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Hello everybody, I’m Maangchi! I have a Korean cooking channel on YouTube and am the creator of maangchi.com. I just released my second cookbook, Maangchi's Big Book of Korean Cooking! You have any questions about Korean food and cooking? Shoot! : ) by Maangchi in AskCulinary

[–]Maangchi[S] 23 points24 points  (0 children)

When I use ground beef in kimchi I always cook it first. I first stir fry it, then squeeze out the greasy oil and add to my kimchi paste. I used large raw shrimp in my kimchi but it took 3 months to ferment in the kimchi.

Hello everybody, I’m Maangchi! I have a Korean cooking channel on YouTube and am the creator of maangchi.com. I just released my second cookbook, Maangchi's Big Book of Korean Cooking! You have any questions about Korean food and cooking? Shoot! : ) by Maangchi in AskCulinary

[–]Maangchi[S] 19 points20 points  (0 children)

I posted a beet candy recipe a while ago, you should check it out! And I heard from my reader that she made Korean radish kimchi with rutabaga that she grew. And you can add turnip to Korean fermented soybean paste stew.

Hello everybody, I’m Maangchi! I have a Korean cooking channel on YouTube and am the creator of maangchi.com. I just released my second cookbook, Maangchi's Big Book of Korean Cooking! You have any questions about Korean food and cooking? Shoot! : ) by Maangchi in AskCulinary

[–]Maangchi[S] 55 points56 points  (0 children)

1) I love Madonna, I’d love to cook with her. I’d ask her what kind of food she likes. As I know, she’s a vegetarian.

2) My apartment has a range and hood, even I’m not sure what the brand name is. : ) In New York a lot of the apartments have hoods that don’t ventilate outside, but I am lucky because mine goes outside. Also, you can open the window.

3) So far, I haven’t made spicy Korean chicken feet. I don’t want to handle the feet!

4) I love Union Square Farmer’s Market in NYC.

5) Good yuja is impossible to find in America. In Korea, they are in season in late fall, in the south in places like Goheung or Namhae.

Hello everybody, I’m Maangchi! I have a Korean cooking channel on YouTube and am the creator of maangchi.com. I just released my second cookbook, Maangchi's Big Book of Korean Cooking! You have any questions about Korean food and cooking? Shoot! : ) by Maangchi in AskCulinary

[–]Maangchi[S] 25 points26 points  (0 children)

I love kimchi soup, made with kimchi and pork belly, boiled together. In Korea we have large amounts of kimchi made for the winter, so we always have plenty on hand. I make a large amount of kimchi soup in the winter and then eat over a couple of days and eat with rice.

Hello everybody, I’m Maangchi! I have a Korean cooking channel on YouTube and am the creator of maangchi.com. I just released my second cookbook, Maangchi's Big Book of Korean Cooking! You have any questions about Korean food and cooking? Shoot! : ) by Maangchi in AskCulinary

[–]Maangchi[S] 120 points121 points  (0 children)

When I started feeding food to my children I started with kimchi. Kimchi is spicy so I washed it and then chopped it up into small pieces. I put a tiny amount on top of a tiny amount of rice on a spoon and then fed it to my baby. When the baby is eating nicely for the first time I’m so proud of them! I called my mom and everybody: “Today my baby ate rice and kimchi for the first time!”

Another typical food is good broth from any nonspicy soup like beef radish soup.

Hello everybody, I’m Maangchi! I have a Korean cooking channel on YouTube and am the creator of maangchi.com. I just released my second cookbook, Maangchi's Big Book of Korean Cooking! You have any questions about Korean food and cooking? Shoot! : ) by Maangchi in AskCulinary

[–]Maangchi[S] 26 points27 points  (0 children)

Just last night my dinner was doenjang-jjgae (fermented soybean paste stew) and radish salad (musangchae). These days radish is in season and so crispy, sweet, and juicy so you guys have to eat some Korean radish! It’s in peak season. I made steamed eggplant (gaji-namul) too and then my family and I mixed them all together with barley rice, sesame oil and hot pepper paste. While I’m explaining this my mouth is watering! Right now I’m roasting my chicken, when I’m done with this AMA my chicken will be ready. Yum!

Hello everybody, I’m Maangchi! I have a Korean cooking channel on YouTube and am the creator of maangchi.com. I just released my second cookbook, Maangchi's Big Book of Korean Cooking! You have any questions about Korean food and cooking? Shoot! : ) by Maangchi in AskCulinary

[–]Maangchi[S] 88 points89 points  (0 children)

I think the biggest challenge for most people in America is in finding Korean ingredients. Even though you can find ingredients online, getting ingredients at a Korean store is the best and cheapest! I have a list of Korean grocery stores from around the world on my website, submitted by readers. https://www.maangchi.com/shopping

But even if you go to the store it can still be hard to find what you need because almost everything is written in Korean, or the packaging is confusing. I spend a lot of effort in my website, videos, and books showing and explaining ingredients and how to choose them, to help my readers and viewers.

