also I send my thanks and best wishes to Dinaya (you even conversed measures - I do appreciate it)!
This is my new favourite video! I hate throwing out food, so thank you for showing how you can cook with leftover ingredients. I'm so excited to try this recipe :)
~THAANK YOU MAANGCHI~ CongratYOULations on your new book! You deserve all the accolades and rewards for your time, dedication, hard work, and talents (and taste buds)!
Thank you for all your videos. I like how you use all products.
Hi there.
I am close to 70, subscribe to a TON of cooking channels, and I am SO happy to have found you!!!
I have pre-ordered the BIG cookbook (lol) and will be using it on my iPad or other electronic device. I love using my 'Kindle' reader and 'iPad' for reading books.
I have a suggestion for your next book. If I could have bought a soft covered book with the SPIRAL BINDING so the pages would lie flat, I would have. If we try using a book without a SPIRAL BINDING, often we have to place something heavy in the middle of the open pages so it stays open. I'm just sayin'... :-)
Thank you SO MUCH for what you provide for your followers. You are WONDERFUL.
Wow There's nothing to throw away. I respect your no-wasting spirit 😍
Sooo excited and I mostly eat plant based as well. Thanks to you I eat well and I don't spend a lot of money on outside food now ❤.
Thank you very much for your recipe. I have several times wondered what I can use kelp for after cooking, but this I will try next time. And your white radish pancakes look so good. Thank you.
오!!놀라워요~~
어느 누구도 시도해보지 않은 레시피네요.채수물 우리고나면 남은 채소는 버렸거든요.
한식을 세계에 알리는 망치님 대단하세요^^
감사합니다!
Vegetarian kimchi !!! SO excited! :D I am vegan and would love to make my own instead of buying an expensive container every week!
I'm vegan and this video is great! Thank you, Maangchi! I enjoy your videos! Congratulations on your book! ❤
Maangchi i love your show - for your excellent teaching skills, your simple, unassuming style, your incredible tips, your endearing sense of humour, and need i say?! Your fantastic vegetarian recipes! I wish you have a vegetarian cook book ( including eggs of course). I wish i could buy that today
Thank you very much!
your recipes always turn out tasting amazing. I can't wait to get my hands on your new cookbook to see the new recipes!
The radish pancake is brilliant!! And I am SO excited for vegetarian kimchi :)
I make vegetable stock only from left over vegetable peels and cuttings instead of throwing them away.Onion peel gives it a nice brown color.
I'm so happy! Never thought to add cabbage. I'm going to make this stock today.
That kelp side dish reminds me of "porial" ( vegetable side dish made out of spices, onions,other vegetable) it's a Tamil Nadu's food.and that radish pan cake reminds me of "bajjii"(vegetable covered with flour and fried) it's quite popular snack in Tamil Nadu.i wonder how Korean cultures and food is similar to Tamil Nadu.language is also similar.wooow😮
Exactly..I've always been amazed by the similarities in the language but today when I saw these recipes i thought of exactly what u said..Glad u already commented it
Hi Maangchi I love your channel and all your recipes. Though I vegetarian I watch other non vegetarian videos too because I love to watch you cook and hear you talk. It makes me smile and feel Happy:) I always watch your videos but never cook but I am so excited to tell you I will make vegetables stock and vegetarian kimchi as my first Korean cooking. I like to use all vegetables left over. We Indians love making cabbage pancakes or fried balls so I will use them also. Thank you so much. May God give you long long healthy life so you can keep cooking us kids :):)
Thank you so much for these wonderful vegetarian/vegan recipes, it all looks so delicious & nutritious! And as always, I love your pretty hat!
Muchas gracias!!!! Recetas coreanas vegetarianas!! No sabes cuanto quería encontrar recetas así! Espero pronto encontrar ese libro 😅 sería lo mejor que estuviera en español! Pero si no, me ayudaré con los video!! Gracias gracias!!!
Vegetarian Kimchi in the next video, YEY finally.
Can't wait.
Thanks
Vegetarian kimchi, yahooo! :)) Very excited! Thank you for this recipe video!
Maangchi, u r my favorite personality, though iam from India, which has different styles of cooking recipes, i would always like to watch your recipies and try over it,i never miss your single episode .. Thank you maangchi ❤,love u 💓and hugs from india😍😘😘
Thank you so much for your nice words!
Congratulations Maangchi for your cookbook 💜 can’t wait to use itttt
Thank you for telling me how long I can freeze it for! I've been wanting a homemade veggie stock recipe but rarely am I ever told how long it is safe to freeze it for.
Generally stock can be frozen quite a bit longer - 6 plus months - but it may not be as flavorful. It won't go bad if you freeze it over the 3 month mark.
