Fermenting can’t get easier with this fish sauce based ferment of pickled peppers in soy sauce. It’s made with traditional Korean green peppers that are mild, sweet, juicy, and super crispy. The flavorful juice in the peppers squirts out with every bite, so be careful!
I made this pan-fried seasoned Spanish mackerel on a trip to Mexico where I bought the fish early in the morning from fishermen coming in from the ocean, but it’s really an old recipe that I used to make for my children’s lunchboxes. Savory and just a little sweet, it’s a big hit with kids (and adults, too) : )
Today let’s learn about another Korean side dish that you can make so easily, using zucchini and shrimp. It’s sautéed zucchini and shrimp (Aehobak-saeu-bokkeum: 애호박새우볶음). Green, semi-translucent zucchini becomes a little savory when it’s cooked with shrimp, and then fermented shrimp sauce enhances the flavor even more. The colors are beautiful and the contrast stimulates our […]
Today’s recipe is something I call L.A. jangajji, a Korean style pickle popular in the Korean community in Los Angeles. I first tasted it years ago when I visited my mom in L.A. She said all her friends were making pickles that way in those days. Usually Korean jangajji only pickles one vegetable and is […]
This spicy braised potato side dish is very simple and something you can make quickly with only a few ingredients. You’ll be surprised at how delicious it is, with such little work! Your house will be full of a good aroma! As I mentioned it the video, this is a more frugal version of the […]
Korean Gulmuchim is a simple and easy recipe. Just mix some raw oysters with the seasonings and you’re done! It’s been one of my favorite side dishes ever since I was young. If you like freshly shucked oysters and Korean food, it will be a nice side dish for your rice! The only real problem is […]
Today’s recipe is for braised lotus roots (yeon-geun-jorim: 연근조림), something that my readers and viewers have been requesting for years! The roots taste somewhere between a potato and a radish, and braising them (cooking at low heat in sauce) like this makes for a sweet, salty, and chewy side dish. It’s for special occasions and not something […]
This spicy tofu is juicy, crispy on the outside, soft on the inside, and tastes meaty even though it’s totally vegetarian. It also has over 5 million views on YouTube and is a favorite in households around the world. Who says tofu is boring?? : )
Once these little quail egg potatoes are braised in soy sauce and rice syrup, something magical happens and they become irresistible. Crunchy, chewy, moist and fluffy, I just can’t stop eating them.
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.
