My first try at gyungdan. It was much harder to get even-sized balls, the right amount of filling and to seal them up than I imagined. I will keep on practicing and happily eat my ‘mistakes’.
The red bean filling was delicious and I love the black sesame and roasted soy bean powder, but I couldn’t get suk garu anywhere, despite living in Korea! I’m going to keep trying to find it and take everything with me to make for my family in Holland this Christmas.
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Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. Maangchi's Real Korean Cooking 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, more photos, and more variety.
Essential Korean dish
Banchan makes the meal
Our most important grain
Savory & simple
Tteok for every occasion
Jjigae is our comfort food
Long noodles = long life!
Guk at every meal
Soft tofu stew
Seaweed paper rolls
Special sweet stuff
Consider these mains
Korean dumplings
Drinking food
The Korean way to grill
Double-deliciousness
Nutritious & convenient
Quick & fun
Anyone can make these!
Dosirak made with love
These could be first
Taste of centuries
Korean cuisine basics
Preserved side dishes
Quick-brined
I love spicy food :)
There are plenty!
For meat lovers
Surrounded by the sea
Some new dishes to try
Our most delicious
No fish, meat or chicken
No animal products at all
From Buddhist temples
Chinese style Korean
Quick dishes on the run
Breads & pastries
Good for your health!
Icy, cold, or just chilled
Fruits, grains & herbs
Fusion and western food
“I’m going to keep trying to find it and take everything with me to make for my family in Holland this Christmas” Great idea! Each ball is precious stuff!