Hi everybody! I’m introducing another delicious tofu recipe to you today. It’s very juicy and delicious. I didn’t use any chili peppers or powder, so it will be a good side dish for children or those who can’t tolerate spicy food. Yes, I’m a spicy food lover! But I sometimes feel like eating something mild. […]
Koreans often make baekseolgi-tteok to celebrate a baby’s 3 week birthday (saei rye in Korean) or any child’s birthday, but it’s most often traditionally prepared to celebrate a baby’s 100 day birthday (baek il in Korean). The white cake represents purity and perfection and is attained by using fluffy steamed white rice flour and a […]
I’m very excited to let you know that my long time project of making my cookbooks available on the Kindle has been completed, and the Kindle version that brings together Cooking Korean Food with Maangchi: Books 1, 2, & 3 is now available on Amazon.com. So far all of my books have been downloaded from my […]
Hello everybody! Today’s recipe is doraji-muchim. Doraji (known as “bellflower,” “balloon flower,” or platycodon in English) is grown wild in the mountains and fields of Korea. The root of the bellflower looks similar to ginseng root and tastes bitter with strong ginseng-like smell. It’s not only used to make delicious side dishes but it’s also used in […]
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.
