Maangchi's cookbooks


Which to get? I suggest my second book, Maangchi's Big Book of Korean Cooking because it has the most recipes, but my first book has recipes for all the essential Korean pastes and sauces!
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I was wondering if corn syrup is use in the same way as cooking wine and also is sake another term for cooking wine.
Hi bsim8331,
corn syrup is a thick and sweet syrupy mixture so definitely not used the same way as cooking wine. There are many kinds of cooking wine, and they add different flavours to your dish. Sake is one of those kind in the japanese flavour dept and in chinese dishes, you could use hua diao. hope this helps! :)
hello maangchi..if i can’t find corn syrup..can i use corn flour?thanx
Corn syrup is very sweet liquid not anything like flour! If you cannot use corn syrup you should use honey or maybe small amount of water with sugar dissolved in it!
I find that corn syrup is a substitute for ‘malt syrup’ which is transliterated in a book as: “choch’ung” or “choch’ong.” Could you provide the actual Korean for me?
조청 (jo cheong)
Many thanks.
Sorry, you can disregard the earlier message. You alrady answered that question above.
Is there a difference with Karo brand corn syrup (purchased at any supermarket) and Korean brand corn syrup?
For what Rice Syrup is used??
Hi Maangchi,
Do you happen to know the recipe for korean mashed potatoes?
Thanks.