Maangchi recipes pages

  1. gochujang

    Hot pepper paste (Gochujang)

    Making your own homemade gochujang is not difficult but it takes time, patience, and being in a good mood when starting if off so all goes well. You’ll also need a sunny spot for it to ferment for 2 or 3 months. Once you taste your homemade gochujang, you’ll become a Korean paste taste master and store bought will never be as good as what you can make. It improves every dish it’s used in!

  2. Mugwort was waiting for me!

    Yesterday I went to my secret place where I can get fresh mugwort! My mugwort was waiting for me. They seem to recognize me, and were wondering “how come Maangchi doesn’t visit us this year?” When they saw me, they seemed to say: “Oh, here she is!” Last year I foraged mugwort from the same […]

  3. Steamed Chicken Rice

    Today’s recipe is Cantonese-style steamed chicken and rice. It’s a family recipe from one of my readers, Hannah Ong. She says: “I learned this from my grandmother and now I make this on regular basis for my family.” Of course as you see in the video, she also loves to cook Korean food on the […]