Lamb’s quarters grows wild all over the world (even Central Park, New York City!). In Korea it’s called myeongaju-namul and it’s been foraged from the fields and mountains of Korea for hundreds of years. The best time to pick them for eating is in the spring, when they are young and soft. It tastes similar to spinach, but the texture is firmer. You can forage for Lamb’s quarters, or find it at the farmer’s market.
My monthly letter to my readers includes my recipe roundup, funny and touching stories, upcoming events, reader comments and photos of what you guys are cooking! It's delivered the first day of every month. Here's the letter from November if you want to see what it's like.
Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. my first book has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes.
My monthly letter to my readers includes my recipe roundup, funny and touching stories, upcoming events, reader comments and photos of what you guys are cooking! It's delivered the first day of every month. Here's the letter from November if you want to see what it's like.
