Dear Maangchi, thank you so much for all of your wonderful videos and books. My winter cooking project this season is learning about korean cooking and feeling comfortable making Korean food. So far it's been a wonderful experience! I'm eating so much kimchi and rice, and learned to make doenjang jjigae and kimchi jjigae, and there's no doubt it's all thanks to you! When i saw this soup, I knew my husband would love it, so I'll have to give it a try soon, too. Thanks for all you do! -Ashley in Minnesota
Hi Ashley, When I see the Korean dishes you listed, it seems like you've truly entered the world of Korean cooking. : ) I hope you and your family enjoy a warm homemade gomtang during the winter.
Gomtang is super super Yummy n so delicious Thanks Maangchi for Nice recipes Greetings from Indonesian Seafarers Life at sea with Korean crew onboard ship ⚓
This video reminds me there's plenty of delicious ways to get more tendon in my diet. The collagen is so good for you! Thank you always for sharing. I've learned my first Korean cooking from you. 🥰
I don't know if you're still reading comments but I learnt a technique online on skimming fat off broth. Just use a soup ladle with some cold/ice water in it. When you dip the ladle halfway into the broth, the ice cold surface will solidify the surrounding fat, making it stick and easy to peel off.
I will definitely going to make this!! Thank you for sharing your recipe ❤️ I just happened to see your channel recently and already went through so many of your videos! I can’t wait to make the traditional kimchi and other goodies😋
Maangchi is my Best teacher since i work together with Korean crew onboard ship's... I watching Your video since 2009 when i still assistance cook now i as chief cook in SM Line Korean shipping company. Thanks a lot Maangchi
I'm so excited that your recipes are always from scratch and don't use any shortcuts. They feel so clean and traditional. I've been following you for 17 years, have cooked countless of your recipes... no other Korean cooking channel can come close to you. Thank you for teaching me your recipes.
Where is the best place online to buy Korean hot pepper flakes? Amazon is SO expensive for such small bags. I would like to start my Korean cooking journey, starting with Maangchi's traditional kimchi recipe. I am so excited to started with fermented foods, such as kimchi and the fermented squid side dish. Any help, suggestions, and info would be greatly appreciated!!!
Dear Maangchi.. i had to tell u this... ur videos are our stressbuster now.. my daughter and i watch ur videos in the night after a strenuous day of studies. we feel so relaxed seeing u cook and listening to u talk.. my daughter is a huge fan❤❤❤❤ So tonight we have a new video to watch. Thank u Maangchi ❤❤
hello I am an American home cook and your egg technique is something I've never seen before. I truly appreciate you posting your videos and I tell other people in real life about you.
Love your videos been watching you for years. I'm going through a deep dark depression right now. And your videos are the only thing that is helping me in this world right now. Thank you for making these videos bless you and your family🩷
This is unrelated but I always imagined a collab between you and Lynja, two of the most cheerful and talented chefs on TH-cam. Unfortunately she is no longer with us but her impact will undoubtedly live on through the work and connections she’s made.
I love your recipes Maangchi, I use many of your tricks and advices even when I'm not preparing Korean food ❤ and when I do, I always look up for your video of this one specific food (did so with tteokbokki and kimchi jiggae) ❤ your creativity is over the roof, and looks like Korean cuisine is endless 😮
Witaj Maangchi od niedawna trafiłam na Twój kanał i próbuje przepisów są świetne. Brakuje mi tylko polskich napisów. Życzę szczesliwego nowego roku. 🎉Pozdrawiam z Polski. 🥰🌹🇵🇱🇵🇱
I bet a mushroom and vegetable stock base will give you a similar flavour profile! Sautee the mushrooms until they are well browned in a lighter flavoured oil (Or vegan butter, if you're so inclined), and you'll get a similar chewiness and umami flavour!
Use unripe jackfruit! The really unripe one, when the flesh is still all white, not yellow.. When you cook it well the texture becomes similar to soft meat.. And it's stringy too which makes it even more similar to meat.. I've watched a video where the chef used it as a meat substitute for vegetarian beef rendang..
that looks soooo delicious! Like you, I love tendon, but I didn't discover that until I was well into adulthood! & if it wasn't for pho and other Asian foods that feature it, I'd still be tendon clueless. lol!
