Maangchi’s sides and pickles

Maangchi's  sides and pickles

The thing I love most about Korean restaurants is the variety of side dishes and pickles. I never thought I would be making them. Thank you, Maangchi.

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The recipe for From left to right: kkaenip-kimchi, spicy bellflower root, tofu pickle, chicken mu (with gochugaru), mung bean sprouts, and fried egg garnish (with turmeric) over rice is here!

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2 Comments:

  1. moriisu West LA joined 9/19 & has 5 comments

    I follow your recipes, Maangchi, and they are as good (if not better) than what I would buy in Koreatown, and at a fraction of the cost. You have changed the way I eat, and what the contents of my refrigerator look like. I grew up with a mother who made her German grandmother’s pickles, and I will humbly accept the title of King of Korean Pickles! The title of Queen is still open.

  2. Maangchi New York City joined 8/08 & has 12,019 comments

    You are the queen (or king) of Korean pickles! : ) All look good!

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