Anchovy kelp stock!

I Made this today. 💌 I decided to plan ahead of time for soups. The side dish with the kelp was 💕💕💕 GREAT.
Thanks for all your wonderful instructions❤

i wonder if i can use boquerones

자막 나와서 보기가 넘 편합니다^^

Sister we love you soooooo much ❤️

Loving all your videos so far 🥰. I have been wondering what to do with the kelp, so really love your bonus part here 🤩. I will keep watching your other videos and try your receipe 😋. Thanks, Maangchi 😊.

Thank you maanchi for all your videos, I stepped my Korean cooking game up a lot by watching your videos

I'm in my 40s, JUST discovered your amazing channel, books, & site, and you are teaching me absolutely everything i need to know to make every delicious Korean dish I love at home. It's such a relief to find someone willing to really teach these kind of skills in a way that builds confidence and excitement for everyone, instead of empty 'entertainment' that only looks good. Your videos are gorgeous, you are gorgeous, and every recipe I've made turns out PERFECT. Your skill to educate is awe-inspiring, and I've been sending photos & blabbing about it to everyone from my friends, to my own mom 😂 What a priceless resource! I cannot thank you enough <3

I have a question, in this video, you used 8 anchovies with 12 cups of water, but when I watched your soondubu jjigae video, you used 8 anchovies with 4 cups of water. Which one should I use?

Let’s take a moment to appreciate the background of Maagnchi’s kitchen which is beautifully decorated with dark PURPLE flowers & tomatoes 🍅

Muchas gracias!
Simple,y delicioso..

I will try with anchovies fillet instead of the frozen anchovies! I will buy your cookbooks for sure! Thanks so much!

thank you!

Kamsahamida

Love love your recipe

Keep on cooking maangchi❤

Thank you Maangchi for sharing generously your recipes! May I check if it's normal for the kelp to have blisters or small bubbles-like on the kelp?

This is awesome! Thanks!

Me encantan todas tus recetas, estoy ahora viviendo en Corea y puedo tener todos los ingredientes para hacer tus recetas, estoy feliz de poder hacerlas!!

What dishes can you make with this stock?

Hi I got some dried thick kelps, do we have to rinse and wash them beforehand ? Similarly for the anchovies? Tks

Thanks to you my years during pandemic life with no restaurants or friends were less lonely because I learned how to make many Korean dishes!

Can you please make a video on how to make our own fish and crab powder?

Love you Maangchi :)

Congratulations Maangchi. You are a treasure for those of us who love Korean food. Your recipes are clear and wonderful to follow. Deeeeeeelicious !!! Let's keep going for many healthy happy years.

Thank you for talking & naming the foods you are using. I have been in many Asian restaurants and orders soup. But I never understood what veggies to add to my bowl.

Why not use the heads of the anchovies?

Any suggestions on what to do with the radish? I hate to throw it away.

My husband doesn’t like when I make this stock. I love the the smell but 😂 today I’m making a double batch and I’m going to pressure can it to have on reserve. I can all my homemade stocks, why not this one too? (:

Maangchi made this today and it is wonderful. Will put the vegetables in my garden for compost. Thank you.

love to learn the korean essentials thanks for the video!

Can I use anchovies from a can? There isn't any Asian markets for over 3 hours where I live

Best broth Ever

If I can’t find korean radish in Australia, can I use normal white radish

If dont have korean raddish, can any raddish do?

Hi! Why you remove the head? I understand why you remove the guts, but not the first.Thanks for sharing! <3

Hello Maangchi, can I use corn syrup instead of rice syrup? What are the difference between corn syrup and rice syrup? Thank you !

The part where she says, “you can’t use small anchovies,” then says, “so small how can you make stock?” Makes me laugh! She is so precious!!!!

I honestly feel like you are my Korean mom 🥺 thank you for always teaching us your secrets, I appreciate it so much!

I think I have watched you for about 10 years now, since I left college and really started to appreciate korean culture outside of just KPop. I found your channel first for pajeon! When you were still using the old camera in the old kitchen and no big bows in your hair! haha! But I loved that you made the recipe easy and showed all the steps for real for real so I could follow.

For a long time after, I made pajeon for many people and everyone I showed it to love it. Then I made your galbi, bulgogi, beef & radish soup and of course..Kimchi! I own both big cookbooks AND one of your self-published ones too! I don't cook as much as I'd like to but I am always planning to make soups and stews for winter time at lunch or kimchi pork buns. You have really helped me love Korea more and more and I'm glad you're still showing us all the different recipes either from your childhood or that you came up with only today!

Маангчи,я люблю быть с вами.Рассказ очень приятный и голос.Рецепты супер!Подписана около 3 лет.Благодарю!!💓🌷

Congratulations from Spain!

Thanks very much, Maangchi. I always cook japchae recipe of yours. Love Korean food. A big fan from Hong Kong😍

Maamgchi! Thank you for all your recipes. I’m Lebanese and obsessed with Korean cooking. What a mix of culture! I share it with my family and now they love Korean food too. Thank you again x

thanks for the nice tips to us in the video... it helps us a lots!!!!!!! love u !!!!1

Yes , I am new here . I am very surprised that I didn’t see your Chanel before . I am glad I saw it tonight and I subscribed it right away . Happy to find it 🤍👋🏻

You still young and beautiful 15 yrs💪🏻👍

I know you're not my Mom's sister but i always refer to you as Maangchi-Eemo....hehe! Love, love, love following your teachings and I've learned so much. Everything has been DELICIOUS, all thanks to you! Na gumawo! Best wishes to you and pray for another healthy 15years and more! PS: a few weekends ago we made your Kkwabaegi with our little nieces and they had so much fun eating it out of the brown paper bags with all the cinnamon and sugar! And by the way, this stock is DELICIOUS, I ran out of my last stock so I will be making more today and will have to double the recipe because we always have to have your Kimchi Sundubu-Jjigae. Thank you for sharing and keep up the fun videos! Aloha from Hawaii! :-)

Thank you , stay as you are 👍

Thank you for 15 years of amazing content! Kimchi-jjigae has been a weeknight staple of mine for years, but I've always just used veggie bouillon and fish sauce for the broth. You've convinced me to go to H Mart and pick up ingredients to start making my own stock. Your positivity and enthusiasm is contagious!

I found u recently.. I just love the way u cook.. Love from 🇮🇳 l❤mangchi recepies.. Also make a video on healthy dressing ideas in one video