It’s about time for this hearty, delicious, meaty ttukbaegi-bulgogi. It’s a stew made with bulgogi (classic Korean marinated beef) cooked and served in a stew in a sizzling hot traditional Korean earthenware pot. It will keep you cozy and warm!
Hi everybody! Today my doenjang (fermented soybean paste) project is done by releasing this video recipe: How to make one of the most popular and representative doenjang dishes: doenjang-jjigae aka fermented soybean paste stew! Many Koreans say, “I never get tired of eating kimchi, doenjang-jjigae, and rice!” When a Korean mom chooses the first real meal for her […]
Last fall I visited New England in the American Northeast, and had a real seafood journey! I tasted many of their local specialties in restaurants, things like clam chowder, lobster roll, and fried clams. I also bought fresh seafood and made my own Korean style seafood dishes with local ingredients and filmed some videos. I […]
My readers requested this recipe so many times that I became a budae-jjigae expert, reluctantly. Now I love it: it’s hot, spicy, savory, salty, meaty, and most of all, it’s so enticing to eat when it’s bogeul-bogeul boiling with all your friends and family together around the table.
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.
