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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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Not Korean
Fusion and western food
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
We love spicy food : )
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
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My most popular Korean recipes
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Kimchi
Traditional-style spicy fermented whole-leaf cabbage kimchi
김치 -
Easy Kimchi
A traditional, simpler, & faster way to make kimchi
막김치 -
Japchae
Stir fried noodles with vegetables
잡채 -
Kkwabaegi
Twisted Korean doughnuts
꽈배기 -
Sundubu-jjigae
Soft tofu stew
순두부찌개 -
Yachaejeon
Vegetable pancake
야채전 -
Jjajangmyeon
Noodles with blackbean sauce
짜장면 -
Tteokbokki
Hot and spicy rice cakes
떡볶이 -
Dakgangjeong
Crispy and crunchy chicken
닭강정 -
Gimbap (aka Kimbap)
Seaweed rice rolls
김밥 -
Kimchi-jjigae
Kimchi stew
김치찌개 -
Kimchi-bokkeumbap
Kimchi fried rice
김치볶음밥 -
Bibimbap
Rice mixed with meat, vegetables, an egg, and chili pepper paste
비빔밥 -
Garaetteok
Long, cylinder-shaped rice cake
가래떡 -
Kimchijeon
Kimchi pancake
김치전
My most recent recipes
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Chicken gimbap
May 12th
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Korean style curry fried rice with chicken
Apr 29th
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Asparagus side dish
Apr 17th
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Seafood green onion pancake
Apr 4th
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Hi Maangchi! Love your videos so much. Recently had a banchan at a restaurant here in the DC suburbs that the waitress told me was chayote squash. Do you have a Korean recipe with this veggie? It is so tasty!
There are three additional vegetables needed to make really authentic Jakarata gado-gado.
1. Jackfruit
2. Bitter melon
3. Boiled corn
Shrimp paste is a must. If we do not use shrimp paste, the aroma will be authentic.
Looking at the video, she is up to Jakarta style gado-gado, not West Java gado-gado.
In the Jakarta gado-gado, chinese spinach has never been part of the ingredients. You can skip that particular vegetable.
Fried shallot and crackers are not optional. I’d rather not eat gado-gado without those two.
whoa! look good! *drool* I like to add few drops of ” air jeruk limau= kaffir lime juice in my Gado-gado. (^_^)
mariska and maangchi both of you did the best job, the gado gado authentic indonesian dish… i love that.. i hope to try it much! :D you remind me my exchange student friends from indonesia! :D
Thank you very much!
Wow Mariska you are so comfortable on camera – you both make a great team on film! This dish looks really delicious – I am definitely going to try making it. My mother was taught some Indonesian cooking when I was a boy and I still remember the delicious peanut sauce flavor! I wonder how different it will be to your authentic one :)
Wow Thank You Jamie! I’m sure that you can find these all ingredients in NZ. hehehehe :D
Maangchi you are no doubt such a great cook, your gado-gado looks like just original. That was wonderful !!
I have more tips for you guys, who have difficulties finding the ingredients in your area :
– Tofu : You can use any tofu (even soft tofu, though it’ll be a little too soft) and then fry it yourself.
– Vegetables : You can use any seasonal vegetables you want (broccoli, corn, anything, there are up to your taste)
– Sauce : Shrimp paste is optional (it’s my first time hearing it actually). You can replace tamarind with vinegar, but the taste will be a little bit different, because beside sour, it also has this unique taste. Chili is a must for spicy lovers.
– Garnish : Fried shallots or crackers is to balance the gado-gado, that’s why it is recommended but still optional.
That’s all I guest, have fun in making gado-gado !!
Thank you for your tips! :D
You cannot skip the Tearsi/Shrimp Paste because it’s important ingredient for the sauce. it will be bring you a nice strong flavor. Shrimp Paste is one of key ingredients of Indonesian cuisines. Chinatown is the best location to find it. :D You can find further information about Shrimp Paste in Wikipedia. ;D~
Tamarind already has a strong sour taste, if you mix it with vinegar it will be turn out very sour. Just pick one of them.
Happy Cooking~! :)
Love the recipe :)
I miss Indonesian’s food so much!!!
want to eat rendang!!! please Mariska, make a blog bout indonesian’s food
@Ryan : haste schon mal im asiatischen Laden gesucht? Du kannst ja auf jeden Falls Online kaufen, oder?
I start to write my recipe in my tumblr. simply click my name, it direct link to my tumblr.
Hi liemstephanie,
(Ich antworte deine Frage lieber auf Englisch, so dass die andere auch verstehen können)
do you mean the shrimp paste ?! I can’t really say for sure whether they sell it or not and as I said in my previous comment, that was my first time hearing that gado-gado is actually using shrimp paste. I actually grew up in the same town as Mariska, but never knew about the shrimp paste in gado-gado, never mind anyway, I’m actually also curious of the taste of this version.
After seeing that new recipe (Endive mash and Dutch meatballs), I suddenly remembered that I was usually adding ‘kecap (or ketjap) manis’ (or literally translates ‘sweet soy sauce’) on the top of my gado-gado. Just another tips ! :)
its your first time hearing it? wow… i always use this in my gado-gado even when i buy it it always contain shrimp paste. :)
its too sweet for me because i already add the palm sugar on the sauce. :D so far i know kecap in english is sweet soya sauce, :s *confuse* which one is right?
Ah, Indonesian.. My second favorite cuisine. This looks absolutely fabulous, Maangchi. I will need to see if I can gather up all of the ingredients for this at the limited number of Asian markets I have available to me in Iowa. The only question I have is the Fried Tofu and tempeh is something I don’t remember seeing (but I will look) locally.. can either of these two ingredients be made from Tofu and or any sort of soybean if I cannot find it?
Thanks for the tip on Mariska’s videos– I will look for them. I’m a big fan of Indonesian and as far as I know the closest Indonesian restaurant is about 150 miles from me in Madison, WI. That’s worse than 50 miles for Korean in Iowa City! :O) Thanks…
I’m pretty sure you can find Fried tofu in China Town :D, but Tempeh its quite difficult to find there. Tempeh is made from fermented soybean that binds the soybean into a cake form. (– wikipedia). Tempeh also call “Soybean Patty”. If you cannot find it, just skip it. :D
Happy Cooking~
Try hit the chinatown in downtown Chicago , there was this store called Golden Pacific , they sell tofu , fried tofu , shrimp powder and shrimp paste , raw peanuts , and tamarind , basically all the ingredients you need to make this yummy gado gado . I think it’ll be closer to Chicago than driving all the way to Madison :D Oh and yes they do sell tempe too .. but you will have to fry them yourself :) hope that helps !
oops sorry not the chinatown , but just downtown , the store is located on the north side .
You can easily find tempeh in your local whole foods or organic section of your regular supermarket near the tofurky and things like that kekekke
WOW!!!! ♥ ♥ Your sauce is looks so delicious!
The shrimp powder there has different form than the Indonesia’s one but it’s taste similar. I used the same shrimp powder that you bought in Chinatown when i cooked some Indonesian food at my big brother’s home in Australia. It’s tastes almost same (still I prefer the Indonesia roasted shrimp paste/powder hehehehehe :P..) so don’t worry. :D
I smile widely when read your comment about frying the krupuk. hehehe~ :)
Please make more videos or blogs, Mariska! I know I’d love to learn to cook more Indonesian food. :D
My grandfather grew up in Indonesia, so I grew up eating gado-gado and krupuk and nasi goreng and satay and… well, lots of wonderful things! Gado-gado has always been one of my favorites, though. <3