Maangchi s Real Korean Cooking

Explore the rich diversity of Korean cooking in your own kitchen! Maangchi gives you the essentials of Korean cooking, from bibimbap to brewing your own rice liquor.

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Maangchi s Big Book of Korean Cooking

The definitive book on Korean cuisine by "YouTube's Korean Julia Child"* and the author of Maangchi's Real Korean Cooking *New York Times

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MAANGCHIS BIG BOOK OF KOREAN COOKING SIG

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A Companion to Korean American Studies

A Companion to Korean American Studies aims to provide readers with a broad introduction to Korean American Studies, through essays exploring major themes, key insights, and scholarly approaches that have come to define this field.

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Cooking Korean Food with Maangchi Book 2

This book picks up where my last one left off, with 24 more delicious traditional Korean recipes and plenty of photos of the ingredients you will need to cook them. Everything is clearly explained and illustrated, in the same style as my popular YouTube videos.

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Cooking Korean Food With Maangchi

This is the second, revised edition of my first cookbook, a collection of Korean recipes from my first 18 YouTube videos and published in 2008. All of them are delicious and I include full-color pictures of ingredients so you can bring this book with you to the market and buy the exactly what you need. Recipes in the book include: Main dishes: Breaded cod filets (Daegujeon), Black bean noodles (Jjajangmyeon), Mixed rice with vegetables (Bibimbap), Grilled beef (Soegogi gui), Hot and spicy stir fried squid (Ojinguh bokkeum), Stir fried noodles with mixed vegetables (Japchae) Kimchi: Napa cabbage kimchi and radish kimchi (Kkakdugi), Stuffed cucumber kimchi (Oisobagi) Snacks: Spicy rice cake (Ddeokbokkie), Tuna roll (Kimbap) Soups (Guk): Spicy beef with vegetable soup (Yukgaejang), Radish soup with beef (Muguk), Ginseng chicken soup (Samgyetang), Sea plant soup (Miyeokguk) Stews: Bean paste vegetable stew (Doenjangjjigae), Beef and vegetable stew (Bulgogi jeongol), Kimchi stew (Kimchijjigae) Side dishes (Banchan): Spinach side dish (Sigeumchi namul), Vegetable pancake (Buchujeon), Sea plant salad (Miyeok muchim) I hope you have as much fun making them as I did writing them!

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Cooking Korean Food With Maangchi

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 www.maangchi.com. 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:RiceSeasoned 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)Stews:Ground-soybean stew (Kongbijijjigae)Pork bone soup (Gamjatang)Porridges:Chicken and rice porridge (Dakjuk)Abalone porridge (Jeonbokjuk)Kimchi:Easy kimchi (Mak kimchi)Cucumber pickles (Oijangajji)Perilla leaf kimchi (Kkaennipkimchi)Perilla leaf pickles (Kkaennip jangajji)Broccoli picklesSide dishes (Banchan):Cucumber pickle side dish (Oijangajji muchim)Radish salad (Musaengchae)Sautéed sea plant (Miyeok julgi bokkeum)Avocado appetizerGinkgo nut skewersSeasoned 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)Snacks:Burnt rice (Nooroongi)Steamed pork buns (Jjinppang mandu)Sweet pancakes w/brown sugar syrup filling (Hoddeok)Triangle-shaped seaweed rice packet (Samgak kimbap)Desserts:Rainbow rice cake (Mujigaeddeok)Sweet flower pancakes (Hwajeon)Rice dessert drink (Sikhye)Ginger cookies (Maejakgwa)

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1 000 Foods To Eat Before You Die

The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.

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KoreAm Journal

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