Omg so much time has passed… I remember watching your oxtail soup recipe (seollongtang?) and making it. This seems very similar. Thank you for decades of sharing delicious Korean food Maangchi ❤
망치님! 엘에이 살때부터 구독 했었는데 뉴욕에 돌아온지 5년이 넘엇는데도 처음 댓글 남겨보는거 같아요. 늘 한식이 그리운 저로써는 여기선 찾을 수 없지만 대체 할 수 있는 재료는 뭐로 쓰시는지 처음 손질하는 것은 어떻게 하는지 많이 보고 배우고 있습니다. 새해복 많이 받으시구 영상 더 자주 올려주세요 ♥
한국인의 가장 대표적인 음식이자, 서민적이면서 전통적인 음식. 곰탕과 깍두기! 2024년 새해에 보편적인 음식으로 영상을 만들어주셔서 고맙습니다. 추운날엔 따끈한 곰탕 한그릇 너무 좋죠. 다음 영상에 기회가되면 고구마 말랭이나 감말랭도 소개해 주세요. 투박하지만 서민적인 전통 간식거리요. 2023년 한해 구독자로써 참 행복했고 덕분에 어러가지 요리를 배울수 있어 감사했습니다. 2024년에는 좋은일만 가득하시고 행복하시며 영상으로 자주 뵈었으면 좋겠어요. :)❤
I really need to know if something can replace that Korean chilli paste? It's impossible to buy it in my country. never seen a shop selling that, have to buy directly from other countries which is not easy and pricey 😅 or can the dish still taste good without that?
This looks soooo wholesome and cozy. We are having a blizzard in NY right now and I feel this would be perfect!! This video came right on time! As alway… thank you 🙏🏽 🫶🏽
I watched your video after 5 years today. It's so happy to tell that you are more and more gorgeous and young looking even after 5 years. What ever the secret is it's so strange. Love you mangchi and love your recipe. 🥰
Got my juices flowing and wanting some of this. It's a cold and windy night here in the northeast, and this would be a perfect dish to warm the cockles of anyone's heart. I have to see if you have the recipe for this in your Big Book of Korean Cooking.
Dear Maangchi, Happy new year 2024, more success for you❤just want to let you know, i Made Mandu for chrismast eve using your recipe, every one love its❤
Thank you Maangchi for your wonderful recipe! I just returned from Korea and wanted to learn this recipe for a Ling time ❤
Great! Good luck with your Korean cooking!
Dear Maangchi, thank you so much for all of your wonderful videos and books. My winter cooking project this season is learning about korean cooking and feeling comfortable making Korean food. So far it's been a wonderful experience! I'm eating so much kimchi and rice, and learned to make doenjang jjigae and kimchi jjigae, and there's no doubt it's all thanks to you! When i saw this soup, I knew my husband would love it, so I'll have to give it a try soon, too. Thanks for all you do! -Ashley in Minnesota
Hi Ashley, When I see the Korean dishes you listed, it seems like you've truly entered the world of Korean cooking. : ) I hope you and your family enjoy a warm homemade gomtang during the winter.
Gomtang is super super Yummy n so delicious
Thanks Maangchi for Nice recipes
Greetings from Indonesian Seafarers Life at sea with Korean crew onboard ship ⚓
Thank you very much for your nice comments and messages as always! Love you all! ❤
No any salt or bouillon blok for meat and soup seasoning?
Love from Mauritius
Your an amazing chef !!!
This video reminds me there's plenty of delicious ways to get more tendon in my diet. The collagen is so good for you! Thank you always for sharing. I've learned my first Korean cooking from you. 🥰
I don't know if you're still reading comments but I learnt a technique online on skimming fat off broth. Just use a soup ladle with some cold/ice water in it. When you dip the ladle halfway into the broth, the ice cold surface will solidify the surrounding fat, making it stick and easy to peel off.
I'll try out the method later, thanks a lot for the tip! 👍
so proud of you to spread out our 한식 to the world!!
요리도 영어도 많은 도움 받고 있어요~ 교포 한국인이 하는 주로 만들어 드시는 외국 음식도 궁금해요!!
저두요 !!
