Let’s Warm Up December Together!
Making bulgogi-jeongol and the Real Korean Cooking Srories movie
I visited Montauk Beach recently. With the chilly late-autumn weather and hardly any tourists around, the beach felt even more cozy and peaceful to me. Cooking fresh seafood made the trip even warmer and more satisfying!
New recipe: Bulgogi-jeongol
As winter approaches and we all start craving something warm and comforting, try making bulgogi-jeongol. It’s a delicious hot pot made by cooking marinated bulgogi with assorted vegetables, mushrooms, tofu, and broth. You can use store bought beef or chicken broth, or you can use anchovy kelp stock like I do. As I show in my video, I make a big batch of anchovy kelp stock and freeze it in containers. I use it for all kinds of stews and noodle soups. The recipe is here!
The Real Korean Cooking Stories Movie Premiere
My movie premiere was on November 5 at 8pm EST, and I hope you joined us. It’s ok if if you didn’t. I was online for the whole movie talking to readers, it was really fun!
Kkwabaegi time!
These are the first kkwabaegi (twisted donuts) Jina made for her mother. Just imagining how proud she must have felt watching her mom enjoy them warms my heart! My kkwabaegi (twisted doughnuts) recipe is here!
Colorful Bibimbap!
Looks good, doesn’t it? Seeing Christine’s delicious bibimbap makes you want to make your own, right? Cook some fresh vegetables, put them over warm rice, add an over-easy egg, drizzle sesame oil, and mix everything with gochujang. It’s going to taste incredible! Check out my bibimbap recipe here!
Short video: Rosé tteokbokki
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Korean Fried Chicken as a meal
Ray shows us a great way to turn Korean fried chicken into a full meal on one plate. Just place your homemade crispy yangnyeom chicken on a plate, add some rice, and serve it with finely chopped, well-fermented kimchi on the side. Looks delicious, doesn’t it?
Kkakdugi made with homegrown radishes!
The moment I saw this photo taken by Arlene, my eyes went straight to the Korean radishes growing up from the soil, even more than the kkakdugi in the jars! It’s rare to see a radish this perfect. The deep green top, the fresh roots stretching out, and the smooth, shiny skin with no blemishes! With a radish like this, the kkakdugi is guaranteed to be delicious. Check out my kkakdugi (cubed or diced radish kimchi) recipe here!
Messages from readers & viewers
You always inspire me, make me laugh, brighten my day, and sometimes even touch my heart! Here are some comments and messages I want to share with you this month:
One of my viewers’ message made me happy all day. Here you go. : )
I used your mandu recipe for my college food science project. My teacher loved it and gave me an A*!
Mitchaga said,
I was still 10 years old when I first saw your channel, and now, I’m 27!!!
Lenora commented on my Real Korean Cooking Stories:
I cried through a lot of this because it made me miss my family so much. But it was nice to see you rekindle old friendships, see family members that you hadn’t seen in a long time and also sharing wonderful meals together. Korea is so beautiful. I hope to be able to visit there one day.
This is a message from Malone I met a long time ago through my meetup. Thank you for remembering me and showing me love all these years.
I remember meeting you Maangchi, in 2015 during the signing party of your first cookbook. i signed your shirt and we shared a meal together. I still hold onto that book to this day. I’m grateful to have met you then. My love for korean food and culture has only grown through the years. it was such a special moment. I hope to meet you again one day!
Early in the morning at Montauk Beach, some birds sat with the sun behind them, as if soaking up the warmth…
I hope you enjoy reading my letter and I will see you next month on January 1st 2026!
Happy Holidays!
Yay
Thank you!!