Korean kitchen pages

  1. gochujang

    Hot pepper paste (Gochujang)

    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!

  2. Fermented soybean flour (Mejugaru)

    Fermented soy bean powder is used to make gochujang. Look for it in the beans and grains section, usually next to barley malt powder,

  3. Hot pepper powder (Gochujangyong gochugaru)

    Hot pepper powder is made from finely ground dried hot peppers and is used to make Korean gochujang (hot pepper paste). It’ll give your gochujang a nice silky texture.

  4. Mugwort was waiting for me!

    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 […]