I bought this small mortar and pestle at a Korean grocery store. It’s made of plastic and lightweight. I used these to pound rice cakes in my injeolmi video. This mortar is made of stone and the pestle is made of wood. I use them for tougher jobs. It’s still small so I can keep […]
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 […]
I use these skewers for all kinds of things. You saw them in my videos for skewered pancakes like pasanjeok, and long ones in my video for fish cake soup.
Have you ever heard of gamjatang? Gamjatang is soup made with pork neck bones and vegetables. Sizzling hot gamjatang is hearty and savory which makes it always popular at the dinner table. The soft fatty meat picked from the gaps between the bones is especially tasty. The fully cooked cabbage and bean sprouts in the stock turn soft yet […]
If you’re going to have a party or get-together with your friends, one dish you can serve that almost everyone loves is Chinese sweet and sour pork. Koreans have their own Chinese-Korean variation of it called tangsuyuk. It’s crunchy pieces of fried pork coated in a jelly-like sweet and sour sauce filled with colorful fruits and […]
This recipe is a very special one, made for a very special occasion in Korean culture. It’s rice cake called songpyeon, which Koreans make for Chuseok, the Korean harvest moon festival (although you can also make them any time you want). The cakes are a little sweet, chewy, and nutty, with a subtle pine tree flavor. They take some time and effort to make but are totally worth it, and not to mention colorfully beautiful!
Are you looking for something refreshing, light, healthy, and cold cold cold? This is it! These cool cucumber matchsticks in an icy, garlicky, sweet, sour, and salty brine are just the thing.
Today I’m going to show you how to make a spicy Korean icy cold noodle dish called bibim-naengmyeon. Unlike mul-naengmyeon (물냉면) it’s not very brothy, but it’s still ice cold and made with a slightly sweet, vinegary, spicy sauce as well as some cucumber and pear. When you eat it, the first thing you need to do […]
Korean icy cold noodles are so savory and refreshing, they are an awesome way to cool down in the summer but I eat them all year round. Why? Because I love the tangy, savory, and a little sweet taste of the broth, and the noodles are soft but chewy at the same time. How is it possible? : )
Dried squid was one of my all-time favorite snacks when I was young. I still love it and if I don’t eat it for a while, I get cravings. I always keep a few dried squids on hand in my freezer. Then I can just take one out whenever I want it, toast it on the […]
Whenever I go to a Korean grocery store, if I find a bunch of good quality chives, I always pick them up. What makes good quality chives? They should be dark green, fresh and not dried out, and without bruises! I have many recipes on my website that use chives: in mandu (dumplings), kimchi, and […]
Kimchi stew is one of Koreans’ most-loved stews. It’s warm, hearty, spicy, savory, delicious, and easy to make. As long as they can handle spicy food, I never met a person who didn’t like kimchi-jjigae!
A bowl of soup that features ginseng, garlic, jujubes, and a whole small chicken!? Koreans traditionally eat this on the hottest days of summer as a way to keep up their energy and to balance their body heat with the hot weather.
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.