이 영상을 보기 때문에 배가 고파졌어요. 꼭 이걸 요리해 볼게요. 감사합니다
I will definitely going to make this!! Thank you for sharing your recipe ❤️ I just happened to see your channel recently and already went through so many of your videos! I can’t wait to make the traditional kimchi and other goodies😋
Thank you so much for your delicious recipes i love them all i learned a lot from all yoir recipe videos ..thank you and God bless
Delicious!! Will be making it soon!!😊
Thank you very much
Yeah!
I tried it at the restaurant and it was so rich and flavorful!!
Now you can make it at home!
Here in the Philippines no winter..it's ok as long is its delicious! Same like mami
Yummy
It's looks like our beef noodle called Phar Hoo.
Good moring beautiful mem ❤
Can you tell me what kind of beef you’re using, I guess it’s trip -teep
It's beef brisket.
❤😋♥️😋♥️😋♥️😋♥️😋
looks good! but its not blood your removing by soaking, its myoglobin a protein that makes meat red
Maangchi is my Best teacher since i work together with Korean crew onboard ship's... I watching Your video since 2009 when i still assistance cook now i as chief cook in SM Line Korean shipping company.
Thanks a lot Maangchi
SM apa bro?
@@Cendekiaum SM YANTIAN
Mustofa tah?
@@Cendekiaum sebelumnya mustofa Bro
Pak Epi Supriatna ya
I'm so excited that your recipes are always from scratch and don't use any shortcuts. They feel so clean and traditional.
I've been following you for 17 years, have cooked countless of your recipes... no other Korean cooking channel can come close to you.
Thank you for teaching me your recipes.
Wow, you are my real long time friend! Thanks a lot. I started sharing my video recipes in 2007!
@@Maangchi oh I thought it was 2006 when I saw your first, now offline, Japchae video. This and your first kimchi videos are legendary for me.
and somehow she dose'nt seem to age🌸
Where is the best place online to buy Korean hot pepper flakes? Amazon is SO expensive for such small bags. I would like to start my Korean cooking journey, starting with Maangchi's traditional kimchi recipe. I am so excited to started with fermented foods, such as kimchi and the fermented squid side dish. Any help, suggestions, and info would be greatly appreciated!!!
Dear Maangchi.. i had to tell u this... ur videos are our stressbuster now.. my daughter and i watch ur videos in the night after a strenuous day of studies. we feel so relaxed seeing u cook and listening to u talk.. my daughter is a huge fan❤❤❤❤
So tonight we have a new video to watch. Thank u Maangchi ❤❤
Thank you for teaching us so well, Maangchi, you're wonderful!💝
Thank you for the tip! haha!
망치누님도 새해 복 많이받으세요 언제나 건강하시길 기원합니다
👏
고 마 우 ㅓ요0ㅣ모
hello I am an American home cook and your egg technique is something I've never seen before.
I truly appreciate you posting your videos and I tell other people in real life about you.
Love your videos been watching you for years. I'm going through a deep dark depression right now. And your videos are the only thing that is helping me in this world right now.
Thank you for making these videos bless you and your family🩷
I'm glad to hear that my videos are providing some comfort for you. Happy New Year to you and your family, too!
I love your cooking so much!
Yummy 😊 mama
알파이자 오메가인 한국음식
즉 근본중에 근본으로,
옛날부터 아픈 사람먼저 제공되었다는 음식입니다.
오~~몰랐어요
오메가떡
It is always such a joy to learn from Maangchi!
Just thinking of something soupy and beefy and this came up. Especially in this cold weather. Thank you maangchi. ❤
Yes, yes!
This is what we need right now, it's winter season ❄️☃️ Thank you Maangchi, greetings from Serbia 🇷🇸❤️
This is unrelated but I always imagined a collab between you and Lynja, two of the most cheerful and talented chefs on TH-cam. Unfortunately she is no longer with us but her impact will undoubtedly live on through the work and connections she’s made.
Omg! I didn't hear Lynja had passed away, that's so sad 😢 she will be missed ❤
추운 겨울엔 역시 뜨끈한 곰탕이죠😊
저렴한 버젼으론 소고기뭇국
I love your recipes Maangchi, I use many of your tricks and advices even when I'm not preparing Korean food ❤ and when I do, I always look up for your video of this one specific food (did so with tteokbokki and kimchi jiggae) ❤ your creativity is over the roof, and looks like Korean cuisine is endless 😮
Thanks for your nice words! I'm so glad to hear that my videos help you learn Korean cooking!
