Filmed in Korea in 2015 (and made from clips of my YouTube series I released late last year), it tells the stories of my friends and family, and the food we cook and eat. I hope youenjoy it!
Jjimdak (aka dakjim), is braised chicken with vegetables and noodles that originated in Andong, Korea. It’s a juicy, colorful, flavorful way to enjoy chicken with the whole family.
Warm, sizzling, comforting, usually spicy Korean stews are perfect for fall and winter. They are great for sharing with rice and banchan and are generous, nourishing, and healthy. See all my stew recipes
Easy to make and a favorite among family and friends Korean style hot pot is usually restaurant food, but making it at home is just as cozy and satisfying, maybe even more! The above video is a short edit but here's the full recipe and video.
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!
Everyone knows what tteokbokki is: Korean spicy rice cakes street food. This is a sit-down restaurant version for 2 to 4 people where all the ingredients are precooked and ready to go. Just turn on the burner and cook on the spot! Talk, eat, share together and have a spicy good time!
Jjajangmyeon is everybody’s favorite food. The almost caramel taste of the savory black bean sauce over the thick, chewy wheat flour noodles makes for a really unique taste and texture.
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.
“Custard cream bread is a soft and delicate pastry filled with rich, velvety custard made from milk and eggs. Lightly sweet and irresistibly creamy, it is often finished with a dusting of powdered sugar, creating the ...” by Thebakeryexpress
Kimchi stew is one of Koreans’ most-loved stews. It’s warm, hearty, spicy, savory, delicious, and easy to make. As long as they can handle spicy food, I never met a person who didn’t like kimchi-jjigae!
Latest Comments
Korean custard bread (Cream-ppang: 크림빵)
“Custard cream bread is a soft and delicate pastry filled with rich, velvety custard made from milk and eggs. Lightly sweet and irresistibly creamy, it is often finished with a dusting of powdered sugar, creating the ...”
by Thebakeryexpress
Bulgogi stew (Bulgogi-jeongol)
“As long as you use it only over gas, I see no problem there.”
by sanne
Bulgogi stew (Bulgogi-jeongol)
“Could I cook this in a donabe?”
by greatstoneface
Twisted Korean doughnuts (Kkwabaegi)
“Will do that next time. Thanks for the tip! She’s done with the last batch so time to make it again.”
by jina77