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><channel><title>Cooking Korean food with Maangchi &#187; Asian cuisine</title> <atom:link href="http://www.maangchi.com/tag/asian-cuisine/feed" rel="self" type="application/rss+xml" /><link>http://www.maangchi.com</link> <description>Korean cooking, recipes, restaurants, reviews, videos, podcast, photos, cookbook, DVD, and blog</description> <lastBuildDate>Wed, 08 Feb 2012 19:22:53 +0000</lastBuildDate> <language>en</language> <sy:updatePeriod>hourly</sy:updatePeriod> <sy:updateFrequency>1</sy:updateFrequency> <generator>http://wordpress.org/?v=3.3.1</generator> <atom:link rel='hub' href='http://www.maangchi.com/?pushpress=hub'/> <cloud
domain='www.maangchi.com' port='80' path='/?rsscloud=notify' registerProcedure='' protocol='http-post' /> <item><title>Chwinamul (sautéed aster scaber)</title><link>http://www.maangchi.com/recipe/chwinamul</link> <comments>http://www.maangchi.com/recipe/chwinamul#comments</comments> <pubDate>Wed, 05 Jan 2011 21:53:47 +0000</pubDate> <dc:creator>Maangchi</dc:creator> <category><![CDATA[Recipes]]></category> <category><![CDATA[Asian cuisine]]></category> <category><![CDATA[aster scaber]]></category> <category><![CDATA[banchan]]></category> <category><![CDATA[chwinamul]]></category> <category><![CDATA[edible wild plants]]></category> <category><![CDATA[edible wild vegetables]]></category> <category><![CDATA[korean cooking]]></category> <category><![CDATA[korean cuisine]]></category> <category><![CDATA[Korean culture]]></category> <category><![CDATA[korean food]]></category> <category><![CDATA[Korean recipes]]></category> <category><![CDATA[Maangchi]]></category> <category><![CDATA[mountain vegetables]]></category> <category><![CDATA[recipes]]></category> <category><![CDATA[sauteed aster scaber]]></category> <category><![CDATA[side dish]]></category> <category><![CDATA[side dishes]]></category> <category><![CDATA[vegetarian dish]]></category><guid
isPermaLink="false">http://www.maangchi.com/?p=11264</guid> <description><![CDATA[When I lived in Korea, whenever I saw fresh chwinamul in the open air market for the first time in spring, I felt that spring was really in the air! And when I tasted chwinamul for the first time that year, I felt revitalized with energy from its slightly bitter taste and distinctive flavor. ...Dried chwinamul is very tough and hard, and each stem looks like a thin thread. How can you possibly make it edible? It will never get softer by soaking in cold water for only 30 minutes. You'll have to soak it overnight!]]></description> <wfw:commentRss>http://www.maangchi.com/recipe/chwinamul/feed</wfw:commentRss> <slash:comments>22</slash:comments> </item> <item><title>Ox bone soup</title><link>http://www.maangchi.com/recipe/ox-bone-soup</link> <comments>http://www.maangchi.com/recipe/ox-bone-soup#comments</comments> <pubDate>Thu, 18 Nov 2010 02:28:17 +0000</pubDate> <dc:creator>Maangchi</dc:creator> <category><![CDATA[Recipes]]></category> <category><![CDATA[Asian cuisine]]></category> <category><![CDATA[beef bone soup]]></category> <category><![CDATA[bone soup]]></category> <category><![CDATA[cooking blog]]></category> <category><![CDATA[cooking utensil]]></category> <category><![CDATA[곰탕]]></category> <category><![CDATA[뼈국물]]></category> <category><![CDATA[Food and drink]]></category> <category><![CDATA[gomtang]]></category> <category><![CDATA[설렁탕]]></category> <category><![CDATA[korean cuisine]]></category> <category><![CDATA[korean food]]></category> <category><![CDATA[Korean kitchen]]></category> <category><![CDATA[korean recipe]]></category> <category><![CDATA[Korean recipes]]></category> <category><![CDATA[korean soup]]></category> <category><![CDATA[Maangchi]]></category> <category><![CDATA[ox-bone soup]]></category> <category><![CDATA[recipes]]></category> <category><![CDATA[seollongtang]]></category><guid