I've never seen beef tendon packaged like that. That broth should be pure silk! Thanks, Maangchi!
@Maangchi, can I use a pressure cooker to speed up the cooking process?
Hi , what cut of beef is this ? From what part of the body of the cow 🐮 dose the this cut of beef come from .
Please do let me know .
Thank you 😊
I used beef brisket and beef tendon. Check out the recipe, please. www.maangchi.com/recipe/gomtang
새해복 많이 받으시고 언제나 건강하세요!!
망치님 덕분에 영어자신감도 많이 얻었어요 감사합니다 앞으로도 팔로잉 할게요
우와 좋은채널 같아요 !!!
영어에 자신감을 얻었다니 기쁘네요! 👍
always enjoyed your videos 😍😍😍😍😍😍😍😍😍😍😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊
와.. 저 곰탕 안좋아하는데 이거 보니까 너무 먹고 싶어요. 도전해봐야겠어요!!!
저두요 !!! ㅎㅎ
님들 귀여움
@@guziguzi538 😀❤️😀
I was hearing my stomach talk while watching this video. Everything looks so delicious!
Every time I see the notification of your videos I get sooo happy. Thank you for sharing new recipes 🥺❤️
Witaj Maangchi od niedawna trafiłam na Twój kanał i próbuje przepisów są świetne. Brakuje mi tylko polskich napisów. Życzę szczesliwego nowego roku. 🎉Pozdrawiam z Polski. 🥰🌹🇵🇱🇵🇱
새해 복 많이 받으세요.
항상 망치님 응원합니다.
✨️감자옹심이 만들어주세요
오 감자옹심이 맛있겠어욤 😊
이미 감자옹심이 레시피 올렸어요. 유튜브나 제 웹사이트에서 "Potato Dumpling Soup (Gamja-ongsimi-guk: 감자옹심이국)" 찾아보세요!
This looks so hearty and healthy, and definitely a labor of love! I’m vegetarian, so it’s not for me, but I bet it’s wonderful!
I bet a mushroom and vegetable stock base will give you a similar flavour profile! Sautee the mushrooms until they are well browned in a lighter flavoured oil (Or vegan butter, if you're so inclined), and you'll get a similar chewiness and umami flavour!
Perhaps tofu with vegeable broth would be suitable for vegetarian.
Use unripe jackfruit! The really unripe one, when the flesh is still all white, not yellow.. When you cook it well the texture becomes similar to soft meat.. And it's stringy too which makes it even more similar to meat..
I've watched a video where the chef used it as a meat substitute for vegetarian beef rendang..
Yummy yum yummmmm! Heading to Korean store to pick up some tendon now! 😋😋😋
My sister would love this ❤
Thank you Maangchi. It looks really good! Happy New Year!
Greetings from Redondo Beach CA USA 🇺🇸. This is perfect for the cold weather. Problem solved on what to make this weekend. Looks delicious 🌷🌷
고추가루 보다 다대가가 더 나을것 같은데요~ 좋은 영상 감사합니다
🇰🇷♥🇰🇷♥🇰🇷♥🇰🇷♥🇰🇷
♥I love korea people♥
Thanks for sharing this recipe with me ❤
that looks soooo delicious! Like you, I love tendon, but I didn't discover that until I was well into adulthood! & if it wasn't for pho and other Asian foods that feature it, I'd still be tendon clueless. lol!
I love ❤️ you always have ervithing very nice and clean work always! Very important!! 😊
Nice
Yay! Thanks a lot for the first comment on this video! 👍
😋
Mother of Korean food have updated! Can’t wait to try this recipe for the winter ❤
She is a treasure we learn from ! TY so much for the great videos
korean beef soup..yummy mantap rasanya
Funny, but I enjoyed the washing clips 😊
What is the white stuff beside the meat?
beef tendon
Thank u Maangchi !!❤❤❤❤❤❤❤❤❤❤❤❤😂😂
Omg so much time has passed… I remember watching your oxtail soup recipe (seollongtang?) and making it. This seems very similar. Thank you for decades of sharing delicious Korean food Maangchi ❤
Happy New Year and Tjank you for a hearty & scrumptious recipe.
What is the white colour
It's beef tendon. Check out the description box in any video and follow the link for the written recipe.
