Today let’s make some soegogi-jeon, or beef pancakes. It’s a super-simple recipe that pretty much every meat eater loves: nice, tender beef sliced thinly, battered lightly in flour and egg and pan fried quickly. The result is light, meaty, savory, golden brown, and really delicious. This is a Korean side dish (banchan) recipe meant to be served with […]
Today we’re going to make kimchijjim, which is braised kimchi with pork and/or with mushrooms. It’s a delicious, savory side dish for rice that’s hearty, meaty, spicy & addictive! If you like kimchi, you’re going to love this dish, especially if you like kimchi-jjigae. Even people who are not crazy about kimchi tend to like […]
Yesterday I was invited to be a judge for the New York City preliminaries of the Global Taste of Korea contest. This is a Korean cooking contest held by the Korean Cultural Service all around the world in Norway, France, Vietnam, Malaysia, Russia, Thailand, Kazakhstan, Uzbekistan, Chile, Australia, New Zealand, the UK, the Philippines, Algeria, Peru, New York and Hawaii. […]
Hello everybody! Let’s learn how to make jumeokbap today! Jumeok literally means ‘fist’ and bap means ‘cooked rice,’ so jumeokbap is the Korean word for any kind of dish that consists of hand-shaped rice balls, no matter the size, ingredients, or seasonings used. There are many kinds of jumokbap (just like there are many kinds of gimbap – seaweed […]
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.
