This Korean version of Japanese shabu-shabu is fun to make and fun to eat. It’s the perfect warm, cozy dish for cooking, eating, talking, and drinking together with friends and family.
Nurungji (scorched rice left on the pot from making rice) is a crunchy, nutty, Korean favorite comfort food! This quinoa nurungji can make a tasty and delicious soup with the extra nutrition and benefit of quinoa! Paired with side dishes or kimchi it’s a great breakfast of lunch.
This Korean-inspired side dish stir-fries collard greens with Korean doenjang (fermented soybean paste) and dried anchovies. The result is savory, delicious, easy to make, and goes great with BBQ!
One of Korea’s most popular side dishes, these salty, savory, juicy flakes of braised beef don’t need much else when served with a bowl of rice. Store in an airtight container and enjoy a little bit every day for a week.
Today I’d like to introduce you to a delicious, braised fish dish, made with a fish called galchi in Korean. It has a lot of names in English like hartail. cutlassfish, and ribbonfish, but I like beltfish, becaue it’s a very long, thin, silvery fish, and it looks like a shiny belt. Tender, delicate, and […]
Families from many cultures around the world make and enjoy dumplings, and this recipe is Korea’s version. Every Korean family has their own dumpling (mandu) recipe, just like they have their own kimchi recipe, but this recipe for pork dumplings is kind of a general classic, which is why it was one of the first […]
When it starts to get colder like it is these days, I make bone broth for me and my family, every year. Koreans consider bone broth to be very nutritious and rejuvenating, which is why I like to fortify my family’s bodies for the wintertime. We believe that it makes you strong, so we bring […]
Today I’m going to show you a fun way to cook rice: in a hollowed-out eggshell! It’s called gyeran-kkeopjilbap in Korean. My grandmother used to cook rice in a cauldron over a fire. While the rice was simmering my grandmother would grill fish over the embers or just tuck a potato or sweet potato in […]
Today I want to introduce you to a popular dish in Korea vegetarian restaurants: sweet, sour, and crunchy mushrooms, called beoseot-tangsu. It’s very similar to the sweet and sour pork version, tangsuyuk, but it uses shiitake mushrooms instead of meat. You can use any mushrooms but we usually use dried shiitake mushrooms in this recipe […]
Today I have a new kimchi for you, made with green onions! It’s called Pa-kimchi (파김치) in Korean or you can call it green onion kimchi! Pa-kimchi is very aromatic, strong, spicy, crispy and much easier to make than traditional Korean baechu kimchi (napa cabbage kimchi). You make it with the whole green onion, both […]
Today I’m going to show you a very simple, delicious, and easy vegan recipe, using minari, a vegetable that’s very common in Korean cuisine. It’s also known as “water dropwort” in English. It’s used as a main ingredient in some dishes, and is added to others to impart its unique, herby flavor. I love to […]
I’m going to introduce you to an easy, fast, and delicious lunchbox item today. It’s a one-bowl meal: stir-fried rice with chicken, seasoned with Korean curry powder. This is a dish I used to make for my children’s lunchboxes all the time, and they loved it. It’s perfect for lunchboxes because it still tastes good […]
These days when you go to a grocery store in New York City beautiful asparagus is everywhere because it’s in peak season, and usually on sale, too! We have to take advantage of this, right? I went to my local Whole Foods and I chose good-looking asparagus with thin and long stems, to make this […]
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.
