I heard that there is a huge Korean community in Flushing, so I went there the other day. It took about 40 minutes to ride the subway from Manhattan.
I was so excited about visiting there that my heart started beating before getting there even on the subway. Yes, it was surprising scene! I felt like walking around somewhere in Korea!
I bought some items that I can’t find easily in midtown Manhattan such as a long broom, cheap hangers, and I found them! Then of course I had to stop by the Korean grocery store, Hanareum mart.
I found a good bakery store “Koryudang” to order my favorite snack patbingsu (shaved ice with sweet red bean and fruits). Almost all of customers were Koreans. I used to make it for my children when they were young. When they came home from school in hot summer afternoon, I used to be waiting for them with ready made patbingsu. Once they came home, I gave it to them and they were of course happy. So when I order potbingsu for myself, I can’t help thinking about my children and feel a little strange.
On the way back home to take the subway, I saw a woman sitting on the sidewalk selling so many different kinds of Korean vegetables that she grew in her home: lettuce, green chili pepper, cucumber, minari, small, cute pumpkins (for doen jang jjigae), and perilla leaves! I asked, “How much is it for all the “kkaennip” ? She paused some seconds and seemed busy counting quietly. She said, “20 dollars”. I said, “How about 15 dollars? I will make kimchi with them”. She paused again and “sure!” :) I know I should be generous to the seller. How dare I could ask for discount! But, it’s my life time bargain habit that I learned from my own mother.
When I came home, I made perilla leaves jangajji instead of making kkaennip kimchi because making jangajji is easier than making kimchi.
For those who may be interested in learning how to make this jangajji, check out the recipe!
Hi Maangchi,
I am Korean born Chinese, I love Korean food because I lived there 17 years and I love to make Korean food too, thank God I founded your website before yesterday, and I am very enjoying to look your video and learn so many different Korean dessert (I never try them before). Fortunately I live in LA., so I can go to Korean Market to get all the ingredient in your recipe, thanks again.
Kwaker,
Yes, it’s sold at a Korean grocery store. Yeah, spicy kkaenip kimchi or jangahjji is so delicious, too.
Your 2 children are helping you make mandu? oh, very cute!
Hello! Thanks for all your wonderful recipes! I’m a french-canadian and I’m married to a Korean! I love Korean food! We have an exchange student from Korea with us and his mother sent this but the spicy version. Soooo good. My husband’s family lives in Toronto so I love going there to get the ingredients. Do you know if the perilla leaves are easy to find? I would love to make this. My 5 and 3 year olds love making the dumplings with me! very good!
Truth,
Because sooner or later liquid from perilla leaves will come out when they are soaked in salty soy sauce. Water may cause the vegetables to go bad easily, so boiling the juice one more time will prevent it from going bad.
Hi Maangchi,
thanks for the recipes! However, I was wondering why you have to boil the sauce for 20 minutes the day after. just curious! thanks again
Christina,
Congratulation on your marriage! Your husband is already lucky man because his wife is working hard to feed him good food! : )
I’m Korean! haha!
hi ms. maangchi i m cristina, id discover your website when i was looking for the recipies of korean food, i was only got married this past month of april to a korean man, so i supposed to be learn about korean food, and i am so happy, because i finally found a website like this..and sooner i will tell this to all of my filipina friend here in korea…. thank you.. ill just wonder are you a filipina also????
Ada,
Welcome to my recipe website! This perilla leaves(sesame leaves) side dish is a little salty, so you will have to eat it with rice. It may also go with noodle soup, fried vegetable..etc. Mostly we eat it with rice.
Dear Maangchi,
That’s so great to see your videos to learn korean dishes. I am a hk girl whom studying korean in korea right now, and i like cooking so much, so i would like to try different cuisine as well. And, i like to try to make dishes for my friends and relatives when i go back to HONG KONG. So happy to share your receipes in web, however, i would like to ask, this dish is a side dish? How can i get used it? Just goes with rice? or can make another dishes as well?Thanks again for sharing and answering my questions. Bless u
Yen,
You can keep it in the fridge for months! It never goes bad!
Hi Maangchi, how long can you keep this dish in the fridge?
Cheryl,
Oh, yeah? nice! They will never forget about Korean culture! Say hello to your children!
I’m a New Zealander living in Seattle with my two Korean adopted children (5 & 7 years).
We love cooking Korean food and your website is very helpful.
Thank you.
Kate,
Sure, spicy kenip (steamed hot spicy sesame leaves side dish) dish is included in the list of my future recipes. jello made up of acorn powder is called “do to ri mook”. It’s also already in the list. I don’t know how to make acorn powder for mook. : ) Nobody makes it these days. Anyway I will post the recipe using a small bag of mook powder sold at a grocery store soon.
Thank you!
Hi,
I am a Korean raised in the US since I was 5. I love Korean food, but I am just now beginning to explore traditional Korean cooking. I love your site. I used your recipes for radish kimchi and cucumber kimchi. I am patiently waiting for them to be ready. Can you tell me if there is a post for “do to ri mook”? I haven’t been able to find it anywhere, but I did find acorn starch. I am hoping I can figure out how to make it with that, but your help would be great. My husband loves this dish and only gets it when we go to a Korean restaurant.
Thank you so very much for sharing your Korean recipes. I love spicy Kenip. Could you share the receipe for spicy Kenip? Also, I love Korean jello made up of acorn with sauce on top. Somebody said it’s better to make it on my own rather than buying acorn flour. How do I make acorn flour from fresh acorn and how do I make ‘mook’ from scratch?