Cooking Korean Food with Maangchi, Book 3: 53 More Korean Recipes from YouTube to Your Kitchen by Emily "Maangchi" Kim

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  • ISBN 10 1456343424
  • ISBN 13 9781456343422
  • Published Feb 16 2011
  • Format Paperback
  • Page Count 142
  • Language English
  • Countries United States
  • Publisher CreateSpace Independent Publishing Platform

Publishers Text

This is the second, revised edition of the 3rd volume of Maangchi's popular Korean cookbooks.

If the much-hyped Korean Wave has an online culinary beachhead, it's surely "Maangchi's Korean Cooking Show," the YouTube channel run by Maangchi (aka Emily Kim) that has become a sensation with a generation hungry for something different, healthy, and genuine.

Racking up more than 6 million views, the videos are straight-forward, honest, humorous, and authentic. They tackle one mysterious Korean dish at a time, showing viewers how to cook with verve and zest. If there’s a wave, or a shift, it's happening right here.

This cookbook contains 56 recipes from those videos and her popular website It’s written and laid out to be accessible, current, and comprehensive, useful for the amateur and the professional alike.

If you’re curious about cooking Korean food, this is the best place to start. And if you think you know how to cook it already, think again: the wave hasn’t crested yet. It’s just getting started.

Recipes in the book include:

Beef Dishes:
BBQ ribs (LA Galbi)
Korean style beef tartare (Yukhoe)
Salty beef side dish (Jangjorim)

Main Dishes:
Seasoned tofu pockets with rice (Yubuchobap) (includes traditional and Hallowe’en versions)
Sweet, sour, and crispy beef (Tangsuyuk)
Hand-torn noodle soup (Sujebi) (includes spicy and nonspicy versions)
Soy milk noodle soup (Kongguksu)
Noodles, meat, seafood, & vegetable soup (Jjamppong) (includes spicy and nonspicy versions)
Rice cake soup (Ddeokguk)

Soups (Guk):
Cold cucumber pickle soup (Oijangajji naengguk)
Dried pollock soup (Bugeoguk)
Cabbage & soybean paste soup (Baechu doenjangguk)
Soybean sprout soup (Kongnamulguk) (includes spicy and nonspicy vegetarian versions)

Ground-soybean stew (Kongbijijjigae)
Pork bone soup (Gamjatang)

Chicken and rice porridge (Dakjuk)
Abalone porridge (Jeonbokjuk)

Easy kimchi (Mak kimchi)
Cucumber pickles (Oijangajji)
Perilla leaf kimchi (Kkaennipkimchi)
Perilla leaf pickles (Kkaennip jangajji)
Broccoli pickles

Side dishes (Banchan):
Cucumber pickle side dish (Oijangajji muchim)
Radish salad (Musaengchae)
Sautéed sea plant (Miyeok julgi bokkeum)
Avocado appetizer
Ginkgo nut skewers
Seasoned dried shredded squid (Ojingeochae muchim)
Collard Greens (includes Korean-style and vegetarian versions)
Mung bean jelly side dish (Cheongpomuk muchim)
Spicy pan fried tofu (Dubu buchim yangnyumjang)
Pan fried tofu in soy sauce (Dubu ganjang jorim)
Spicy stir-fried fish cakes (Uhmook bokkeum)
Cooked radish side dish (Muwoonamul)
Skewered pancakes w/vegetables & beef (Pasanjeok)
Butternut squash pancake (Hobakjeon)
Zucchini pancake (Hobakjeon)
Grilled mackerel (Godeungeo gui) (includes pan-fried and oven grilled versions)
Spicy stir-fried pork (Doejibulgogi)
Kimchi pancake (Kimchijeon) (includes versions made with chopped kimchi and whole-leaf kimchi)

Burnt rice (Nooroongi)
Steamed pork buns (Jjinppang mandu)
Sweet pancakes w/brown sugar syrup filling (Hoddeok)
Triangle-shaped seaweed rice packet (Samgak kimbap)

Rainbow rice cake (Mujigaeddeok)
Sweet flower pancakes (Hwajeon)
Rice dessert drink (Sikhye)
Ginger cookies (Maejakgwa)

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