isPermaLink="false">http://www.maangchi.com/?p=10625</guid> <description><![CDATA[The milky broth is achieved by simmering for hours and hours. There's no rule to how many hours you have to boil it, but I can tell you that you need simmer until you get a milky broth, and the bones are smooth with no more meat is sticking to them. The bone marrow should be all boiled away so that there's a cavity in the center of each bone. The inside of the bones should look like a sponge.]]></description> <wfw:commentRss>http://www.maangchi.com/recipe/ox-bone-soup/feed</wfw:commentRss> <slash:comments>63</slash:comments> </item> <item><title>Fermented squid side dish</title><link>http://www.maangchi.com/recipe/ojingeojeot</link> <comments>http://www.maangchi.com/recipe/ojingeojeot#comments</comments> <pubDate>Thu, 04 Nov 2010 15:07:55 +0000</pubDate> <dc:creator>Maangchi</dc:creator> <category><![CDATA[Recipes]]></category> <category><![CDATA[Asian cuisine]]></category> <category><![CDATA[banchan]]></category> <category><![CDATA[calamari]]></category> <category><![CDATA[fermented seafood]]></category> <category><![CDATA[fermented squid]]></category> <category><![CDATA[food blogger]]></category> <category><![CDATA[jeotgal]]></category> <category><![CDATA[korean cooking]]></category> <category><![CDATA[korean cuisine]]></category> <category><![CDATA[korean food]]></category> <category><![CDATA[Korean food blog]]></category> <category><![CDATA[Korean recipes]]></category> <category><![CDATA[Maangchi]]></category> <category><![CDATA[ojiengeojeot]]></category> <category><![CDATA[recipes]]></category> <category><![CDATA[salty fermented seafood]]></category> <category><![CDATA[seafood]]></category> <category><![CDATA[side dish]]></category><guid
isPermaLink="false">http://www.maangchi.com/?p=10465</guid> <description><![CDATA[I used to make salty fermented anchovies every year when I lived in Korea. It was very easy to make! I mixed fresh anchovies with a lot of salt and put them into a huge earthenware jar. About 6 months later, the achovy jeot fermented well! I used to use them in my kimchi paste, or I took some from the jar and mixed with seasonings to use as a side dish.]]></description> <wfw:commentRss>http://www.maangchi.com/recipe/ojingeojeot/feed</wfw:commentRss> <slash:comments>87</slash:comments> </item> <item><title>Collard greens side dishes</title><link>http://www.maangchi.com/recipe/collard-greens-side-dishes</link> <comments>http://www.maangchi.com/recipe/collard-greens-side-dishes#comments</comments> <pubDate>Fri, 01 Oct 2010 01:28:45 +0000</pubDate> <dc:creator>Maangchi</dc:creator> <category><![CDATA[Recipes]]></category> <category><![CDATA[Asian cuisine]]></category> <category><![CDATA[banchan]]></category> <category><![CDATA[collard greens]]></category> <category><![CDATA[cooking blog]]></category> <category><![CDATA[food]]></category> <category><![CDATA[Food and drink]]></category> <category><![CDATA[food blog]]></category> <category><![CDATA[healthy food]]></category> <category><![CDATA[korean cooking]]></category> <category><![CDATA[korean cuisine]]></category> <category><![CDATA[Korean culture]]></category> <category><![CDATA[korean food]]></category> <category><![CDATA[Korean kitchen]]></category> <category><![CDATA[korean recipe]]></category> <category><![CDATA[Korean recipes]]></category> <category><![CDATA[Maangchi]]></category> <category><![CDATA[recipes]]></category> <category><![CDATA[side dish]]></category> <category><![CDATA[vegetarian dish]]></category><guid
isPermaLink="false">http://www.maangchi.com/?p=9273</guid> <description><![CDATA[Collard greens are not a familiar vegetable in Korean cuisine. However, since the vegetable is nutritious, healthy, and delicious, I <em><a
href="http://www.maangchi.com/recipe/collard-greens-side-dishes">more...</a></em>]]></description> <wfw:commentRss>http://www.maangchi.com/recipe/collard-greens-side-dishes/feed</wfw:commentRss> <slash:comments>25</slash:comments> </item> <item><title>Radish salad</title><link>http://www.maangchi.com/recipe/musaengchae</link> <comments>http://www.maangchi.com/recipe/musaengchae#comments</comments> <pubDate>Thu, 16 Sep 2010 16:31:31 +0000</pubDate> <dc:creator>Maangchi</dc:creator> <category><![CDATA[Recipes]]></category> <category><![CDATA[Asian cuisine]]></category> <category><![CDATA[banchan]]></category> <category><![CDATA[무우생채]]></category> <category><![CDATA[무생채]]></category> <category><![CDATA[food blog]]></category> <category><![CDATA[korean cooking]]></category> <category><![CDATA[korean cuisine]]></category> <category><![CDATA[korean food]]></category> <category><![CDATA[korean radish salad]]></category> <category><![CDATA[korean recipe]]></category> <category><![CDATA[Korean recipes]]></category> <category><![CDATA[Maangchi]]></category> <category><![CDATA[musaengchae]]></category> <category><![CDATA[radish salad]]></category> <category><![CDATA[recipes]]></category> <category><![CDATA[side dish]]></category> <category><![CDATA[vegetarian dish]]></category> <category><![CDATA[white radish salad]]></category><guid
