Dried shredded squid are moist and chewy with a strong squid flavor. They are often eaten straight, as a snack. You can find them in the dried seafood section of Korean grocery stores next to the dried squid threads, which are similar but not nearly as soft.
Ojingeochae muchim is one of the most popular side dishes for Korean lunchboxes (“doshirak“). I learned this recipe from my cousin Kyeong in Korea, who was attending university when I was in high school. I couldn’t believe how tasty it was when I tasted her ojingeochae muchim because it was much softer than my own […]
I read an article about ramps in Time magazine today. Ramps are a member of the onion family and are also called “wild garlic.” The article says ramps are getting popular and are considered a delicacy in North America. They’re called “san-maneul” in Korean. San is mountain and maneul is garlic in Korean. They’re grown […]
Korean seasoned raw beef (yukhoe) is a delicious, fantastic totally unique dish: cool, garlicky, nutty, a little sweet and of course meaty! It makes for a great side dish for drinking. My recipe uses a lot of garlic, so plan in advance for garlic breath! This recipe has been a favorite in my family for […]
Some photos of good food that I had are blurry, so I can’t post them here, but these are I ate while I traveled in Costa Rica: Ice cream made with cactus flower. The beautiful purple color got my attention. I had this ice cream twice! Tamale wrapped in banana leaves casado: typical Costa Rican […]
Warm, creamy, nutty, and healthy, this is the perfect stew for colder weather. Just thinking about a bubbling pot of my grandmother’s kongbiji-jjigae makes me comfortable lol. In this recipe, I make it like she made it. Enjoy!
Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. Maangchi's Real Korean Cooking has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes, more photos, and more variety.
