Today I’m happy to re-introduce you to kkwarigochu-jjim made with shishito peppers. When I first made a video for this recipe 10 years ago, these thin-skinned, wrinkly, mild peppers could only be found at Korean or Japanese grocery stores, but now you can find them in many more neighborhood and farmer’s markets, especially when they […]
Frozen pollock fillets are usually used for making jeon in Korean cuisine. Before cooking, thaw out these rock hard solid frozen pollack fillets for about 20 minutes at room temperature. Then you can slice them thinly very easily.
Condensed milk, also known as sweetened condensed milk, is an essential ingredient for patbingsu (Korean shaved ice with sweet red beans and fruit). Drizzling this sweet and slightly sticky condensed milk on top of patbingsu will give it sweetness and make it taste more like ice cream when it’s mixed with shaved ice.
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.