isPermaLink="false">http://www.maangchi.com/?p=9044</guid> <description><![CDATA[Musaengchae is one of the easiest and most common Korean side dishes. A good quality Korean radish is firm, and <em><a
href="http://www.maangchi.com/recipe/musaengchae">more...</a></em>]]></description> <wfw:commentRss>http://www.maangchi.com/recipe/musaengchae/feed</wfw:commentRss> <slash:comments>51</slash:comments> </item> <item><title>Steamed pork buns</title><link>http://www.maangchi.com/recipe/jjinppang-mandu</link> <comments>http://www.maangchi.com/recipe/jjinppang-mandu#comments</comments> <pubDate>Sun, 15 Aug 2010 15:01:22 +0000</pubDate> <dc:creator>Maangchi</dc:creator> <category><![CDATA[Recipes]]></category> <category><![CDATA[Asian cooking]]></category> <category><![CDATA[Asian cuisine]]></category> <category><![CDATA[만두]]></category> <category><![CDATA[찐빵]]></category> <category><![CDATA[찐빵만두]]></category> <category><![CDATA[jjinppang mandu]]></category> <category><![CDATA[Korea]]></category> <category><![CDATA[korean cooking]]></category> <category><![CDATA[korean cuisine]]></category> <category><![CDATA[korean food]]></category> <category><![CDATA[Korean kitchen]]></category> <category><![CDATA[korean recipe]]></category> <category><![CDATA[Maangchi]]></category> <category><![CDATA[recipe]]></category> <category><![CDATA[steamed buns]]></category> <category><![CDATA[steamed pork buns]]></category> <category><![CDATA[video recipe]]></category><guid
isPermaLink="false">http://www.maangchi.com/?p=8543</guid> <description><![CDATA[“We used to make a large quantity at once, enough to eat for the whole winter. We kept hundreds of steamed pork buns in earthenware pots in the yard. The weather was so cold that the buns were frozen the whole winter, until we finished them. They were hard as stones the whole time. We ate them every other day, not as a snack, but as a meal. We used to bring some frozen buns to the kitchen, thaw them out, steam them, and eat them.”]]></description> <wfw:commentRss>http://www.maangchi.com/recipe/jjinppang-mandu/feed</wfw:commentRss> <slash:comments>97</slash:comments> </item> <item><title>Kimchi pancake (kimchijeon)</title><link>http://www.maangchi.com/recipe/kimchijeon</link> <comments>http://www.maangchi.com/recipe/kimchijeon#comments</comments> <pubDate>Thu, 15 Jul 2010 15:14:04 +0000</pubDate> <dc:creator>Maangchi</dc:creator> <category><![CDATA[Recipes]]></category> <category><![CDATA[Asian cuisine]]></category> <category><![CDATA[Asian recipe]]></category> <category><![CDATA[김치전]]></category> <category><![CDATA[kimchi pancake]]></category> <category><![CDATA[kimchijeon]]></category> <category><![CDATA[korean cooking]]></category> <category><![CDATA[korean cuisine]]></category> <category><![CDATA[korean food]]></category> <category><![CDATA[korean pancake]]></category> <category><![CDATA[korean recipe]]></category> <category><![CDATA[Maangchi]]></category> <category><![CDATA[Maangchi's recipe]]></category> <category><![CDATA[pancake]]></category> <category><![CDATA[pancake recipe]]></category> <category><![CDATA[side dish]]></category> <category><![CDATA[video recipe]]></category> <category><![CDATA[YouTube recipe]]></category><guid
isPermaLink="false">http://www.maangchi.com/?p=8126</guid> <description><![CDATA[I'm going to introduce 2 kinds of kimchijeon to you today: chopped kimchi pancake and non-chopped kimchi pancake.]]></description> <wfw:commentRss>http://www.maangchi.com/recipe/kimchijeon/feed</wfw:commentRss> <slash:comments>92</slash:comments> </item> <item><title>Going to “Passport to Korea” in Minnesota</title><link>http://www.maangchi.com/blog/my-trip-to-minnesota</link> <comments>http://www.maangchi.com/blog/my-trip-to-minnesota#comments</comments> <pubDate>Fri, 02 Jul 2010 11:35:24 +0000</pubDate> <dc:creator>Maangchi</dc:creator> <category><![CDATA[Blog]]></category> <category><![CDATA[Events]]></category> <category><![CDATA[Asian cuisine]]></category> <category><![CDATA[Bloomington]]></category> <category><![CDATA[Korean blog]]></category> <category><![CDATA[Korean Cultural Day]]></category> <category><![CDATA[korean food]]></category> <category><![CDATA[Maangchi's cooking demo]]></category> <category><![CDATA[Mall of America]]></category> <category><![CDATA[Minnesota]]></category> <category><![CDATA[MN]]></category> <category><![CDATA[NoPAK]]></category> <category><![CDATA[nopak.org]]></category> <category><![CDATA[Passport to Korea]]></category><guid
