Dakbokkeumtang (닭볶음탕) is very popular spicy chicken dish in Korea. It’s also called dakdoritang (닭도리탕). This video is a remake of an earlier one I made in 2011 in Amsterdam with my reader Sarah. It was during my Gapshida tour, and Sarah hosted a meetup in her house. Ever since then when I have dakbokkeumtang […]
A few months ago I found a great clam BBQ restaurant named “Gugongtan” in Flushing. I was testing my new iPhone and took a photo of the clams on the BBQ grill and uploaded it to my Facebook wall. Immediately many people responded and liked the photo! Every time I go to Flushing to buy Korean […]
Hi everybody! Dotori … dotori … dotorimuk-muchim recipe is here! : ) Dotorimuk is made from acorns. Some people in Korea still make homemade dotorimuk from scratch, using acorns that they gathered or picked from the mountain. The traditional way to make acorn jelly is to shell, dry, and powder the acorns, then mix them with […]
Making your own homemade gochujang is not difficult but it takes time, patience, and being in a good mood when starting if off so all goes well. You’ll also need a sunny spot for it to ferment for 2 or 3 months. Once you taste your homemade gochujang, you’ll become a Korean paste taste master and store bought will never be as good as what you can make. It improves every dish it’s used in!
Yesterday I went to my secret place where I can get fresh mugwort! My mugwort was waiting for me. They seem to recognize me, and were wondering “how come Maangchi doesn’t visit us this year?” When they saw me, they seemed to say: “Oh, here she is!” Last year I foraged mugwort from the same […]
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.
