Maangchi's letter to you
A sign of spring!
Spring has barely started and there are no leaves on the trees yet here in New York City, but I definitely feel many signs that spring is on the way.
I saw ssuk(mugwort) growing up from a cracked rock in Central Park last weekend. What a strong will to survive! It's one of the first things to grow in the springtime and a sign that winter is finally over.
Are you asking me if I picked them and brought them home to make soup? No, no! I wanted them to entertain more passerby just as they did to me. I have some spots in New York where I forage for ssuk every spring, but I had to skip it last year during the lockdown.
I've been wanting to have a ssuk foraging picnic with you guys for a long time. Hopefully next year!
New recipe: Homemade bread
Over the last year I've been making my own bread because my favorite bakery has closed. I had to develop a good bread recipe for myself. Here you go! It's fluffy like a sponge and moist, which how I like it. I named this bread pandemic ppang. Ppang is bread in Korean, so now you can guess why I call it pandemic ppang. The pandemic made me develop this recipe! I will probably never need to buy a loaf of bread for the rest of my life, I'm just going to make this.
New recipe: Kimchi grilled cheese
Grilled cheese made with homemade bread, homemade kimchi, and mozzarella cheese. It's so easy to make and delicious!
My reader bear_hands_bapsang on Instagram made kimchi grilled cheese
"This brilliant mingling of ingredients is a culinary awakening/surprise in its simplest form. Before the first time we tried kimchi and cheese together in a dish my husband and I never imagined it would be something we would enjoy but it’s become one of our most favourite guilty pleasures so it was a very natural action to try the current trend of cheese and kimchi toastie (kimchi grilled cheese)..."
Happy to see many people are making bread!
My reader akiaki said her husband made this bread. It looks so good and fluffy!
Jessica says: "Best sandwich bread recipe so far. Maangchi's Pandemic Ppang! " Ooh whoo happy happy!
Making kimchi on Reddit
My long time reader ama-ebi on Reddit posted her kimchi making photos. The salted cabbage, vegetables, and the kimchi paste, everything looks perfect!
Yes, it looks beautiful! White kimchi is so delicious and refreshing, even if you like spicy kimchi you should try making it someday.
❤️ Amazing messages from my readers! ❤️
I'm always inspired, entertained, and impressed by my readers' comments and notes. Here are some great ones I got recently that want to share with you.
My heart was broken when I read Angel † comment!:
My mom and I used to watch you together, she died in November 2019. Whenever I watch you Ms. Maangchi, I can hear her through your voice. Thank you for being another source of our bonding when she was still alive. More power!
One of my readers Coral and Puppies has made 10 recipes from my website during the Corona lockdown.
I have since tried out 10 of your recipes as our one main (delicious) dish during Lent 2021 Corona Lockdown. Still have a long way to go and you have opened up a whole new world in Korean cooking for me. I love watching your programs. Thank you and you deserve your success.
Oki 50 who used to work as a seaman on a Korean ship shared how he loves kimchi!:
I remember 30 years ago, when I was working as a seaman on a Korean ship. Sometimes I saw our Korean cook making a huge volume of kimchi, usually with raw octopus. I ate Kimchi every single day from breakfast, lunch, dinner, or late snack when I made Korean ramen. Sometimes, I just ate kimchi by itself, so yummy!
Thank you Ms. Maangchi, love from Indonesia...
Breanna O'Bryan made Cream ppang (custard buns) and said:
Twenty six years ago when i was stationed in Korea I fell in love with the custard buns. I made them, they were so good. It brought back memories from my youth. I enjoyed mine with chilled green boba tea. Thank you again.
Stay safe and I will see you next month on the first! Love you!
—Maangchi