Hi maangchi! I love duyu but when I blend it the soybeans are still very gritty and not desolving into the water. I cooked them for 20min total. Am I doing something wrong?
Hey Dearest... I used to follow your videos some 6 years ago. Then I lost touch. I even had forgotten your channel name. But today I searched for u. And Found You..... I am so so happy... Sending ❤ from India...
Just wanted to say your chicken mu recipe started my family's obsession with Korean food. We cook Korean food at home and also support local Korean restaurants by eating out at least once a week, including today. It has been the simplest way for me to stay low carb and eat whole foods as a bariatric patient and I've lost 170lbs between healthy eating and weight loss surgery. But I have to say cheese tteokbokki is my weakness! I also love the style of eating, by mixing and matching bites with banchan. There's no wrong way to eat as long as you're enjoying it.
Hi Maangchi, i have watched you for the longest time. I have both your cook books. I remember the first recipe of yours I made (braised baby potatoes) for my family and they all loved it. Thank you for introducing Korean food to the world!!
I made her recipe and I didn't have a Vitamix but used my Nutri bullet and I did have to strain it. The color and flavor was delicious. The sesame seeds added a nice and unique taste that I never had in soy milk before plus I added some sugar to sweeten it. I portioned out my leftover soy beans into Ziploc bags and froze it to use for next time . Thank you for a delicious recipe that actually looks like the color you would expect soy milk to look . I removed the skin so it would taste less beany.
After living in the countryside since I was born, I finally live in a place with an asian supermarket and they buy in giant wholesale of soy beans and portion them out to sell so I can easily and affordably get dried beans now! I'm excited to use them to make duyu as an easy breakfast.
Hi Maangchi! I still remember watching your video during 8th grade because I need to cook something for our school event so I searched for cooking videos. Coincidentally, I discovered this channel. Now, I already graduated from university and I still go back here from time to time. Haha.
오늘, 예당 Restaurant, Buena Park, CA 방문 때에 만난 팬입니다. 만나뵙게 되어 정말 영광이였습니다. 좋은 영상 항상 감사합니다. 싸인은 망치님 요리책 첫장 핑크 페이퍼에 잘 붙여 놓았고, 같이 찍은 사진은 즉석 프린터로 프린트해서 액자에 넣어 벽에 걸었습니다❤ 오늘은 참 좋은 날이였습니다❤
I’ve been drinking nut milk since 2015 after my bariatric surgery and I ❤ it. I’ve had soy milk and it was alright, but I like oat milk, cashew milk or almond milk. They’re really good. And I didn’t know this until my dad told me, but after my gave birth 2 me, I had 2 have the soy baby formula because I couldn’t drink the normal formula that they give u in the hospital. But as I got older, I was able 2 drink normal milk again. I prefer the nut milk over the cows milk to be honest. It tastes better, it’s creamer and it way more healthier 4 u.
Wow that milk looks glorious 😊there are few things as satisfying as making plant milk @ home No preservatives nothing artificial just healthy & simple deliciousness 👍❤️ Thank you for this video 🙂💯
I think she has a very powerful blender where it can blend it this fine. Otherwise, you need to strain it right ? What type of blender do you have ? A Vitamix?
i forgot to mention how happy i was to see that this is a whole-bean recipe, no nut-milk-bag needed. so we get the benefits of the whole bean in our soymilk. again, thank you!!
Hello madam, I watch your wonderful and easy-to-prepare cooking. I love your cooking style. And the way you make soy milk is wonderful because I love it very much. Thank you, I am from Qatar.❤❤
Hi Maangchi! I can't wait to make this recipe. I have a meal request, can you make an agwi jjim recipe? The one with monkfish? It looks so good and I trust you will direct us well lol! Have an awesome week 💗
Ive been making my own soy milk for years. It is really good, but in the quantities i need it is a huge pain and takes me hours to finish. I even have a Joyoung soy milk maker to make things a bit more hands off but still have to strain it all which is tje worst part. The nut milk bags eventually get clogged permanently, and cleaning my strainer and soymilk maker is a huge pain. Whenever i get lazy and dont strain, the end result is not very good and has almost a "scratchy/itchy" feel on the throat. Since mastering kongguksu the other day, i now understand the pwrfect doneness for soybeans that blend up creamy and white. I think i may ditch the soy milk maker and make it the Korean way from now on.
