추석 잘보내세요! I used all-natural colors to make these (steamed Kabocha squash for orange; juice from Korean grapes for purple; cinnamon powder for brown) and filled some them with the sesame filling described in the recipe (Korean rice syrup/조청 instead of honey; also added bean powder/콩가루) and others with homemade red-bean paste (using the recipe from the 찐빵 page). I used my rice-cake stamp (떡 도장) for the leftover dough. And the pine needles came right off a generous tree! :)
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My cookbooks
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.
Maangchi's recipes by category:
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Gimbap
Seaweed paper rolls
Desserts
Special sweet stuff
Main dishes
Consider these mains
Mandu
Korean dumplings
Anju
Drinking food
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious & convenient
Street food
Quick & fun
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
I love spicy food :)
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
No fish, meat or chicken
Vegan
No animal products at all
Temple cuisine
From Buddhist temples
Korean Chinese
Chinese style Korean
Snacks
Quick dishes on the run
Korean bakery
Breads & pastries
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains & herbs
Not Korean
Fusion and western food
Wow, thank you so much! I live in Korea and really enjoy watching your videos and then trying to make the recipes (mostly desserts) at home. I’m lucky enough to live within easy walking distance of both a 방앗간 and 쌀집, so I can easily get fresh rice flour whenever I need it.
I’m so impressed by your homemade songpyeon! Fantastic! I’ll share this photo in my October 1st newsletter to show off all of my readers and viewers.