This radish salad is super-easy to make and is the perfect side dish to rice or noodles. Fresh, crispy, spicy, salty and savory, it looks beautiful and tastes fantastic!
Today I’m going to show you a very simple, delicious, and easy vegan recipe, using minari, a vegetable that’s very common in Korean cuisine. It’s also known as “water dropwort” in English. It’s used as a main ingredient in some dishes, and is added to others to impart its unique, herby flavor. I love to […]
Today I’m going to show you another easy, simple recipe that doesn’t require any special ingredients from a Korean grocery store or anything. Just potato, ham, and onion. It’s a stir fried potato and ham side dish called gamja-haem-bokkeum! How many times have I made this in my life? When my kids were in school […]
Today let’s learn about another Korean side dish that you can make so easily, using zucchini and shrimp. It’s sautéed zucchini and shrimp (Aehobak-saeu-bokkeum: 애호박새우볶음). Green, semi-translucent zucchini becomes a little savory when it’s cooked with shrimp, and then fermented shrimp sauce enhances the flavor even more. The colors are beautiful and the contrast stimulates our […]
Today’s recipe is something I call L.A. jangajji, a Korean style pickle popular in the Korean community in Los Angeles. I first tasted it years ago when I visited my mom in L.A. She said all her friends were making pickles that way in those days. Usually Korean jangajji only pickles one vegetable and is […]
This spicy braised potato side dish is very simple and something you can make quickly with only a few ingredients. You’ll be surprised at how delicious it is, with such little work! Your house will be full of a good aroma! As I mentioned it the video, this is a more frugal version of the […]
Today’s recipe is for braised lotus roots (yeon-geun-jorim: 연근조림), something that my readers and viewers have been requesting for years! The roots taste somewhere between a potato and a radish, and braising them (cooking at low heat in sauce) like this makes for a sweet, salty, and chewy side dish. It’s for special occasions and not something […]
Today I’m going to make a mung bean sprout side dish with my homegrown mung bean sprouts. If you followed my directions and harvested your sprouts already, this is perfect timing for you and you’re ready to start! If you didn’t grow your sprouts, don’t worry, you can still buy them in a grocery store. They’re widely available […]
Once these little quail egg potatoes are braised in soy sauce and rice syrup, something magical happens and they become irresistible. Crunchy, chewy, moist and fluffy, I just can’t stop eating them.
Patricia posted the above photo on the Korean Food Community on G+. As soon as I saw it I got a flood of good memories. When I lived in Korea, I used to go to a Korean restaurant that would create traditional table settings like this, with rice and 30 side dishes! This kind of […]
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.