She said she uses a Vitamix. From my experience if you have a blender that is not a Vitamix it may not be able to grind it fine enough without straining it first. So, don't ditch your soy milk machine before trying her recipe out first to make sure you can get it fine enough to just drink it out of the blender.
to reduce the beany flavour (rancid after taste): toss the dried beans directly into boilling water and cook for about 20 minutes and let cool down the whole night and let it soak. This will inactivate the lipase enzyme that cause that nasty beany after taste. Next day continue the recipe (cooking time will be shorter).
@@aesinam when you soak soy beans in cold water the water gradually will enter the beans and activates the enzyme lipase inside the hydrated beans and when leaving it soaked for about 10-12 hours already will have effect of the formation of that beany aftertaste most people do not like. By tossing the dried and untreated beans directly into boiling water the lipase is denatured (most enzymes are proteins) before it can do its degradation on the fatty acids inside the beans. Another way to destroy the enzyme is to toast the untreated beans in an oven on a plate (dry heating) BEFORE soaking into water: this way the soy milk will have an additional caramelised taste
Hello, Maangchi!! It's always so nice to see your videos and your recipes always turn out delicious!! I'm willing to help out by translating your videos into Spanish (my native language). Please let me know if you want to have them translated!!
Maangchi, don't you need sieve or filter the soy milk? Does it have that sandy texture when you drink? I love fresh soy bean milk but i always have to filter it with a cheese cloth to get that smooth creamy drink.
We drink it whole like this! It does have a slightly gritty texture - that's why it's important to blend the milk as evenly as possible. Kongguksu is a cold noodle dish prepared with this sort of unstrained soy milk.
Thanks for the recipe. I recently turned vegan and have been hunting for soymilk recipes. I have couple of questions. 1. Can I steam instead of boiling beans in water? I regularly make natto by steaming the soaked beans. Can i just take some out of it and make milk? Or it should necessarily be boiled in a bath of water? 2. Is there no need to pass the milk through a cheesecloth to remove solids? Most recipes I have seen so far are passing the ground milk through some fine mesh and collecting the pulp (okara). Is how you are making the usual korean way? 3. Can I heat the milk? I usually drink hot coffee with milk. I want to use soy milk as a substitute.
Hello Mangchi, I'm always very curious to know if raw sesame seeds are used or Toasted sesame seeds are used in Korean cooking..please reply 🙏 Loads and Loads of love 😘
In Korea, soy milk is made by grinding boiled soybeans and straining them through a mesh strainer, which gives it a typical soy milk taste, but when it is blended in a high-powered blender, it becomes smooth and creamy. Soy milk or soy broth is made from boiled and ground soybeans, it's just a difference in consistency
Hi maangchi! I love duyu but when I blend it the soybeans are still very gritty and not desolving into the water. I cooked them for 20min total. Am I doing something wrong?
20 minutes cooking is good but but it seems like you might need to grind it longer or use a more powerful blender.
So happy, so happy.... At last maangchi is here... I hope your mommy is fine....
Hey Dearest... I used to follow your videos some 6 years ago. Then I lost touch. I even had forgotten your channel name. But today I searched for u. And Found You..... I am so so happy... Sending ❤ from India...
Welcome back! 👍
Just wanted to say your chicken mu recipe started my family's obsession with Korean food. We cook Korean food at home and also support local Korean restaurants by eating out at least once a week, including today. It has been the simplest way for me to stay low carb and eat whole foods as a bariatric patient and I've lost 170lbs between healthy eating and weight loss surgery. But I have to say cheese tteokbokki is my weakness! I also love the style of eating, by mixing and matching bites with banchan. There's no wrong way to eat as long as you're enjoying it.
Great job on eating healthy
❤❤❤ ❤❤❤ ❤❤❤ ❤❤
오래만야 망치 언니 💞
Hi Maangchi, i have watched you for the longest time. I have both your cook books. I remember the first recipe of yours I made (braised baby potatoes) for my family and they all loved it.
Thank you for introducing Korean food to the world!!
Thank you so much!
