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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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Not Korean
Fusion and western food
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
We love spicy food : )
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
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Hi maangchi
I remember when u went to garden grove at shik do rak is the restaurant good?
Hi, Nathan,
Congratulation on your new blog!
Check out his blog at
http://nathanscomida.blogspot.com/
Hello Maangchi this is the same Nathan that answered your burrito question.
After awhile I decided to make a blog to, it’s not as good or professional as yours but it’s for sharing some of my cooking.
Thank you for being one of my inspirations for making the blog along with many others I admire.
I already had my recipes saved on my computer from many times ago so it was a matter of just transferring my things.
Aga Suka,
ok, dak do ri tang! : )
Thanks
Yes Yes Yes. Can I request Dak Tori Taang also?
Hi, Liane,
Sure, your request “dak dori taang”(hot spicy chicken with potato) is accepted.
Thank you for sharing your success story about first time korean cooking!
hi maangchi, my name’s liane and i got married in october 2007. since then i’ve been struggling to cook korean dishes. about a month ago, i googled korean recipes and stumbled upon your youtube video to make ja jang myun. i was skeptical when i watched the first few seconds. by the end of the video, i was inspired to make ja jang myun! when my husband tried it that evening, he absolutely loved it. i’ve since made your dwen jang jigae and your kimchi jigae, and even my mother-in-law was impressed. you make korean cooking seem easy and non-threatening. i enjoy watching your videos! if you could make a dak doritang video, i would love that. thank you, liane, seattle, washington, now dallas, texas!
Vickie,
haha, Thank you for telling me your story. I can imagine your visit to a korean grocery store.
Yes, they will also be suprised at your exact pronunciation of some ingredients. : )
Hi Maangchi,
I enjoyed the food channel video. We enjoy your You Tube videos at our house. We look up the japchae video every time we cook it, just to remember all the steps. We might even cook it tonight. When I go to the Korean market to get the ingredients the ladies are surprised that this American lady knows how to make japchae. You are a great cooking teacher. You are listed on my favorite blogs.Vickie
Nathan,
OMG, that is such a great explanation. I did not have to ask Aida. The show should be “Ask Nathan” : )
Thank you very much. You are a good teacher.
Maangchi I am half Mexican and what you made was a Burrito.
Burritos can have ANY filling you desire (as long as it taste good).
As long as it is sealed, looks like a “Burrito”, has a filling it is a Burrito.
A “soft shell taco” is a taco made from a flour tortilla. It is not sealed simply just folded like a taco in a “U” shape.
Usually Taco’s are made with corn tortillas and it is the most common way of eating tacos. Tacos is just a corn tortilla with filling placed on top and folded into a “U” shape.
“Fajitas” are just grilled things put into a corn tortilla or a flour tortilla folded in the common “U” shape.
Mexican food in USA is different than authentic Mexican food from Mexico often times. There’s “Mexican-American Food”, “Tex-Mex food” and then “Mexican food” and in Mexico many regions cook differently.
Though there are many authentic MExican places in California, USA due to it being the state with the MOST MExican immigrants. Especially L.A. county.