More than 100 people came and there were 21 entries for the kimchi contest. They were from everywhere. Someone from Maryland, someone from Canada, and some drove hours and hours to come to the event. I was overwhelmed by their passion!
(the other recipe in the video is Kkaennip-jangajji) Kkaennip (perilla leaves) are one of my favorite vegetables. They have a real good flavor, like mint, so they are used for so many Korean dishes. Whatever you make with kkaennip, it will be precious dish because you will have to take care of each leaf one […]
I went to Flushing yesterday to do some grocery shopping. On the way home I remembered that last year at this time I bought some perilla leaves from a woman on the street, I thought I would stop by and see if she was there this year. I’m not sure this is the same lady […]
On Dec. 13, 2008 I met up with some of my Canadian readers and viewers in Koreatown in Toronto. I arrived there before 11:00 am and one by one they showed up at the restaurant. I noticed who was there for the meetup right away because they seemed to recognize me before I recognized them. […]
Hello, Torontonians! I’m planning Toronto Meetup on Saturday, Dec.13, 2008 at 11:00 am (from 11:00 am to 1:00 pm). I’m going to visit Toronto soon! We are going to a Korean restaurant all together. Don’t expect me to cook at this time. : ) I have no kitchen to cook there. If you want to […]
My second cookbook is now available for sale. The first one was very popular, so I made another with all my recipes from the last year. You can download the .pdf e-book for free, or buy a full-color printed one on the Createspace website and on Amazon.com. I also made a book that contains books […]
I went to Chinatown this afternoon. It was a very exciting and pleasant visit as usual. I bought these items. Chestnuts, ginkgo nuts, air vacuumed sticky corn, green onions, Asian chives (buchu) shrimp, thin noodles, Chinese black bean sauce, a can of bamboo shoots, and fresh pork belly! And a dozen live blue crabs! I […]
I made this sushi using the fish on the left (forgot the name but it’s pickled and tastes is like mackerel), avocado, seasoned and cooked eel, seaweed (kim: nori). I bought these fish at a Japanese grocery store. On the lettuce, the red stuff is a pickle that I made with beets. Its actual color […]
I was interviewed a few days ago by Ms. Jinhwa Jo (조진화) who is working for Korea Joongang Daily News in New York. She let me know the article is already on today! You may not understand what it says because it’s written in Korean. It’s all good things about me! Check out my face! […]
Hi, Everybody, I think I should let you know that I updated my jjajangmyun recipe. I made my jjajangmyeon by following my own recipe a few days ago because a few people pointed out their jjajangmyeon turned out too bland. I exactly followed the measurements in the recipe and found out some were wrong! I […]
I was so happy to find this store yesterday. It’s at 91 Mulberry St in Chinatown. The closest subway is Canal St. I saw many Korean ingredients (hot pepper powder, paste, seaplant.. etc) sold at a cheap price. They even have the short grain rice that I eat! I bought some dried noodles and Chinese […]
Mila was my guest for my next video, maeuntang. She brought some food with her, and we had lunch with maeuntang, some side dishes, and what she brought. In the front is kong namul (soy bean sprouts) and gaji namul (eggplant). Center is beets, kimchi, and ge jang (crab). Behind that is carrots and maeuntang. We had […]
I went to Lower East Side Pickle Festival a while ago. People brought their homemade pickles made with so many different kinds of vegetables. It was a hot steamy day, but the tasting of the free sample pickles was enjoyable. Some pickles were not well made, so its taste was kind of soggy. Pickles should […]
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.
