Today’s recipe, Kkaennip-jeon (pan-fried perilla leaves with fillings), is a fast, fun, and light savory side dish. If you like perilla leaves (kkaennip: 깻잎), you will love this dish: the egg batter makes the lightly minty leaves a little crispy, and the juicy, savory, beef patty fillings go well with them too. This recipe is a […]
Today I’m going to show you how to make a delicious and simple Korean-style sandwich from my youth! It’s called a Three color sandwich (or Samsaek sandwich in Korean: 삼색 샌드위치). It’s light, crispy, and juicy, with lots of flavor. It’s great for a light snack or picnic. Traditional Korean meals are centered around rice or […]
Are you interested in cooking something light, healthy, gorgeous and delicious? Then this is the recipe I recommend! It will be a perfect for brunch on a weekend. It’s bean porridge, called kongjuk (콩죽) in Korean. Porridge (juk) is loved by Koreans for its soft texture, lightness, nutrition, and its ease of digestion. Today’s recipe […]
Today I’m going to show you how to make Korean galbi (grilled short ribs) which is a Korean BBQ dish using a very simple marinade that’s fast, easy, bright, light, and delicious. I learned this style from the owner of a popular Korean restaurant, and he has long lines of customers! The traditional Korean name […]
Jjolymyeon is all about the noodles – chewy, elastic, soft, wheat noodles. They are thicker and heavier than other Korean noodles, mixed with spicy sauce and soybean sprouts, they are refreshing and unforgettable!
I’m always excited to release my new recipe and get the chance to share it with all of you. Today’s recipe is baked kimchi pork buns, called kimchi-ppang! Kimchi-ppang are jumbo, white, fluffy buns baked with a generous kimchi and pork filling inside which is spicy, savory, crispy, and meaty. They have a golden crunchy crust outside […]
Today’s recipe is for braised lotus roots (yeon-geun-jorim: 연근조림), something that my readers and viewers have been requesting for years! The roots taste somewhere between a potato and a radish, and braising them (cooking at low heat in sauce) like this makes for a sweet, salty, and chewy side dish. It’s for special occasions and not something […]
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.
