Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine by Emily "Maangchi" Kim and Martha Rose Shulman

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Notes about Recipes in this book

  • Bite-size napa cabbage kimchi (Mak-kimchi)

    • southerncooker on October 21, 2020

      We love Korean food and especially Kimchi. I've always wanted to try my hand at making some. I got napa cabbage in my farm share along with ginger and some beautiful radishes, so I decided it was time. The radishes aren't dikon, they are very hard to find around here. I made a half recipe. I got two full pints. It'll be ready in two weeks. I'll report back then on how it turns out. Pretty sure it's gonna be spicy. Even though I wore plastic gloves when massaging in the Korean hot pepper flakes, my hands are still buring some.

  • Sweet, sour, and spicy lettuce salad (Sangchu-geotjeori)

    • southerncooker on October 03, 2020

      This was tasty but agree with other poster a little too salty. I used aragula and green onions from my farm share. I used a black soy sauce.

    • TequilaMockingbird on October 20, 2020

      Yes this is a salt-forward recipe, but I believe the intent is to serve it as a side dish paired with cooked white rice (among other things), so the saltiness would pair well with a side of bland/unsalty rice.

    • jenburkholder on August 18, 2020

      This is very tasty, but significantly too salty as written, even with rice and other, blander dishes. Cut down the soy sauce. Would make again with that change.

  • Pan-fried cod fillets with sesame oil (Daegu-jeon)

    • southerncooker on October 13, 2020

      This was delicious although mine were not yellow. I did fry on just under medium heat as suggested

  • Tuna pancakes (Chamchijeon)

    • southerncooker on October 02, 2020

      I couldnt find Korean tuna here so just used regular. I bet would have been better with the Korean tuna. It was good though and hubby loved it.

  • Omelet-rice dosirak (Omeu-raiseu dosirak)

    • southerncooker on October 20, 2020

      I had problems with the omelet. I tried one egg, strained as instructed in my cast iron skillet. Even though my pan is well seasoned it was impossible to flip and keep intact. Maybe I wiped out too much of the oil? Next I tried two eggs and used my non stick Swiss Diamond pan - it flipped a lot better but I still ripped it in several places. I used turkey instead of ham in my rice mixture. While mine wasn't as pretty as Maangchi's it was delicious.

  • Sweet potato starch noodles with vegetables and meat (Japchae)

    • Lepa on January 23, 2020

      I made this without meat. I love the easy method but in the end it didn't have enough taste. I also needed to steam the veggies and noodles for an extra two minutes before they were tender.

    • Smokeydoke on July 03, 2020

      This recipe is almost identical to her famous YouTube one. She simplified the method but tbh I didn’t follow it because I like her original recipe even if it does take more time. It’s a great recipe, there’s a lot of flavor from the vegetables. I never follow the direction for seasoning, I do it purely by taste, using her measurements as a guideline and I added a lot more salt, sugar and soy sauce than called for. And I always use leftover meat, in this case smoked pork butt, so it added another dimension of flavor. I wouldn’t use unseasoned meat here, especially chicken breast. This dish does take considerable time and effort, I only make it for special occasions and parties. Photo included.

    • jenburkholder on August 18, 2020

      We’ve made this several times exactly as written and like it a lot. The “easier” method really does work, contrary to all sense when reading the recipe. On a whole, I’d say it’s not quite as good as the traditional method, but with the time savings this one comes out ahead most nights.

  • Stir-fried kimchi with tuna (Kimchi-chamchi-bokkeum)

    • Lepa on January 22, 2020

      Hello, new favorite lunch! This dish packs a ton of flavor. It is easy and quick to throw together (about seven minutes from start to finish) and uses ingredients I always have on hand. I didn't have a pound of kimchi so I used about 9-10 ounces but otherwise followed the recipe and the proportions seem fine. I served it with leftover rice. I highly recommend this to all the kimchi lovers out there!

    • jenburkholder on August 18, 2020

      This is barely even a recipe, but easy and delicious for a lunch or fast dinner. Just needs rice and maybe something green - quite rich and salty.

  • Sweet, crunchy fried chicken (Dakgangjeong)

    • TequilaMockingbird on October 20, 2020

      Excellent wing recipe, this recipe is a household favorite that I make regularly. I substitute honey for rice syrup.

  • Soy-vinegar dipping sauce (Cho ganjang)

    • jenburkholder on August 18, 2020

      This is a delicious sauce. I’ve served it a couple times with roasted potatoes and greens for a lazy dinner.

  • Spicy soft tofu stew with vegetables (Yachae sundubu-jjigae)

    • jenburkholder on August 18, 2020

      Good way to use up old kimchi. Very flavorful, made a complete meal for two with a bit of rice

  • Vegetarian kimchi (Chaesik kimchi)

  • Sautéed cucumber (Oi-bokkeum)

  • Spicy, crisp Korean radish salad (Mu-saengchae)

    • jenburkholder on August 18, 2020

      Not the best mu salad I’ve had, but good. Despite what she says, it keeps fine, just gets a little waterier.

  • Chive pancake (Buchujeon)

    • jenburkholder on August 18, 2020

      This is okay, but very heavy. Probably would be better as just a slice for more people.

  • Noodles and black bean sauce platter (Jaengban-jjajangmyeon)

    • jenburkholder on August 18, 2020

      A very good jjajangmyeon. I omitted the seafood and replaced with mushrooms, and used less pork belly than written (don’t care for it, but some is necessary for the flavor). The sauce reheats well, so it can be made in advance for a couple nights worth of meals.

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  • ISBN 10 1328988120
  • ISBN 13 9781328988126
  • Published Oct 29 2019
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Rux Martin/Houghton Mifflin Harcourt

Publishers Text

Despite the huge popularity of Korean restaurants, there has been no comprehensive book on Korean cooking—until now. Maangchi’s Big Book of Korean Cooking is a wide, deep journey to the heart of a food-obsessed culture.

The book contains the favorite dishes Maangchi has perfected over the years, from Korean barbecue and fried chicken to bulgogi and bibimbap. It explores topics not covered in other Korean cookbooks, from the vegan fare of Buddhist mountain temples to the inventive snacks of street vendors to the healthful, beautiful lunch boxes Korean mothers make for their kids. Maangchi has updated and improved the traditional dishes, without losing their authentic spirit.

Among the features:

• Spectacular party food, from homemade clear rice liquor to sweet, spicy, sour baby back ribs

• Side plates that support and complement every Korean meal

• Soups, hotpots, and stews, from bone broth to tofu stews

• An array of different kimchis

• A detailed photographic chapter on Korean cooking techniques

Hundreds of striking, full-color photos by Maangchi show Korean ingredients so the cook knows exactly what to buy, step-by-step techniques for each recipe, and tempting close-ups of every dish.



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