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.
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!
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!
Thin, minty, and aromatic kkaennip (perilla leaves) are popular in Korean cooking. This jangtteok pancake is savory, earthy, a little spicy, minty, and crisp on the outside and soft and chewy on the inside.
A simple, easy to make dish for when you are in a hurry but still want something that tastes a little homemade. Tteok-ramyeon is spicy instant ramyeon with kimchi, rice cake slices and an egg!
This Korean-inspired side dish stir-fries collard greens with Korean doenjang (fermented soybean paste) and dried anchovies. The result is savory, delicious, easy to make, and goes great with BBQ!
One of Korea’s most popular side dishes, these salty, savory, juicy flakes of braised beef don’t need much else when served with a bowl of rice. Store in an airtight container and enjoy a little bit every day for a week.
Today I’d like to introduce you to a delicious, braised fish dish, made with a fish called galchi in Korean. It has a lot of names in English like hartail. cutlassfish, and ribbonfish, but I like beltfish, becaue it’s a very long, thin, silvery fish, and it looks like a shiny belt. Tender, delicate, and […]
Today I’m introducing you to another Korean Chinese dish called yuringi (pronounced yu-rin-gi). It’s fried chicken with peppers and a light sweet sour sauce. A piece of crunchy chicken soaked in sweet, sour, salty sauce tastes so crispy and juicy! The chopped spicy fresh pepper served with this dish adds delightful flavor for spicy food […]
When it starts to get colder like it is these days, I make bone broth for me and my family, every year. Koreans consider bone broth to be very nutritious and rejuvenating, which is why I like to fortify my family’s bodies for the wintertime. We believe that it makes you strong, so we bring […]
Today I want to introduce you to a popular dish in Korea vegetarian restaurants: sweet, sour, and crunchy mushrooms, called beoseot-tangsu. It’s very similar to the sweet and sour pork version, tangsuyuk, but it uses shiitake mushrooms instead of meat. You can use any mushrooms but we usually use dried shiitake mushrooms in this recipe […]
Today I’m showing you how to make a traditional Korean pressed cookie called dasik. Dasik is made with all-natural ingredients like grains, beans, sesame seeds, chestnuts, pine pollen, and many other things. The ingredients are finely ground, mixed with honey, and pressed in a wooden mold into small cookies. The inside of the mold is […]
Today’s recipe is a green onion (scallion) pancake with seafood. You may remember I made a green onion pancake (pajeon) video a long time ago which used foraged green onions. But when making pajeon, most Koreans use this kind of green onion, and the most popular kind of pajeon is made with seafood. The pan […]
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.
