I traveled to Seoul and made kimchi for a potluck party with my readers! Here’s how I did it, from buying ingredients and kitchenware in local markets to making fresh kimchi in my hotel room. Fun fun!
Today I have a new kimchi for you, made with green onions! It’s called Pa-kimchi (파김치) in Korean or you can call it green onion kimchi! Pa-kimchi is very aromatic, strong, spicy, crispy and much easier to make than traditional Korean baechu kimchi (napa cabbage kimchi). You make it with the whole green onion, both […]
Hello everybody! I am so excited to show you how to make vegetarian or vegan kimchi today. It’s from my new cookbook! How long have you been waiting for this recipe? Or maybe you made your own adaptation of my traditional kimchi recipe or my easy kimchi recipe? When people asked me how to make […]
Do you have nicely fermented kimchi in your refrigerator? Then this is going to be one of the easiest, simplest, and fastest recipes you will ever make! Stir-fry your kimchi for 5 minutes, then it will turn into very delicious side dish! A side dish for what? Yes, I mean rice, cooked rice. Spicy, salty, […]
Today’s recipe is for quick, fresh, small-batch kimchi made with napa cabbage, called baeuchu-geotjeori. I make it Jeolla province style, with a thick paste made from fermented anchovies. I filmed this video in Yeongyang, where the best red peppers in Korea are grown, and is well known for hot pepper flakes, an essential ingredient for […]
A while ago I got an email from my reader Jan telling me all about how he and his friends regularly get together and make kimchi together. They live in Prague in the Czech Republic and spend the whole day talking and cooking and having a great time! Interesting to me is that they ferment kimchi […]
Hello everybody, today I’m going to show you how to make kimchi with Asian chives (a.k.a garlic chives), which are buchu in Korean. It’s called buchu-kimchi, and it’s simple and fast to make but very delicious. It’s refreshing with a green onion-y, chive-y taste that’s lively and spicy. I like to eat this kimchi best when […]
For a short time at the end of summer, large amounts of plump, thick-skinned Korean peppers appear in Korean grocery stores at bargain prices. We call them asagi (아삭이) peppers and they are mild, plump, large, and crispy, perfect for making spicy stuffed green chili pepper kimchi, called gochu-sobagi in Korean. They come in season at the […]
Today we’re going to make kimchijjim, which is braised kimchi with pork and/or with mushrooms. It’s a delicious, savory side dish for rice that’s hearty, meaty, spicy & addictive! If you like kimchi, you’re going to love this dish, especially if you like kimchi-jjigae. Even people who are not crazy about kimchi tend to like […]
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.
