Happy New Year! For my first video for 2021, I chose something easy, simple, fast, and healthy. Broccoli with tofu, or broccoli dubu-muchim (브로콜리 두부무침) in Korean. Some of you are probably familiar with this dish because many Korean restaurants serve it as a side dish. This is a more modern Korean dish as broccoli […]
Today I will introduce you to a one pot meal! It’s a healthy and delicious rice bowl with lots of vegetables and mushrooms. When the warm rice is mixed with spicy gochujang and a sweet, savory, onion-y seasoning sauce, you won’t believe how wonderful it is! In the old days, white rice was very precious […]
Hello everybody! Today’s recipe is for Korean style oxtail soup (called sokkoritang: 소꼬리탕 in Korean)! Many of you have requested this recipe over years but eventually today’s the day that I release it! It’s one of my new cookbook recipes, so some of you who have my book will be excited to open the page! […]
Today I’m introducing you to my family’s all time favorite dish, haemuljeon, a Korean pancake made with a few different kinds of seafood. Growing up in a harbor city on the southern coast of South Korea, every meal table was abundant with seafood. The traditional open air market was very close to my house so […]
Today’s recipe is spicy beef and vegetable soup, called dakgaejang. It’s a delicious hot and spicy soup, and with just one small chicken you can feed a lot of people. That’s good value! And if you’re making it for yourself just freeze the leftovers and eat them for a while. If you made my yukgaejang […]
Buchu-japchae is Asian chives stir-fried with meat and vegetables. It’s usually served in Korean-Chinese restaurants with Kkotppang (Steamed flower-shaped buns). When you go to Korean-Chinese restaurants this delicious stirfry is the most popular dish after jjajangmyeon (noodles in black bean sauce), jjamppong (seafood and noodle soup), and tangsuyuk (Sweet and sour pork). A lot of […]
Hello everybody! I know some of you are growing perilla leaves (Kkaennip, 깻잎 in Korean) in your garden. I’ve been so interested in reading all your garden stories every year, and seeing your photos of your big green perilla leaves! I have a small patio in my apartment in New York City, and you guys […]
These days it’s hot summertime, but you still need to cook! Even on the hottest days you can always get some energy from your own homemade food. Today’s recipe is another simple and easy recipe, spicy pork stew or dwaejigogi-jjigae in Korean, a spicy, savory, juicy stew made with pork belly. Usually when I cook with […]
Who wouldn’t like a cool, refreshing punch made from Korea’s famous 5 flavored berries? Salty, sweet, sour, spicy, and bitter, and loaded with ice, this drink is delightful on a hot day.
Today let’s learn about another Korean side dish that you can make so easily, using zucchini and shrimp. It’s sautéed zucchini and shrimp (Aehobak-saeu-bokkeum: 애호박새우볶음). Green, semi-translucent zucchini becomes a little savory when it’s cooked with shrimp, and then fermented shrimp sauce enhances the flavor even more. The colors are beautiful and the contrast stimulates our […]
Today’s recipe is something I call L.A. jangajji, a Korean style pickle popular in the Korean community in Los Angeles. I first tasted it years ago when I visited my mom in L.A. She said all her friends were making pickles that way in those days. Usually Korean jangajji only pickles one vegetable and is […]
This spicy braised potato side dish is very simple and something you can make quickly with only a few ingredients. You’ll be surprised at how delicious it is, with such little work! Your house will be full of a good aroma! As I mentioned it the video, this is a more frugal version of the […]
Jokbal is rich and savory pig’s trotters braised in seasonings for hours until they totally absorb the flavors and are soft, shiny, and glazed, with the meat falling off the bone. This recipe took me years to perfect and it can’t get any better.
Today’s recipe is vegetable and fruit water kimchi called nabak-kimchi in Korean. It’s fruits and vegetables fermented in a spicy rose-colored brine: savory, refreshing, tangy, cold and delicious with a little bit of heat. Koreans serve this kimchi as a side dish to rice, but also rice cake, porridge, and steamed sweet potatoes. It’s a […]
Gang-doenjang (강된장) is a reduced and thickened fermented soybean paste stew, usually served as a dipping sauce for Korean lettuce wraps (ssam:쌈). It’s earthy, savory, and hearty, and full of fresh chopped vegetables and a bit of meat and/or seafood. The best way to eat it is with some freshly-made multigrain rice and wrapped in fresh, […]
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.