@@Maangchi thank you
I am first ❤❤
망치님! 엘에이 살때부터 구독 했었는데 뉴욕에 돌아온지 5년이 넘엇는데도 처음 댓글 남겨보는거 같아요. 늘 한식이 그리운 저로써는 여기선 찾을 수 없지만 대체 할 수 있는 재료는 뭐로 쓰시는지 처음 손질하는 것은 어떻게 하는지 많이 보고 배우고 있습니다. 새해복 많이 받으시구 영상 더 자주 올려주세요 ♥
한국인의 가장 대표적인 음식이자,
서민적이면서 전통적인 음식.
곰탕과 깍두기! 2024년 새해에 보편적인 음식으로 영상을 만들어주셔서 고맙습니다.
추운날엔 따끈한 곰탕 한그릇 너무 좋죠.
다음 영상에 기회가되면 고구마 말랭이나 감말랭도 소개해 주세요.
투박하지만 서민적인 전통 간식거리요.
2023년 한해 구독자로써 참 행복했고 덕분에 어러가지 요리를 배울수 있어 감사했습니다.
2024년에는 좋은일만 가득하시고 행복하시며 영상으로 자주 뵈었으면 좋겠어요. :)❤
격려의 메시지에 마음이 따뜻해집니다. 감사합니다. 고구마말랭이 레시피는 이미 제 웹사이트, 유튜브에 올렸어요. Dried sweet potato snack (Goguma-mallaengi: 고구마말랭이): th-cam.com/video/Pn4ceF54pjc/w-d-xo.html
Omg first
Happy New Year, Maangchi! I love your recipes, I love your show! Thank you for everything you do!
Good job my friend 👏👏🪻
Love this recipe! Happy new year
Woow very nice hmmmm😋😋👌😍
I like beef soup 🍲
Hit ❤before watching the video. Thank you for this heartwarming soup 🍲
Happy New year too Maangchi , thanks again for another delicious recipe , just what we need in this winter time 😊
I really need to know if something can replace that Korean chilli paste? It's impossible to buy it in my country. never seen a shop selling that, have to buy directly from other countries which is not easy and pricey 😅 or can the dish still taste good without that?
This looks soooo wholesome and cozy. We are having a blizzard in NY right now and I feel this would be perfect!! This video came right on time! As alway… thank you 🙏🏽 🫶🏽
I watched your video after 5 years today. It's so happy to tell that you are more and more gorgeous and young looking even after 5 years. What ever the secret is it's so strange. Love you mangchi and love your recipe. 🥰
I love this recipe? What cut of beef did you use? Is that beef tendon? Does butchers shop sell this cut
I used beef brisket.
Thank you for responding. I will try this recipe and your Korean fried chicken. I’m going to try your japchae recipe too. Do you have a kimchi recipe?
I should have known better not to watch a maangchi video before bed time... now I'm hungry.
Healthy beef soup l like it❤❤❤❤❤❤
Thank you Maangchi for this delicious looking recipe perfect for this cold weather!! Happy New Year to you!!🥳
My favourite!!! I've got some beef tendon in the freezer and raring to go. Thank you Maangchi😊
Looks yummy
Maangchi is so talented! The master of Korean cooking ❤🔥
That just made my mouth watery, though a lot of steps you have to go through but it's worth it, yummy, thank you.
Finally I have been visually starved the past 3 weeks Imu comming through!!
Got my juices flowing and wanting some of this. It's a cold and windy night here in the northeast, and this would be a perfect dish to warm the cockles of anyone's heart. I have to see if you have the recipe for this in your Big Book of Korean Cooking.
얼마전 유튜버 lynja 할머니께서 타계하셨습니다. 너무 슬펐어요.요리하시는분들 너무 좋은데, 망치여사님도 늘 응원하고 있습니다. 힘내시고 맛있는요리 늘 기대합니다 화이팅!
좋은채널 !!!
Happy New Year, Maangchi! ❤
Thank you mama maangchi!!! ❤
Dear Maangchi, Happy new year 2024, more success for you❤just want to let you know, i Made Mandu for chrismast eve using your recipe, every one love its❤
Happy to hear that!
An ideal soup to warm up and provide energy during these long, cold Winter months. Merci beaucoup from a fan in northern Canada.
곰탕 국물은 키토제닉하는 사람에게 최고의 음식이죠!
Hello... Happy New Year ....You are the best Korean chef for me ... Thank you