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!
Ingredients 1 medium size Korean radish, kosher salt, garlic, toasted sesame oil, vegetable oil, shredded red pepper (silgochu). Cut radish into thin strips. Make about 5-6 cups. Heat up a pan and add the radish strips, 1tbs vegetable oil, 1 ts kosher salt, and 1 clove of minced garlic. Sauté for a few minutes. Add […]
Are you looking for something refreshing, light, healthy, and cold cold cold? This is it! These cool cucumber matchsticks in an icy, garlicky, sweet, sour, and salty brine are just the thing.
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 […]
Cucumber kimchi (oi-sobagi or oi kimchi) is made by turning a cucumber into a pocket and stuffing it with vegetables and kimchi paste. It’s delicious and refreshing and it’s a great quick cucumber kimchi recipe to make when cucumbers are in season and you don’t feel like waiting for your kimchi to ferment. You can […]
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.
