Who wouldn’t like something sweet, crunchy, & nutty?! Today’s recipe, myeolchi-ttangkong-bokkeum is exactly that: stir-fried dried anchovies and peanuts. It tastes like a sweet, salty, crunchy snack. This is one of the most common and popular side dishes for Korean lunch boxes (dosirak), and almost every family has its own recipe for it. Sometimes chopped green […]
Today I’m going to show you how to make a spicy Korean icy cold noodle dish called bibim-naengmyeon. Unlike mul-naengmyeon (물냉면) it’s not very brothy, but it’s still ice cold and made with a slightly sweet, vinegary, spicy sauce as well as some cucumber and pear. When you eat it, the first thing you need to do […]
Korean icy cold noodles are so savory and refreshing, they are an awesome way to cool down in the summer but I eat them all year round. Why? Because I love the tangy, savory, and a little sweet taste of the broth, and the noodles are soft but chewy at the same time. How is it possible? : )
Yeolmu mul kimchi is usually eaten in summer in Korea. Making bibimbap with barley rice, doenjang jjigae, yeolmu kimchi, hot pepper paste and toasted sesame oil is one of the most popular and delicious dinners for hot summer. My mouth is watering while writing this explanation! Ingredients 4 pounds of yeolmu (young summer radish), kosher […]
This recipe is for traditional, classic Korean dumplings, which everyone loves! This is my original mandu recipe for pork, beef, and chive dumplings that I posted on May 3, 2008. It shows you how to make dumplings and then fry them or make soup from them. Since then I’ve posted more thorough and better mandu […]
Yield: 4 -5 servings Ingredients 4-5 dried persimmons 5 cinnamon sticks ½ cup of ginger, sliced 1 cup of sugar pine nuts 7½ to 8 cups of water Directions Wash, peel, and slice ½ cup’s worth of ginger. Put it into a pot or kettle. Rinse 5 cinnamon sticks and put them into the pot. Add […]
Pine nuts are used to garnish many Korean dishes and desserts. They are smaller and nuttier tasting than those available in American groceries and are considered precious (and thus are usually pricey). They are often sold in transparent packaging. Choose pine nuts that have no spots of discoloration and no variation in color from nut […]
This gamja-bokkeum (stir-fried potato side dish) used to be on my regular lunch box menu. My mother sometimes added small dried anchovies and carrot, and sometimes she added ham cut into dice like potato. I used to make this all the time as my children’s lunch boxes, too. The other recipe in this video is […]
Dakgangjung is a very popular traditional Korean dish and is usually made with chunks of chicken from a whole chicken. I’m using chicken wings in this recipe, but you could use chunks. Each piece of chicken wing is coated with sweet and crispy sauce. Of the ingredients, thinly sliced ginger will turn into something like candy […]
Ingredients red bean paste, sweet rice flour, boiling water, sugar, pine nuts, cinnamon powder. Directions In a pot, place 1 cup of washed red beans and 4 cups of water and heat it over high heat for 10 minutes. Lower the heat to low medium and simmer for 50 minutes. Check if the beans are […]
Rice cake is very familiar food for Koreans. Whenever special occasions come, the first thing my mother and grand mother planned was to make rice cake. However these days people are more likely to buy rice cake than make their own. I am going to make gyeongdan, rice cake balls and show you it can […]
This simple, simple stir fried dish of rice and kimchi is super, super tasty. It’s just a few ingredients and made very quickly, but it’s a dish much loved by Koreans and a part of our everyday lives. Everybody loves kimchi fried rice!
Dried kelp, or dasima in Korean, or kombu in Japanese, is a very important ingredient in the base broth of many Korean recipes, giving the broth a delicious umami flavor. Kelp is sold in huge sheets in many Asian markets, as well as most whole-foods stores. Choose the thickest you can find. Store in a […]
Usually sold in plastic tubes, this soft, white, creamy tofu is the essential ingredient in soondubu jjigae (spicy soft tofu stew). It’s sold in Korean and Chinese grocery stores; check the expiration date, since it is very perishable, and store in the refrigerator if not using immediately. You can substitute silken tofu, which is very […]
Good fish sauce is savory, salty, a little sweet, and full of umami. It’s an essential ingredient for many Korean dishes and a substitute for soup soy sauce in many of my recipes. If you watch my videos you’ll see that I always use 3 Crabs brand fish sauce. It’s not made in Korea, but it is […]
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.
