Learn how to clean abalone and make abalone sotbap, a nourishing Korean stone pot rice dish with tender abalone, miyeok, garlic, and crispy scorched rice at the bottom.
A comforting Korean beef noodle soup topped with tender beef and spicy seasoned buchu in a clear anchovy-kelp broth. A flavorful and nourishing one-bowl meal.
Since leaving Korea and living abroad for many years, I’ve come across a few fish that were unfamiliar to me when I lived in Korea. Two of them are whiting and branzino, and I found that they can be especially delicious when cooked with Korean flavors. In a previous recipe, I used whiting to make […]
Fermenting can’t get easier with this fish sauce based ferment of pickled peppers in soy sauce. It’s made with traditional Korean green peppers that are mild, sweet, juicy, and super crispy. The flavorful juice in the peppers squirts out with every bite, so be careful!
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!
Here’s a delicious, flavorful, juicy, crispy, spicy, small-batch kimchi you can make pretty much anywhere for 1 or 2 hungry kimchi-lovers. The ingredients are easy to find, too!
I headed to Namhae, my father’s hometown and where I had spent a lot of time when I was young. I was visited by my old friend Ms. Im for a seaside fresh fish lunch.
My Auntie in Yeosu taught me so many things about cooking and has been my role model for many years. She’s always been there for me and my family so when I visited Yeosu I wanted to make her a special meal using local seafood.
After being away for years I revisited my hometown of Yeosu in South Korea. So much of what I love and remember is still there, including some of my family’s favorite restaurants. And of course the traditional markets are all still there too!
This video is part two in my Real Korean Cooking Stories, a series of videos I filmed after finishing my first cookbook in 2015 when I traveled to Korea. This episode shows my visit to my friend Ji-hyun’s home, where we made a Hanwoo beef lunch together and enjoyed a wonderful time with her mom. […]
Sweet, sour, and spicy, this hoe-muchim is inspired by a restaurant in my seaside hometown of Yeosu. When you get some very fresh fish, this recipe should be high on your list to make!
I made this pan-fried seasoned Spanish mackerel on a trip to Mexico where I bought the fish early in the morning from fishermen coming in from the ocean, but it’s really an old recipe that I used to make for my children’s lunchboxes. Savory and just a little sweet, it’s a big hit with kids (and adults, too) : )
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.
