April 2024 Letter
About my recent trip to Mexico, 2 new recipes, plus your Korean cooking stories, photos and messages!
"What's in the bag?”
Freshly caught fish, purchased directly from local fishermen! I just returned from a 14-day trip to Mexico a few days ago. By the way, do you like my dress? I bought it back in 2011 from the indigenous Zaachila market in Oaxaca. Some of you might remember it from the raw fish platter video I posted back in 2011. During this recent trip, I wanted revisit the same spot at Puerto Escondido, Oaxaca, wearing the same dress exactly 13 years later. And just like before, I filmed another recipe video there. Stay tuned to watch it soon. Time flies and things change, but I’m always interested in cooking and traveling, usually at the same time lol!
I made a delicious dosirak (Korean lunch box) with the Spanish mackerel I got from the fishermen. Here's a quick photo from one of the videos I filmed. A special preview just for you, my valued newsletter subscribers! You're all important to me.
New recipe: Rosé tteokbokki
Many of my readers have been asking for this creamy, Italian-inspired twist on the spicy Korean rice cakes, here it is – rosé tteokbokki! This recipe involves adding cream to the traditional spicy red tteokbokki, resulting in a thicker, saucier dish with a color somewhere between pink and orange. I hope you all enjoy trying out this recipe, especially if you requested it! Check out the written recipe plus video here!
New recipe: Soybean sprout & kimchi soup
Koreans love soups and stews with every meal, and one of my favorites is soybean sprout and kimchi soup (kongnamul-kimchiguk). It's easy, delicious, and pairs perfectly with various side dishes. Combining tangy kimchi with savory soybean sprouts in anchovy broth, it's the perfect example of Korean comfort food. I enjoy it gukbap style, mixing rice directly into the soup for a wholesome meal. Check out the recipe here!
1 minute video: How to make kimchi-jjigae (kimchi stew)!
Lilipad’s rosé tteokbokki
Right after I shared my rosé tteokbokki recipe, lilipad tried it out! It looks incredibly creamy, with a hint of spice and crispy bacon, and filled with chewy rice cake and sausage. Delicious! She says, “THE bomb! Followed the recipe and it's so yummy! Rich, flavorful, perfect!”
Spinach side dish
Seeing guysgottacook’s sigeumchi-namul (Korean spinach side dish) inspired me to make it too! The vibrant green, perfectly blanched spinach, juicy blend of seasonings, and the sesame seeds make it irresistible. His is one of the most beautifully seasoned spinach side dishes I've seen, with a stunning photo. Check out the recipe here!
Spicy stir-fried pork 1 bowl meal
tastesandsteps’ spicy stir-fried pork dish caught my eye! Placing the pork over rice, adding a sunny side up egg, and generously sprinkling toasted sesame seeds—what a brilliant way to create a satisfying one-bowl meal!
Check out my spicy stir-fried pork recipe here!
Gamja hotdog (Hot dog & french fries on a stick)
TomW and their son, who returned home from spring break, recently made gamja hotdogs together and shared how much they enjoyed it. Don't you think they still look hot and crunchy in the photo, taken right after frying? I'm definitely making this again, lol! Check out the recipe here.
Spicy soft tofu stew (sundubu-jjigae)
Raini Sorenson’s homemade spicy soft tofu stew! She said: “A warm bowl of gogi sundubu-jjigae during a snowstorm and some fresh oi-muchim (cucumber salad side dish).” Mouthwatering! The recipe for gogi sundubu-jjigae is here!
Messages from readers & viewers
You guys always inspire me, amaze me, make me smile and make me think. Here are some of your messages that I chose to share this month!
innak’s message warmed my heart. She’s passed down the tradition of making Korean dishes to her children and grandchildren. Much love to you all!
I’m ethnic Russian Korean and learned how to make kimchi from you and many more authentic Korean dishes. Now my 30 years old daughter is learning from you and her daughters are helping her out to make kimchi, Japchae etc. We love you, Maangchi
taniag6432 asked an important question about Korean seaweed soup (miyeok-guk), and I'd like to share my response with you. She asked about the shelf life of the soup in the refrigerator and whether it can be frozen.
My answer:
It will be ok up to 3 to 4 days in the fridge. But if you like to eat it later, freeze it.
One of my readers thought she couldn't eat the grass growing in her garden, so she ended up cutting it all down. However, she found out while watching my videos that it was actually edible chives called buchu!
Oh, so this is the chives what you mean in the Kimchi recipe. I didn’t know I have a lot of this in my garden in Germany. It’s just grown in my garden and i just kept on mowing them too😅😅😅 unknown to me how to use it. Now I know! I will take care of them starting this season and will harvest them on time.
Donna who began watching my videos at the age of 22 is now cooking for her 4-year-old daughter, 8 years later. It's wonderful to see Korean cooking becoming such an important part of her life and passed down through generations.
I've been watching you since 22 and now I'm 30 and I have 2 kids already. My 4 yr old Daughter loves what I cooked, your recipes helps me so much.. Thank you ♥️
Janice, who is battling cancer, loves dried pollock soup (bugeo-guk in Korean). Interestingly, dried pollock soup is considered to be a detoxifying dish in Korea, often consumed as a remedy for hangovers. I hope it contributes to her journey towards healing from cancer.
As a cancer patient a lot of times I just need something light, soothing and healthy. I have learned to make this soup one portion at a time and I just love, love it!
Ana's message warmed my heart. She's such an adorable person!
My Korean boyfriend recently moved to my country to be with me after two years of long distance relationship. Today is his birthday and the first time he spends it away from his family and friends. I wanted to make him feel at home, so I prepared your seaweed soup for breakfast and this kimchi jjiggae for lunch. He lit up when he tried them.
Travis is converting to Korean because of Korean food! Anybody objects to him? : )
I think I am converting to Korean, all the food agrees with my system and I love Kimchi!
I’m back in NYC but I can still hear the sounds of the waves hitting the beach on the Oaxaca coast! It always reminds me that we are all part of the rhythm and heartbeat of the natural world…
I hope you enjoy reading my letter and I will see you next month on May 1st!
Keep being happy with your delicious Korean cooking!
You look lovely in your beautiful dress. Thank you for posting! 🌻⚘
Loving the recipes and thanks for sharing your adventures with us.