Thank you miss @Maangchi to share this recipe to make people happy.
My pleasure 😊
I made her recipe and I didn't have a Vitamix but used my Nutri bullet and I did have to strain it. The color and flavor was delicious. The sesame seeds added a nice and unique taste that I never had in soy milk before plus I added some sugar to sweeten it. I portioned out my leftover soy beans into Ziploc bags and froze it to use for next time . Thank you for a delicious recipe that actually looks like the color you would expect soy milk to look . I removed the skin so it would taste less beany.
in her older soymilk recipe video she didn't use a vitamix either
Did you remove the skin before blending and straining? Or do you mean that you removed the skin by straining?
Heya Maangchi!! Thank you for another amazing video!!❤❤❤
MAM I have cooked every dish of yours, it is very tasty, you teach like an Indian mother, thanks mam for learning such delicious dishes.
The older soy milk video is what introduced me to Maangchi!
After living in the countryside since I was born, I finally live in a place with an asian supermarket and they buy in giant wholesale of soy beans and portion them out to sell so I can easily and affordably get dried beans now! I'm excited to use them to make duyu as an easy breakfast.
Been making your original recipe & love the update of leaving on the skins. I cook beans in the instant pot and never strain. So good!
Wonderful!
선생님 항상 밝고 즐겁게 요리해주셔서 감사합니다 ❤
WAIT. No straining? No blending boiling hot beans? A method to pre cook and make 1 serving at a time??? Freezer soy milk???? I’m obsessed
I really appreciated how simple it is to make this! Thanks Maangchi!😄
Glad you like it!
@@Maangchi 😃
Hi Maangchi! I still remember watching your video during 8th grade because I need to cook something for our school event so I searched for cooking videos. Coincidentally, I discovered this channel. Now, I already graduated from university and I still go back here from time to time. Haha.
Wow, time flies! Thank you for always remembering me and Korean cooking. You're always welcome here!
I'll try it out. Thanks very much for the very useful post.
오늘,
예당 Restaurant, Buena Park, CA 방문 때에 만난 팬입니다.
만나뵙게 되어 정말 영광이였습니다.
좋은 영상 항상 감사합니다.
싸인은 망치님 요리책 첫장 핑크 페이퍼에 잘 붙여 놓았고,
같이 찍은 사진은 즉석 프린터로 프린트해서 액자에 넣어 벽에 걸었습니다❤
오늘은 참 좋은 날이였습니다❤
반갑게 대해주셔서 감사했어요! 짧은 만남이었지만 제 채널을 사랑해주시는 그 마음 길이 간직할께요! 파이팅! : )
I'm so glad your back in UA-cam again maangchi ❤2😊😊😅
두유 레시피 찾고 있었는데 바로 올라왔네요😊
Looks simple, healthy, and delicious. Love it!
I am from India..love this channel although our food culture is very different. Full points to the hygine and clean cooking!
Wow I didn't knew how to do it ... thank You So Much 😍😍😍🙏🙏🙏
Thanks Queen
4:41 That taste test at the end cracked me up so hard 🤣We love you Maangchi!!
I’ve been drinking nut milk since 2015 after my bariatric surgery and I ❤ it. I’ve had soy milk and it was alright, but I like oat milk, cashew milk or almond milk. They’re really good. And I didn’t know this until my dad told me, but after my gave birth 2 me, I had 2 have the soy baby formula because I couldn’t drink the normal formula that they give u in the hospital. But as I got older, I was able 2 drink normal milk again. I prefer the nut milk over the cows milk to be honest. It tastes better, it’s creamer and it way more healthier 4 u.
Wow that milk looks glorious 😊there are few things as satisfying as making plant milk @ home
No preservatives nothing artificial just healthy & simple deliciousness 👍❤️
Thank you for this video 🙂💯
I think she has a very powerful blender where it can blend it this fine. Otherwise, you need to strain it right ? What type of blender do you have ? A Vitamix?
Yes, it's a Vitamix.
i forgot to mention how happy i was to see that this is a whole-bean recipe, no nut-milk-bag needed. so we get the benefits of the whole bean in our soymilk. again, thank you!!
👍
I love soy milk. I've been using it instead of dairy milk for a few years now. I actually prefer the taste.