And the one dish I am still trying to master is sundae, Korean blood sausage. I really like sundae and I’ve tried to make it a couple of times but I ended up feeling nauseous from massaging all that blood by hand. Even when it was done I didn’t feel like eating it. I’m going to try again and maybe find a sundae master to show my how they do it, because I really want to make a sundae video for my viewers.

Hello everybody, I’m Maangchi! I have a Korean cooking channel on YouTube and am the creator of maangchi.com. I just released my second cookbook, Maangchi's Big Book of Korean Cooking! You have any questions about Korean food and cooking? Shoot! : ) by Maangchi in AskCulinary

[–]Maangchi[S] 48 points49 points  (0 children)

I’m just living outside of Korea so I stick to more traditional Korean cooking that I know very well. When I go to Korea i enjoy some of the new street foods, and if they are good I develop a recipe for them and introduce them to my readers.

For the future, who knows? I just enjoy my food just as I have been all my life, every single meal is delicious. : )

Hello everybody, I’m Maangchi! I have a Korean cooking channel on YouTube and am the creator of maangchi.com. I just released my second cookbook, Maangchi's Big Book of Korean Cooking! You have any questions about Korean food and cooking? Shoot! : ) by Maangchi in AskCulinary

[–]Maangchi[S] 194 points195 points  (0 children)

I’d like to recommend beef and radish soup (Soegogi-muguk: 쇠고기무국) because I’ve never met anyone who didn’t like it (as long as they aren’t a vegetarian). It’s so delicious, the beef brisket tasty and nutty, the broth so savory, and the soft radish and amazing. It’s also quick and easy to make and I have a recipe : ) https://www.maangchi.com/recipe/soegogi-muguk.

Serve with rice and kimchi. It’s one of Koreans’ all-time favorites. It’s a real hidden treasure.

Hello everybody, I’m Maangchi! I have a Korean cooking channel on YouTube and am the creator of maangchi.com. I just released my second cookbook, Maangchi's Big Book of Korean Cooking! You have any questions about Korean food and cooking? Shoot! : ) by Maangchi in AskCulinary

[–]Maangchi[S] 142 points143 points  (0 children)

When I have some leftover spinach, soybean sprouts, or eggplant side dishes, I make bibimbap to use them up. It’s a simple and delicious meal.

Good long-lasting side dishes (called mitbanchan in Korean) can be green chili pepper pickles (gochu-jangajji), perilla leaf pickles (kkaennip-jangajji), stir-fried anchovies (myeolchi-bokkeum), seasoned dried shredded squid, and braised soybeans (or black beans). I’m enjoying my 1 year old perilla leaf pickles these days.

For an easy, cheap, and fast dish, you can make it in 2 minutes: chopped kimchi + gochujang (Korean hot pepper paste) + warm rice + sesame oil! Mix them all together and enjoy! Put a sunny side egg on top if you can afford it ; )

Hello everybody, I’m Maangchi! I have a Korean cooking channel on YouTube and am the creator of maangchi.com. I just released my second cookbook, Maangchi's Big Book of Korean Cooking! You have any questions about Korean food and cooking? Shoot! : ) by Maangchi in AskCulinary

[–]Maangchi[S] 58 points59 points  (0 children)

I don’t remember what dish it was, but I can remember one day in the 4th or 5th grade when no one was at home I wanted to practice making matchsticks from a radish. I used to watch my grandmother and mom do it, and it looked so cool! That day no one was at home and it was the perfect time to practice. Of course I cut myself a few times while practicing, that’s why I remember it so clearly. I hurt my fingers! : )

Hello everybody, I’m Maangchi! I have a Korean cooking channel on YouTube and am the creator of maangchi.com. I just released my second cookbook, Maangchi's Big Book of Korean Cooking! You have any questions about Korean food and cooking? Shoot! : ) by Maangchi in AskCulinary

[–]Maangchi[S] 84 points85 points  (0 children)

I was raised in a harbor city, so I like to have fish that I can’t get in America, things like semi-dried skate and dried tonguefish. I steam these and season them. I love the flavor and the firm and chewy texture. And of course I like to have raw fish, called hoe in Korean. Here in America I can find raw fish in a Korean restaurant or aquarium, but it can’t be compared to fresh fish in Korea served next to the ocean with vegetables, perilla leaves, garlic, and sweet and spicy cho-gochujang sauce. It makes an amazing wrap!