If you’ve ever been to a Korean restaurant, maybe they served you a small side dish of cold, smooth, slightly sweet mashed potatoes, almost like ice cream. It might have had some carrot or cucumber in it, which made it a little crispy. There was probably no more than an tiny scoop of it on the plate, and […]
A few months ago, one of my readers on Facebook told me that I shouldn’t miss the Korean exhibit at the Philadelphia Museum of Art. I have some friends who live in Philadelphia, so I figured that going on Memorial Day weekend would be a good chance to take a break from finishing my upcoming […]
This recipe combines a technique I learned from a Toronto bus station street vendor with my own spicy, sour, well-fermented Korean kimchi. For me this is the best of best summertime hot dog.
This morning I was surprised to see that my video for “Korean fried chicken” aka yangnyeom-tongdak has 2 million views on YouTube! This makes me incredibly happy, because I started making cooking videos to share my passion, and it seems to be working. This video didn’t get 2 million views quickly like a viral video, […]
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.
