Korean food blog pages

  1. dotorimukmuchim

    Seasoned acorn jelly (Dotorimuk-muchim)

    Hi everybody! Dotori … dotori … dotorimuk-muchim recipe is here! : ) Dotorimuk is made from acorns. Some people in Korea still make homemade dotorimuk from scratch, using acorns that they gathered or picked  from the mountain. The traditional way to make acorn jelly is to shell, dry, and powder the acorns, then mix them with […]

  2. Putnam Park

    Springtime Korean Picnic in May!

    Come to a picnic in Connecticut on May 19th

  3. gochujang

    Hot pepper paste (Gochujang)

    Making your own homemade gochujang is not difficult but it takes time, patience, and being in a good mood when starting if off so all goes well. You’ll also need a sunny spot for it to ferment for 2 or 3 months. Once you taste your homemade gochujang, you’ll become a Korean paste taste master and store bought will never be as good as what you can make. It improves every dish it’s used in!

  4. Mugwort was waiting for me!

    Yesterday I went to my secret place where I can get fresh mugwort! My mugwort was waiting for me. They seem to recognize me, and were wondering “how come Maangchi doesn’t visit us this year?” When they saw me, they seemed to say: “Oh, here she is!” Last year I foraged mugwort from the same […]