Today I’m going to show you how to make a delicious Korean crab stew called kkotgetang (꽃게탕). You can enjoy not only sweet crab meat but also the spicy, savory, and hearty broth and soft, chunky, earthy vegetables. Rice, kkotgetang, and a few more side dishes will make for a complete and delicious typical Korean meal. This stew is ideally […]
These are the crunchy Korean peanut cookies that I had as a kid. When I first tried these cookies I couldn’t believe such a delicious thing existed in the world. A lot of Koreans agree, and many of us grew up eating them. Now you can make them at home! I hope you and your family and friends enjoy these Korean cookies.
Korean mushroom soup (Beoseot-deulkkae-tang: 버섯들깨탕) is a delicious, nutritious, savory soup made with mushrooms and perilla seeds powder. The perilla seeds powder makes the broth soft and nutty, and the beef brisket and the mushrooms are chewy, soft, and crispy, giving this soup a very unique taste and texture. You could make it with just one kind of mushroom […]
Today I’m going to introduce you to ppyeo-haejangguk, or ox bone hangover soup. This soup is made from boiling ox bones for hours and hours until all the delicious, nutritious meat, marrow, and ligaments dissolve and create a hearty bone broth. The resulting soup is rich, savory, earthy, and best of all, after one spoonful I can feel […]
Koreans have long salted and preserved yellow corvina (gulbi: 굴비), as a way to make them more delicious and keep them longer. Yeong-gwang, in South Jeolla province, is especially well-known for gulbi and you’ll see large racks of them there, drying in the sun and ocean breeze. They can be found sold frozen in the […]
This spicy tofu is juicy, crispy on the outside, soft on the inside, and tastes meaty even though it’s totally vegetarian. It also has over 5 million views on YouTube and is a favorite in households around the world. Who says tofu is boring?? : )
Hi everybody! Today my doenjang (fermented soybean paste) project is done by releasing this video recipe: How to make one of the most popular and representative doenjang dishes: doenjang-jjigae aka fermented soybean paste stew! Many Koreans say, “I never get tired of eating kimchi, doenjang-jjigae, and rice!” When a Korean mom chooses the first real meal for her […]
Salty and strong, Korean soup soy sauce (guk-ganjang: 국간장 but also called joseon-ganjang: 조선간장, aka “Korean soy sauce”) is not just for soup, it’s also good for seasoning stews, meat, seafood, and vegetables. It’s very different from the commercial soy sauce you’re used to. That darker and sweeter soy sauce was invented in China and introduced to Korea through […]
Hello everybody! I know some of you have been waiting for my doenjang and ganjang recipes for a long time! Today I feel a real sense of achievement to release this recipe here. It’s one of the recipes in my cookbook, and whether you have my book or not, this video and recipe should still be useful to you. […]
Yujacha is a simple Korean tea made from the yuja fruit. It’s fresh, sweet, tangy, and has a strong and unique citron flavor and aroma. It’s perfect for warming you up in the wintertime, and is full of vitamin C. If you have a cold, it will always make you feel better. Any of my […]
Korean mung bean pancakes, called bindaetteok, are a delicious, savory, irresistible meal in themselves. Packed with ingredients: ground mung beans, rice, kimchi, pork, vegetables, egg, and full of seasonings, they are hearty and unforgettable. I make the pancakes in big batches and keep the leftovers in the freezer, wrapping them individually in plastic wrap and […]
Today I’m going to make a mung bean sprout side dish with my homegrown mung bean sprouts. If you followed my directions and harvested your sprouts already, this is perfect timing for you and you’re ready to start! If you didn’t grow your sprouts, don’t worry, you can still buy them in a grocery store. They’re widely available […]
Today let’s make squash rice cake (Hobaktteok), using a small ceramic bowl or cup. I’m so excited to release this recipe because with it you can easily make fluffy rice cake and sweet squash filling. Ramekins work well, but you could try any other kind of similar-sized, heat-resistant bowl or cup, too. The nice thing about […]
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.
