Koreans have been making and eating these beautifully juicy, crumbly, layered cookies for more than a thousand years! Traditionally we had them only on special occasions and ceremonies, but you can make them whenever you feel like. Why not??
Today I’m going to show you a recipe I’ve been working on for a while: Gyepi-manju (계피만주), which are cinnamon cookies filled with bean paste. These cookies were created by Koreans to look and feel like western style cookies. You can find these cookies at any Korean bakery these days, but when I was young […]
Today, I’m going to introduce you to Korean pat-sirutteok (팥시루떡), a steamed, layered rice cake with red beans. Its basically made from two ingredients: pat (azuki beans) and glutinous rice flour. Just thinking of a piece of thin, steamy, chewy rice cake coated with a generous amount of fluffy crushed red beans makes my mouth […]
I’m so excited to introduce today’s recipe to you! It’s gonggal-ppang, a cookie-like bread that’s puffed up like a crunchy, crusty, hollow balloon, with a coating of melted sweet syrup inside. This balloon bread was created by Chinese immigrants in Korea. I was told that the bread was originally called “air-bread” among Chinese but when it came […]
Today let’s make squash rice cake (Hobaktteok), using a small ceramic bowl or cup. I’m so excited to release this recipe because with it you can easily make fluffy rice cake and sweet squash filling. Ramekins work well, but you could try any other kind of similar-sized, heat-resistant bowl or cup, too. The nice thing about […]
Yaksik is a kind of Korean rice cake made with glutinous rice, honey, nuts, and dried fruits. It’s a sweet, delicious treat that’s packed full of flavor and healthy ingredients. Even the name is healthy – in Korean, yak means “medicine,” and sik means “food.” Koreans have long believed that honey is a medicine that’s […]
Hi, everybody! My new cookbook will go on sale next month. It’s hard to believe that it will finally be here, I’ve actually been working on it for four years, from beginning to end. It was a lot more work than I ever expected, but I’m so excited that you will finally be able to hold […]
Today we’re going to learn how to make a soft, no-bake Korean cookie made from chestnuts, called yul-lan. They are smooth and soft and have a very subtle, lightly sweet taste. They go great with tea. They are simple to make, but as you see in the video, it can take some time to boil, […]
Yanggaeng is one of my favorite Korean snacks. I love the texture of the sweet, soft, smooth, and blended silky beans and I much prefer this over any kind of chocolate. When I was young, and going on a school picnic, my mom used to give me a little money to buy a snack or 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.
