Maangchi’s Korea visit

By Maangchi

Hello, all my blog readers,

This is a quick note for you. I’m visiting Korea tomorrow!
I haven’t been to Korea for almost 8 years!


I’m sure my country has changed a lot. (Even though I am a Canadian citizen, I always think Korea is my country.)

My new cooking videos will be updated by my friend. I won’t tell you what they will be because I would like to surprise you! : )

So, I may not be able to respond your questions or comments while I’m in Korea.
Don’t think I ignore you even if you did not get fast answer from me.
I will try to access to internet in Korea though.

I will bring back some Korean ingredients such as dried anchovies, hot pepper flakes, Miyuk sea plant, Kim (for gimbap), and dried mountain vegetables… and also some nice looking wooden dishes or plates etc…

Take care yourself,





  1. girl4708
    Posted November 22nd, 2008 at 1:23 am | # |

    You are so generous with your time and I love how much you love what you do!

    I think your cooking videos make me feel more connected to my birth culture than all the other videos on the internet combined.

    Thank you for letting me see the real way of Korean cooking. Much better than the hamburger helper I was raised on as a Korean adoptee!

  2. Jessica
    Posted May 21st, 2008 at 3:52 pm | # |

    Thanks for your reply. I see. I thought mung bean and soybean is interchangable… As I grow the sprouts by myself, mung bean is easier to grow ^_^

  3. Maangchi New York City joined 8/08
    Posted May 21st, 2008 at 4:09 am | # |

    I checked your bean sprout dish photo. As I said through email, I used soybean sprouts in my video.

    The bean sprouts you made is mung bean sprouts. I usually don’t use hot pepper flakes for mung bean sprouts dish.

    Soy bean sprouts need time for about 15 minutes to cook, but mung bean sprouts may need only 10 minutes.

    If soy bean sprouts are not cooked properly, the uncooked strong flavor will remain even though you mix it with other ingredients.

    Hot pepper flakes are used for usual korean dishes and hot pepper powder is used to make “hot pepper paste”.
    However, I can use the both for korean dishes.

  4. Jessica
    Posted May 20th, 2008 at 11:40 am | # |

    Thanks for your recipe, I tried the bean sprouts side dish and it came out great. But I wonder why it has to be cooked for 15mins? Isn’t it too long?

    I got some chilli powder in korean store, they come in 2 grain size: coarse and fine. Would you explain their difference in terms of usage? Thanks a lot!

  5. Maangchi New York City joined 8/08
    Posted May 11th, 2008 at 8:57 pm | # |

    Thanks for your nice greeting!
    Take care yourself too and keep all
    pictures of korean food that you make. I would like to see them!

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