Today I’m going to show you a recipe I’m really proud of: king-size kimchi-filled dumplings, or kimchi-wangmandu in Korean. Mandu is the Korean word for dumplings, and recently I showed you how to make your own dumpling skins (mandu-pi in Korean). You can use them for this recipe. I showed you how to make them […]
Today I’m going to show you how to make extra-large dumpling wrappers big enough to make king-sized Korean dumplings. Korean dumplings are called mandu and these wrappers are called mandu-pi. Ever since I posted my first mandu recipe in 2008 many people who don’t have access to a Korean grocery store have asked me how to make […]
Tteokgalbi is a delicious Korean dish made from beef ribs, where the meat is minced and pounded on the bone, then marinated in a sweet, salty, and savory sauce, and then grilled or barbecued over charcoal. It’s sweet, chewy, and juicy, and best of all, it’s very tender because the meat is already chopped into small pieces […]
Today’s recipe is a sweet, sour, and spicy mushroom dish with water dropwort, called Beoseot minari chomuchim. It’s a variation of a popular traditional Korean dish that’s prepared the same way but uses squid instead of mushrooms (called ojingeo minari chomuchim), and something I came up with in my hotel room in Sydney, Australia during my […]
Hi everybody! Let’s make something healthy, delicious, and a little salty today. It’s a delicious Korean side dish, meant to be eaten with rice and other side dishes. Have you ever heard of jangtteok (장떡)? They’re pancakes seasoned with Korean jang like ganjang (soy sauce), doenjang (soybean paste), or gochujang (hot pepper paste). They make great side […]
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.
