Maangchi in New York

By Maangchi

Hi New Yorkers,
I’m leaving for New York tomorrow to spend the Christmas and New Year holidays. Anyone in the audience who is my regular YouTube or blog commenter could meet me, if you want. We can cook together in New York and post in on YouTube.

It will be a lot of fun!

Email me at and we can spend some time together.


  1. Maangchi New York City joined 8/08 & has 12,047 comments

    I used 2.5 cups for 2 medium size of napa cabbages. Check the video again. I did not use salty solution, but sprinkled salt.

  2. Hi Maangchi,

    Sorry for the troube, a quick question pertaining to the kimichi cabbage salt soaking solution.

    How much salt do you use in the cabbage when soaking it?

    Thank you so much,


  3. Maangchi New York City joined 8/08 & has 12,047 comments

    Hi, Sue,
    regarding your questions:
    1. I’m living in Toronto
    2. I don’t use much ginger in Kimchi. If I use it, I use just a little, maybe 1 TBS of minced ginger for 2 heads of cabbages.

    3 Oyster sauce and oysters are totally different. Don’t put oyster sauce in your kimchi please. It will ruin your kimchi flavor.

    4. Kimchi will be fermented instead of being spoiled in the refrigerator. You can keep it for months in the refrigerator, but the taste of kimchi may be too sour as time goes by.

    Thank you!

  4. Hi Maangchi,

    Thank you so much on how to prep the white radish.

    I made the Bibimbap with the white radish. It is delicious! You are so awesome! Thank you :)

    What part are you living in New York? I was raised on Long Island, New York.

    I left from Long Island since 1990 that’s when I was 20 years old and then moved around few times.

    I settled down in Odessa, Texas with my husband. Odessa, Texas don’t have very much. It’s a small town and also, it doesn’t have korean market or asian market.

    Yes, it gets frustrating when I can’t find the ingredients I need for making korean food.

    I was wondering if you can teach korean language, too. I would love to learn how to talk korean. Even though I’m korean, some koreans don’t think I am because I don’t speak korean. Just English.

    I made Kimichi and it’s good. But I over power too much of Ginger and after few bites, it doesn’t taste so great. Ha, ha.

    How much Ginger do I need to put in Kimichi? Ginger comes in different sizes and shapes. How do I know what to look for in Ginger size and shape?

    I also put in the oyster sauce instead of raw oyster. Is that okay?

    How long can Kimichi stay in the frigerator before it goes bad?

    Thank you for your time and patients.



  5. Maangchi New York City joined 8/08 & has 12,047 comments

    Hi, Sue,

    See? You are Korean even though you have been living in America since you were 5 years old !
    I’m proud of you because you sound like you’ve never forgot who you are. : )

    I’m sorry to hear that you can’t find kosari near you.
    When you make radish strips side dish to use in bibimbap, cut a radish into long and thin strips first.
    Then sprinkle some salt. Soon some liquid will come out from the radish. Then squeeze it gently.
    Put the radish strips in a bowl. Add minced garlic, sugar, vinegar, and a little bit of hot pepper flakes.
    Then mix it up by hand. It’s called “Moo Woo Saeng Chae” in Korean.

    Good luck with your bibimbap!

    from M

  6. Hi Maangchi,

    I just wanted to say thank you for having a video on how to make korean food.

    I’m Korean and I was born in Seoul,Korea. I was adopted when I was 4 1/2 years old by the American people.

    I have no idea on how to make korean food. When I found your website. I was very ecstatic!

    I live in Odessa, Texas. Odessa, Texas don’t have Korean Resturuant which I’m very sad.

    Today it will be the first time to make Bibimbap and I’m very ecstatic and nervous.

    Is it okay to use white radish instead of Kosari? How do you prep the white radish? Is it the same way with the bean sprout or do I need to fry it?

    Thank you very much and for your time.



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