Once these little quail egg potatoes are braised in soy sauce and rice syrup, something magical happens and they become irresistible. Crunchy, chewy, moist and fluffy, I just can’t stop eating them.
What do Koreans eat everyday? What do their breakfast, lunch, and dinner table settings look like? You may have these kinds of questions now, because you’ve been cooking Korean food for a while and you can make delicious kimchi on a regular basis, so you want to know how this all fits together. My upcoming cookbook has […]
This fiery hot, cheesy Korean chicken is crazy easy to make and irresistibly delicious to anyone who tries it, as long as they can handle spicy food. My recipe was featured in the New York Times and started a worldwide buldak trend that is still going on.
This is my version of Korean gyeran-jangjorim, which is traditionally a recipe where hardboiled eggs are braised in soy sauce. Braising involves cooking in soy sauce over low heat for a long time, but I prefer not to braise at all, and just make a delicious soy broth and pour it over the eggs before […]
Hi everybody! I can’t wait to share this exciting story with you! My reader Brian reached out to me on Facebook a while ago and told me how he used some of my recipes at his wedding reception. Rather than hire a caterer they had a big Korean BBQ feast where every table grilled their own […]
Today I’m going to introduce you to the Korean way of making a pork cutlet, called “donkkaseu” in Korean. It’s an iteration of the Japanese tonkatsu which was the Japanese take on the European schnitzel. It’s a hot, savory, breaded pork cutlet, and my version is served on a bed of rice and Hi-Rice sauce, with […]
There are many kinds of bread crumbs in the world, but Korean bread crumbs are airy, flaky, and light. We use them as breading on fried food to make the outside crispy and crunchy without getting oily, and they don’t get soggy after cooking, either. It’s an idea we got from Japanese Panko. You can […]
This powder makes a delicious, rich, savory demi-glace sauce that’s full of umami. It has a beefy taste like gravy, but also has tomatoes in it. It’s the Korean version of Japanese hayashi rice sauce, which is part of Japanese yōshoku cuisine, Japanese/Western fusion food developed in the late 1800s. Curried rice was also invented around this time, and hayashi […]
Today’s recipe is a delicious, colorful, savory one-bowl meal called Soegogi-yachaejuk, a nutritious rice porridge made with cuts of lean beef and tons of vegetables. It makes for a warm, hearty meal any time of the year. And it’s easy on the stomach so good for people who are recuperating. It’s also a low carb food, […]
Patricia posted the above photo on the Korean Food Community on G+. As soon as I saw it I got a flood of good memories. When I lived in Korea, I used to go to a Korean restaurant that would create traditional table settings like this, with rice and 30 side dishes! This kind of […]
Today I’m going to show you how to make a special Korean-style cornbread that I used to have when I was a kid in elementary school in Korea. The school provided this daily snack to the students just before class was dismissed. We looked forward to it every day, so I have fond childhood memories of […]
I’d like to share this exciting story with all of you. Have you ever cooked a huge batch of sweet and crispy Korean fried chicken (dakgangjeong) for a party? If so, how many pounds’ worth of chicken did you cook? Have any of you cooked more than 80 pounds? I’ve never made that much, and I’ve been […]
It’s about time for some sizzling, comforting stew, isn’t it? How about sundubu-jjigae? It’s hot, spicy, filling, comforting, delicious, soft tofu stew and has many reasons to be one of the most popular items in Korean restaurants. I made a video and recipe for sundubu-jjigae seven years ago (!) and it’s been watched over a million times […]
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.
