I used to make salty fermented anchovies every year when I lived in Korea. It was very easy to make! I mixed fresh anchovies with a lot of salt and put them into a huge earthenware jar. About 6 months later, the achovy jeot fermented well! I used to use them in my kimchi paste, or I took some from the jar and mixed with seasonings to use as a side dish.
In this recipe we skewer green onion, beef, and carrot, make them into pancakes and then cook them in a skillet. This is my late father’s favorite dish, so everytime I make and eat it, I think of him.
Sometimes incorrectly labeled as mung bean flour (probably because mung beans look like green beans when they’re in the pod), this is a finegrained starch extracted from mung beans. It is used to make noodles and side dishes. With one small package, you can make a huge amount of jelly. Use what you need, then […]
I received an email from my long time reader Cynthia on New Year’s Eve. She said, “… Maangchi, did you delete my photos on your website?.. My photos are gone..” I didn’t remember what photos she emailed, so I searched her emails in my Google email account that I saved. I usually save all important […]
Today’s recipe is for hobakjuk, pumpkin porridge. Sweet, smooth, and comforting, with chewy rice cake balls. Hobakjuk is very popular in Korea in the late fall and winter, and my version is a bit of an upscale version because I stuff some of the rice cake balls with pine nuts and I make a pretty […]
Are you looking for something refreshing, light, healthy, and cold cold cold? This is it! These cool cucumber matchsticks in an icy, garlicky, sweet, sour, and salty brine are just the thing.
Who wouldn’t like something sweet, crunchy, & nutty?! Today’s recipe, myeolchi-ttangkong-bokkeum is exactly that: stir-fried dried anchovies and peanuts. It tastes like a sweet, salty, crunchy snack. This is one of the most common and popular side dishes for Korean lunch boxes (dosirak), and almost every family has its own recipe for it. Sometimes chopped green […]
Yield: 4 -5 servings Ingredients 4-5 dried persimmons 5 cinnamon sticks ½ cup of ginger, sliced 1 cup of sugar pine nuts 7½ to 8 cups of water Directions Wash, peel, and slice ½ cup’s worth of ginger. Put it into a pot or kettle. Rinse 5 cinnamon sticks and put them into the pot. Add […]
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.
