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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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.
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
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.