Hello everybody! Today’s recipe is doraji-muchim. Doraji (known as “bellflower,” “balloon flower,” or platycodon in English) is grown wild in the mountains and fields of Korea. The root of the bellflower looks similar to ginseng root and tastes bitter with strong ginseng-like smell. It’s not only used to make delicious side dishes but it’s also used in […]
Hi everybody! Dotori … dotori … dotorimuk-muchim recipe is here! : ) Dotorimuk is made from acorns. Some people in Korea still make homemade dotorimuk from scratch, using acorns that they gathered or picked from the mountain. The traditional way to make acorn jelly is to shell, dry, and powder the acorns, then mix them with […]
Ever since I blogged about a pancake I made with wild green onions I picked in Central Park, many people expressed interest in the recipe through my blog, email, and Facebook page. So I decided to take another field trip to pick more wild green onions and mugwort to make video recipes with the ingredients. […]
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.