This video speaks to me ☆
Ahhh maangchi! I’ve missed you ❤❤
Hello madam, I watch your wonderful and easy-to-prepare cooking. I love your cooking style. And the way you make soy milk is wonderful because I love it very much. Thank you, I am from Qatar.❤❤
Hello maam i hope you can make a sundaeguk recipe also...i always follow your taste❤❤❤thank you so much
Thank you. I will definitely try your recipe. ❤
The nicest chef on earth ❤
👍
@Maangchi thank you Maagchi 😊
망치부인 검색했는데 음식 유튜버 망치부인이 계셨네. ㅎㅎ 어마어마한 구독자 봐 엄청난 부인이셨네요. 콩국 맛있죠.
Thanks M. You are back❤
Thank you, you're so sweet.
❤❤🎉🎉nice to see u after along time😋
اسال الله العافية لي ولكم
looks amazing and so easy too!
This is a very good method to make soy milk from scratch.
Yes, it's so easy!
It's very satisfying to see😊 your videos ❤
Maangchi i had a bad day at work and i come home and watch your video it makes me so happy!!
Thank you!! ❤😂🎉❤😊
I'm so happy to hear that! Cheer up! : )
Hi hi hi ,long time no see
Missed you so much
Please share more and let us to learn more from you❤❤❤
Thank you for your recipe! ❤
I'm gonna have to try making this myself one of these days. I love soy milk 😍❤
تسلمي على الحليب فول السويةصحتين وهناء تحياتي لكي من مصر ❤🇪🇬
Great instructions! Thank you!
I love this channel :)
Thank you!
Hi Maangchi! I can't wait to make this recipe. I have a meal request, can you make an agwi jjim recipe? The one with monkfish? It looks so good and I trust you will direct us well lol! Have an awesome week 💗
Agujjim (spicy monkfish with soybean sprouts) recipe is one of my upcoming recipes.
@@Maangchi Yay!! I'm so excited! Thank you 😊😊
You look so pretty today! Thank you for the video 🫶🏻🫶🏻
You nailed it 👏 👌 ❤thankssssss 👌
Great to see you 💖 much love from South Australia 💚
Thank you...
Ive been making my own soy milk for years. It is really good, but in the quantities i need it is a huge pain and takes me hours to finish. I even have a Joyoung soy milk maker to make things a bit more hands off but still have to strain it all which is tje worst part. The nut milk bags eventually get clogged permanently, and cleaning my strainer and soymilk maker is a huge pain. Whenever i get lazy and dont strain, the end result is not very good and has almost a "scratchy/itchy" feel on the throat.
Since mastering kongguksu the other day, i now understand the pwrfect doneness for soybeans that blend up creamy and white. I think i may ditch the soy milk maker and make it the Korean way from now on.
She said she uses a Vitamix. From my experience if you have a blender that is not a Vitamix it may not be able to grind it fine enough without straining it first. So, don't ditch your soy milk machine before trying her recipe out first to make sure you can get it fine enough to just drink it out of the blender.
Glad you're still doing videos
you mean i didn’t need to spend hours taking the skins off my soybeans 😭
yo 😭💀
저 두유 좋아하는데 이렇게만드는건줄 몰랐어요 ㅋㅋ 신기하당 통째로 가는구나
Hi Maangchi. Where have you been? Good to see you. I think I am going to give this recipe a shot. Looks interesting.
Even though I don't post many videos these days, I always read your comments, and they make me happy. : )
Hi Maangchi I’ve been watching your videos ever since I was fourth grade right now I’m about to go to college 🥺❤ time is so quickk
Wow, you are still interested in Korean cooking! 👍
초창기나 지금이나 젊음이 그대로예요. 비법을 알려주세요^^
망치누나다!! ㅎ
Nice video thanks
Whoaaa! You still look young! Maangchi!💗✨
to reduce the beany flavour (rancid after taste): toss the dried beans directly into boilling water and cook for about 20 minutes and let cool down the whole night and let it soak. This will inactivate the lipase enzyme that cause that nasty beany after taste. Next day continue the recipe (cooking time will be shorter).
