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) : )
This Korean-inspired side dish stir-fries collard greens with Korean doenjang (fermented soybean paste) and dried anchovies. The result is savory, delicious, easy to make, and goes great with BBQ!
The weather is getting warmer so I want to introduce you to a great beef dish for summertime: pan-cooked beef salad (Sogogi chapssal-gui: 소고기 찹쌀구이). It’s good for summer because you don’t serve it hot, it’s best at room temperature or cold. This is usually a pretty fancy dish you serve to guests, but I […]
These days when you go to a grocery store in New York City beautiful asparagus is everywhere because it’s in peak season, and usually on sale, too! We have to take advantage of this, right? I went to my local Whole Foods and I chose good-looking asparagus with thin and long stems, to make this […]
Today I’m introducing you to my family’s all time favorite dish, haemuljeon, a Korean pancake made with a few different kinds of seafood. Growing up in a harbor city on the southern coast of South Korea, every meal table was abundant with seafood. The traditional open air market was very close to my house so […]
Today I’m going to show you my recipe for dried shredded pollock seasoned with hot pepper paste. I’ve been making this for a long time and everyone loves it. It’s sweet, spicy, juicy sauce covering light, dried flaky fish. Called Bugeopo gochujang-muchim in Korean, it’s a great side dish for rice and can be kept in the […]
Rice is very important to Korean cuisine. It’s the center of pretty much every meal and in fact the Korean word for “cooked rice” (bap: 밥) can also mean “meal.” Most of the time we Koreans eat white rice, or multigrain rice, but on special occasions we prepare rice mixed with red beans, called patbap. Patbap tastes […]
Today I’m going to show you how to cut up a whole chicken into parts that you can use in many recipes. I know buying a chicken in packaged, precut pieces is convenient and easy, but buying a whole chicken and then cutting it up yourself has a lot of advantages. First, it’s cheaper! Second, […]
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 […]
Today I’m going to show you how to make extra-large dumpling wrappers big enough to make king-sized Korean dumplings. Korean dumplings are called mandu and these wrappers are called mandu-pi. Ever since I posted my first mandu recipe in 2008 many people who don’t have access to a Korean grocery store have asked me how to make […]
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.
