Buttery baby potatoes are a beloved Korean highway rest stop snack, served piping hot in a paper cup with a sprinkle of sugar and salt.
Kimchi Made with Love | Real Korean Cooking Stories
After finishing my first cookbook in 2015, I traveled to Korea to visit family and friends and eat and cook. My first stop was Seoul to make kimchi for my viewers. Here’s what I filmed!
Full descriptions of recipes and behind the scenes info are on my website: https://www.maangchi.com/blog/kimchi-made-with-love
In this recipe we skewer green onion, beef, and carrot, make them into pancakes and then cook them in a skillet. This is my late father’s favorite dish, so everytime I make and eat it, I think of him.
Here’s a delicious, flavorful, juicy, crispy, spicy, small-batch kimchi you can make pretty much anywhere for 1 or 2 hungry kimchi-lovers. The ingredients are easy to find, too!
Korean cuisine consists of many vegetarian or vegetable-centric recipes that use seasonal, locally sourced vegetables, often foraged. See all my vegetarian recipes
Jjimdak (aka dakjim), is braised chicken with vegetables and noodles that originated in Andong, Korea. It’s a juicy, colorful, flavorful way to enjoy chicken with the whole family.
Samgak-gimbap, or triangle-shaped gimbap, is a delicious Korean snack or simple lunch that’s fun to make and eat. It’s great for lunchboxes because its unique plastic wrapper design keeps everything fresh and crispy until you’re ready to eat!
Street stalls selling quick, inexpensive, inventive, eye-catching snacks have been a part of Korean food culture for centuries. The stalls are usually clustered wherever people gather, like schools, markets, festivals or entertainment districts. The food is constantly evolving, with new dishes and techniques developing literally overnight and then copied and reworked by other vendors in a never-ending cycle. See all my street food recipes
Sujebi is a traditional Korean noodle soup where the noodles are thin, hand-torn pieces of dough added to a bubbling pot of savory broth. This soup is a long-time comforting favorite for many Koreans. It makes us feel cozy on rainy days!
Sundubu-jjigae is a spicy, seasoned stew made with silky soft tofu called sundubu. Served bubbling hot at the table in its traditional earthenware bowl, it’s impossible to resist! This seafood version is my all-time favorite sundubu.
“Thank you, Maangchi!
My husband was really depressed (difficult times) and felt much better with that!
I make a lot of Korean food at the moment, almost daily!
Delicious and healthy!” by sanne
“I’ve never used the sliced lotus root that comes in bags, but after hearing your experience, I’ll have to give it a try! Thank you for sharing your tip!” by Maangchi
“I would try replacing the ketchup with 1 tablespoon of soy sauce, 1 tablespoon of water, and about ½ teaspoon of vinegar. I hope it turns out delicious!” by Maangchi
I think every culture has meatballs! But what makes traditional Korean wanja unique is the seasonings: garlic, soy sauce, sesame oil and ground black pepper combine to make a delicious taste similar to Korean bulgogi BBQ.
Latest Comments
Korean-style mapo tofu (Mapadubu: 마파두부)
“We're enjoying it right now!”
by sanne
Haemul sundubu-jjigae (Spicy soft tofu stew with seafood)
“Thank you, Maangchi! My husband was really depressed (difficult times) and felt much better with that! I make a lot of Korean food at the moment, almost daily! Delicious and healthy!”
by sanne
Braised lotus roots (Yeon-geun-jorim: 연근조림)
“I’ve never used the sliced lotus root that comes in bags, but after hearing your experience, I’ll have to give it a try! Thank you for sharing your tip!”
by Maangchi
Sweet and Crunchy Tofu (Dubu-gangjeong: 두부강정)
“I would try replacing the ketchup with 1 tablespoon of soy sauce, 1 tablespoon of water, and about ½ teaspoon of vinegar. I hope it turns out delicious!”
by Maangchi