But her method will also remove the enzyme. Also your method still includes the 20mins cooking time before soaking
@@aesinam when you soak soy beans in cold water the water gradually will enter the beans and activates the enzyme lipase inside the hydrated beans and when leaving it soaked for about 10-12 hours already will have effect of the formation of that beany aftertaste most people do not like. By tossing the dried and untreated beans directly into boiling water the lipase is denatured (most enzymes are proteins) before it can do its degradation on the fatty acids inside the beans. Another way to destroy the enzyme is to toast the untreated beans in an oven on a plate (dry heating) BEFORE soaking into water: this way the soy milk will have an additional caramelised taste
So dried beans in boiling water 20 minutes, let sit overnight in same water? Morning, drain & rinse - what’s next?
Understand thank you
@@pharmacist5884for how long should I dry heated and at how many temprature?
An excellent recipe for soy milk 🧋🧋
Thank you Madam Maangchi
Hmmm.. I was taught to soak and remove the bean membrane before cooking and that helps the bean taste.
豆子是黃豆，在台灣叫豆漿。我們加細糖煮來喝當早餐。
Very simple and delicious❤
Hello, Maangchi!! It's always so nice to see your videos and your recipes always turn out delicious!! I'm willing to help out by translating your videos into Spanish (my native language). Please let me know if you want to have them translated!!
역시 볶은 깨를 넣는 게 포인트! 조만간 해먹어야겠어요 :)
Hello Maangchi, how are you doing? This looks so amazing!
I'm fine! : )
@@Maangchi that's great 😀
은수저 보고왔으면 개추
I absolutely loved the tasting and reaction 😂😁❤❤
my favorite
How fun! Now we can use the milk to make tofu 😊
Hello I love you sister
I love your recipes
나는 당신의 팬입니다
사실 먹방 유튜브 영상처럼 대창을 바삭하게 굽는 방법이 궁금합니다. 대창을 바삭하고 육즙이 풍부하게 조리하는 레시피를 알려주실 수 있나요? 감사합니다
Maangchi, don't you need sieve or filter the soy milk? Does it have that sandy texture when you drink?
I love fresh soy bean milk but i always have to filter it with a cheese cloth to get that smooth creamy drink.
We drink it whole like this! It does have a slightly gritty texture - that's why it's important to blend the milk as evenly as possible. Kongguksu is a cold noodle dish prepared with this sort of unstrained soy milk.
@@제정은-f7j Thanks!
thank you! i recently bought soybeans hoping for an easy recipe to make soymilk, which is a staple in my house, rather than having to buy it.
ggul tteok recipe please Maangchi!!!! Thank u!
Thanks for the recipe. I recently turned vegan and have been hunting for soymilk recipes.
I have couple of questions.
1. Can I steam instead of boiling beans in water? I regularly make natto by steaming the soaked beans. Can i just take some out of it and make milk? Or it should necessarily be boiled in a bath of water?
2. Is there no need to pass the milk through a cheesecloth to remove solids? Most recipes I have seen so far are passing the ground milk through some fine mesh and collecting the pulp (okara). Is how you are making the usual korean way?
3. Can I heat the milk? I usually drink hot coffee with milk. I want to use soy milk as a substitute.
Hello Mangchi,
I'm always very curious to know if raw sesame seeds are used or Toasted sesame seeds are used in Korean cooking..please reply 🙏
Loads and Loads of love 😘
Use toasted sesame seeds.
Lovely it's so beautiful
Thank you for sharing this with me and ❤️
No straining necessary?
No need! We mix it up so the sediments don't settle & drink it whole.
Thanks❤
thank you))
This is great 👍 do you have a book recipes?
In Korea, soy milk is made by grinding boiled soybeans and straining them through a mesh strainer, which gives it a typical soy milk taste, but when it is blended in a high-powered blender, it becomes smooth and creamy. Soy milk or soy broth is made from boiled and ground soybeans, it's just a difference in consistency
Can I also use sugar, instead of salt?
Yes, you can add sugar if you want.
This is wonderful and very beautiful 🧸♥️♥️
Do you have to freeze the soy beans before using it or can you use it right away?
You can use them right away.
Thanks
May I know how long you can keep them in the fridge after blending?
I love soya milk.
Big love you from egypt
How to make haejanguk? Please