It also depends what vegetables you use.
I made this broth today and taste is so good. I got busy with work I ended up cooking the soup for 3 hours. Luckily, I didn’t burn down my house. I’m also using all the leftovers for tonight’s dinner. Thanks for another great recipe!!!
👏
Thank you for this vegetable stock. Cant wait to prepare it. Lots of love from India
It is very good to make another dish with ingredients that you can throw away after making vegetable soup. Korean temples and homes make efforts to reduce food waste by making new dishes with ingredients that can be discarded after cooking. 😊
thank you so much ! i've always wanted to try cooking korean food but so many of the dishes include fish stock and i'm allergic to seafood.. i was really happy to see this in my recommendations !
I'm hereafter watching veg. Kimchi video..for veg. Stock recipe..
Now i cant wait to make and taste veg kimchi..
Thank you.
I thought i never can taste kimchi..bcs its always with fish smell which i hate..
Really thank you for this recipe.
Good luck with making delicious kimchi!
Thank you Maangchi for the vegetable stock!!! 💙
Cool, cool! And yes, I am VERY excited!
Thank you Maangchi! I'm vegan and I'm really excited to try this and convert some of your recipes so I can enjoy them. I wanna use it to make tteokbokki!
I'm very excited! Thank you for the lovely vegetarian recipies!
Maangchi! Thank you SO much for this vegetarian recipe. Loved it! Lots of love from all us vegetarians 😍 Can't wait for veg kimchi recipe... Yayyyy!
Never a dull moment and nothing is wasted when Maangchi cooks!
Omg Maangchi I’m so excited you choose vegetarian stock. Thank you 🙏🏽❤️
this looks delicious! and thank you for always including vegetarian options in your other recipe videos! my favourite channel on youtube T_T
The radish pancake was awesome. Thanks for the whole recipe.
A trick : watch movies at KaldroStream. Been using them for watching loads of movies lately.
@Korbyn Rowan Yea, been using flixzone} for years myself :D
I love how you made multiple recipes and nothing went to waste! I had NO IDEA you could re use kelp!!! I’ve been making Dashi for Miso soup and then feeding the kelp to my chickens! Now I will eat it 😃 🌈 💕
Share some with chicken, too! lol
Hi Maangchi. Hope your new cook book will be available in ebook format. This will reach out to millions who access public libraries. Your first cookbook is much enjoyed by ebook readers in Singapore. Thanks.
Yes, ebook will be available, too!
Thank you for your book and all great recipes 🤗
thanks for sharing your video to make vegetable stock.. good to know...
망치님~~
항상 잘보고 감사하고 있어요
충무김밥이 너무 해보고싶은데
망치님 레시피라면 더욱 맛있고 믿을수 있을거예요
가을이라 요즘 망치님 레시피로 낙지볶음을 자주해먹고 잘난체도 하고있어요. 흐흥~: )
Thanks a lot for sharing vegetarian stoke and every vegetarian recipe!, please share more vegetarian recipes !
Maangchi, your recipe is fantastic. I tried it today & my family loves it 😘
Great 👍
Oh I have been waiting for you to share what to do with the used kelp and radish for a while now. This is so awesome! Thank you Maangchi. I can't wait until I finally receive my copy of your new cook book. Unfortunately it will take until the middle of November as I will have it shipped here to Germany. :D
Wow😍 Thanks for sharing good tips! I haven't thought about that I can make delicious radish pancake and kelp side dish using leftovers! Such a great idea! I gotta try this😊👍👍
Thanks Maangchi. I've been making your recipes with my own broth with kombu, onions, dried mushrooms and daikon so it's nice to see your recipe too.
I am a pescaterian and like anchovies. However, the radish pancakes and the stir fried kelp look so divinely delicious that I am going to make the stock just to make these dishes. Thank you so much for these recipes.
: )
for cabbage and onion I'm adding mayo and pepper (or some other veggies ) and I have salad that I like eat with some bread or falafel.
Congratulations on your new cookbook! You deserve it😇
정말 대단 하세요. 야채다시국물 내고 난 뒤의 무는 보통 무조림밖에 몰랐는데 지짐이라니…눈이 번쩍 뜨였습니다. ㅎㅅㅎ 다시마볶음도 너무 좋은 아이디어에요. 외국에 살면서 다시마 줄기볶음 먹고싶었는데 국물 낸 뒤의 다시마가 좋은 대용품이 될거 같아요. 늘 많이 배우고 갑니다. 고맙습니다.
How come I haven't seen your book before, ma'am? Now I know what I want for Christmas!
와~!! 월요일 아침 망치님과 함께!!