Hi everybody! I can’t wait to share this exciting story with you! My reader Brian reached out to me on Facebook a while ago and told me how he used some of my recipes at his wedding reception. Rather than hire a caterer they had a big Korean BBQ feast where every table grilled their own […]
Last fall I visited New England in the American Northeast, and had a real seafood journey! I tasted many of their local specialties in restaurants, things like clam chowder, lobster roll, and fried clams. I also bought fresh seafood and made my own Korean style seafood dishes with local ingredients and filmed some videos. I […]
Last week I went to the Culinary Institute of America’s Hyde Campus in New York to be one of the judges for their Korean cooking challenge. The student entrants had to create something delicious using Korean ingredients, and I needed to score them based on taste, use of Korean ingredients, creativity, and presentation, along with my […]
Today I’m going to show you how to make Korean beef short ribs soup, called galbitang (갈비탕). Galbitang is not a light meal – it’s very rich and hearty. If you need to fortify yourself it’s a good choice. I’m going to show you 2 versions: spicy and nonspicy. When Koreans think about galbitang, they […]
Ever since I visited the Netherlands and learned this great Dutch meatball recipe from my reader Reinier, I always stick to it when I make meatballs. Delicious! Delicious! Thank you Reinier for teaching me your traditional meatball recipe! Recently I got this idea for a sloppy Dutch meatball sandwich, and made it at home. Maybe some […]
A few months ago I found a great clam BBQ restaurant named “Gugongtan” in Flushing. I was testing my new iPhone and took a photo of the clams on the BBQ grill and uploaded it to my Facebook wall. Immediately many people responded and liked the photo! Every time I go to Flushing to buy Korean […]
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!
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 […]
Some photos of good food that I had are blurry, so I can’t post them here, but these are I ate while I traveled in Costa Rica: Ice cream made with cactus flower. The beautiful purple color got my attention. I had this ice cream twice! Tamale wrapped in banana leaves casado: typical Costa Rican […]
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.
