These traditional Korean earthenware crocks can be used for making and preserving many things: soybean paste, soy sauce, hot pepper paste, fermented salty fish, makgeolli, and of course kimchi. They’re made from clay, and when fired leave microscopic holes that allow them to breathe, which makes them great for fermentation. These crocks are called “onggi” which means “Korean earthenware” […]
Note – This recipe combines 2 sujebi recipes that I eventually updated to make more specific recipes and videos for: traditional sujebi and kimchi sujebi. The updated versions may be easier for you to follow. ~ Maangchi Sujebi is a traditional Korean noodle soup, and is well-loved and popular among Koreans. The noodles are made […]
Grilled pork belly (Samgyeopsal-gui) is an extremely popular Korean BBQ dish. Because the cooking and eating is done at the table, it’s really social and a great party food. It’s also pretty simple to make, and because everyone pretty much helps themselves it’s easy to serve, too. Nobody can resist the taste of samgyeopsal gui! […]
If you’re visiting my website for the first time, you might be wondering which recipe to start with. There are almost 60 recipes here and the number is increasing as time passes. So I decided to create this “Maangchi’s picks” section. Keep your eye on this spot for my choices – they depend on season, […]
This pan-fried tofu with seasoning sauce is a favorite among Koreans. Simple to make and delicious, you won’t believe how good tofu can taste, with just a few ingredients!
Hey everybody, happy Sunday! This is a little present for all of you. I’ve been using a photo taken from my hwajeon video as my computer desktop background for a long time. The flowers were so pretty and I thought I would share with you guys. So I made a few sizes and here they […]
Hi, everyone! Thank you for leaving your introductions here in the forum! I love to read your fascinating stories about what made you interested in Korean food and Korean culture. I didn’t mean to teach Korean culture when I started this website, I just wanted to share my Korean recipes. But now I see that […]
I’m introducing Korean style salty cucumber pickles (oijangajji). Unlike Western cucumber pickles, oijangajji is seasoned with a lot of other condiments and spices, which makes it good for side dishes. After we make the pickles I’ll show you how to make two side dishes that use oijangajji. When you choose cucumbers, make sure they are […]
(the other recipe in the video is Kkaennip-jangajji) Kkaennip (perilla leaves) are one of my favorite vegetables. They have a real good flavor, like mint, so they are used for so many Korean dishes. Whatever you make with kkaennip, it will be precious dish because you will have to take care of each leaf one […]
I went to Flushing yesterday to do some grocery shopping. On the way home I remembered that last year at this time I bought some perilla leaves from a woman on the street, I thought I would stop by and see if she was there this year. I’m not sure this is the same lady […]
Jangjorim is one of the most loved Korean side dishes. It’s also a popular item for lunch boxes. I love to add lots of green chile peppers to my jangjorim. I enjoy not only the beef taste but also the juice, which contains saltiness from soy sauce, good aroma from green chile pepper, and a […]
Cold soy milk noodle soup (Kongguksu: 콩국수) is great for the summertime: it’s a dish of thin wheat flour noodles in a cold, creamy, nutty and refreshing soy milk broth. I first shared my kongguksu recipe on my website nine years ago! I’m always experimenting and testing in my kitchen to make more delicious version […]
Samgak-gimbap is a triangular shaped gimbap which is designed to keep the seaweed fresh by putting it between 2 thin sheets of plastic. So you can eat it hours later, and it will still be crispy. It was invented by a Japanese company. I think whoever thought of this was pretty clever! To make this, […]
Broccoli isn’t a traditional Korean vegetable, so this is something that I invented. I hope you like it! In this video, I am demonstrating how to arrange broccoli and 2 other side dishes that I have already posted on my website in Korean lunch box called Doshiraak (도시락). This is going to be good chance […]
Have you ever heard of gamjatang? Gamjatang is soup made with pork neck bones and vegetables. Sizzling hot gamjatang is hearty and savory which makes it always popular at the dinner table. The soft fatty meat picked from the gaps between the bones is especially tasty. The fully cooked cabbage and bean sprouts in the stock turn soft yet […]
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.
