This yeast converts sugar or starch into alcohol and carbon dioxide, so it will make your dough rise or give your brewing a boost! The yeast is alive but inactive because it’s dried out. Once water is added, it starts to work. Buy in any grocery or baking supply store, and store in a cool, […]
This chicken and chicken soup called Yeonggye-baeksuk in Korean (영계백숙) is a simple, communal dish that’s delicious, filling, and easy to share with many people. It uses a young chicken between 3 and 4 pounds which is boiled and then served with a rice porridge made from the broth. I remember my grandmother on my […]
Warm, creamy, nutty, and healthy, this is the perfect stew for colder weather. Just thinking about a bubbling pot of my grandmother’s kongbiji-jjigae makes me comfortable lol. In this recipe, I make it like she made it. Enjoy!
Hi, everybody, My trip to Boston was very fun. I was happy and excited to have a part in a movie! It wasn’t difficult for me to act. It was thrilling to be surrounded by smart, passionate filmmakers. Even though it was cold, they worked so hard. The lighting person had to hold up the […]
I sometimes think Maangchi is not me but kind of 3rd person! So I’m calling myself “Maangchi in …” As I mentioned before, I have been interviewed by Korean radio broadcasting companies and newspaper reporters. Some readers told me that I was on the Korean news on Monday night. Here’s the clip from KBS (Korean […]
A traditional, simpler, & faster way to make classic kimchi, done by chopping the cabbage in the beginning. Spicy, fermented, and delicious, it’s a great side dish for any meal!
Sometimes incorrectly labeled as mung bean flour (probably because mung beans look like green beans when they’re in the pod), this is a finegrained starch extracted from mung beans. It is used to make noodles and side dishes. With one small package, you can make a huge amount of jelly. Use what you need, then […]
Hi, everybody, I’m going to introduce another side dish recipe to you. Cheongpomuk-muchim is made with mung bean starch. It’s sugar-free and fat-free but delicious. What’s the taste like? Hmmm, if you like noodles, you’ll like it. As you see in the video tutorial, I add 1 teaspoon of salt for 7 cups water and the starch powder, […]
Hi, everybody! Happy Holidays! I’ve picked some recipes for you! It’s cold cold! How about making some steamy hot soup or special dishes to enjoy with your family members during holidays? Your homemade food will give your family warmth and coziness! I suggest making these delicious dishes. Sweet and sour beef (tangsuyuk): It’ll be perfect […]
Maejakgwa is a Korean traditional cookie that’s really popular. The ingredients are very simple! The combination of 3 kinds of flavors make this cookie very special: ginger, cinnamon, and the pine nuts. The best part of this cookie is that it’s very crunchy! If all family members sit around together after dinner and taste these […]
I’m going to introduce a beautiful Korean rice cake today. It’s called mujigae-tteok (무지개떡). Mujigae means rainbow, so my ancestors must have got the idea for the name from a rainbow! I love it! This is an example of how they incorporated natural beauty into their everyday life. Even though the name of the rice […]
On Saturday Oct.24, I took bus number 166 to New Jersey with one of my readers Kristi to go to our meetup place. Our meetup place was not a fancy restaurant but a huge Korean shopping center! It was only 20 minutes ride from Port Authority bus terminal in Manhattan and the round trip tickets […]
I’m going to introduce these 2 kinds of Korean style squash pancakes to you today: zucchini pancake and butternut squash pancake. Unlike zucchini, butternut squash is an unusual ingredient in Korean cuisine. When I saw butternut squash for the first time in my life in USA, I asked my friend Jenny to give me her butternut […]
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.