isPermaLink="false">http://www.maangchi.com/?p=7982</guid> <description><![CDATA[If you are living in Minnesota and want to see me, please come to the Mall of America and see me cook, or just say hello.]]></description> <wfw:commentRss>http://www.maangchi.com/blog/my-trip-to-minnesota/feed</wfw:commentRss> <slash:comments>10</slash:comments> </item> <item><title>Sally Dewi Mulyadi Tan</title><link>http://www.maangchi.com/fans/sally-dewi-mulyadi-tan</link> <comments>http://www.maangchi.com/fans/sally-dewi-mulyadi-tan#comments</comments> <pubDate>Tue, 25 May 2010 11:26:29 +0000</pubDate> <dc:creator>Maangchi</dc:creator> <category><![CDATA[Korean food fans]]></category> <category><![CDATA[Asian cuisine]]></category> <category><![CDATA[bibimbap]]></category> <category><![CDATA[Cuisine]]></category> <category><![CDATA[food]]></category> <category><![CDATA[Food and drink]]></category> <category><![CDATA[Guk]]></category> <category><![CDATA[Hospitality/Recreation]]></category> <category><![CDATA[Human Interest]]></category> <category><![CDATA[Indonesia]]></category> <category><![CDATA[interview]]></category> <category><![CDATA[jjigae]]></category> <category><![CDATA[jorim]]></category> <category><![CDATA[korean cooking]]></category> <category><![CDATA[korean cuisine]]></category> <category><![CDATA[korean food]]></category> <category><![CDATA[Maangchi]]></category> <category><![CDATA[Maangchi's fans]]></category> <category><![CDATA[Sally Dewi Mulyadi]]></category> <category><![CDATA[Sally Dewi Mulyadi Tan]]></category> <category><![CDATA[side dish]]></category> <category><![CDATA[South Korea]]></category> <category><![CDATA[tofu]]></category><guid
isPermaLink="false">http://www.maangchi.com/?p=7108</guid> <description><![CDATA[Here is my mini interview with Sally and the photos of Korean dishes that she made. She loves cooking! Yes, <em><a
href="http://www.maangchi.com/fans/sally-dewi-mulyadi-tan">more...</a></em>]]></description> <wfw:commentRss>http://www.maangchi.com/fans/sally-dewi-mulyadi-tan/feed</wfw:commentRss> <slash:comments>4</slash:comments> </item> <item><title>Adam Vance</title><link>http://www.maangchi.com/fans/adam-vance</link> <comments>http://www.maangchi.com/fans/adam-vance#comments</comments> <pubDate>Tue, 27 Apr 2010 12:01:22 +0000</pubDate> <dc:creator>Maangchi</dc:creator> <category><![CDATA[Korean food fans]]></category> <category><![CDATA[Adam Vance]]></category> <category><![CDATA[Asian cuisine]]></category> <category><![CDATA[Bread]]></category> <category><![CDATA[Costa Rica]]></category> <category><![CDATA[Culture]]></category> <category><![CDATA[Department of Homeland Security]]></category> <category><![CDATA[farmer]]></category> <category><![CDATA[food]]></category> <category><![CDATA[Food and drink]]></category> <category><![CDATA[Guatemala]]></category> <category><![CDATA[homemade food]]></category> <category><![CDATA[Hospitality/Recreation]]></category> <category><![CDATA[interview]]></category> <category><![CDATA[japchae]]></category> <category><![CDATA[kimchi]]></category> <category><![CDATA[korean cooking]]></category> <category><![CDATA[korean cuisine]]></category> <category><![CDATA[Korean culture]]></category> <category><![CDATA[korean food]]></category> <category><![CDATA[korean food fans]]></category> <category><![CDATA[Maangchi]]></category> <category><![CDATA[Maangchi's fans]]></category> <category><![CDATA[Missouri]]></category><guid
isPermaLink="false">http://www.maangchi.com/?p=6326</guid> <description><![CDATA[Mr. Adam Vance emailed me his interview answers and some photos of Korean dishes that he made and his family <em><a
href="http://www.maangchi.com/fans/adam-vance">more...</a></em>]]></description> <wfw:commentRss>http://www.maangchi.com/fans/adam-vance/feed</wfw:commentRss> <slash:comments>1</slash:comments> </item> </channel> </rss>
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